Sensory assessment of water quality /
Environmental Science, Volume 2: Sensory Assessment of Water Quality presents the methods for sensory water quality assessment. This book discusses the various aspects of the problem of impaired taste and odor of water. Organized into seven chapters, this volume begins with an overview of the signif...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Oxford ; New York :
Pergamon Press,
1980.
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| Series: | Pergamon series on environmental science ;
v. 2. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Front Cover; Sensory Assessment of Water Quality; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 General aspects; 1.2 The nature of sensory assessment of water quality; 1.3 Perceptible substances in drinking water; 1.4 Outline of the work; Chapter 2. Sensory assessment of drinidng water quality by tiie population of The Netherlands; 2.1 Introduction; 2.2 The inquiry; 2.3 Sensory assessment of tapwater quality and possible causes of quality impairment; 2.4 Aspects possibly affecting sensory water quality assessment
- 2.5 Perceptible water quality aspects and general water quality assessment2.6 Conclusions; Chapter 3. Sensory assessment of 20 types of drinking water by a selected panel ; 3.1 Introduction; 3.2 The panel; 3.3 Stimulus presentation, test conditions and psychophysical scaling; 3.4 Selection and sampling of 20 types of drinking water; 3.5 Taste and odour assessment of 20 types of drinking water; 3.6 Conclusions; Chapter 4. Drinking water taste and inorganic constituents; 4.1 Introduction; 4.2 Taste assessment of individual salt in water solutions by a selected panel
- 4.3 Inorganic constituents in 20 types of drinking water and taste assessment4.4 Conclusions; Chapter 5. Drinking water taste and organic constituents; 5.1 Introduction; 5.2 Analytical methods; 5.3 Detected types and levels of organic constituents in 20 types of drinking water; 5.4 Organic substances and drinking water taste; 5.5 Conclusions; Chapter 6. Sensory assessment of drinking water quality and healtli protectfon aspects; 6.1 Introduction; 6.2 Sensory water quality assessment and water consumption; 6.3 Sensory detectability and chronic toxic effects of compounds
- 6.4 Sensory detectability and acute toxic effects of compounds6.5 Carcinogens and accompanying odorous compounds; 6.6 Conclusions; Chapter 7. Further study and application of water quaUty assessment; 7.1 Introduction; 7.2 Value of sensory water quality assessment; 7.3 Application of sensory water quality assessment; 7.4 Measures to reduce perceptible contamination of water; 7.5 Final considerations; Summary; List of symbols, abbreviations and synonyms; Subject index; References; Appendices; 2.1 Survey of z-values for associations between ordinal variables of the national inquiry
- 2.2 Survey of H-values for associations between ordinal and nominal variables of the national inquiry2.3 Some results of the national inquiry, arranged according to 50 communities in combination with some water quality data; 3.1 Survey of the characteristic data of the group used for selecting the panel members and their odour sensitivity for aqueous solutions of isobomeol and o-dichlorobenzene; 3.2 Correction procedure for changes in the use of a taste rating scale by a panel; 5.1 List of organic compounds identified in 20 tapwaters in The Netherlands in 1976