AWWA JAW27597

Nine oxidizing agents were evaluated for removing six taste and odor compounds spiked into Colorado River water (CRW), one of the supplies of the Metropolitan Water District (MWD) of Southern California. Of the oxidation processes investigated: free chlorine, chlorine dioxide, chloramines, potassium permanganate, hydrogen peroxide, ozone, ozone with hydrogen peroxide, ozone with UV light, and hydrogen peroxide with UV light, ozone alone and ozone with hydrogen peroxide appear to have the most potential for control of taste and odor compounds at existing MWD plants. In State Project water (SPW), another MWD source water, the rate of oxidation of geosmin and 2-methylisoborneol (MIB) with ozone-with or without hydrogen peroxide--is higher than in CRW. The oxidation of geosmin and MIB is postulated to occur through the formation of highly reactive hydroxyl radicals. The higher oxidation rates in SPW are indicative of higher levels of natural initiators of ozone decomposition and lower levels of hydroxyl radical scavengers. Includes 37 references, tables.