CAOG - PhD Students

Mr Justin Blythe

The Chemistry of Halophenol Tastes in Perth Drinking Water

A taint described as "plastic", "medicinal" or "chemical" occurs intermittently in drinking water in some areas in Perth, WA. The problem is associated with water sourced from groundwater, and is not present in water sampled from the distribution system, but only in boiled water. BPs were identified as the causative compounds, particularly 2,6-dibromophenol (taste threshold concentration: 0.5 ng/L). BPs are formed by reacting phenol with bromine and, in principle, can be generated in any water containing bromide ion, phenol and chlorine. Small traces of phenol can be leached from various plastic appliances contacting drinking water, and, since the majority of samples exhibiting the taste were boiled in plastic kettles, these appliances are probably the principal source of phenol causing the taste. Many types of drinking water worldwide contain sufficient concentrations of chlorine and bromide ion to generate the taste, and the "high-phenol" kettles appear to be popular and widespread. Despite this, the taste appears to only occur in Perth distribution zones supplied with water sourced from certain types of groundwater. This project involves an investigation of the chemistry of bromophenol formation under drinking water conditions and potential solutions to the problem.

Supervisors

Dr C. Joll, Dr A. Heitz, Professor R. Kagi

Funding

APA, CRCWQT, Water Corporation