Abstract
The presence of odor and taste serves as a dangerous signal for the potable water consumers, including the beverage industry, foodstuffs, and the aromatic and pharmaceutical industries. The organisms most often linked to the taste and odor problems are the Actinomycetes and various types of algae. Sources of potable water contamination by organic and inorganic compounds, the majority of which offer taste and smell, can be divided into several groups: groundwater, industrial and municipal wastewaters, and taste and odor-causing compounds obtained during the storage and distribution of the water. The threshold odor test (TOT) is used for the odor characterization in natural and potable water. The principle of this test is the determination of the least concentration of the component possessing odor in the water studied by diluting the water sample with odorless water. Measurements of the threshold odor are carried out by using a conventional unit TON (threshold odor number). Oxidants are more often used for purification of water from taste and odor. The mechanism of taste and odor removal consists of destruction of the organic molecule that imparts a definite taste and odor to the water.
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