Removal of Taste and Odour Compounds by Conventional Granular Activated Carbon Filtration

摘要

In recent years, musty-earthy tastes in drinking water have become a seasonal problem (September to November) for communities that draw their water from the upper St. Lawrence River. The source of the problem is attributed to the presence of geosmin and 2-methylisoborneol (MIB) at concentrations ranging from 5 to 60 ng/L.