Zoeteman / Hutzinger / Safe Sensory Assessment of Water Quality

Pergamon Series on Environmental Science
1. Auflage 2015
ISBN: 978-1-4831-5030-7
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 162 Seiten, Web PDF

Environmental Science, Volume 2: Sensory Assessment of Water Quality presents the methods for sensory water quality assessment. This book discusses the various aspects of the problem of impaired taste and odor of water. Organized into seven chapters, this volume begins with an overview of the significance attributed to sensory assessment of water quality. This text then examines the results obtained on sensory water quality assessment and on general water quality appraisal. Other chapters describe the 20 types of drinking water and consider the effects of the sensory water quality assessment factors on water consumption. This book discusses as well the types of chemical compounds present and their relation to water taste. The final chapter deals with the number of applications and recommendations to assess sensory water quality aspects at least weekly in the case of surface water supplies by making an inquiry among the consumers located in the area served. This book is a valuable resource for chemists.

Autoren/Hrsg.

Zoeteman, B. C. J.

Hutzinger, O.

Safe, S.

Inhaltsverzeichnis

1;Front Cover;1
2;Sensory Assessment of Water Quality;4
3;Copyright Page;5
4;Table of Contents;8
5;Preface;12
6;Chapter 1. Introduction;16
6.1;1.1 General aspects;16
6.2;1.2 The nature of sensory assessment of water quality;17
6.3;1.3 Perceptible substances in drinking water;26
6.4;1.4 Outline of the work;31
7;Chapter 2. Sensory assessment of drinidng water quality by tiie population of The Netherlands;34
7.1;2.1 Introduction;34
7.2;2.2 The inquiry;35
7.3;2.3 Sensory assessment of tapwater quality and possible causes of quality impairment;38
7.4;2.4 Aspects possibly affecting sensory water quality assessment;44
7.5;2.5 Perceptible water quality aspects and general water quality assessment;45
7.6;2.6 Conclusions;47
8;Chapter 3. Sensory assessment of 20 types of drinking water by a selected panel ;50
8.1;3.1 Introduction;50
8.2;3.2 The panel;50
8.3;3.3 Stimulus presentation, test conditions and psychophysical scaling;57
8.4;3.4 Selection and sampling of 20 types of drinking water;59
8.5;3.5 Taste and odour assessment of 20 types of drinking water;61
8.6;3.6 Conclusions;66
9;Chapter 4. Drinking water taste and inorganic constituents;70
9.1;4.1 Introduction;70
9.2;4.2 Taste assessment of individual salt in water solutions by a selected panel;70
9.3;4.3 Inorganic constituents in 20 types of drinking water and taste assessment;77
9.4;4.4 Conclusions;79
10;Chapter 5. Drinking water taste and organic constituents;82
10.1;5.1 Introduction;82
10.2;5.2 Analytical methods;82
10.3;5.3 Detected types and levels of organic constituents in 20 types of drinking water;86
10.4;5.4 Organic substances and drinking water taste;91
10.5;5.5 Conclusions;95
11;Chapter 6. Sensory assessment of drinking water quality and healtli protectfon aspects;98
11.1;6.1 Introduction;98
11.2;6.2 Sensory water quality assessment and water consumption;99
11.3;6.3 Sensory detectability and chronic toxic effects of compounds;101
11.4;6.4 Sensory detectability and acute toxic effects of compounds;101
11.5;6.5 Carcinogens and accompanying odorous compounds;104
11.6;6.6 Conclusions;105
12;Chapter 7. Further study and application of water quaUty assessment;108
12.1;7.1 Introduction;108
12.2;7.2 Value of sensory water quality assessment;108
12.3;7.3 Application of sensory water quality assessment;109
12.4;7.4 Measures to reduce perceptible contamination of water;119
12.5;7.5 Final considerations;125
13;Summary;128
14;List of symbols, abbreviations and synonyms;132
15;Subject index;134
16;References;138
17;Appendices;146
17.1;2.1 Survey of z-values for associations between ordinal variables of the national inquiry;146
17.2;2.2 Survey of H-values for associations between ordinal and nominal variables of the national inquiry;146
17.3;2.3 Some results of the national inquiry, arranged according to 50 communities in combination with some water quality data;147
17.4;3.1 Survey of the characteristic data of the group used for selecting the panel members and their odour sensitivity for aqueous solutions of isobomeol and o-dichlorobenzene;149
17.5;3.2 Correction procedure for changes in the use of a taste rating scale by a panel;153
17.6;5.1 List of organic compounds identified in 20 tapwaters in The Netherlands in 1976;156
17.7;6.1 OTC/LD50 ratios for natural organic compounds in water;161
17.8;6.2 OTC/LD50 ratios for industrial organic compounds in water;162