Carbohydrates as trihalomethanes precursors. Influence of pH and the presence of Cl(-) and Br(-) on trihalomethane formation potential.
Upon chlorination carbohydrates can give trihalomethanes (THMs). In the present work, we have studied the influence of pH, chloride or bromide concentration on the formation of THMs from carbohydrates. We have observed that THMs are not formed at acidic pH, while basic pH values only increase slightly the THM content, although the consumption of chlorine increases up to 100% with respect to pH 8. The presence of chloride in ppm increases the THM formation from carbohydrates without influence of the chlorine consumption. In the same manner, the presence of bromide ions in ppb also increases remarkably the THMs formed upon chlorination of saccharides. Even more, we have observed that at bromide concentrations below 100ppb, complete incorporation of bromide in THMs occurs. Overall, the results obtained show that saccharides widely present in natural waters can give rise to significant THM concentrations in the disinfection process by chlorine.
Navalon
Sergio
S
Department of Chemistry, Universidad Politécnica de Valencia, Camino de Vera S/N, 46022 Valencia, Spain. sernaol@doctor.upv.es
Alvaro
Mercedes
M
Garcia
Hermenegildo
H
D001965:Bromides; D001966:Bromine / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D002712:Chlorides; D002713:Chlorine / Q000737:chemistry*; D006812:Humic Substances; D006863:Hydrogen-Ion Concentration; D015394:Molecular Structure; D022882:Trihalomethanes / Q000737:chemistry*; D014874:Water Pollutants, Chemical / Q000737:chemistry
D001965:Bromides; D002241:Carbohydrates; D002712:Chlorides; D006812:Humic Substances; D022882:Trihalomethanes; D014874:Water Pollutants, Chemical; D002713:Chlorine; D001966:Bromine