Taste and Odor Problems (page 2)
Both blue-green algae and actinomycetes are capable of producing 2-methylisoborneol (2-MIB) and geosmin. 2-MIB and geosmin are two compounds known to produce musty/earthy tastes-and-odors in drinking water.

Current Operational Procedures
The Chicago Water Department adds powdered activated carbon (PAC) to the water at the Jardine Water Purification Plant. The application rate of PAC is based upon the concentration of 2-MIB and geosmin. The Commission and its member utilities constantly raise and lower the water elevations within their storage tanks to keep the water in the tanks fresh. Water customers are urged to contact their water utility with any taste and odor complaints. These complaints will be forwarded to the Commission, who in turn logs them with the Chicago Water Department.

Taste and Odor Research
Taste-and-odor treatment options include potassium permanganate, activated carbon, biological filtration and ozonation. Some of these options were eliminated because the Commission's type of operation. The Commission purchases treated water from Chicago and re-pumps the water to its customer utilities. There is no space available to construct some of these treatment facilities. The only option that could be considered was oxidation using ozone or advanced oxidation processes using ozone-hydrogen peroxide.