Evaluating Activated Carbons for Removing Low Concentrations of Taste‐ and Odor‐Producing Organics

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Abstract
Equilibrium studies were conducted that used closed‐loop stripping analysis in conjunction with experimental methodologies to evaluate the performance of activated carbons for removing five specific taste‐ and odor‐causing organic compounds that occur at the nanograms‐per‐litre level in water supplies. Both powdered activated carbon (PAC) and granular activated carbon (GAC) proved to be more effective for removing geosmin than for removing 2‐methylisobomeol (MIB). Although chlorine and coagulants had no detrimental effect on the adsorption of organics by PAC, the removal of geosmin and MIB by GAC appeared to be adversely affected by background organic compounds, such as humic substances. The mixing technique used was observed to play a significant role in adsorption.