Chlorine also forms chlorinated organic compounds by action on the organic matter present in water and some of the objectionable tastes and odours of chlorinated waters have been attributed to this agency. Some observers have stated that chloramines were amongst the chloro-organo compounds produced but the author’s experience with the Ottawa supply has demonstrated that simple chloramine (NH2Cl) can be successfully employed for water treatment without causing complaints. It was suggested on page 28 that some of the higher chloro-amines might be the cause of some complaints but at present there is no definite information regarding the formation of these compounds in water and all such hypotheses are little more than conjectures. Letton[1] has reported that at Trenton, in 1911, when the water of the Delaware River was first treated, the dosage was as high as 1.2 p.p.m. of available chlorine and although chemical tests showed the absence of free chlorine, the water had an extremely disagreeable taste which was especially noticeable in the hot water. The conclusion was reached that “the taste and odour were not those of chlorine, but were due to some complex chemical change brought about by the action of the chlorine on the organic matter present in the water.”
The waters that require the most accurate adjustment of chlorine dosage, if complaints are to be avoided, are those containing very small amounts of organic matter. The margin between the dosage required for the attainment of a satisfactory degree of bacteriological purity and that which may cause complaints is usually very small, often less than 25 per cent, with the waters of the Great Lakes and many filter effluents. On the other hand, coloured waters containing large amounts of organic matter can be treated with an excess of chlorine without causing tastes and odours. The author found that the addition of 1.5 p.p.m. of available chlorine to the Ottawa River water did not cause complaints although only 0.8 to 0.9 p.p.m. were usually required for satisfactory purification. Harrington of Montreal has had a similar experience with this water.
The presence of traces of foreign substances in water sometimes produces chlorinated derivatives having repugnant tastes and odours. Creosote and tar oils have caused an odour somewhat resembling that of iodoform and industrial wastes have also produced complaints.
The substitution of chlorine gas (liquid chlorine) for bleach solutions has apparently eliminated tastes and odours in some cases but this may be due to a more perfect control over the dosage rather than to any property of the bleach per se.
In some instances the sludge from bleach plants has caused complaints by producing an excessive concentration of chlorine during the period of its discharge. This occurred in Ottawa on several occasions before it was discovered and corrected. When the sludge in the storage tanks reached the discharge valve it was customary to wash out the tank and discharge the sludge into the river. The operators opened the wash out valves to the full extent and the sludge and liquor were discharged into the river about 70 feet away from the inlet to the sedimentation basin and on the downstream side of it. A portion of the hypochlorite was almost invariably carried into the basin and increased the dosage. This condition was remedied by carrying the sludge drain farther down stream and insisting upon the sludge being discharged at a slower rate.
Kienle[2] has reported similar occurrences at Chicago. The hypochlorite was applied at the intake cribs situated a considerable distance off shore. The direction of the wind often necessitated holding the sludge for a considerable length of time but occasionally it was found impossible to await favourable conditions with the result that the wind and wave action carried a portion of the sludge back into the crib and down into the shaft and tunnel.
The temperature of the water at the time of treatment is another factor bearing on the production of tastes and odours. When the temperature is low, water absorbs relatively less chlorine (vide [Diagram No. II], [page 38]) in the same period of time with the consequence that, if the dosage is kept constant, more chlorine is present in the free condition. At Milwaukee (Kienle)[2] with a dosage of 0.24 p.p.m. of available chlorine (as bleach) no complaints were received during the spring, summer, and autumn seasons but when the temperature reached 40° F., they were compelled to reduce the chlorine to 0.12 p.p.m. in order to prevent objectionable tastes and odours in the tap waters.
Abnormal conditions such as freshets, and storms, sometimes cause complaints regarding tastes and odours. Adams[3] found that the complaints in Toronto usually accompanied a change in the direction of the wind, a sustained east wind being the one most productive of trouble. The exact cause for this could not be ascertained but it was usually found that there was an accompanying increase in the number of microscopical organisms (plankton) present in the raw water.
Freshets usually increase the bacterial contamination and necessitate an increased dosage which may cause complaints.
Complaints as to tastes and odours can be best avoided by ensuring regularity of dosage, perfect admixture, and storage of the treated water for a reasonable period. These factors are discussed in detail elsewhere.