Metabolites of blue-green algae (cyanobacteria) are often implicated in problems of drinking water quality. Algal toxins such as hepatotoxic microcystins are a potential threat to water consumers and need to be eliminated during water purification. Geosmin and other taste and odour compounds derived from blue-green algae usually are a mere nuisance, but lead to frequent complaints from water consumers. This paper discusses the properties, behaviour and analysis of blue-green algal toxins and taste-odour compounds. A case study of water quality problems in Turku (Finland) in summer 1999 is presented.
|Kemia-Kemi/Finnish Chemical Journal
|Publicerad - 2000
|B1 Artikel i en vetenskaplig tidskrift