Diagnosing Taste and Odor Problems Field Guide (AWWA Field Guides

by Gary A. Burlingame (Editor), Stephen D.J. Booth, Auguste Bruchet

All water utilities experience T&O problems. This brand new field guide provides all the information you need to identify and remove objectionable tastes and odors from drinking water and reduce customer compliants about T&O. Ideal for water treatment operators, this handy guide, you will be able to: determine the source and cause of any taste or odor: raw water source, treatment plant, distribution system, or customer plumbing. provide good samples to your laboratory for testing and know what to tell the lab; understand sensory terminology and the various sensory testing methods available; know how to control tastes and odors and prevent them from occurring, no matter what the cause; and make proper treatment choices to remove or prevent tastes and odors. Numerous research studies show that good-tasting tap water is not completely free of constituents; the right concentrations of certain minerals are necessary for a balanced taste, the most important of which are sodium, chloride, potassium, and sulfate.

114 pages, Paperback

First published June 5, 2010