Mixed-oxidant Taste & Odor control in water

Drinking water is often fouled by naturally occurring substances or by the chemicals added to treat the water.

MIOX mixed oxidants tend to neutralize odor-causing compounds without adding a chemical taste, as evidenced by the many installations that report significant reductions in taste and odor complaints. This is in contrast to conventional chlorination, whether gas or sodium hypochlorite:

Mixed oxidants break down odor causing compounds, such as phenols or organochloramines.
Mixed oxidants appear to remove the musty odors of geosmin and methyl isoborneol (MIB) caused when the raw water source suffers algae blooms.
Mixed oxidants oxidize ammonia nitrogen at substantially lower chlorine-to-nitrogen ratios.
Mixed oxidants do not readily form di- and tri-chloramines or cyanogen chloride, both noted causes of taste and odor problems.
Mixed oxidants oxidize hydrogen sulfides more rapidly than chlorine and without pH adjustment.
Lower doses of mixed oxidants achieve microbial inactivation, thus reducing the addition of chemicals to the water supply.

Case History: West Columbia, SC