[Lista-Algas] Algae *Overfertilization * Surface & Tap water * Tastes * Odors * Cyanotoxins

[Andres Boltovskoy (M)]

LIBROS !!

Algal Bowl (The): Overfertilization of the World's Freshwaters and Estuaries. David W. Schindler, John R. Vallentyne. Due June 2008. ISBN: 0-88864-484-1. 344 pp. Paperback. $34.95
The greatest threat to water quality worldwide is nutrient pollution. Cultural eutrophication by nutrients in sewage, fertilizers, and detergents is feeding massive algal blooms, choking out aquatic life and outpacing heavy metals, oil spills, and other toxins in the devastation wrought upon the world's fresh waters. Renowned water scientists, David W. Schindler and John R. Vallentyne, share their combined 80 years of experience with the eutrophication problem to explain its history and science, and offer real-world solutions for mitigating this catastrophe in the making. For those who have lost sight of Vallentyne's 1974 first edition, Schindler's fully revised and expanded edition is an unambiguous road map for change.

Early Warning and Management of Surface Water Taste-and-Odor Events. William D. Taylor. 2006. ISBN: 1583214259. 268 pp. Softbound. $355.20
The primary objectives of a taste-and-odor early warning program are to detect and manage taste-and-odor events before consumer complaints begin. This is easier said than done; sensitive individuals can detect geosmin and MIB in drinking water -- the algae-related compounds that cause common "earthy/musty" complaints -- at almost unbelievably low levels of < 5 parts per trillion (ng/L). That leaves a very narrow window of opportunity for the water utility to detect a taste-and-odor event and implement a management strategy before complaints begin. Seemingly, a majority of utilities use customer complaints as their early warning system, by which time the algae bloom causing the taste-and-odor event is already out of control. Fortunately, numerous monitoring and management strategies exist that allow a utility to head off taste-and-odor problems before they can cause complaints. This report focuses on these strategies, offering a set of practical guidelines and tools that any utility can use for reducing or eliminating taste-and-odor events.
The report describes and illustrates the MIB- and geosmin-producing blue-green algae species that create taste-and-odor events. It reviews the state-of-the-art of sensory and analytical methods for detecting and measuring MIB and geosmin (comparing the strengths and weaknesses of each method). Importantly, the report provides a new simplified method of Flavor Profile Analysis that is less costly and easier to perform than the standard method. Additionally, the report describes two promising new sensory methods that are easy to perform, require minimal training, and have low operational costs. Design guidelines for new facilities are described that can help utilities avoid taste and odor problems. The report also reviews several readily available lake simulation models for their value in taste-and-odor management. An included CD-ROM provides a simplified flavor profile method, lake and reservoir mathematical model evaluation, key elements important for early warning and management of taste-and-odor events, detailed information about earthy/musty tastes and odors, and a sample customer door hangar for taste-and-odor notification.

Addressing Concerns About Tastes and Odors and Cyanotoxins in Tap Water. Randy Gottler. 2007. ISBN: 1583215220. 132 pp. Softbound. $315.20
Algae-related taste-and-odor problems are common among municipalities that use surface water. Although algae-related tastes and odors are harmless, they create among consumers the perception of unsafe water and result in consumer complaints or lead consumers to alternate drinking water sources (bottled water, point-of-use devices). Early detection of an emerging algae-related taste-and-odor episode is critical for reducing or eliminating customer complaints. This research project developed a monitoring and response program to rapidly assess emerging taste-and-odor problems in the distribution system.
Specifically, the objectives are as follows:
*Quantify non-MIB/geosmin compounds from waters and cultures
*Streamline flavor profile analysis and cyanotoxin methods for routine laboratory monitoring
*Investigate biological production of taste-and-odor compounds in the distribution system
*Develop and demonstrate a responsive taste-and-odor monitoring program
*Provide recommendations for utilities

Scott Balogh
Balogh International Inc
1911 N. Duncan Rd, Champaign, Illinois 61822 USA
ph: +1 217 355 9331; fax: +1 217 355 9413
www.balogh.com


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