Progress in Superchlorination Treatment for Taste Prevention at Toronto, Ontario

Abstract

Superchlorination followed by dechlorination treatment of the city water for the prevention of taste, was first successfully demonstrated in Toronto in September, 1926, when for a period of two weeks approximately 70 million Imperial gallons were treated daily. Due to lack of proper equipment and the necessary funds, the practice was discontinued until the early summer of 1927, since when the entire supply varying between 75 and 100 million gallons daily has been successfully treated. The writer in 1922, at the Philadelphia meeting of the American Water Works Association3 presented the earliest detailed figures of the amount of рЬедо1 in water which was capable of causing taste following chlormation, together with some figures relative to the effect of super doses of chlorine on phenolated water. In 1926, the complete results of experimental work carried out at Toronto, covering a period of several years, was given at Providence, before the New England Water Works Association.4«5 Reference is especially made to these papers because they cover the subject in considerable detail, and may be of value to those seeking information on this important question. It is not proposed to discuss or review the conditions at Toronto leading up to the introduction of taste prevention treatment, because the subject has been fully covered in the papers previously mentioned, but rather to enlarge upon them and