Standard price: £95.00
Standard price: £95.00
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:
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.
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
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