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Express the quality of the odor by a descriptive epithet like the following, which may be abbreviated in the record:

a—aromatic

C—free chlorine

d—disagreeable

e—earthy

f—fishy

g—grassy

m—moldy

M—musty

P—peaty

s—sweetish

S—hydrogen sulfide

v—vegetable.

Express the intensity of the odor by a numeral prefixed to the term expressing quality, which may be defined as follows:

Numerical value.	Term.	Definition.
0	None.	No odor perceptible.
1	Very faint.	An odor that would not be detected ordinarily by the average consumer, but that could be detected in the laboratory by an experienced observer.
2	Faint.	An odor that the consumer might detect if his attention were called to it, but that would not attract attention otherwise.
3	Distinct.	An odor that would be detected readily and that might cause the water to be regarded with disfavor.
4	Decided.	An odor that would force itself upon the attention and that might make the water unpalatable.
5	Very strong.	An odor of such intensity that the water would be absolutely unfit to drink. (A term to be used only in extreme cases.)