DOI: 10.1016/j.watres.2018.08.072
Scopus记录号: 2-s2.0-85053177418
论文题名: Formation of odorous and hazardous by-products from the chlorination of amino acids
作者: How Z.T. ; Linge K.L. ; Busetti F. ; Joll C.A.
刊名: Water Research
ISSN: 431354
出版年: 2018
卷: 146 起始页码: 10
结束页码: 18
语种: 英语
英文关键词: Amino acids
; Chlorination
; Disinfection by-products
; Drinking water
; Odour
; Organic chloramines
Scopus关键词: Aldehydes
; Amination
; Amines
; Amino acids
; Ammonia
; Carboxylic acids
; Chlorination
; Cyanides
; Hazards
; Laboratories
; Odors
; Potable water
; Water distribution systems
; Water pollution control
; Water treatment
; Water treatment plants
; Disinfection by-product
; Distribution systems
; Formation pathways
; Formation potential
; Low concentrations
; Orders of magnitude
; Organic chloramines
; Potential health
; Ascorbic acid
; amino acid
; byproduct
; chlorination
; disinfection
; drinking water
; experimental study
; hazardous waste
; laboratory method
; odor
; water treatment plant
英文摘要: The formation of odorous aldehydes and N-chloraldimines, and also nitriles, which are potentially hazardous to human health, was investigated in studies of the chlorination of amino acids (AAs) in both operational drinking water treatment plants and laboratory-based experiments. In the drinking water treatment plants studied, the concentration of total free AAs did not significantly change after treatment, even though good removal of DOC was observed. However, free AAs still contributed less than 3% of total nitrogen in the treated drinking waters, and no aldehydes, N-chloraldimines or nitriles of interest were detected in the treated waters, presumably due to the low concentrations of the precursor AAs in these water samples. Laboratory formation potential experiments showed that carboxylic acids can form from the degradation of aldehydes and nitriles. Volatile carboxylic acids could result in odour issues and some carboxylic acids may be of potential health concern. Therefore, carboxylic acids should also be considered as potential by-products of interest in distribution systems with long contact times of ≥ 7days. A higher proportion of nitrile formation, and promotion of carboxylic acid formation, was observed when the chlorine to AA ratio was greater than 4 compared to when this ratio was 2.8, indicating that the Cl:AA ratio is an important factor in DBP formation pathways. This suggests that results from laboratory formation studies undertaken at these low Cl:AA ratios cannot be directly applied to ‘real’ water systems, which typically have Cl:AA ratios that are orders of magnitude higher than 4. Laboratory formation potential experiments also showed that the short-term rate of formation of aldehydes and N-chloraldimines was reduced in the presence of ammonia, although formation over longer timescales (e.g. 7 days) was not significantly different between chlorination and chloramination experiments. Therefore, the use of chloramination instead of chlorination does not appear to reduce the formation of these by-products from AAs. © 2018 Elsevier Ltd Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/112387
Appears in Collections: 气候减缓与适应
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作者单位: Curtin Water Quality Research Centre, School of Molecular and Life Sciences, Curtin University, GPO Box U1987, Perth, Western Australia 6845, Australia; Department of Material Science and Engineering, National University of Singapore, Singapore119077, Singapore; ChemCentre, PO Box 1250, Perth, Western Australia 6983, Australia; School of Science, Edith Cowan UniversityWestern Australia 6027, Australia
Recommended Citation:
How Z.T.,Linge K.L.,Busetti F.,et al. Formation of odorous and hazardous by-products from the chlorination of amino acids[J]. Water Research,2018-01-01,146