Taste and Odour in Source and Drinking Water : (Record no. 13103)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 07653nam a22004813i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC5888218 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240724113932.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2019 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781780406664 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781780406657 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC5888218 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL5888218 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1100977124 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TD457 .T378 2019 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 628.162 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lin, Tsair-Fuh. |
| 245 10 - TITLE STATEMENT | |
| Title | Taste and Odour in Source and Drinking Water : |
| Remainder of title | Causes, Controls, and Consequences. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | London : |
| Name of producer, publisher, distributor, manufacturer | IWA Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2019. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (321 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Copyright -- Contents -- Editors -- Author List -- Chapter 1: Introduction -- 1.1 T& -- O in Drinking Water: History and Research -- 1.2 Introduction of Book Chapters -- References -- Chapter 2: The drinking water taste-and-odour wheel after 30 years -- 2.1 Introduction -- 2.2 Background -- 2.3 Cause-and-Effect Relationships in Drinking Water Taste-and-Odour Problems -- 2.4 FPA Evaluation -- 2.5 Specific Taste-and-Odour Causing Compounds -- 2.5.1 Earthy/musty/mouldy -- 2.5.2 Chlorinous/ozonous -- 2.5.3 Fragrant/vegetable/fruity/flowery -- 2.5.4 Medicinal/phenolic -- 2.5.5 Grassy/hay/straw/woody -- 2.5.6 Fishy/rancid -- 2.5.7 Marshy/swampy/septic/sulfurous -- 2.5.8 Chemical/hydrocarbon/miscellaneous -- 2.6 Taste and Mouth Feel/Nose Feel -- 2.6.1 Sour/acidic -- 2.6.2 Sweet -- 2.6.3 Bitter -- 2.6.4 Salty -- 2.6.5 Mouth feel/nose feel -- 2.6.6 Flavour-by-mouth -- 2.7 Recent Case Studies of Odour Incidences -- References -- Chapter 3: Biological production of taste and odour compounds -- 3.1 Introduction -- 3.2 VOCs Produced as Secondary Metabolites During Growth (Terpenoids, Thiols, Esters, Short Chain Hydrocarbons) -- 3.2.1 Terpenoids -- 3.2.2 Biogenic sulfides -- 3.2.3 Amines and other nitrogenous VOCs -- 3.3 VOC Induced by Loss of Cell Integrity and/or Death and the Activation of Catabolic Enzymes -- 3.3.1 Oxylipins and polyunsaturated fatty acid (PUFA) derivatives -- 3.3.2 Carotenoid derivatives -- 3.4 Non-Specific VOC Release from (All) Decaying Biomass, Heterotrophic Bacteria, Fungi and Other Microorganisms -- 3.4.1 Biogenic sulfides-II -- 3.4.2 Microbial fermentation products -- 3.5 Taste and Odour: Relationship with Cyanobacterial Toxins -- 3.6 Changing Face of Biological Odour Production: Looking Forward -- References -- Chapter 4: Chemical analytical techniques for taste and odour compounds -- 4.1 Introduction. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.2 Target Chemicals and Detection Limits -- 4.3 Closed-Loop-Stripping Analysis -- 4.4 Static Head-Space Extraction -- 4.5 Solid-Phase Micro-Extraction -- 4.6 Dynamic Head Space Extraction -- 4.7 Stir-Bar Sorptive Extraction -- 4.8 Other Extraction Techniques -- 4.9 Enhancing Sensitivity With Large Volume Injection -- 4.10 Olfactory-GC/MS -- 4.11 Conclusion -- References -- Chapter 5: Advances in sensory measurement determinations -- 5.1 Introduction -- 5.2 Types of sensory tests -- 5.2.1 Affective tests -- 5.2.2 Descriptive test -- 5.2.3 Discrimination tests -- 5.2.4 Threshold tests -- 5.3 Established Methods to Assess Drinking Water Tastes and Odours -- 5.3.1 Flavour profile analysis -- 5.3.2 Threshold odour number -- 5.3.3 Flavour rating analysis -- 5.3.4 Determining thresholds -- 5.4 Recent and Evolving Methods for Sensory Analysis of Drinking Water -- 5.4.1 Attribute rating test -- 5.4.2 Total intensity of odour -- 5.4.3 2-of-5 test -- 5.4.4 Ranking tests -- 5.5 Consumer Feedback -- 5.5.1 Consumer complaint surveillance -- 5.5.2 Setting guidance levels for individual odourants -- 5.6 Summary -- References -- Chapter 6: Removal of odourants from drinking water -- 6.1 Introduction -- 6.1.1 Overview of treatment of odourants -- 6.1.2 Treatment of Geosmin and 2-MIB -- 6.2 Activated Carbon Adsorption -- 6.2.1 General knowledge about activated carbon adsorption -- 6.2.2 Kinetics of adsorption by activated carbon -- 6.2.3 Adsorption isotherm of activated carbon -- 6.2.4 Activated carbon application in WTPs -- 6.3 Oxidation -- 6.3.1 Microbial metabolite-related odorous chemicals -- 6.3.2 Volatile sulfur chemicals -- 6.4 Case Studies for Routine Odour Removal -- 6.4.1 Case study I: MIB removal by activated carbon adsorption in Beijing, China -- 6.4.2 Case study II for routine odour removal -- 6.5 Case Studies for Emergency Response. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.5.1 Case study III: VSC removal by KMnO4 in odorous water problem in Wuxi, China -- 6.5.2 Case Study IV: VSC removal by ozone -- 6.5.3 Case Study V: Crude (4-methylcyclohexyl)methanol (MCHM) spill into the Elk River in West Virginia -- References -- Chapter 7: Management of T& -- O in source water -- 7.1 Introduction -- 7.2 The Fate of T& -- O Compounds in Lakes and Reservoirs -- 7.2.1 T& -- O compounds in the influent and effluent -- 7.2.2 Production of T& -- O compounds in source water -- 7.2.3 Elimination of T& -- O compounds in source water -- 7.3 Control of Odourant Producers -- 7.3.1 Management of nutrients -- 7.3.2 Control of planktonic cyanobacteria -- 7.3.3 Control of benthic cyanobacteria -- 7.4 Conclusions -- References -- Chapter 8: Characterization and removal of minerals that cause taste -- 8.1 Overview -- 8.2 Tasting Drinking Water -- 8.2.1 The sense of taste -- 8.2.2 Role of temperature in taste -- 8.2.3 Effect of water quality on taste thresholds -- 8.3 International Aesthetic Guidelines -- 8.4 Tastant Characteristics: Aggregate Measures of Water Quality -- 8.4.1 Measuring and characterizing TDS -- 8.4.2 Consumer preferences for TDS in drinking water -- 8.4.3 Ability to discriminate between TDS concentrations in drinking water -- 8.4.4 Taste characteristics of pH -- 8.5 Taste Characteristics of Individual Minerals -- 8.5.1 Qualitative and quantitative analysis of minerals -- 8.6 Treatment Strategies that Alter Taste -- 8.6.1 Removing tastants by traditional treatment techniques -- 8.6.2 Thermal and membrane desalination processes -- 8.6.3 Relevance of desalination for global treatment of water -- 8.6.4 Rationalization for adding minerals to de-salted water -- 8.7 Summary -- References -- Chapter 9: Risk management of public perception -- 9.1 The Value of Communicating with the Public. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 9.2 Risk Perceptions and Drinking Water Aesthetics -- 9.3 Strategic Communication: Proactive and Reactive -- 9.4 Risk Communication Planning -- 9.5 Utilities Must Become the Trusted Source for Information -- 9.6 Internal Communication Tools -- 9.7 External Risk Communication Tools -- 9.7.1 Trends in communication -- References -- Index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Water-Purification-Taste and odor control. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Watson, Susan. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Suffet, I. H. (Mel). |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | M. Dietrich, Andrea. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Lin, Tsair-Fuh |
| Title | Taste and Odour in Source and Drinking Water |
| Place, publisher, and date of publication | London : IWA Publishing,c2019 |
| International Standard Book Number | 9781780406657 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5888218">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5888218</a> |
| Public note | Click to View |
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