|
|
Besides the parameters described in this report, the color, appearance,
taste, smell, and odor of drinking water is the first clue to the homeowner that there may be a
problem with the water. It is important to note that some chemicals,
especially organic compounds and bacterial agents, may be at toxic or at
pathogenic (i.e., disease causing) levels, without any observable clues
to a problem. For this reason, it is recommended that you have your
water tested at least annually. Table 1 describes the common water
quality problems that may be detectable based on the taste, odor, or
appearance.
Primary treatment method used to handle taste, smell, odor, or color problems may include filtration, filtration through a carbon filter, softening, reverse osmosis, chlorination and distillation. The type of pretreatment would depend on the concentration and type of contamination and associated water quality.
Taste Problems
| Salty-brackish | High sodium |
| Alkali Taste | High hardness, total dissolved solids, high alkalinity |
| Metallic Taste | Low pH, high metal content, corrosive water A metallic taste can be caused by inorganic chemicals such as iron (at levels over 0.004 mg/l), copper (2-5 mg/l), and zinc (4-9 mg/l). |
Odor / Smell Problems Drinking Water
Rotten-Egg Odor Smell Musty Odors Smell Earthy, musty, grassy, fishy, vegetable and cucumber |
Hydrogen sulfide, sulfate-reducing bacteria Softwater reactions in electric water heaters, algal bioproducts algal bioproducts |
| Oily Smell | Gasoline or oil contamination,possibly nuisance bacteria |
| Methane Gas Smell | Organic decomposition or presence of gas in aquifer |
| Phenolic Smell | Industrial or gasoline contamination |
| Chemical Smell | Organic chemicals, Industrial |
Color
| Milky | Precipitation of carbonates, excessive air, suspended solids |
| Blackish Tint | Reactions with manganese and possibly iron, IRB/ Slime Bacteria |
| Yellowish Tint | Presence of humic or fluvic compounds, iron, IRB bacteria |
| Reddish Tint | Presence of Dissolved or precipitated iron, iron, IRB bacteria |
(Source: Driscoll, 1986; Lehr, 1980)
Threshold Odor Numbers- How They Are Determined
Source:Civil Engineering Department of Virginia Tech
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For More information about the Environmental Quality Center, please contact:
Attn: Mr.
Brian Oram, Professional Geologist (PG)
Laboratory Director
Wilkes University
Environmental Engineering and
Earth Sciences
PO Box 111
84 West South Street
Wilkes-Barre, PA 18766
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