Monitoring of Two Taste and Odor Causing Compounds in a DrinkingWater Reservoir

Ecotoxicology ◽  
2018 ◽  
pp. 240-251
Author(s):  
Hongbo Liu ◽  
Yanhua Li ◽  
Ding Pan ◽  
Dong Zhang ◽  
Yueqing Jin ◽  
...  
Keyword(s):  
Taste And Odor

Lead removal from drinking water - development and validation of point-of-use treatment devices

2002 ◽  
Vol 2 (5-6) ◽  
pp. 209-216
Author(s):  
R. Sublet ◽  
A. Boireau ◽  
V.X. Yang ◽  
M.-O. Simonnot ◽  
C. Autugelle
Keyword(s):  
Drinking Water ◽  
Fixed Bed ◽  
Field Testing ◽  
Lead Removal ◽  
Ministry Of Health ◽  
Point Of Use ◽  
Taste And Odor ◽  
Wide Range ◽  
Lead Levels ◽  
Safety Considerations

Two lead removal water filters were developed to lower lead levels in drinking water below 10 μg.L-1 in order to meet the new regulation given by the European Directive 98-83, applicable in December 2013. An appropriate adsorbent was selected through a stringent research program among a wide range of media, and is composed of a synthetic zeolite and an activated carbon. Two prototypes were developed: the first is a faucet-mounted filter which contains a fixed bed of the adsorbent and a hollow fiber bundle, while the second is an under-sink cartridge made of a porous extruded block of carbon and adsorbent. Both are able to treat at least 1,000 litres of any water containing on average 100 to 150 μg Pb.L-1, by lowering the lead concentration below 10 μg.L-1. Once their safety considerations were addressed by an independent laboratory according to the French Ministry of Health recommendations, 20 prototypes were installed at consumers' taps in northeastern France. Their performance in terms of lead removal, HPC control and bad taste and odor reduction was followed for 6 months. This field testing program resulted in the validation of both prototypes which meet the new French Ministry of Health recommendations and assures that the filtered water is fully ED 98-83 compliant. Their commercialization will be launched first in France in middle 2002.

Production of 2-Methyliso-Borneol by Two Benthic Cyanophyta

1983 ◽  
Vol 15 (6-7) ◽  
pp. 211-220 ◽  
Author(s):  
G Izaguirre ◽  
C J Hwang ◽  
S W Krasner ◽  
M J McGuire
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Drinking Water ◽  
Closed Loop ◽  
Water Supply Systems ◽  
Source Water ◽  
Analysis Method ◽  
Sediment Samples ◽  
Taste And Odor ◽  
Supply Systems

Two Oscillatoria strains have been isolated from three different water supply systems in California that have experienced taste and odor problems in their drinking water. The algae were obtained from sediment samples and rock scrapings from source-water reservoirs. Unialgal cultures, free of actinomycetes, were purged using the closed-loop stripping analysis method, and the resulting extracts were analyzed by gas chromatography and mass spectrometry. The organisms, Oscillatoriacurviceps and O.tenuis variant levis Gardner, yielded 2-methylisoborneol (MIB) at 60–150 µg/l. In both instances, MIB had previously been identified in the sediment samples from which the organisms were isolated. O.curviceps was implicated in a taste and odor episode involving MIB in a major reservoir during two consecutive summers.

scholarly journals TiO2-Powdered Activated Carbon (TiO2/PAC) for Removal and Photocatalytic Properties of 2-Methylisoborneol (2-MIB) in Water

Water ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1622
Author(s):  
Xiao-Pin Guo ◽  
Peng Zang ◽  
Yong-Mei Li ◽  
Dong-Su Bi
Keyword(s):  
Activated Carbon ◽  
Natural Organic Matter ◽  
Uv Light ◽  
Sol Gel ◽  
Light Irradiation ◽  
Nano Tio2 ◽  
Uv Light Irradiation ◽  
Adsorption Capacities ◽  
Taste And Odor ◽  
Composite Photocatalysts

2-methylisoborneol (2-MIB) is a common taste and odor compound caused by off-flavor secondary metabolites, which represents one of the greatest challenges for drinking water utilities worldwide. A TiO2-coated activated carbon (TiO2/PAC) has been synthesized using the sol-gel method. A new TiO2/PAC photocatalyst has been successfully employed in photodegradation of 2-MIB under UV light irradiation. In addition, the combined results of XRD, SEM-EDX, FTIR and UV-Vis suggested that the nano-TiO2 had been successfully loaded on the surface of PAC. Experimental results of 2-MIB removal indicated that the adsorption capacities of PAC for 2-MIB were higher than that of TiO2/PAC. However, in the natural organic matter (NOM) bearing water, the removal efficiency of 2-MIB by TiO2/PAC and PAC were 97.8% and 65.4%, respectively, under UV light irradiation. Moreover, it was shown that the presence of NOMs had a distinct effect on the removal of MIB by TiO2/PAC and PAC. In addition, a simplified equivalent background compound (SEBC) model could not only be used to describe the competitive adsorption of MIB and NOM, but also represent the photocatalytic process. In comparison to other related studies, there are a few novel composite photocatalysts that could efficiently and rapidly remove MIB by the combination of adsorption and photocatalysis.

scholarly journals Encapsulation of Active Pharmaceutical Ingredients in Lipid Micro/Nanoparticles for Oral Administration by Spray-Cooling

Pharmaceutics ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1186
Author(s):  
Carmen S. Favaro-Trindade ◽  
Fernando E. de Matos Junior ◽  
Paula K. Okuro ◽  
João Dias-Ferreira ◽  
Amanda Cano ◽  
...  
Keyword(s):  
Oral Administration ◽  
Raw Materials ◽  
Low Cost ◽  
Pharmaceutical Formulations ◽  
Spray Cooling ◽  
Active Pharmaceutical Ingredients ◽  
Pharmaceutical Ingredients ◽  
Taste And Odor ◽  
Cooling Technology ◽  
Simple Technology

Nanoencapsulation via spray cooling (also known as spray chilling and spray congealing) has been used with the aim to improve the functionality, solubility, and protection of drugs; as well as to reduce hygroscopicity; to modify taste and odor to enable oral administration; and many times to achieve a controlled release profile. It is a relatively simple technology, it does not require the use of low-cost solvents (mostly associated to toxicological risk), and it can be applied for lipid raw materials as excipients of oral pharmaceutical formulations. The objective of this work was to revise and discuss the advances of spray cooling technology, with a greater emphasis on the development of lipid micro/nanoparticles to the load of active pharmaceutical ingredients for oral administration.

Development of predictive models for geosmin-related taste and odor in Kansas, USA, drinking water reservoirs

2009 ◽  
Vol 43 (11) ◽  
pp. 2829-2840 ◽  
Author(s):  
Andrew R. Dzialowski ◽  
Val H. Smith ◽  
Donald G. Huggins ◽  
Frank deNoyelles ◽  
Niang-Choo Lim ◽  
...  
Keyword(s):  
Drinking Water ◽  
Predictive Models ◽  
Water Reservoirs ◽  
Taste And Odor

scholarly journals Odor-taste interactions in food perception: Exposure protocol shows no effects of associative learning

2021 ◽  
Author(s):  
Robin Fondberg ◽  
Johan N Lundström ◽  
Janina Seubert
Keyword(s):  
Associative Learning ◽  
Food Preferences ◽  
Exposure Phase ◽  
Experimental Setting ◽  
Experimental Conditions ◽  
Future Studies ◽  
Food Perception ◽  
Equivalence Tests ◽  
Taste And Odor ◽  
Chewing Gums

Abstract Repeated exposure can change the perceptual and hedonic features of flavor. Associative learning during which a flavor’s odor component is affected by co-exposure with taste is thought to be central in this process. However, changes can also arise due to exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of exposure without taste by repeatedly presenting one odor together with sucrose and a second odor alone. Sixty individuals attended two testing sessions separated by a five-day exposure phase during which the stimuli were presented as flavorants in chewing gums that were chewed three times daily. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the notion that food preferences are modulated by exposure, odor pleasantness increased between the sessions independently of whether the odor (basil or orange flower) had been presented with or without sucrose. However, we found no evidence of associative learning in any of the tasks. In addition, exploratory equivalence tests suggested that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that the hypothesized effects of associative learning are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to evaluate the relative support for these explanations and, if experimental conditions can be identified that reliably produce such effects, to identify factors that regulate the formation of new odor-taste associations.

Strategies for Taste-and-Odor Testing Methods

Opflow ◽  
2003 ◽  
Vol 29 (10) ◽  
pp. 10-14 ◽  
Author(s):  
Andrea M. Dietrich ◽  
Gary A. Burlingame ◽  
Robert C. Hoehn
Keyword(s):  
Testing Methods ◽  
Taste And Odor

scholarly journals Distributions of four taste and odor compounds in the sediment and overlying water at different ecology environment in Taihu Lake

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Heyong Huang ◽  
Xiaoguang Xu ◽  
Xiansheng Liu ◽  
Ruiming Han ◽  
Jine Liu ◽  
...  
Keyword(s):  
Taihu Lake ◽  
Overlying Water ◽  
Taste And Odor ◽  
Odor Compounds
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