The presence of taste and odours has been apparent ever since the Garnet Reservoir has been used as a source for domestic drinking water. In the summer of 1979, low reservoir levels permitted the intake to draw surface water that had very high concentrations of algae. The dominant algae in Garnet Reservoir have been noted by Palmer (1962) to impart taste and odours. The cause of taste and odours in the summer of 1980 was quite different. High reservoir levels permitted the formation of a thermocline between the surface water and the water intake. Algae that impart taste and odours were physically separated from the intake; consequently, water below the thermocline was palatable until early August. During August, the concentration of dissolved oxygen below the thermocline was reduced below 1 mg/L. The low oxygen tensions allowed the formation of hydrogen sulphide. Initially, a septic odour was present, but a strong hydrogen sulphide odour developed by September. Septic and hydrogen sulphide odours present duri
Mckean, Colin J.P., Lim, Patricia. 1981. Proposed Solutions to the Taste and Odour Problems in Garnet Reservoir 1981. BC Ministry of Environment
Keywords: drinking water, algae, Garnet Reservoir
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