Water Resources Research Act Program

Details for Project ID 2007AR164B

Source of Geosmin and MIB in drinking water: Identifying the source and mechanisms of taste and odor compounds at Beaver Reservoir, northwest Arkansas

Institute: Arkansas
Year Established: 2007 Start Date: 2007-03-01 End Date: 2008-12-31
Total Federal Funds: $24,000 Total Non-Federal Funds: $48,002

Principal Investigators: Sonja Hausmann, Stephen Boss, Ralph K. Davis

Project Summary: Taste and odor issues are a major problem for water districts and municipalities worldwide. Beaver Reservoir, northwest Arkansas sole drinking water supply, experiences episodic intervals of bad taste and odor each fall associated with annual lake turnover. Although there are no direct health risks associated to taste and odor per se, earthy taste and odor reflect algal proliferation following turnover, and the potential for harmful algal blooms (HABs) presents some concern (EPA, 2005). Efforts to eradicate the primary compounds, Geosmin and Methyl-Isoborneol (MIB), such as ozonation, filtration and watershed management have been marginally successful. One of the major problems associated with eradicating taste and odor is that the source and mechanisms of production are poorly understood. Several studies have shown positive correlations between cyanobacterial abundance and concentrations of Geosmin and MIB. However, studies in other areas have found no statistically significant correlation between cyanobacterial abundance and MIB/Geosmin concentration. This leads to the conclusion that other sources may be responsible for the production of these compounds. Standing timber, vegetation and actinomycetes have also been found to produce MIB and Geosmin. Eradication of MIB and Geosmin at Beaver Reservoir will first require identification of the sources and mechanisms of production. This study aims to accomplish this goal by conducting year round sampling for MIB, Geosmin, cyanobacterial and actinomycetes species abundance. Additionally, water quality parameters such as dissolved oxygen, temperature, nutrients and dissolved solids will be assessed. Understanding of the sources of taste and odor in our drinking water is the purpose of this study.