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Evaluating factors that affect copper tasting sensitivity in drinking water

dc.contributor.authorCuppett, Jonathan Daviden
dc.contributor.committeechairDietrich, Andrea M.en
dc.contributor.committeememberEdwards, Marc A.en
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.departmentEnvironmental Sciences and Engineeringen
dc.date.accessioned2014-03-14T20:37:36Zen
dc.date.adate2005-05-27en
dc.date.available2014-03-14T20:37:36Zen
dc.date.issued2005-05-11en
dc.date.rdate2012-11-20en
dc.date.sdate2005-05-19en
dc.description.abstractCorrosion of household copper plumbing infrastructure can cause pipe failure and lead to elevated levels of copper in drinking water which can exceed the USEPA health based standard for copper in drinking water of 1.3 mg/L Cu. The purpose of this study was to determine taste thresholds of copper in different types of water, analyze how copper chemistry can affect tasting, determine if common disinfectants influence the taste of copper and evaluate genetic links to copper sensitivity. A one-out-of-five test was used to define thresholds, evaluate disinfectant influences, and examine copper chemistry differences. A difference from control test was used to analyze soluble copper tasting and a one solution test with visual classification was used to discriminate 6-n-propylthiouracil (PROP) taster status. Solutions containing copper sulfate (0.05 – 8 mg/l Cu) were prepared in distilled water, mineral water of varying pH and mineral water with disinfectant added. Geometric mean copper taste thresholds were 0.48 mg Cu/l and 0.41mg Cu/l in distilled and mineral water pH 7.4 respectively. Logistic regression copper taste thresholds were 1.50 mg Cu/l and 1.96 mg Cu/l in distilled and mineral water pH 7.4 respectively. Soluble copper was readily tasted while particulate copper was poorly tasted. Chlorine and chloramines dosed at typical tap water levels had no significant effect on panelists' tasting abilities for water containing 1 mg/l total copper. Geometric mean copper thresholds values did not correlate with (PROP) status so PROP sensitivity would not be a good indicator for copper sensitivity.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-05192005-211753en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-05192005-211753/en
dc.identifier.urihttp://hdl.handle.net/10919/32991en
dc.publisherVirginia Techen
dc.relation.haspartthesis.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectcorrosionen
dc.subjecttasteen
dc.subjectcopperen
dc.subjectchloraminesen
dc.subjectchlorineen
dc.subjectPROPen
dc.subjectthresholdsen
dc.titleEvaluating factors that affect copper tasting sensitivity in drinking wateren
dc.typeThesisen
thesis.degree.disciplineEnvironmental Sciences and Engineeringen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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