TASTE AND ODOUR (T&O): METHODS OF DETECTION
The UKWIR project ‘Taste and Odour (T&O): Methods of Detection’ reviewed literature, carried out comprehensive non-targeted chemical and microbiological analysis and developed targeted analytical methods for various key chemical compounds; to help water companies better understand and measure the compounds that cause T&O. The project used innovative techniques such as the analysis of carbon cartridge filter samples and the first use of DNA sequence based microbiology in T&O investigations. This project report includes:
Three Standard Operating Procedures (SOPs) were also produced as part of this project. These were for 1) brominated and chlorinated anisoles; 2) alkyl benzenes and naphthalenes; 3) sulphur compounds and are provided in separate reports (UKWIR members only).
|UKWIR Reference 21/DW/13/6||Published Date 09/11/2021|
|Retail Price (£) 28||ISBN 978-1-84057-927-7|
|Final Report for - BQ - Achieving 100% compliance with drinking water standards at point of use by 2050? Taste and Odour: Methods of Detection CD Software|