Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"Taste and Odour"”.
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Effective management solutions for biogenic odour in drinking water
Biogenic taste and odour in drinking water has become a global concern for water utilities, as eutrophication and climate change are increasing the likelihood of algal blooms and other microbial events in waterbodies. Unpleasant taste and odour perceived by consumers may result in complaints and …
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Monitoring and regulating cyanobacterial metabolites (microcystins and geosmin) in aquatic systems.
… metabolites can cause serious harm to animals and humans (cyanotoxins) and can have a major financial impact on the potable water and aquaculture industries (taste and odour compounds). Understanding the factors that affect cyanotoxin production can help in exploring means for the control of …
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Behaviour of trace organics and dissolved organic matter in granular activated carbon filters for drinking water supply
Granular and biological activated carbon (GAC and BAC) filters are widely used to remove organic compounds from drinking water sources during municipal drinking water treatment. Common uses of GAC filters include removal of taste and odour (T&O) causing compounds such as geosmin and …
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Paleolimnological Reconstruction of Long-Term Trends in Phototrophic Communities in Prairie Reservoirs
… increased pelagic algal bloom frequency and intensity in recent years. This has raised concerns regarding possible deteriorating water quality, including taste and odour issues, and the potential production of harmful cyanobacterial toxins. Due to limited historical environmental …
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Formation of acrylamide in potato products and its dietary exposure
Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to …
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Development and optimisation of pre-treatment procedures to enhance total haemoglobin for carboxyhaemoglobin analysis in diluted blood samples
… typically unnoticed due to its lack of colour, taste and odour. When CO is inhaled, it binds to haemoglobin in red blood cells and forms carboxyhaemoglobin (COHb). Used as a biomarker to investigate CO exposure, COHb can be determined in blood using a spectrophotometry-based technique called …
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A systemic analysis of the factors that affect handpump-borehole yield and water quality in rural sub-Saharan Africa
… dry/low-yielding, unsafe for human consumption, and marred by water colour, taste, and odour problems. A number of factors could be causing these yield and water quality problems. Understanding the interrelated nature of these factors and their inherent complexity is essential if these yield and …
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In-situ photocatalytic remediation of organic contaminants in groundwater
… as superoxide (O2-), hydroxyl (OH·-) radicals, and holes (hvb+) on the catalyst surface which can oxidise a wide range of organic compounds. The target contaminant is methyl tert butyl ether (MTBE), a popular gasoline additive in the past three decades, which gives the water an unpleasant taste …