Impact of UV-HO Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds

• Главные авторы: Arash Zamyadi (Автор), Emma Sawade (Автор), Lionel Ho (Автор), Gayle Newcombe (Автор), Ron Hofmann (Автор)
• Формат: ‌
• Опубликовано: SAGE Publishing, 2015-01-01T00:00:00Z.
• Предметы: article
• Online-ссылка: Connect to this object online.

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...