A procedure for correlation of chemical and sensory data in drinking water samples by principal component factor analysis

Article Abstract:

A comprehensive study aimed at establishing the relationships between sensory and chemical properties of drinking water is presented. The need to determine chemical/sensor taste and odor correlation necessitated the development of a statistical method. The use of principal component factor analysis (PCFA) in the statistical method allowed the correlation of specific flavor descriptors with specific chromatographic peaks. A more reliable chemical response constant (CRC) necessitates the mathematical transformation of analytical data for linear correlation.

Testing Laboratories, Water Quality Testing Labs, Usage, Statistics, Water quality, Principal components analysis, Linear free energy relationship

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Infinite dilution activity coefficients and solubilities of halogenated hydrocarbons in water at ambient temperatures

Article Abstract:

A University of Delaware study has demonstrated the effectiveness of a differential static cell equilibrium apparatus in measuring the infinite dilution activity coefficients of C1-C3 chlorinated and brominated hydrocarbons in water. Researchers showed that the static cell method can provide an accurate assessment of the low aqueous solubility limits of these substances without compositional analysis. Experimental procedures and results are described in detail.

Oil pollution, Oil pollution of water

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Gibbs free energy of formation of halogenated aromatic compounds and their potential role as electron acceptors in anaerobic environments

Article Abstract:

The potential of halogenated aromatic compounds to act as electron acceptors in anaerobic environments is discussed. The Benson's method was used to estimate the Gibbs free energies of formation of various classes of these compounds. Results indicate that the utilization of halogenated aromatic compounds as electron acceptors under anaerobic conditions can potentially benefit microorganisms.

Analysis, Evaluation, Aromatic compounds, Gibbs' free energy

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