Research Article
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İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi

Year 2018, Volume: 24 Issue: 6, 1141 - 1156, 18.12.2018

Abstract

İçme
suyu, su kaynağından tüketici musluğuna ulaştırılana kadar birçok aşamadan
geçmektedir. Suyun kalitesi; su kaynağındaki su kalitesine, arıtma tesisinde
uygulanan proseslere ve su dağıtım şebekesinin durumuna bağlıdır. Arıtılmış
suda istenmeyen tat ve koku, tüketicideki içilebilir su algısını etkilemekte ve
tüketicinin musluk suyu tüketimi ile sağlık riskini ilişkilendirmesine sebep
olabilmektedir. Bu durum, su temini tesislerine olan tüketici güveninin
azalmasına yol açabilmektedir. Söz konusu sorunun çözümü için su otoritelerince
sorunun kaynağı araştırılmakta, buna eş zamanlı olarak arıtma tesislerine kolay
entegre edilebilecek sistemler üzerinde çalışılmaktadır. Bu bağlamda, havzada
sorunun kaynağının tespiti ve sonrasında alınacak önlemler büyük önem
taşımaktadır. Ayrıca su arıtma tesislerinde tesis işletiminden kaynaklanan tat
ve kokunun önüne geçilmeye çalışılmakta, bunun yanısıra 10 ng/L konsantrasyonun
altında bile insanlar tarafından algılanabilen 2-MIB ve Geosmin bileşiklerinin
oksidasyon, adsorpsiyon veya biyofiltrasyon gibi proseslerle giderimi
incelenmektedir. Öte yandan, arıtılarak şebekeye verilen suda biyolojik
aktiviteden veya dezenfeksiyon yan ürün oluşumundan kaynaklanan tat ve koku
oluşumu da önlenmelidir. Bu çalışmada, suyun havzadan musluğa yolculuğu boyunca
suda oluşabilecek tat ve koku probleminin etmenleri ve bu soruna yönelik çözüm
yolları incelenmiştir.

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Evaluation of algae related taste and odor problem in drinking water

Year 2018, Volume: 24 Issue: 6, 1141 - 1156, 18.12.2018

Abstract

Source
water goes through several processes before reaching to the customer’s tap.
Quality of water which flows through the tap is directly related to the water
quality in the reservoir, processes used in the drinking water treatment plant
and the condition of the present distribution system. Taste and odor in the
treated water affects the perception of the drinking water for the customers
and causes them to relate it with health risks. This results with a decline in
consumer reliance to the water supply system. Water authorities are not only
searching for the cause of the problem, but also trying to find a solution
which can be integrated to the existing Water Treatment Plant system. In this
context, problems related with watershed should be determined and precautions
should be taken based on these issues. In WTP’s, taste and odor problem caused
by wrong plant operations should be avoided while treatment processes such as
oxidation, adsorption and biofiltration processes should be tested for the
removal of 2-MIB and Geosmin which can be percieved by the humanbeings even at
10 ng/L. Also, taste and oodor occurance in treated water caused by biological
activity or DBP’s in distribution systems should be avoided. In this study,
potential causes of taste and odor occurance during the travel of water from
reservoir to consumer’s tap is stated along with the solutions.

References

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  • Öztürk İ, Fakıoğlu M. İçme Sularından Tat ve Koku Giderimi. İstanbul, Türkiye, İSKİ, 2017.
  • Zamyadi A. “Fate of geosmin and 2-methylisoborneol in full-scale water treatment plants”. Water Research, 83(1), 171-183, 2015.
  • Hobson P, Fazekas C, House J, Daly R, Kildea T, Giglio S, Burch M, Lin, TF, Chen YM. “Tastes and Odours in Reservoirs”. Water Quality Research Australia, Adelaide, Australia, 2010.
  • Faust SDA, Osman M. Chemistry of Water Treatment. New York, USA, Lewis Publishers, 1998.
  • Toröz İ, Alp K, Karpuzcu E, Fakıoğlu M. “İSKİ Su Arıtma Tesislerinde (SAT) Organoleptik Parametrelerde İyileştirme ve Suyun İçilebilirliğinin Arttırılmasının Araştırılması”. Arıt Çevre Teknolojileri, Istanbul, Türkiye, 2016.
  • American Water Works Association. “Distribution Generated Taste and Odor Phenomena”. Colorado, USA, AWWA Research Foundation, 2002.
  • Taylor WD, Losee RF, Torobin M, Izaguirre G, Sass D, Khiari D, Atasi K. “Early Warning and Management of Surface Water Taste-and-Odor Events”. AWWA Research Foundation, Denver, USA, 2006.
  • Hoehn RC. “Odor Production by Algae”. Conference Workshop Presentation: Understanding and Controlling the Taste and Odor of Drinking Water. AWWA Annual Conference, New Orleans. USA, 2002.
  • Jüttner F, Watson SB. “Biochemical and ecological control of geosmin and 2-methylisoborneol in source waters”. Applied and Environmental Microbiology, 73(14), 4395-4406, 2007.
  • Koester K. Measuring And Modeling Geosmin Removal From Horsetooth Reservoir Water by Powdered Activated Carbon for Selected Contact Times. MSc Thesis, Colorado State University, Colorado, USA, 2011.
  • Palmer CM. Alg and Water Pollution. 1st ed. London, England, Castle House, 1980.
  • United States Environmental Protection Agency. “Secondary Drinking Water Standards: Guidance for Nuisance Chemicals”. https://www.epa.gov/dwstandardsregulations/secondary-drinking-water-standards-guidance-nuisance-chemicals (02.03.2018).
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  • US Environmental Protection Agency. “National Primary Drinking Water Regulations”. 2002.
  • Burlingame GA, Anselme C. “Distribution System Tastes and Odors”. Advances in Taste-and-Odor-Treatment and Control. AWWA Research Foundation and Lyonnaise des Eaux, Colorado, USA, 1995.
  • Zhou X. “An ignored and potential source of taste and odor (T&O) issues-biofilms in drinking water distribution system (DWDS)”. Applied Microbiology and Biotechnolology, 101(9), 3537-3550. 2017.
  • World Health Organization. “Heterotrophic Plate Counts and Drinking-water Safety”. IWA Publishing, London, UK, 2003.
  • Ozbek PO. “Global taste and odor survey of water utilities: final report to the American Water Works Association from the Taste and Odor Committee”. American Water Works Association, Denver, USA, 2012.
  • Skjevrak I. “Biofilm in water pipelines; a potential source for off-flavours in the drinking water”. Water Science and Technology, 49(9), 211-217, 2004.
  • Skjevrak I. “Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network”. Water Research, 39(17), 4133-4141, 2005.
  • Abbaszadegan M, Yi M, Alum A. “Stimulation of 2-methylisoborneol (MIB) production by actinomycetes after cyclic chlorination in drinking water distribution systems”. Journal of Environmental Science and Health, 50(4), 365-371, 2015.
  • Hamed AF, Shafik HM, Shaaban AS. “Phytoplankton and benthic communities of a small water body (Sacred Lake, Karnak Temple) Luxor, Egypt”. Acta Botanica Hungarica, 45(1-2), 101-112, 2003.
  • Watson SB, Ridal J, Boyer GL. “Taste and odour and cyanobacterial toxins: impairment, prediction and management in the Great Lakes”. Canadian Journal of Fisheries and Aquatic Sciences, 65(8), 1779-1796, 2008.
  • Seligman K, Enos, AK, Lai HH. “A comparison of 1988-1990 flavor profile analysis results with water conditions in Two Northern California reservoirs”. Water Science and Technology, 25(2), 19-25, 1992.
  • Catherine Q. “A review of current knowledge on toxic benthic freshwater cyanobacteria-Ecology, toxin production and risk management”. Water Research, 47(15), 5464-5479, 2013.
  • Franzmann PD. “The formation of malodorous dimethyl oligosulphides in treated groundwater: the role of biofilms and potential precursors”. Water Research, 35(7), 1730-8, 2001.
  • Zhang N, Xu B, Qi F, Kumirska J. “The occurrence of haloanisoles as an emerging odorant in municipal tap water of typical cities in China”. Water Research, 98(1), 242–249, 2016.
  • Zacheus OM. “Soft deposits, the key site for microbial growth in drinking water distribution networks”. Water Research, 35(7), 1757-1765, 2001.
  • Weyland H. Actinomycetales in North Sea and Atlantic Ocean sediments. London, England, Nature, 1969.
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There are 108 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Research Article
Authors

Malhun Fakıoğlu This is me 0000-0003-1475-2249

Mahmut Erdem Karpuzcu 0000-0002-6245-9621

İzzet Öztürk 0000-0002-8274-5326

Publication Date December 18, 2018
Published in Issue Year 2018 Volume: 24 Issue: 6

Cite

APA Fakıoğlu, M., Karpuzcu, M. E., & Öztürk, İ. (2018). İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 24(6), 1141-1156.
AMA Fakıoğlu M, Karpuzcu ME, Öztürk İ. İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. December 2018;24(6):1141-1156.
Chicago Fakıoğlu, Malhun, Mahmut Erdem Karpuzcu, and İzzet Öztürk. “İçme sularında Alg Kaynaklı Tat Ve Koku Sorununun değerlendirilmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24, no. 6 (December 2018): 1141-56.
EndNote Fakıoğlu M, Karpuzcu ME, Öztürk İ (December 1, 2018) İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24 6 1141–1156.
IEEE M. Fakıoğlu, M. E. Karpuzcu, and İ. Öztürk, “İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, vol. 24, no. 6, pp. 1141–1156, 2018.
ISNAD Fakıoğlu, Malhun et al. “İçme sularında Alg Kaynaklı Tat Ve Koku Sorununun değerlendirilmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24/6 (December 2018), 1141-1156.
JAMA Fakıoğlu M, Karpuzcu ME, Öztürk İ. İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2018;24:1141–1156.
MLA Fakıoğlu, Malhun et al. “İçme sularında Alg Kaynaklı Tat Ve Koku Sorununun değerlendirilmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, vol. 24, no. 6, 2018, pp. 1141-56.
Vancouver Fakıoğlu M, Karpuzcu ME, Öztürk İ. İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2018;24(6):1141-56.

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