Description
The overall objective of this study was to evaluate whether water quality parameters, easier to measure than off-flavor compounds, can be used to quantify, characterize andmanage taste and odor (T&O) problems. Experimental methods and materials included the following:three different raw waters (influence of water quality concentrations);weekly sampling over 1 year (seasonal effects); and, statistical treatment of data. Temporal evolution and mean concentration of some water quality parameters in raw waters is presented, along with modeling geosmin and 2-MIB in raw waters using water quality parameters, and artificial neural networks modeling of geosmin in raw waters. Includes 4 references, figures.
Product Details
- Edition:
- Vol. – No.
- Published:
- 11/01/2008
- Number of Pages:
- 1
- File Size:
- 1 file , 800 KB
- Note:
- This product is unavailable in Ukraine, Russia, Belarus
