Evaluation of the removal performance of taste and odor contributing compounds in Ömerli and Taşoluk Drinking Water Treatment Plants

Drinking water gradually undergoes multiple processes until it reaches the user from the source. Drinking water users are disturbed by factors such as color, odor and taste in water. It is known that Geosmin and 2- methylisoborneol (2-MIB) are among the compounds that mostly give taste and smell to water. Complaints arise due to the perception of soil and mold odor in drinking water containing Geosmin and 2-MIB compounds. In this thesis study, the presence of Geosmin and 2-MIB compounds, which cause taste and odor in water, were investigated in water samples taken from Ömerli and Taşoluk Drinking Water Treatment Plants and Terkos Lake, which largely meet the drinking water needs of Istanbul Province, and the removal efficiencies of these compounds provided in the facility were investigated. The odor perception limit for 2- MIB and Geosmin is between 9 and 13 ng/L. In this study, it was determined that the concentrations of these compounds were below the odor perception limit, so Geosmin and the 2-MIB compound would not cause any problems in terms of taste and odor. It has been determined that the taste and odor problem was significantly prevented by applying powdered activated carbon in the Ömerli Drinking Water Treatment Plant, when the system was insufficient during periods when taste and odor were intense. At the same time, in Ömerli and Taşoluk Drinking Water Treatment Facilities, the struggle for the taste and odor problem begins at the raw water source, and raw water is taken by opening the valve at the level where the water quality is better in the lake. In order to prevent the taste and odor problem caused by algae in the summer months, algascid (copper sulfate) is added to the lake. These applicaitons were effective in reducing taste and odor formation