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AWWA WQTC71661
- Measures against Disinfection Byproduct to Control Chlorinous Odor: Reduction of Trichloramine
- Conference Proceeding by American Water Works Association, 11/01/2009
- Publisher: AWWA
$12.00$24.00
Recently, a higher quality of tap water has been required in terms of taste and odor, due tothe sophistication of customers' needs. Therefore, the Bureau of Waterworks of the Tokyo MetropolitanGovernment set an original target of trichloramine, which causes strong chlorinous odor, andhas carried out measures to reduce trichloramine.Trichloramine is one of disinfection byproducts and generated by a reaction of chlorine andammonia ion. In the advanced water treatment, ammonia ion can be removed by bioticaleffect through the biological activated carbon treatment. However, the removal rate of ammoniaion becomes lower as temperature drops, and trichloramine is generated. Therefore, the study conducted research for measures to control trichloramine in a low temperature period. As aresult, the study found that ammonia ion is constantly removed by breakpoint pre-chlorinationwithout significant increase in the amount of trihalomethanes and haloacetic acids.Additionally, the study developed an automatic analysis device of trichloramine for more detailedmonitoring. Includes 6 references, tables, figures.
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