Understanding medicinal taste and odour formation in drinking waters
The formation of bromophenols during chlorination of phenol- and bromide-containing waters can be critical for taste and odour problems in drinking waters. The work performed has confirmed that flavour threshold concentrations of some bromophenols are in the ng/L range. In addition, under typical dr...
| Publié dans: | Water science and technology : a journal of the International Association on Water Pollution Research. - 1986. - 55(2007), 5 vom: 15., Seite 85-94 |
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| Auteur principal: | |
| Autres auteurs: | , , , , |
| Format: | Article |
| Langue: | English |
| Publié: |
2007
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| Accès à la collection: | Water science and technology : a journal of the International Association on Water Pollution Research |
| Sujets: | Journal Article Bromine Compounds Phenols Water Pollutants, Chemical Chlorine 4R7X1O2820 Bromine SBV4XY874G |
| Résumé: | The formation of bromophenols during chlorination of phenol- and bromide-containing waters can be critical for taste and odour problems in drinking waters. The work performed has confirmed that flavour threshold concentrations of some bromophenols are in the ng/L range. In addition, under typical drinking water conditions, kinetic experiments and model simulations performed have shown that (1) bromination is the predominant reaction pathway, (2) bromophenol reaction kinetics are rapid leading to taste-and-odour episodes that last for short periods of 10-20 min, (3) increasing phenol concentration and pH tends to increase taste and odour intensity, (4) increasing chlorine or bromide concentrations tends to shorten the duration of the taste-and-odour episode |
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| Description: | Date Completed 27.06.2007 Date Revised 17.09.2019 published: Print Citation Status MEDLINE |
| ISSN: | 0273-1223 |