Membrane Degassing System
Sulfide occurs in many well water systems as a result of bacterial action on organic matter under anaerobic conditions in the ground, wherein the sulfate reducing bacteria (SRBs) convert the naturally occurring sulfate to sulfide.
Presence of sulfide in drinking water even at a few mg/L concentration imparts smell of rotten eggs and a bad taste in the water. At low concentrations, less than 0.5 mg/L, this odor is described as “musty” and at concentrations above 1 mg/L, as “rotten eggs”. Removal of hydrogen sulfide from drinking water can be accomplished by several methods, such as aeration, degasification, chlorination, etc.