Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours
| Autor: | J.P. Duguet, Auguste Bruchet |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Masking (art)
Chloramine Chlorine dioxide Environmental Engineering Ozone chemistry.chemical_element chemistry.chemical_compound Potassium permanganate chemistry Environmental chemistry polycyclic compounds Chlorine Hydrogen peroxide Anthropogenic pollutants psychological phenomena and processes Water Science and Technology |
| Zdroj: | Water Science and Technology. 49:297-306 |
| ISSN: | 1996-9732 0273-1223 |
| DOI: | 10.2166/wst.2004.0589 |
| Popis: | This paper summarises the positive and negative effects of the most commonly used oxidants and disinfectants: chlorine, chloramines, chlorine dioxide, potassium permanganate ozone, and advanced oxidation with ozone/hydrogen peroxide on tastes and odours present in natural and drinking waters. The case studies reported illustrate the generation of odorous by-products such as chlorophenols, iodoforms, aldehydes, the masking effect between earthy-musty and chlorinous odours, and the removal of odorous algal metabolites or anthropogenic pollutants by ozone alone or by ozone coupled with hydrogen peroxide. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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