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

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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.