Biomedical subjects

Andrea M Dietrich

Publications and source records attributed to Andrea M Dietrich.

9 recordsLinked to original sources

PubMed2007

Sensory aspects and water quality impacts of chlorinated and chloraminated drinking water in contact with HDPE and cPVC pipe.

Pipes constructed with high-density polyethylene (HDPE) or chlorinated polyvinyl chloride (cPVC) are commonly used in drinking water distribution systems and premise plumbing. In this comprehensive investigation, the effects on odor, organic chemical release, trihalomethane (THM) formation, free chlorine demand and monochloramine demand were determined for water exposed to HDPE and cPVC pipes. The study was conducted in accordance with the Utility Quick Test (UQT), a migration/leaching protocol for analysis of materials in contact with drinking water. The sensory panel consistently attributed a weak to moderate intensity of a "waxy/plastic/citrus" odor to the water from the HDPE pipes but not the cPVC-contacted water samples. The odor intensity generated by the HDPE pipe remained relatively constant for multiple water flushes, and the odor descriptors were affected by disinfectant type. Water samples stored in both types of pipe showed a significant increase in the leaching of organic compounds when compared to glass controls, with HDPE producing 0.14 microgTOC/cm(2) pipe surface, which was significantly greater than the TOC release from cPVC. Water stored in both types of pipe showed disinfectant demands of 0.1-0.9 microg disinfectant/cm(2) pipe surface, with HDPE exerting more demand than cPVC. No THMs were detected in chlorinated water exposed to the pipes. The results demonstrate the impact that synthetic plumbing materials can have on sensory and chemical water quality, as well as the significant variations in drinking water quality generated from different materials.

Adsorption↗

PubMed2006

Effect of copper on the volatility of aroma compounds in a model mouth system.

Copper is thought to influence aroma perception by affecting volatility of aroma compounds in the mouth through interaction with salivary components, especially proteins. Our objective was to identify the effect of copper on the volatility of aroma compounds and the role of copper-protein interaction in volatile chemistry in the mouth. Copper (2.5 mg/L) and four aroma compounds (hexanal, butyl acetate, 2-heptanone, and ethyl hexanoate, 0.5 microL/L each) were added to model systems containing water, electrolytes, and artificial saliva at different pH levels. Headspace concentration of each volatile was measured using SPME-GC analysis. Copper in the model systems increased headspace concentration of volatiles at pH 6.5, but no change in volatility was observed at pH 7.0. At pH 7.5, the presence of copper in the artificial saliva system containing mucin and alpha-amylase decreased headspace volatile concentration, whereas histatin did not cause any changes in volatility. Effect of copper on volatiles at pH 6.5 may be due to increased solubility of copper at lower pH. Salivary proteins seem to interact with copper at pH 7.5. The interaction may change configuration of binding sites for aroma compounds in mucin.

Acetates↗

PubMed2006

Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response.

This study determined taste thresholds for copper as its speciation was varied among free cupric ion, complexed cupric ion, and precipitated cupric particles. The impact of copper chemistry on taste is important as copper is added to many beverages and can be present in drinking water as a natural mineral or due to corrosion of copper plumbing. A one-of-five test was used to define thresholds with solutions containing 0.025-8 mg/l Cu (from copper sulfate) in distilled or mineralized water of varying pH. The mineralized water was designed to mimic the composition of a typical tap water. Group thresholds for copper in either distilled-deionized water or mineralized water were not significantly different and ranged from 0.4 to 0.8 mg/l Cu. A difference from control test was used to assess the impact of soluble and particulate copper on taste. Soluble copper species, including free cupric ion and complexed copper species, were readily tasted, while particulate copper was poorly tasted.

Adult↗

PubMed2006

Effect of PVC and iron materials on Mn(II) deposition in drinking water distribution systems.

Polyvinyl chloride (PVC) and iron pipe materials differentially impacted manganese deposition within a drinking water distribution system that experiences black water problems because it receives soluble manganese from a surface water reservoir that undergoes biogeochemical cycling of manganese. The water quality study was conducted in a section of the distribution system of Tegucigalpa, Honduras and evaluated the influence of iron and PVC pipe materials on the concentrations of soluble and particulate iron and manganese, and determined the composition of scales formed on PVC and iron pipes. As expected, total Fe concentrations were highest in water from iron pipes. Water samples obtained from PVC pipes showed higher total Mn concentrations and more black color than that obtained from iron pipes. Scanning electron microscopy demonstrated that manganese was incorporated into the iron tubercles and thus not readily dislodged from the pipes by water flow. The PVC pipes contained a thin surface scale consisting of white and brown layers of different chemical composition; the brown layer was in contact with the water and contained 6% manganese by weight. Mn composed a greater percentage by weight of the PVC scale than the iron pipe scale; the PVC scale was easily dislodged by flowing water. This research demonstrates that interactions between water and the infrastructure used for its supply affect the quality of the final drinking water.

Iron Compounds↗

PubMed2006

Aesthetic issues for drinking water.

Although many people expect their drinking water to be "flavorless", natural and processed drinking waters have flavors due to minerals and organics in the natural water, inputs from any step of water processing or transport, and interaction of these chemicals with an individuals' nose and mouth. Since people can detect the flavor of water, the idea has been proposed that drinking water consumers be considered as sentinels who monitor water quality. This paper explores specific sensory components of drinking water, how humans perceive their drinking water, and future directions for aesthetic research that can better explain causes of and treatments for tastes and odors in drinking water and the human factors that make water a desirable beverage.

Esthetics↗

PubMed2005

Determination of temperature-dependent Henry's law constants of odorous contaminants and their application to human perception.

A new method was developed to measure Henry's law constants at varying temperatures and from these data determine enthalpies of reactions for volatilization of aqueous compounds. The method was applied to 2-methylisoborneol (2-MIB), geosmin, and trans-2,cis-6-nonadienal, which are three of the major odorous compounds found in natural and drinking water. The method used static headspace equilibrium in standard odor analysis flasks and SPME-GC/MS. Dimensionless Henry's law constants were determined at 20, 25, 32, and 39 degrees C in distilled water. Their values ranged from 0.002 to 0.02 and increased with increasing temperature. The study was continued by determining the effects of different concentrations of fulvic acid added to the aqueous media. Decreases of 5-40% in Henry's law constants were observed when fulvic acid was present; however the decrease was not correlated with the fulvic acid concentration. Fulvic acid at any concentration caused a small decrease in constants for geosmin and 2-MIB, yet a more substantial decrease was obtained for nonadienal. Finally, the gas-phase concentrations were predicted using measured Henry's law constants for known aqueous concentrations of 2-MIB, geosmin, and nonadienal at 25 and 45 degrees C. An increase in the gas-phase concentration was not correlated to an increase in human perception as determined by a trained human panel. It is concluded that, after some point, panelists were not able to perceive an increase in the odorant concentration. This has important implications for controlling nuisance odors in the environment.

Air Pollution↗

PubMed2004

Relationship between intensity, concentration, and temperature for drinking water odorants.

Odor analyses experiments indicated that, for the concentrations and temperatures tested, odor intensity was a function of both aqueous concentration and water temperature for water containing 1-butanol, free available chlorine, geosmin, n-hexanal, 2-methylisoborneol, and trans-2, cis-6 nonadienal. At weak odorant concentrations (approximately 4 on the flavor profile rating scale) the perceived odor intensity of these six chemicals was greater when the temperature was 45 degrees C than was 25 degrees C. Both of these temperatures are commonly encountered by consumers when they use tap water. Odor response to water containing isobutanal was affected by concentration but not water temperature. Experiments also revealed that reduction in aqueous concentration did not consistently reduce odor intensity; for some aqueous concentrations and chemicals an increase in odor intensity occurred at lower concentrations.

Adult↗

PubMed2002

Fate and environmental impact of pesticides in plastic mulch production runoff: field and laboratory studies.

Concentrations of copper, azinphosmethyl, chlorothalonil, and endosulfan sulfate ranged from less than 1 to greater than 1000 microg/L in runoff from tomato plastic mulch production. When this runoff entered local creeks, the copper concentration was as high as 22 microg/L, which exceeded the measured larval clam LC50 values of 21 and 12 microg/L Cu at 96 and 192 h, respectively. A greenhouse scale investigation of copper and toxicity demonstrated that sedimentation reduced total copper concentration in runoff by 90%, although the dissolved copper concentration was unchanged, averaging 139 +/- 55 microg/L. When runoff was applied to marine mesocosms containing grass shrimp and mummichog fish, unsettled runoff produced the greatest mortality, although even settled runoff caused more mortality than that in the control mesocosm receiving runoff without added copper. Desorption of soil-sorbed copper occurred quickly in saline water and contributed to toxicity. Copper toxicity in runoff can be reduced, but not eliminated, by sedimentation.

Agriculture↗

PubMed2002

Copper toxicity to larval Mercenaria mercenaria (hard clam).

Preset larval Mercenaria mercenaria were exposed to nominal concentrations of 1 (control) to 495 microg Cu/L in artificial seawater and monitored for mortality, activity, development, and metamorphosis in sealed 30-mm plastic petri plates containing 1.5 ml of artificial seawater or toxicant solution. The plastic petri plates sorbed only about 2.6 microg/L at any dose and allowed direct observation of larval clams under a light microscope for a period of two weeks; control survivorship was in excess of 60% at 400 h. The dose-response curve for mortality for clams exposed to copper and fed Isochrysis galbana was characterized by survival similar to or better than controls at doses of 5 and 14 microg Cu/L, while doses of 7 and > or = 29 microg Cu/L exhibited mortality greater than controls. Values of lowest concentration at which 50% of the organisms died (LC50) were 62.4, 21.2, and 11.7 microg Cu/L, and the lowest observed adverse effect concentration values of 57, 29, and 29 microg Cu/L were determined at 48, 96, and 192 h, respectively. In contrast, activity, as judged by swimming, exhibited a typical exponentially decreasing response at these same concentrations. Experiments on the uptake of dissolved copper by I. galbana confirmed literature reports that these algae concentrate copper. Ingesting copper-containing algae was demonstrated to be a source of copper toxicity for larval clams.

Animals↗