Chloramines will be used when tastes and odors are a problem, particularly when the source water contains

Chloramines will be used when tastes and odors are a problem, particularly when the source water contains

• A. humic acids
• B. phenols
• C. tannic acids
• D. capsaicin

Answer: (B)

Taste and odor problems in source water often come from organic compounds, especially phenolic compounds. These aromatic substances can cause noticeable odors and flavors, and chloramines are used as a disinfectant partly because they tend to produce fewer odor-causing byproducts than free chlorine when such organics are present. So, when the source water contains phenols, chloramination helps mitigate the taste and odor issue. Humic and tannic acids are also natural organic matter that can affect color and sometimes taste, but the specific odor-related concern highlighted here is tied most closely to phenolic compounds. Capsaicin is not a typical water-source contaminant.

Taste and odor problems in source water often come from organic compounds, especially phenolic compounds. These aromatic substances can cause noticeable odors and flavors, and chloramines are used as a disinfectant partly because they tend to produce fewer odor-causing byproducts than free chlorine when such organics are present. So, when the source water contains phenols, chloramination helps mitigate the taste and odor issue.

Humic and tannic acids are also natural organic matter that can affect color and sometimes taste, but the specific odor-related concern highlighted here is tied most closely to phenolic compounds. Capsaicin is not a typical water-source contaminant.