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Formation Characteristics and Control of Disinfection Byproducts in a Drinking Water Treatment Plant Using Lake Water

호소수를 원수로 사용하는 정수장의 소독부산물 생성 특성 및 제어 방안

  • Received : 2015.03.24
  • Accepted : 2015.05.15
  • Published : 2015.05.31

Abstract

This study investigated the influence of characteristics of natural organic matter (NOM) on the formation of disinfection by-products (DBPs), and proposed the control strategies of DBPs formation in a drinking water treatment plant using lake water in Gyeongsangbuk-do. The fluorescence excitation-emission matrix analysis results revealed that the origins of NOM in raw waters to the plant were a mixture of terrestrial and microbial sources. Molecular size distributions and removals of NOM fractions were evaluated with a liquid chromatography-organic carbon detector (LC-OCD) analysis. Humic substances and low molecular weight organics were dominant fractions of NOM in the raw water. High molecular weight organics were relatively easier to remove through coagulation/precipitation than low molecular weight organics. The concentrations of DBPs formed by pre-chlorination increased through the treatment processes in regular sequence due to longer reaction time. Chloroform (74%) accounts for the largest part of trihalomethanes, followed by bromodichloromethane (22%) and dibromochloromethane (4%). Dichloroacetic acid (50%) and trichloroacetic acid (48%) were dominant species of haloacetic acids, and brominated species such as dibromoacetic acid (2%) were minimal or none. Dichloroacetonitrile (60%) accounts for the largest part of haloacetonitriles, followed by bromochloroacetonitrile (30%) and dibromoacetonitrile (10%). The formation of DBPs were reduced by 16~44% as dosages of pre-chlorine decreased. Dosages of pre-chlorine was more contributing to DBPs formation than variations of dissolved organic contents or water temperature.

Keywords

Disinfection By-products;Natural Organic Matter;Trihalomethanes;Haloacetic Acids;Haloacetonitriles

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Acknowledgement

Grant : 먹는 물 중의 미량오염물질 제어 및 모니터링 연구

Supported by : 한국연구재단, 중소기업청