MINIMIZING THE CHLORINATION BY-PRODUCTS BY OPTIMIZING THE CHLORINE DOSE AND TEMPERATURE | ||||
| Al-Azhar Bulletin of Science | ||||
| Article 11, Volume 18, Issue 1-A, June 2007, Page 37-50 PDF (275.79 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/absb.2007.11102 | ||||
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| Abstract | ||||
| Disinfection of water by chlorine produces a number of halogenated disinfection by-products (DBPs). Trihalomethanes (THMs) and haloacetic acids (HAAs) are the domin0ant species found in finished drinking water. Several toxicological studies shown some disinfection by-products (DBPs), including certain (THMs) and (HAAs), to be carcinogenic in laboratory animals. Due to all these potential problems associated with the formation of disinfection by-products (DBPs) during the free chlorination of drinking water have been well documented and due to the health risks associated with them, the US Environmental Protection Agency (USEPA) began regulating the levels of these disinfection by-products (DBPs) in finished drinking water in 1979. Many researchers suggested different procedures in order to minimize the concentrations of the formed DBPs. These procedures based upon the decreasing of the natural organic matter (NOM) in the raw water e.g. ultrafiltration (UF)–nanofiltration (NF) combined membrane process which showed better removal efficiency of NOM. Another studies suggested usage of another disinfectants e.g. ozone. This study aimed to minimize the concentrations of the (DBPs) via the optimization of the added chlorine dose which complies with the microbiological requirements. Also the effect of temperature on the formed DBPs was studied. The results showed that the concentrations of the various (DBPs) are inversely proportional with the temperature. Also this study suggested another procedure to calculate the most suitable chlorine dose. | ||||
| Keywords | ||||
| MINIMIZING; chlorination; CHLORINE DOSE | ||||
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