İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi

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

Malhun Fakıoğlu Mahmut Erdem Karpuzcu , İzzet Öztürk

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.

Keywords

Tat ve koku, İçme suyu, Geosmin, 2-MIB, Alg

Evaluation of algae related taste and odor problem in drinking water

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.

Keywords

Taste and odor, Drinking water, Geosmin, 2-MIB, Algae

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