Summary

Joseph Race Chlorination of Water

Long experience and accurate meteorological records may in some cases enable those in charge of chlorination plants to anticipate changes in the conditions of the water supply, but it is always preferable to provide a positive method of preventing sudden changes by using chlorination merely as an adjunct to other processes of purification. Unpurified waters that are objectionable on account of their bacterial content only are very rare, as the cause that produces the bacterial pollution usually produces other conditions that are equally objectionable though not so dangerous to health.
Source: Gutenberg

Joseph Race Chlorination of Water

Tastes and Odours. When an excess of hypochlorite or liquid chlorine is added to a water it imparts a sharp pungent odour and acid taste, characteristic of chlorine, that render it offensive to the nose and palate. In some instances the presence of chlorine compounds is not obtrusive when the temperature of the water is low but becomes so when the temperature is raised. It is especially observable when the faucets of hot water services are first opened and the chlorine is carried off as a vapour by the other gases liberated by the reduction in pressure.
Source: Gutenberg

Joseph Race Chlorination of Water

Use and Abuse of Chlorine. Inasmuch as chlorination has no beneficial effect on water except the reduction of the bacterial content it should be used for this purpose only and under such conditions as permit the operations to be under full control at all times. The supplies that can be most efficiently and safely treated are those that are relatively constant in chemical composition and bacterial pollution. Changes in volume can be dealt with by automatic apparatus but sudden changes in organic and bacterial content require a change of dosage that cannot be made by any mechanical appliance.
Source: Gutenberg

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