• 상하수도학회지
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• 제27권5호
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• pp.547-554
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• 2013

Chlorine has strong oxidizing power, also it is many advantages over other disinfectants such as the residual characteristic and economic feasibility. However, chlorine also has disadvantages such as creating disinfection by-products of chlorine as THMs. In particular, the most deadly disadvantage of chlorine is that it is extremely poisonous toxins about all alive lives. Disinfection with electrolysis water can be a very useful way Because you do not have to worry about chlorine's dangerous. In this study, we evaluated the potential as a disinfectant, across the evaluating disinfection effect and generating characteristic of by-products. The electrolyzed water could be obtained removal efficiencies of over 99.9 % the coliform by operating condition such as residence time, current density (voltage), the electrode gap. The residual chlorine be generated 10,000 mg/L in current density $1.0A/dm^2$ and residence time of 10 minutes. The residual chlorine concentration was possible to maintain a stable. The by-products generated by high concentration residual chlorine in the reactor such as trihalomethanes, haloaceticacid, chloralhydrate, haloacetonitrile were detected in less than a water quality standards. At the concentration of less than residual chlorine of 1 ppm, the chlorine disinfection by-products be generated most below the detection limit.

• 한국환경보건학회지
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• 제32권2호
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• pp.171-178
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• 2006

The objectives of this study were to investigate the formation of trihalomethanes(THMs) and to compare the concentration level of THMs of swimming pools water by different disinfection methods such as chlorine, ozone-chlorine, and salt brine electrolysis generator (SBEG). The concentration of chloroform was the highest in the chlorine system, and the SBEG was the highest in the production of bromodichloromethane (BDCM), dibromochloromethane (DBCM) and bromoform. The average concentration of total trihalomethanes (TTHMs) in three disinfection systems were $64.5{\pm}27.4mg/l(SBEG),\;43.8{\pm}22.3mg/l(chlorine)$, and $30.6{\pm}16.1mg/l(ozone-chlorine)$, respectively. In chlorine and ozone-chlorine disinfection system, chloroform concentration was highest, followed by BDCN, then DBCM. In the SBEG, TTHMs was composed of 42% of chloroform, 28.9% of bromoform, 15.1% of BDCM and 14% of DBCM, respectively. The strongest correlation was obtained in the levels of chloroform and TTHMs in chlorine, and ozone-chlorine disinfection systems from both indoor and outdoor swimming pools ($r=0.989{\sim}0.999$, p<0.01). In the SBEG, the levels of BDCM and TTHMs showed a good correlation (r=0.913, p<0.01). In chlorine and ozone-chlorine disinfection systems at indoor swimming pools, pH, TOC and $KMnO_4$ consumption showed strong correlation with chloroform and TTHMs concentrations (p<0.01). In the SBEG, pH and TOC were also strongly correlated with chloroform (p<0.01). pH and TTHMs were correlated as well (p<0.05).

• 한국환경보건학회지
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• 제32권3호
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• pp.215-221
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• 2006

This study investigated the inactivation of the total coliform, an indicator organism in chlorine dioxide, in order to assess the optimal disinfection procedure for drinking water treatment and distribution systems. This research focus on a number of factors, including the dosage of disinfectant, contact time, pH, temperature and DOC. Water samples were taken from the outlet of a settling basin at a conventional surface water treatment system. As the pH increased in the range of pH 6-9, the bactericidal effects of disinfectants decreased. Changes in levels of pH did not significantly after the disinfection effect of chlorine dioxide for total coliform. With an increase in temperature, there was a subsequent increase in the bactericidal effects of disinfectants. Thus, it is evident that a decrease in temperature will higher the CT values required to inactivate coliform for during the winter. DOC addition can also reduce total coliform inactivation. DOC is the most significant variable in total coliform inactivation with chlorine dioxide.

• 상하수도학회지
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• 제19권5호
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• pp.625-631
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• 2005

Disinfection characteristics of mixed oxidants produced by mean of electro-chemical method were evaluated. Inactivation rate of B. subtilis spore on the mixed oxidants were similar with that of chlorine. Based on the experimental results, activation energy of mixed oxidants and chlorine with B. subtilis spore at pH 8.3 were calculated as 30.8, $34.7kJ{\cdot}mol^{-1}$ respectively. UV absorption spectrum of both chlorine and mixed oxidants present similar. Molar extinction coefficients of chlorine and mixed oxidants at 292nm, which is maximum absorption wavelength of $OCl^-$ were 357, $377M^{-1}cm^{-1}$, respectively. Disinfectant decay rate and formation rate of THM in the S WTP filtrate also shows insignificant difference for both mixed oxidants and chlorine. In consequent, it was confirmed that high portion of chlorine presents in the mixed oxidants.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.567-578
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• 2007

This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at $3^{\circ}C$ and $10^{\circ}C$ for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35${\sim}$4.03 log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within the 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at $3^{\circ}C$, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.

• 상하수도학회지
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• 제7권2호
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• pp.24-33
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• 1993

The effects of chlorine dioxide on the oxidation of phenol and disinfection were studied in the various test water conditions. With the 0.3mg/l of chlorine dioxide dose, the spiked phenol(initial concentration: 0.1mg/l) was completely oxidized within 10 minute. The removal rate of phenol was much faster in distilled water than in ground water and filtered water. The applied dose of chlorine dioxide concentrations higher than 0.2mg/l was sufficiently enough for the complete oxidation of phenol. However, with 0.1mg/l of dose, chlorine dioxide can oxidize only 20% of the spiked phenol. The reactive substances present in test water may influence the chlorine dioxide demand in water. pH effect of oxidation rate was also investigated. Increasing the pH, the removal rate of phenol was found to be increased. The disinfection test of chlorine and chlorine dioxide were conducted and compared. The lethal effect for the both disinfectants are similarly powerful. The time for 99% inactivation of E. coli was obtained within 120 sec with the 0.2mg/l of each dose.

• 한국환경보건학회지
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• 제32권4호
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• pp.282-291
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• 2006

This study investigated the inactivation of the total coliform, an indicator organism in chlorine and chlorine in order to control microbial regrowth for water distribution systems and select an appropriate disinfection strategy for drinking water systems. The disinfection effects of chlorine and chlorine dioxide with regard to the dosage of disinfectant, contact time and DOC was investigated experimentally. In spite of the consistency of chlorine residuals at approximately 0.2 mg/l, bacteria regrowth was detected in the distribution system and it was confirmed by the scanning electron microscope results. The influence of organic carbon change on the killing effect of chlorine dioxide was strong.

• 한국식품조리과학회지
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• 제25권5호
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 상하수도학회지
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• 제28권1호
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• pp.61-72
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• 2014

Study on effluent organic matter (EfOM) characteristic and removal efficiency is required, because EfOM is important in regard to the stability of effluents reuse, quality issues of artificial recharge and water conservation of aqueous system. UV technology is widely used in wastewater treatment. Many reports have been conducted on microbial disinfection and micro pollutant reduction with UV treatment. However, the study on EfOM with UV has limited because low/medium pressure UV lamp is not sufficient to affect refractory organics. The high intensity of pulsed UV would mineralize EfOM itself as well as change the characteristics of EfOM. Chlorine demand and DBPs formation is affected on the changed amounts and properties of EfOM. The objective of this study is to investigate the effect on EfOM, chlorine residual, and chlorinated DBPs formation with low pressure and pulsed UV treatment. The removal of organic matter through low pressure UV treatment is insignificant effect. Pulsed UV treatment effectively removes/transforms EfOM. As a result, the chlorine consumption is changed and chlorine DBPs formation is decreased. However, excessive UV treatment caused problems of increasing chlorine consumption and generating unknown by-products.

• Ecology and Resilient Infrastructure
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• 제5권3호
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• pp.111-117
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• 2018

선박평형수 처리에의 적용을 목적으로 다양한 미생물 농도, 소독제 주입량, pH 조건에서 이산화염소의 소독 효과를 조사하였다. 살균 반응 속도 및 소독 부산물 생성 여부는 선박평형수 처리에 일반적으로 사용되는 소독제인 염소와 비교 평가하였다. 선박평형수 배출 규제 항목인 E. coli 와 Enterococcus의 이산화염소에 의한 사멸 효과는 유사 2차 반응으로 모사하였다. 선박평형수 처리를 위한 최적 이산화염소 투입 농도는 1 mg/L으로 나타났다. pH 7.2 - 9.2 범위에서 이산화염소의 살균 반응 속도 상수의 변화폭이 5% 이내였던데 비해 같은 유효염소 농도에서의 염소의 살균 반응 속도 상수는 E. coli 기준 17%, Enterococcus 기준 25% 감소하여 약 염기성인 선박평형수의 소독에 이산화염소가 염소에 비해 효과적임을 확인하였다. 또한 생태계를 교란할 수 있는 소독 부산물 생성에 있어서도 염소에 비해 현격히 낮은 결과를 보였다. 소독 후 장기 보관 시 30일까지는 지표 세균 및 플랑크톤의 재증식은 발견되지 않았다. 이산화염소는 선박평형수에 적합한 소독제로 판단된다.