One of twelve water treatment technology units, this student manual on taste, odor, and color provides instructional materials for three competencies. (The twelve units are designed for a continuing education training course for public water supply operators.) The competencies focus on the following areas: taste and odor determination, control of algae, and turbidity measurement. For each competency, student objectives, resources (information sheets and appendix material), learning activities, and evaluation activities are provided. The appendices contain information sheets on taste and odor control and laboratory equipment and supply requirements for a small water treatment plant providing complete treatment. (JH)