Reduce taste and odour problems in drinking water

The two primary chemicals responsible for many taste and odour events in drinking water reservoirs are 2-methylisoborneol (MIB), which gives a “musty” odour, and geosmin, which gives an “earthy” taste and odour. First identified in the mid 1960s, it was not until the mid 1970s before cyanobacteria (blue-green algae) were identified as the major source of MIB and geosmin in lakes and reservoirs. MIB and geosmin are also produced by actinomycetes, a gram-positive filamentous bacteria common in soils and associated with suspended sediments in water, but cyanobacteria are typically the major source in aquatic systems. Blue-green algae bloom control through epilimnetic circulation has shown to be very effective at resolving taste and odour problems in over 100 municipal raw water supply reservoirs up to 12,000 acres (about 4,800 hectares) in size since 2000. Hypolimnetic circulation can resolve taste and odour issuesrelated to the accumulation of hydrogen sulfide, manganese and iron in stratified bottom waters.

Prevent and control harmful blue-green algae bloooms

Reduce public health issues

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