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Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds

Cyanobacteria and their taste and odor (T&O) compounds are a growing concern in water sources globally. Geosmin and 2-methylisoborneol (MIB) are the most commonly detected T&O compounds associated with cyanobacterial presence in drinking water sources. The use of ultraviolet and hydrogen per...

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Detalles Bibliográficos
Autores principales: Zamyadi, Arash, Sawade, Emma, Ho, Lionel, Newcombe, Gayle, Hofmann, Ron
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Libertas Academica 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4592064/
https://www.ncbi.nlm.nih.gov/pubmed/26462247
http://dx.doi.org/10.4137/EHI.S29431
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author Zamyadi, Arash
Sawade, Emma
Ho, Lionel
Newcombe, Gayle
Hofmann, Ron
author_facet Zamyadi, Arash
Sawade, Emma
Ho, Lionel
Newcombe, Gayle
Hofmann, Ron
author_sort Zamyadi, Arash
collection PubMed
description Cyanobacteria and their taste and odor (T&O) compounds are a growing concern in water sources globally. Geosmin and 2-methylisoborneol (MIB) are the most commonly detected T&O compounds associated with cyanobacterial presence in drinking water sources. The use of ultraviolet and hydrogen peroxide (H(2)O(2)) as an advanced oxidation treatment for T&O control is an emerging technology. However, residual H(2)O(2) (>80% of the initial dose) has to be removed from water prior final disinfection. Recently, granular activated carbon (GAC) is used to remove H(2)O(2) residual. The objective of this study is to assess the impact of H(2)O(2) quenching and aging processes on GAC capacity for the removal of geosmin and MIB. Pilot columns with different types of GAC and presence/absence of H(2)O(2) have been used for this study. H(2)O(2) removal for the operational period of 6 months has no significant impact on GAC capacity to remove the geosmin and MIB from water.
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spelling pubmed-45920642015-10-12 Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds Zamyadi, Arash Sawade, Emma Ho, Lionel Newcombe, Gayle Hofmann, Ron Environ Health Insights Original Research Cyanobacteria and their taste and odor (T&O) compounds are a growing concern in water sources globally. Geosmin and 2-methylisoborneol (MIB) are the most commonly detected T&O compounds associated with cyanobacterial presence in drinking water sources. The use of ultraviolet and hydrogen peroxide (H(2)O(2)) as an advanced oxidation treatment for T&O control is an emerging technology. However, residual H(2)O(2) (>80% of the initial dose) has to be removed from water prior final disinfection. Recently, granular activated carbon (GAC) is used to remove H(2)O(2) residual. The objective of this study is to assess the impact of H(2)O(2) quenching and aging processes on GAC capacity for the removal of geosmin and MIB. Pilot columns with different types of GAC and presence/absence of H(2)O(2) have been used for this study. H(2)O(2) removal for the operational period of 6 months has no significant impact on GAC capacity to remove the geosmin and MIB from water. Libertas Academica 2015-10-01 /pmc/articles/PMC4592064/ /pubmed/26462247 http://dx.doi.org/10.4137/EHI.S29431 Text en © 2015 the author(s), publisher and licensee Libertas Academica Ltd. This is an open-access article distributed under the terms of the Creative Commons CC-BY-NC 3.0 License.
spellingShingle Original Research
Zamyadi, Arash
Sawade, Emma
Ho, Lionel
Newcombe, Gayle
Hofmann, Ron
Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title_full Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title_fullStr Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title_full_unstemmed Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title_short Impact of UV–H(2)O(2) Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
title_sort impact of uv–h(2)o(2) advanced oxidation and aging processes on gac capacity for the removal of cyanobacterial taste and odor compounds
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4592064/
https://www.ncbi.nlm.nih.gov/pubmed/26462247
http://dx.doi.org/10.4137/EHI.S29431
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