- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water. Key topics include:
early warning
detection and source-tracking
chemical, sensory and molecular diagnosis
treatment options for common odorants and minerals
source management
modelling and risk assessment
future research directions
Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
Contents
Editors
Author List
Chapter 1 - Introduction
Chapter 2 -The drinking water taste-and-odour wheel after 30 years
Chapter 3 - Biological production of taste and odour compounds
Chapter 4 - Chemical analytical techniques for taste and odour compounds
Chapter 5 - Advances in sensory measurement determinations
Chapter 6 - Removal of odourants from drinking water
Chapter 7 - Management of T&O in source water
Chapter 8 - Characterization and removal of minerals that cause taste
Chapter 9 - Risk management of public perception
Index
