Would you like your glass of water with a little iron it? Or do you prefer a copper taste? Possibly manganese? Did you realize that there are more than two dozen flavors to water, not all of which are as yummy as say, rocky road ice cream?
For several decades Andrea Dietrich, who trains utility staff and managers around the U.S. and across the globe on how to use sensory analysis to detect changes in water quality, has worked in the area of assessing taste, odor, and visual perception of chemical elements in water. Dietrich, a professor of civil and environmental engineering at Virginia Tech, has received numerous grants in this area, including one from the National Science Foundation. This $1.6 million contract asked her to investigate connections between corrosion of home plumbing materials, tastes-and-odors in drinking water, economics, and consumer health concerns.
For her research efforts, Dietrich has registered a number of firsts with journal papers reflecting her work on such diverse topics as: improving cancer therapy through odor and taste intervention; prevention and treatment of obesity by drinking more water; health effects of iron and copper in drinking water; and risks to people over 50 for unhealthy over-exposure to iron in water.
So when Amanda Sain of Concord, North Carolina, arrived as an environmental engineering graduate student at Virginia Tech, and she started reaching out to faculty, she found the public health element of Dietrich's work fascinating. In turn, Dietrich was able to secure funding for Sain's studies, using resources from the Institute for Critical Technology and Applied Science(ICTAS) and the Water INTERface Laboratory at the Blacksburg, Virginia University.
Sain's main project with Dietrich has focused primarily on a specific aspect of human health what is the impact of exposure to manganese in water and air. According to the Environmental Protection Agency, manganese is naturally u
|Contact: Lynn Nystrom|