Taste and Odour in Source and Drinking Water
Causes, Controls, and Consequences
Published on 15. March 2019
320 pages
978-1-78040-666-4 (ISBN)
Description
Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water. Key topics include:
early warning
detection and source-tracking
chemical, sensory and molecular diagnosis
treatment options for common odorants and minerals
source management
modelling and risk assessment
future research directions
Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
early warning
detection and source-tracking
chemical, sensory and molecular diagnosis
treatment options for common odorants and minerals
source management
modelling and risk assessment
future research directions
Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
More details
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
File size
4,94 MB
ISBN-13
978-1-78040-666-4 (9781780406664)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Tsair-Fuh Lin | Susan Watson | I. H. (Mel) Suffet
Taste and Odour in Source and Drinking Water
Causes, Controls, and Consequences
Book
03/2019
IWA Publishing
€167.50
Shipment within 3-4 weeks
Content
Editors
Author List
Chapter 1 - Introduction
Chapter 2 -The drinking water taste-and-odour wheel after 30 years
Chapter 3 - Biological production of taste and odour compounds
Chapter 4 - Chemical analytical techniques for taste and odour compounds
Chapter 5 - Advances in sensory measurement determinations
Chapter 6 - Removal of odourants from drinking water
Chapter 7 - Management of T&O in source water
Chapter 8 - Characterization and removal of minerals that cause taste
Chapter 9 - Risk management of public perception
Index
Author List
Chapter 1 - Introduction
Chapter 2 -The drinking water taste-and-odour wheel after 30 years
Chapter 3 - Biological production of taste and odour compounds
Chapter 4 - Chemical analytical techniques for taste and odour compounds
Chapter 5 - Advances in sensory measurement determinations
Chapter 6 - Removal of odourants from drinking water
Chapter 7 - Management of T&O in source water
Chapter 8 - Characterization and removal of minerals that cause taste
Chapter 9 - Risk management of public perception
Index
