Record Display for the EPA National Library Catalog


OLS Field Name OLS Field Data
Main Title Effects of limnological factors on water treatment : completion report /
Author McDonald, Donald B. ; McDonal, Donald B. ; Fishe, Neil B.
Other Authors
Author Title of a Work
Fisher, Neil B.
CORP Author Iowa State Water Resources Research Inst., Ames.
Publisher Iowa State University,
Year Published 1971
Report Number PB201000
Stock Number PB 201 000
OCLC Number 19212823
Subjects Water--Purification--Taste and odor control.
Additional Subjects ( Limnology ; Water treatment) ; Water quality ; Reservoirs ; Odors ; Taste ; Chlorine ; Iowa ; Biochemical oxygen demand ; Turbidity ; Thresholds(Perception) ; Biological productivity ;
Library Call Number Additional Info Location Last
ESBD  100 IOW WRRI 32 1971 CPHEA/PESD Library/Corvallis,OR 01/03/2017
NTIS  PB-201 000 Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy. 02/27/2020
Collation 9 leaves : illustrations ; 28 cm.
Comparisons between previously determined Coralville Reservoir conditions and water plant operations indicate that various limnological conditions are frequently accompanied by specific treatment problems at the University of Iowa Water Treatment Plant. In general, it appears that three periods of high odor values occur annually, during summer and early fall, during late winter and early spring and during early winter. It appears that the operation of the Coralville Reservoir as a flood control structure has a significant effect on limnological conditions within the impoundment and the downstream river. Preliminary comparisons indicate that extended periods of static water level or rapid drawdown may result in increased taste and odor problem at the Water Plant. Laboratory studies were undertaken using a synthesized water and running jar tests to determine what treatment process modifications would be beneficial during critical periods. From experimental runs using five different types of activated carbon, it was found that a reduction in the parameters of ammonia, tannin, and taste and odor was accomplished. Normally used activated carbon gave best removal at 70 ppm. When the water was chlorinated a taste and odor developed that made the water unsatisfactory. (Author)
"April, 1971." "Project no. A-028-IA; duration: July, 1968-June, 1970."