[Explanation] Water quality safety is related to the health of thousands of households. According to national standards, most of the indicators can be analyzed and tested by instruments and equipment, but one of the odor and taste indicators can only be perceived and tested based on human smell and taste. Recognition. The personnel engaged in this inspection work in the water plant are called "pinshui masters".
On August 8, in the smell inspection room of the Second Water Plant in Chengdu, Wang Lanying, the chief "water quality engineer" of the "post-90s", was conducting smell inspection. In the 5 water pipes in front of Wang Lanying, water samples from important links in the production process of the water plant flowed respectively. She heated the four water samples to a slight boiling point and then checked whether there was any odor through smell, and then took the measuring cup and took a cup. The "factory water" is sensed in the entrance, and then compared with the color standard series with the test tube containing the water sample, and finally the odor, taste and color test results are recorded in the book. And such a set of testing procedures, Wang Lanying and colleagues will do it every half an hour.
[Concurrent] Wang Lanying, Water Quality Engineer, Water Supply Company, Chengdu Environment Group
Our usual job is to sample the water in each process of production, and then conduct odor detection. When doing odor detection, it is divided into cold water odor detection and hot water odor detection. Then the second step is to sample the water and taste it. The third step is to compare the colorimetric tubes to see the chromaticity of the water after sampling the water samples in each link. If an abnormality is found, we will transmit the information and deal with it according to the emergency response plan in the factory.
[Explanation] Speaking of how to become a "Water Quality Master", Wang Lanying said that the work of the "Water Quality Master" was previously done by front-line operators on duty. When the water company subdivided the post of "water quality engineer", she received high-intensity training in smell detection, repeated training and strengthened smell recognition, and established conditioned reflex in more than 40,000 smell detections. And in March 2019, he truly became a "water quality master". In addition to keeping the sense organs sensitive, self-discipline is more important to the "water quality master".
[Concurrent] Wang Lanying, Water Quality Engineer, Water Supply Company, Chengdu Environment Group
To become a qualified "water quality master", you first need a good sense of smell, a high degree of taste recognition and good vision. Secondly, we must be careful and patient, and finally require the inspectors to maintain a high sense of responsibility. Do not smoke, drink alcohol, or use perfume (and) aromatic skin care products. In daily life, odorous condiments such as garlic are not edible. We also avoid contact with items with strong volatile odors such as gasoline and citrus.
[Explanation] Odor detection is only one of the water production inspections in water plants. A series of water source monitoring methods and water sample detection methods are silently ensuring the safety of tap water quality for citizens. Chen Shien, deputy general manager of the water company affiliated to Chengdu Environment Group, said that in addition to "controlling the source", the water company has established a three-level water quality inspection system for the water quality center, water plant laboratory, and operation team. The "water quality engineer" is the team-level inspection work. The "irreplaceable" link.
[Concurrent] Chen Shien, Deputy General Manager of Water Supply Company under Chengdu Environment Group
We moved the water source detection gate to a section of the river 100 kilometers upstream of the water intake of the water plant, and established 19 online water quality monitoring points, which can provide early warning of water sources 8 to 20 hours in advance. Biological detection of toxicological indicators, online detection of physical and chemical indicators, and frequent manual detection of sensory indicators, multiple methods and diversified detection methods. The indicator of smell and taste is detected by human sense of smell and taste, and there is no instrument to replace it.
Lu Yang reports from Chengdu
Editor in charge: [Zhou Zhaojun]