Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water. Key topics include: early warning detection and source-tracking chemical, sensory and molecular diagnosis treatment options for common odorants and minerals source management modelling and risk assessment future research directions Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.

In the 1950s, the residents of the southwestern coastal areas of Taiwan suffered greatly from Blackfoot disease (BFD) due to the consumption of arsenic-contaminated groundwater. Groundwater with high levels of arsenic in southwestern and northeastern Taiwan received much attention. After arsenic-safe tap water was utilized for drinking instead of groundwater in the 1970s, BFD cases decreased greatly. After 1990, no new BFD cases were reported, and as a consequence, BFD problems disregarded. However, arsenic is still present in the groundwater. This book will improve the knowledge and understanding of the occurrence and genesis of arsenic-rich groundwaters in Taiwan. It deals with constraints on the mobility of arsenic in groundwater, its uptake from soil and water by plants, arsenic-propagation through the food chain, human health impacts, and arsenic-removal technologies. Taiwan case experiences are described in this book and can be applied worldwide. This book is a state-of-the-art overview of research on arsenic in Taiwan and is designed to: create interest in regions within Taiwan that are affected by the presence of arseniferous aquifers; draw attention from the international scientific community; increase awareness among researchers, administrators, policy makers, and company executives; improve the international cooperation on arsenic problems worldwide.