5.1x00a0;Phenolic compounds are sometimes found in surface waters from natural and industrial sources. Their presence in streams and other waterways frequently will cause off flavor in fish tissue and other aquatic food.
5.2x00a0;Chlorination of waters containing phenols may produce chlorophenols that are odoriferous and objectionable tasting.
1.1x00a0;These test methods cover the preparation of the sample and the determination of the concentration of phenolic compounds in water. They are based on the color reaction of phenol (C6H5OH) with 4-aminoantipyrine and any color produced by the reaction of other phenolic compounds is reported as phenol. The concentration of phenol measured represents the minimum concentration of phenolic compounds present in the sample.
1.2x00a0;Phenolic compounds with a substituent in the para position may not quantitatively produce color with 4-aminoantipyrine. However, para substituents of phenol such as carboxyl, halogen, hydroxyl, methoxyl, or sulfonic acid groups do produce color with 4-aminoantipyrine.
1.3x00a0;These test methods address specific applications as follows:
Test Method Ax2014;Chloroform Extraction
0 to 100 x03bc;g/L
1.4x00a0;It is the users' responsibility to assure the validity of the standard test method for use in their particular matrix of interest.
1.5x00a0;This standard does not purport to address all the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. For specific hazard statements see and .
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