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Taste and Odor Control

Many potable water plants have experienced unpleasant tastes and odors in finished waters.  Descriptions range from medicinal, musty and earthy to metallic and rotten egg.  These odors are caused by substances generally produced in raw waters by various algae or bacterial micro-organisms.  Chlorine dioxide is effective in oxidizing low-threshold-odor compounds like Geosmin and MIB at typical treatment dosages.  It also has the advantage of not chlorinating organics.