Taste and Odor in the New York City's Supplies

Warm‐Water Effects on Municipal Supplies

“…Although diatoms and blue-green algae occur at all times of the year, there is a general dominance of diatoms during the colder seasons and of blue-green algae during the warmer. Hale (9) points out that diatoms favor 40-60of, and blue-greens 60--80°F. This experience grows from observations of New York City reservoirs.…”

Methods of Controlling Aquatic Growths in Reservoirs

“…The development of microorganism and taste and odor control in New York City supplies has been discussed in great detail by Hale (1,2). The procedures became well established ton supply.…”

“…This observation does not strictly conform to most statements on the subject in the literature. For example, Water Quality and Treatment (1) says:…”

“…The items included have been selected from a fuller report devoted to a review of past practice, the evaluation of results achieved, organism trends, evaluation of taste and odor situations new ideas in control, and the perspective of current investigations. n relatively recent experience, unsatisfactory taste and odor conditions were largely attributable to: [1] the presence of Synura in the general supply; [2] the immediate effects of heavy runoff following precipitation; [3] relatively high concentrations of microscopic organisms and, more pertinently, their association with decomposition conditions; and [4] the aftereffects of chlorination in relation to any of the preceding situations. Industrial pollution is not a factor in the New York system.…”

The History of Taste and Odor Control

“…Chlorination of waters containing dead algae produces a medicinal taste (29). Copper sulfate, however, proved effective for inhibiting and destroying algae growth, thus preventing their propagation (5,30). This treatment results in a temporary increase in tastes and odors due to the decomposition of dead algae, followed by an improvement in palatability.…”