Book 1 Ch 8 - Taste and Odor Control Practice Quiz Flashcards


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1

What odors are most common when chlorophenols are present in the water?

Pharmaceutical and medicinal

2

What is a form of oxidation that is effective at removing reduced inorganic compounds like ferrous iron or manganous manganese?

Aeration

3

The process of passing water through air, or air through water is called what?

Aeration

4

The over-dosing of what chemical could cause the water consumer to find pink colored water running from their taps?

Potassium permanganate

5

What is the secret to successful taste and odor control?

Prevent taste and odors from ever developing

6

What improvement can produce a better tasting water, especially when changes in raw water turbidity, color, or pH have suddenly occurred?

Improving sedimentation and upstream processes

7

During nighttime hours, algae undergo respiration, consuming O and producing CO . What effect does this have on the source water pH and dissolved oxygen (DO)?

The pH and DO will gradually decrease

8

During daylight hours, algae use photosynthesis and consume CO and produce O . What effect does this have on the source water pH?

The pH gradually rises during the day

9

What are potential disadvantages of using chlorine dioxide for odor control?

Chlorine dioxide could form chlorate and chlorite ions as a byproduct

10

What two odors were found to be the primary objectionable odors complained about in a 1989 AWWA survey?

Chlorinous and earthy

11

What should every water plant have to help deal with a chemical spill into the source water supply?

An emergency response plan

12

Which form of chlorine or chloramine imparts a "swimming pool" or bleach like odor to water?

Dichloramine

13

What is degasification?

The removal of volatile compounds