This powerpoint presentation begins by providing a brief overview of the Hermosa-Redondo Well 30-01 issue of customer complaints due to taste and odor a few months after
the well was restarted following a 2 year shutdown period. A discussion on taste and odor methods is presented, including sensory methods Threshold Odor Number (TON) or Flavor Profile Analysis (FPA). Flavor profile analysis results are presented, along with treatment options and bench testing experiments. Conclusions indicate that: hydrogen sulfide can be challenging to quantify in
water sources due to dissipation and odor thresholds
lower than perceivable levels;
the FPA method can offer both odor identification and
intensity determination, compared with TON;
potassium permanganate effectively oxidized sulfide
in jar tests at Hermosa-Redondo; and,
the system is proceeding with permanganate addition
(with extra pipe loop for contact time) before the
greensand filters, best option given system
constraints. Includes figures.
| Edition : | Vol. - No. |
| File Size : | 1
file
, 1.3 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 22 |
| Published : | 11/01/2009 |
