Study of inorganic and organic sulphur-based compounds on the quality of water

人们普遍认为，饮用水应该没有致病微生物、难闻的气味、浑浊和由溶解物质产生的任何颜色。一些主要的饮用水来源，即地表水和地下水，含有引起恶臭的物质。其中一些气味通常与水中低氧化态硫化物的存在有关。硫化物和多硫化物是这种低氧化态硫化物的例子。众所周知，三甲基硫化物等有机硫化物是水中恶臭的重要贡献者。这些低氧化态的硫物种是在各种生物和非生物过程中产生的，包括硫化氢和硫化物矿物的氧化、硫酸盐还原和有机硫化合物的转化。

It is widely recognized that drinking water ought to be free from disease-causing organisms, objectionable odours, turbidity, and any colours resulting from the dissolved substances. Some of the major sources of drinking water, namely surface water and groundwater, contain substances that cause offensive odours. Some of these odours have been commonly associated with the presence of low-oxidation state sulphur compounds in water. Sulphides and polysulphides are examples of such low-oxidation state sulphur compounds. Organic sulphur compounds such as trimethylsulphide are known as significant contributors to the offensive odours in water. These sulphur species with low oxidation states are produced during a variety of biotic and abiotic processes including the oxidation of hydrogen sulphide and sulphide minerals, sulfate reduction, and the transformation of organic sulphur compounds.