ISBN-10:
158321576X
ISBN-13:
9781583215760
Pub. Date:
02/13/2008
Publisher:
American Water Works Association
Exploring HAA Formation Pathways During Chloramination

Exploring HAA Formation Pathways During Chloramination

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Overview

Exploring HAA Formation Pathways During Chloramination


In order to comply with increasingly stringent USEPA regulations, drinking water utilities have been exploring various strategies to minimize DBP formation. The main objectives of this study were to investigate the pathways of dihalogenated acetic acids (DXAA), the major class of HAA forming during chloramination, and to systematically examine the roles of important factors, namely DOM characteristics, pH and bromide, in DXAA formation and speciation. Understanding the pathways of DXAA formation and speciation during chloramination is critical for developing strategies toward their control and modeling of their formation through mechanistic or empirical models. Results are described in detail and further research is discussed. Contains CD with all Appendices.

Product Details

ISBN-13: 9781583215760
Publisher: American Water Works Association
Publication date: 02/13/2008
Pages: 148
Product dimensions: 6.00(w) x 1.25(h) x 9.00(d)

Table of Contents


List of Tables
List of Figures
Foreword
Acknowledgments
Executive Summary
Chapter 1: Introduction, Background, and Project Objectives
Chapter 2: Materials and Methods
Chapter 4: HAA Formation Pathways and Kinetics During Chloramination and the Practical Implications

Chapter 5: HAA Formation from DOM and DOM Fractions During Chloramination
Chapter 6: Conclusions and Recommendations

References
Abbreviations
Appendices (On CD-Rom Packaged Only with the Printed Report)
Appendix A: Low Vs. High Background Ammonia Experiments of Greenville Water
Appendix B: Low Vs. High Background Ammonia Experiments of Myrtle Beach Water

Appendix C: Quenching Agent Effect (Na2SO3VS. NH4Cl) at pH 6

andpH 9 for Myrtle Beach Water
Appendix D: Quenching Agent Effect (Na2SO3vs. NH4Cl FOR DOC = 3.1 ppm, Br/DOC = 8 mg/mg, pH 7) for Spartanburg Water
Appendix E: HAA Kinetic Experiments for Greenville,

Myrtle Beach, and Spartanburg RO Isolates
Appendix F: HAA Kinetic Experiments for HPO, TPH, and HPI DOM Fractions of Greenville and Myrtle Beach Waters
Appendix G: 72-HR HAA Yields of DOM Fractions

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