FDEP Water Treatment C Practice Exam

The occurrence of taste and odor issues in drinking water is frequently linked to the decomposition of organic matter and the presence of algal blooms. When organic materials break down, they can release various compounds that may lead to unpleasant tastes and odors. Additionally, algal blooms can produce metabolites, such as geosmin and 2-methylisoborneol (MIB), which are known for imparting musty or earthy flavors and odors to the water.

These issues often arise in warmer months when conditions are conducive to algal growth, particularly in stagnant or slow-moving water bodies. The presence of these compounds can pose challenges for water treatment facilities in effectively removing these tastes and odors while maintaining water quality standards.

In contrast, aspects such as water temperature fluctuations or excessive chlorination do not typically lead to the same taste and odor profile as organic decomposition and algal presence. Low flow rates in distribution systems could result in stagnant water but are not a direct cause of taste and odor issues in the same way that organic matter and algal blooms are. Thus, the choice that identifies the relationship between organic decomposition, algal growth, and sensory water quality concerns is the most accurate.