Synergetic inactivation of microorganisms in drinking water by short-term free chlorination and subsequent monochloramination / 生物医学与环境科学(英文)
Biomedical and Environmental Sciences
;
(12): 373-380, 2007.
Article
in English
| WPRIM
| ID: wpr-249840
ABSTRACT
<p><b>OBJECTIVE</b>To introduce synergetic inactivation of microorganisms in drinking water by short-term free chlorination for less than 15 minutes followed by monochloramination.</p><p><b>METHODS</b>Indicator microorganisms such as Escherichia coli, Staphylococcus aureus, Candida albicans, and spores of Bacillus subtilis were used to assess the efficiency of sequential chlorination and free chlorination.</p><p><b>RESULTS</b>The sequential chlorination was more efficient in inactivating these microorganisms than free chlorination, indicating that synergy was provided by free chlorine and monochloramine. Ammonia addition time, temperature and pH had influences on this synergy.</p><p><b>CONCLUSIONS</b>The possible mechanism of this synergy might involve three aspects free chlorine causing sublethal injury to microorganisms and monochloramine further inactivating them; different ability of free chlorine and monochloramine to penetrate and inactivate microorganism congeries; and higher concentration of residual chlorine in sequential chlorination than in free chlorination.</p>
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Pharmacology
/
Water Microbiology
/
Water
/
Chemistry
/
Chloramines
/
Chlorine
/
Disinfection
/
Water Purification
/
Halogenation
/
Methods
Language:
English
Journal:
Biomedical and Environmental Sciences
Year:
2007
Type:
Article
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