The Analysis Of The Source About Taste & Odor Of Drinking Water In Baotou Drinking Water Treatment Plant

The raw water of Baotou Drinking Water Treatment Plant is taken from the Yellow River by pumping. For the existence of the strong taste and odor of the effluence, this paper focus on the differentiate of the category of the matter of taste and odor, and on the monitor of the quantity of this matter and analyses why there are the taste and odor matter in effluence.By the long year monitoring the water quality of the ground water, this paper gain abundant digital. The concentrations of TN and TP in Yellow River are on the high level. And the concentration of NH₃ is beyond the country's V criterion in surface water during a half year. Furthermore, at the time with strong taste and odor in the winter, COD_mn drops to the lowest and about 4mg/L. Its average concertration is 12mg/L all over the year. The average concertration of TP, TN, TMn is 0.045mg/L, 5.34mg/L and 0.15mg/L respectively in PingYuan reservoir. The amount of algae is range from 1.0×10⁵ to 1.3×10⁸ /L. The dominate family of the algae are cyanobacteria, euglenaceae, and fragilariaceae.According to the assaying result about the matter who can produce strong taste and odor in the reservoir, we know that such main matters MIB, TCA, IPMP, Geosmin and IBMP exist in the water in winter. They are excreted mainly from the algae. On the basis of changeable season, the concertration of those matters is high in fall and winter and low in spring in the water of PingYuan. Moreover, they hardly exist in summer. After icebound in reservoir, the TN, TP and TMn with thire high level offer nutrition conditions to the algae. The secretion of algae volatilizes hardly out of ice. So this secretion over accumulates year by year, and the water has the strong taste and odor in winter.In addition, the NH₃-N in the raw water can not be wiped off by the conventional water supply manage technics. Its concertration is between 2 and 4mg/L in water treatment plant in winter. The chemical chlorine including dichloramine, which is produced in the progress of disinfection, aggravates the strong taste and odor in the treatmental water.