Full Description

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 afterthe 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 inwater sources due to dissipation and odor thresholdslower than perceivable levels;the FPA method can offer both odor identification andintensity determination, compared with TON;potassium permanganate effectively oxidized sulfidein jar tests at Hermosa-Redondo; and,the system is proceeding with permanganate addition(with extra pipe loop for contact time) before thegreensand filters, best option given systemconstraints. Includes figures.

Product Details

Edition: Vol. - No. Published: 11/01/2009 Number of Pages: 22File Size: 1 file , 1.3 MB