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Indian Standard

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Methods of Sampling and Test

(Physical and Chemical) for
Water and Waste Water
Part 5 Odour

( Second Revision )

ICS 13.060.50

© BIS 2017

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BUREAU OF INDIAN STANDARDS
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MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI-110002
www.bis.org.in www.standardsbis.in

March 2018 Price Group 1

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Water Quality Sectional Committee, CHD 36

FOREWORD
This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalized
by the Water Quality Sectional Committee had been approved by the Chemical Division Council.
This standard was first published in 1964 and subsequently revised and split in to various parts in 1983. In the
second revision of this standard, a section on reference is provided. Details of the interferences to test method and
necessary precautions are also listed.
Odour is recognised as a quality factor affecting acceptability of drinking water and food prepared from it, viability
of fish and other aquatic organisms, and aesthetics of recreational waters. Most organic and some inorganic
chemicals contribute taste or odour. These chemicals may originate from municipal and industrial waste discharges,
natural sources, such as decomposition of vegetable matter or from associated microbial activity.
Odour of water, though very important, cannot be determined in absolute units. Olfactory sense, which is the most
sensitive means of detecting small concentration of odoriferous substances, lacks precision and mathematical
expression nevertheless a qualitative test is prescribed. In case of doubt as to the intensity or character of odour,
a majority opinion of several observers should be recorded.
This method supersedes 6 of IS 2488 (Part I) ‘Methods of sampling and test for industrial effluents - Part I’ and 7
of IS 3025 ‘Methods of sampling and test (physical and chemical) for water used in industry’. In the second
revision, considerable help has been taken from ASTM D 1292-10 “Standard test method for odour in water” for
drafting the section on interferences and precautions.
For the purpose of deciding whether a particular requirement of this standard is complied with, the final value,
observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with
IS 2 :1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained in the
rounded off value should be the same as that of the specified value in this standard.
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IS 3025 (Part 5) : 2018

Indian Standard
METHODS OF SAMPLING AND TEST (PHYSICAL AND
CHEMICAL) FOR WATER AND WASTE WATER
PART 5 ODOUR

( Second Revision )
1 SCOPE 5 INTERFERENCES AND PRECAUTIONS
1.1 This standard prescribes a method for the 5.1 The lab area used for testing should be clean and
determination of true odour. free from interfering odours. A room equipped with
1.2 This method is applicable to all types of water and activated carbon filtered inlet air is ideal. Sample
waste water. preparation and testing should be carried out in separate
rooms.
2 REFERENCES
5.2 Testers should not smoke, drink (except water) or
The Indian standards listed below contains provisions eat food of pronounced taste before 30 minutes and
which, through reference in this text, constitutes during the test.
provisions of this standard. At the time if publication,
the edition indicated new valid. All standards are 5.3 Testers should not use products that have strong
subject to revision and parties to agreements based on smell such as body lotions, shaving creams, cosmetics,
this standard are encouraged to investigate the deodorants etc. on the day of the test.
possibility of applying the most recent editions of the 5.4 Tester should not suffer from any ailment affecting
standards indicated below. perception of smell such as fever, cold, sinusitis etc.
IS No. Title
5.5 Prolonged testing leads to olfactory fatigue. Thus
IS 3025 (Part 6) :
Methods of Sampling and Test
taking adequate breaks is important. Frequent rest
1983 (Physical and Chemical) of Water
periods in fresh odour free air is required, preferably
and Waste Water — Odour
after 15 minutes of testing. 15 minutes is an average;
Threshold (first revision)
the duration of testing depends on the intensity of
3 PREPARATION OF APPARATUS odour.
Thoroughly clean the required number of wide-mouth
5.6 Colour and turbidity of samples often incite a bias
glass-stoppered bottles of about one litre capacity.
in the testers. In such instances, external masking of
Rinse them with hydrochloric acid and render them
flask by painting the flasks opaque or covering them
completely odourless by repeated washing with odour-
with opaque paper is necessary.
free distilled water, which can be prepared by passing
distilled water through a column of granulated 6 REPORT
activated carbon, as given in IS 3025 (Part 6).
6.1 Report the true odour of the sample at the mouth of
4 PROCEDURE the bottle as rotten egg, burnt sugar, soapy, fishy septic,
4.1 As soon as possible after collection of sample, fill a aromatic, chlorinous, alcoholic odour or any other
bottle (cleaned as in 3) half-full of sample, insert the specific odour. In case it is not possible to specify the
stopper, shake vigorously for 2 to 3 s and then quickly exact nature of odour, report as agreeable or
observe the odour. The sample taken for observation disagreeable.
of odour shall be at room temperature. 6.2 A suggested method of odour classification is
4.2 When it is desired to record the odour at an elevated shown in Annex A.
temperature, make the observation after warming the
sample in a clean stoppered bottle to about 60°C.

1
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IS 3025 (Part 5) : 2018

ANNEX A
(Clause 6.2)
SUGGESTED ODOUR CLASSIFICATION

A-1 The types of odours present in waste water vary A-3 The odour class can be established by comparison
widely. The type of odour shall be described by judging with the perception levels of odour characteristics
the degree of sweetness, pungency, smokiness and shown in Table 1. Thus, if an odour is rated a ‘100’ in
rottenness of the odour. sweetness, ‘50’ in pungency, ‘0’ in smokiness, and ‘50’
in rottenness, the odour should be described as ‘estery’
A-2 If the characteristic being judged is high in
or ‘alcoholic’. Reference to the chemical types that
intensity, rate that characteristic as ‘100’; if medium,
produce these odours will guide the operator in
rate it as ‘50’; and if low, rate it as ‘0’.
determining whether the odour should be reported as
Note — Intermediate ratings may be used but this practice ‘estery’ or ‘alcoholic’.
is not recommended.

Table1 Odours Classified by Chemical Types

(Clause A-3)
Odour Characteristics Odour Class Chemical Example
Sweetness Pungency Smokiness Rottenness Types

(1) (2) (3) (4) (5) (6) (7)

100 50 0 to 50 50 Estery Esters, ethers, lower ketones Lacquer solvents, most fruits, many
flowers
100 50 to 100 0 to 100 50 Alcoholic Phenols and cresols, alcohols Creosote, tare, smokes, alcohol,
hydrocarbons liquor, rose and spicy flowers, spices
and herbs
50 50 0 to 50 50 Carbonyl Aldehydes, higher ketones Rancid fats, butter, stone fruits and
nuts, violets, grasses and vegetables
50 100 0 to 50 50 Acidic Acid anhydrides, organic Vinegar, perspiration, rancid oils,
acids, sulphur dioxide resins, body odour garbage
100 50 to 100 50 to 100 0 to 100 Halide Quinone, oxides and ozone, Insecticides, weed killers, musty and
halides, nitrogen compounds mouldy odours, husks, medicinal
odour, earth, peat
50 50 100 100 Sulphury Selenium compounds, Rotting fish meat, cabbage, onion,
arsenicals, mercaptans, sewage
sulphides
100 50 50 100 Unsaturated Acetylene derivatives, Paint thinners, varnish, kerosene
butadiene, isoprene turpentine, essential oils, cucumber
100 50 0 to 50 100 Basic Vinyl monomers, amines, Faecal odours, manure, fish and
alkaloids, ammonia shellfish, stale flowers such as lilac,
lily, jasmine and honey-suckle

2
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should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of
‘BIS Catalogue’ and ‘Standards : Monthly Additions’.

This Indian Standard has been developed from Doc No.: CHD 36 (10049).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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