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Book 1 Ch 8 - Taste and Odor Control Practice Quiz

front 1

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

back 1

Pharmaceutical and medicinal

front 2

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

back 2

Aeration

front 3

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

back 3

Aeration

front 4

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

back 4

Potassium permanganate

front 5

What is the secret to successful taste and odor control?

back 5

Prevent taste and odors from ever developing

front 6

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

back 6

Improving sedimentation and upstream processes

front 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)?

back 7

The pH and DO will gradually decrease

front 8

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

back 8

The pH gradually rises during the day

front 9

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

back 9

Chlorine dioxide could form chlorate and chlorite ions as a byproduct

front 10

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

back 10

Chlorinous and earthy

front 11

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

back 11

An emergency response plan

front 12

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

back 12

Dichloramine

front 13

What is degasification?

back 13

The removal of volatile compounds