Tastes and Odors in Public Water Supplies, Causes and Remedies

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.…”

“…This system, known as aeration, has been employed longer than any other method for taste and odor removal. Between 1884 and 1905 it was the only method specifically designed for taste and odor control (5).…”

“…[J. A. W. W. A. into the atmosphere" (5). Others hold the view that aeration provides water with oxygen which oxidizes the substances producing tastes and odors (5).…”

“…A. W. W. A. into the atmosphere" (5). Others hold the view that aeration provides water with oxygen which oxidizes the substances producing tastes and odors (5). The fact that aeration removes volatile oils and gases without affecting many other oxidizable materials, e.g., phenols, seems to substantiate the former view.…”

“…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).…”