Download Advances In Taste And Odor Treatment And Control full books in PDF, epub, and Kindle. Read online free Advances In Taste And Odor Treatment And Control ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : AWWA Research Foundation |
| Publisher | : American Water Works Association |
| Total Pages | : 400 |
| Release | : 1995 |
| Genre | : Aigua |
| ISBN | : 0898677440 |
| Author | : Tsair-Fuh Lin |
| Publisher | : IWA Publishing |
| Total Pages | : 322 |
| Release | : 2018-03-15 |
| Genre | : Science |
| ISBN | : 1780406657 |
This book 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, and 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.
| Author | : Anastasia E. Hiskia |
| Publisher | : John Wiley & Sons |
| Total Pages | : 367 |
| Release | : 2020-09-28 |
| Genre | : Science |
| ISBN | : 111892861X |
Provides a comprehensive overview of key methods for treating water tainted by cyanobacteria and cyanotoxins Toxigenic cyanobacteria are one of the main health risks associated with water resources. Consequently, the analysis, control, and removal of cyanobacteria and cyanotoxins from water supplies is a high priority research area. This book presents a comprehensive review of the state-of-the-art research on water treatment methods for the removal of cyanobacteria, taste and odor compounds, and cyanotoxins. Starting with an introduction to the subject, Water Treatment for Purification from Cyanobacteria and Cyanotoxins offers chapters on cyanotoxins and human health, conventional physical-chemical treatment for the removal of cyanobacteria/cyanotoxins, removal of cyanobacteria and cyanotoxins by membrane processes, biological treatment for the destruction of cyanotoxins, and conventional disinfection and/or oxidation processes. Other chapters look at advanced oxidation processes, removal/destruction of taste and odour compounds, transformation products of cyanobacterial metabolites during treatment and integrated drinking water processes. Provides a comprehensive overview of key methods for treating water tainted by cyanobacteria and cyanotoxins Bridges the gap between basic knowledge of cyanobacteria/cyanotoxins and practical management guidelines Includes integrated processes case studies and real-life examples Developed within the frame of the European Cooperation in Science and Technology (COST)–funded CYANOCOST A must-have resource for every water treatment plant, Water Treatment for Purification from Cyanobacteria and Cyanotoxins is a valuable resource for all researchers in water chemistry and engineering, environmental chemistry as well as water companies and authorities, water resource engineers and managers, environmental and public health protection organizations.
| Author | : Andrea M. Dietrich |
| Publisher | : American Water Works Association |
| Total Pages | : 166 |
| Release | : 2004 |
| Genre | : Technology & Engineering |
| ISBN | : |
This report tested 3 new sensory methods, developed using food-beverage industry product evaluations The three are:. Attribute Rating Test to monitor musty odor caused by geosmin; Rating Method for Evaluating Distribution-System Odors in Comparison to a Control; and 2-of-5 Odor Test - a forced choice method. All are simple, yet reliable, taste-and-odor evaluation methods that can be used for day-to-day monitoring and can replace or work along side exciting FPA and TON tests.
| Author | : Antje Welge-Lüssen |
| Publisher | : Georg Thieme Verlag |
| Total Pages | : 256 |
| Release | : 2013-11-27 |
| Genre | : Medical |
| ISBN | : 3131645318 |
A modern, practical handbook on smell and taste disorders written by clinicians for clinicians Recent breakthroughs in the diagnosis and treatment of smell and taste disorders have dramatically altered clinical outcomes for these patients. In this important book, readers will get a full overview of the topic today, including functional anatomy, pathophysiology, diagnostic and clinical work-up, assessment techniques, medical and surgical options, and more. Focused and to-the-point, the book is especially designed for physicians treating patients in the everyday practice setting. Special Features: Covers the most important advances in diagnostic and treatment techniques Provides a clear methodology for examining, testing, classifying, diagnosing, and treating a wide range of idiopathic, congenital, and acquired smell and taste disorders Explores the use of MRI for improved visualization of central olfactory areas, including the lesions and other disturbances that cause olfactory disorders Offers new information on the interaction between the chemical senses, especially important in medicolegal cases Includes more than 130 full-color diagrams, clinical pathways, tables, photographs, and anatomic illustrations that clarify all concepts Complete with expert foundational chapters on the anatomy and structure of the olfactory and gustatory systems, as well as compelling information on quality-of-life issues, this book makes a major contribution to the field. It is essential for otolaryngologists, neurologists, internists, residents, and other specialists treating patients with smell and taste disorders in a modern clinical setting.
| Author | : S. Krasner |
| Publisher | : International Water Assn |
| Total Pages | : 416 |
| Release | : 2004 |
| Genre | : Nature |
| ISBN | : 9781843398547 |
Utilities must decide whether to modify their existing treatment practices to achieve compliance with the D/DBP regulations. A regulatory impact analysis predicted that up to 70% of large surface-water systems would need to make some treatment modifications. Meeting multiple water-quality objectives plays an important role in the decision-making process of water utilities. Utilities must meet other regulatory requirements and secondary drinking-water standards. In addition, there are operational, financial, and engineering issues that affect the selection of treatment technologies. Because of the uncertainty of how stringent certain regulations will be and the high costs of advanced treatment technologies, many utilities have implemented treatment modifications in stages. Most utilities have made treatment modifications that have been cost-effective to meet their site-specific needs and objectives, while continuing to study or implement long-term treatment changes to meet more stringent future regulations. Utilities must factor in other regulatory requirements and secondary drinking-water standards when selecting a treatment modification for compliance with the D/DBP Rule. Some utilities chose advanced treatment processes (e.g., ozonation, membranes) that would enable them to satisfy other current and anticipated future regulations or other water quality objectives. Some systems chose ozone, in part because of its ability to destroy taste-and-odor-causing contaminants. Likewise, granular activated carbon was added to filters for taste-and-odor control. In addition, space and retrofit considerations affected technology choices. Many utilities have implemented treatment modifications in stages. To meet Stage 1 of the D/DBP Rule, most utilities have made treatment modifications that have been cost-effective to meet their site-specific needs and objectives, while continuing to study or implement long-term treatment changes to meet more stringent future regulations. The major disadvantage to staged implementation was that the treatment process was re-optimized each time treatment modifications were made. However, this problem was minimized if the full range of changes in treatment was envisioned in advance and if incremental modifications were made that were part of and consistent with long-term modifications.
| Author | : Richard Louis Kuehner |
| Publisher | : |
| Total Pages | : 745 |
| Release | : 1964 |
| Genre | : |
| ISBN | : |
| Author | : Richard L. Kuehner |
| Publisher | : |
| Total Pages | : 390 |
| Release | : 1964 |
| Genre | : Electronic books |
| ISBN | : |
| Author | : Djanette Khiari |
| Publisher | : American Water Works Association |
| Total Pages | : 368 |
| Release | : 2002 |
| Genre | : Drinking water |
| ISBN | : 1583212272 |
Investigates the causes of taste and odor issues in drinking water distribution systems, and identifies potential solutions to specific problems. The study focuses on biological activity, disinfectants, disinfection by-products and continuing reactions, leaching of distribution system materials, and
| Author | : George Charalambous |
| Publisher | : Elsevier |
| Total Pages | : 369 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0323153844 |
The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer. This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described. This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.
