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Decomposition of Taste and Odor Compounds with Sulfite

Compagnie Generale des Eaux, 11/1/89-12/31/90

PI: Reckhow
Post-Doc: Jadas-Hecart

The objectives of this research were to: (1) to evaluate the ability of sulfite to decompose chlorine-produced taste and odor compounds; and (2) to evaluate the degree to which re-form upon re-chlorination following treatment with sulfite, and (3) to identify some of the degradation products of the reaction of sulfite with taste and odor compounds.

Proposal, Plans and Reports

• Proposal, IPF, Appendix II (Croue paper)
• Final Report

Project Data

• Jadas-Hecart notebook pages
• 5.25 inch floppies

 

Publications based on this work

Conference presentations based on this work

 

Other UMass Projects Supported by CGE

• "Coagulation and Ozonation for Control of Natural Organic Matter and Disinfection Byproducts", Compagnie Generale des Eaux, 6/25/84-6/21/85.
• "Effects of Sulfite on Disinfection Byproducts" (David A. Reckhow, PI) Compagnie Generale Des Eaux, 8/3/87-8/28/88.

 

Additional Background: Dechlorination with sulfur dioxide, sodium bisulfite or sodium metabisulfite is an inexpensive and simple technology. The implementation of dechlorination followed by re-chlorination should in most cases result in a negligible increase in treatment costs. If treatment with sulfite is found to be effective at controlling taste and odor compounds, this is likely to be the lowest cost solution for their control. The work proposed here was intended to help water treatment engineers recognize taste and odor problems. If some of the compounds responsible can be identified, they can be tested for by gas chromatographic techniques on a regular basis. This could allow the rapid and objective quantification of certain flavors. This research was to determine which of these taste and odor compounds are treatable with sulfite. The kinetic rate equations developed with this work will allow plant operators to directly calculate the sulfite dose required to achieve a certain percent removal of specific taste and odor compounds. The only data required for this calculation will be the finished water pH and the sulfite contact time. Although its not the objective of this work, treatment with sulfite will also reduce the mutagenic activity of the finished water.

 

 

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