Present Status of Aeration

Theoretical Principles of Aeration

“…The mechanism of the transfer of gases between gas and liquid phases has been studied by Adeney and Becker (5,6); Whipple, Fair, and Whipple (7); Roe (8); Lewis and Whitman (9); Baylis (10); Nordell (11); Powell (12); and numerous other investigators (13)(14)(15)(16)(17)(18)(19)(20)(21) representing various fields of interest. A good bibliography containing references to much of the important work done prior to 1930 has been prepared by Baylis (10).…”

The History of Taste and Odor Control

“…It was for the purpose of combating these that aeration proved of great value. Many investigators have found also that aeration is effective for the partial removal of tastes and odors due to certain algae" (11); and in addition it has proved efficacious in removing dissolved gases, such as hydrogen sulfide and carbon dioxides, which impart tastes and odors to water (10,13,15). Large amounts of decaying vegetation and organic matter deplete the dissolved oxygen of waters, producing a "flat" taste.…”

“…Large amounts of decaying vegetation and organic matter deplete the dissolved oxygen of waters, producing a "flat" taste. In such cases aeration restores the oxygen supply, improving the taste (13).…”

“…4 When present in minute amounts, carbon dioxide imparts taste to water (14). has been of value in the removal of oils, it is inadequate in the elimination of many tastes and odors present in industrial wastes (5,13,16).…”

“…of air by volume(51). The explanation of this anomaly lies in the fact that ozone rapidly decomposes into oxygen, which is odorless(52) 13. In 1934 only three plants in this country were using ozone.…”