Abstract |
The production of objectionable tastes and odors during the period of experimental iodination of the municipal water supply of Gainesville, Florida in 1967 emphasized the importance of a better understanding of the types of compounds which are formed by the reaction of various types of organic compounds present in polluted water with disinfecting concentrations of elemental iodine. The taste threshold concentrations of iodine, free chlorine, and monochloramine were determined. Studies of the disinfection of swimming pool water have further demonstrated the effectiveness of iodine as a sanitizing agent, have shown that staphylococci are controlled more effectively by iodine than by chlorine, and that iodine does not control the growth of algae. A five year study of the physiological effect of iodine on a human population at the prisons at Lowell, indicate that no undesirable effects have resulted from the ingestion of a water disinfected with a dosage of 1.0 ppm of iodine. |