Stuart W. Krasner

rdf:langString Stuart W. Krasner

rdf:langString Stuart W. Krasner

rdf:langString Stuart W. Krasner

rdf:langString A.P. Black Research Award American Water Works Association and Dr. Pankaj Parekh Research Innovation Award Water Research Foundation.

rdf:langString Determining occurrence, formation, and control of disinfection by-products of health and regulatory concern

rdf:langString Environmental Research Chemist

rdf:langString Stuart William Krasner (Born 1949), was the Principal Environmental Specialist (retired) with the Metropolitan Water District of Southern California, at the Water Quality Laboratory located in La Verne, California. In his 41 years with Metropolitan, he made revolutionary changes in the field's understanding of how disinfection by-products occur, are formed and how they can be controlled in drinking water. His research contributions include the study of emerging DBPs including those associated with chlorine, chloramines, ozone, chlorine dioxide and bromide/iodide-containing waters. He made groundbreaking advances in understanding the watershed sources of pharmaceuticals and personal care products (PPCPs) and wastewater impacts on drinking-water supplies. For DBPs and PPCPs, he developed analytical methods and occurrence data and he provided technical expertise for the development of regulations for these drinking water contaminants. In the early 1990s, Krasner developed the 3x3 matrix illustrating removal of total organic carbon from drinking water as a function of water alkalinity and initial total organic carbon concentration. The matrix was revised by him and included in the USEPA Stage 1 D/DBP regulation as the enhanced coagulation requirement. Every water utility in the U.S. that is subject to this regulation is required to meet total organic carbon removal requirements along with their exceptions. He has been a key member of the toxicology and epidemiology community by providing key data for the development of improved carcinogen and non-carcinogen exposure assessments. In his early career at Metropolitan he developed key advances in the control of tastes and odors in drinking water including analytical methods, sensory analysis and determining sources and treatment of off-flavors.