Influence of Chlorination Conditions on Amount of Trihaloacetic Acids Formation

Author:

Li Ji Guang1,Sun Hui2,Yang Chun Wen1,Shao Yan Qiu1,Jin Zhi Min1,Zuo Chun Sheng1,Ren Nan Qi3,Yuan Yi Xing3,Zhang Tu Qiao4

Affiliation:

1. Mudanjing Teachers College

2. Mudanjing University

3. Harbin Institute of Technology

4. Zhejiang University

Abstract

Experiment was made,in which Harbin reservoir water was taken as source water to observe the influence of chlorination conditions such as chlorine dosage,reaction time,pH value,organics concentration and varieties of disinfectant on the amount of trihaloacetic acids formation.Based on the experiment results,control measures were proposed for the formation of disinfection byproducts such as trihaloacetic acids through optimizat ion of disinfection.

Publisher

Trans Tech Publications, Ltd.

Subject

General Engineering

Reference7 articles.

1. Water Quality Division Disinfection Committee. Survey of water utility disinfection practices[J]. JAWWA, (1992), 84(11):121 – 123.

2. Singer P C. Formation and control of disinfection by-products in drinking water. AWWA, (1999).

3. USEPANational Primary Drinking Water Regulations: Disinfectants and Disinfection By-Products, Final Rule. (1998) Fed Reg, 63 (241): 69 – 89.

4. Barth R C, Fair P S. Comparison of the microextraction procedure and method 552 for the analysis of HAA and chlorophenols. AWWA, (1992), 84(11): 94 – 98.

5. APHA-AWWA-WEF. (6251)Disinfection by-products: Haloaceticacids and trichlophenol. Standard Methods for the Examination of Water and Wastewater. 19th Ed. Washington D C, (1995).

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