title: Effects of temperature and pH on reduction of bacteria in a point-of-use drinking water treatment product for emergency relief.
abstract: The effects of temperature and pH on the water treatment performance of a point-of-use (POU) coagulant/disinfectant product were evaluated. Cold temperatures (∼5°C) reduced the bactericidal efficiency of the product with regard to Escherichia coli and total coliform log(10) reductions.
authors: Département de Génie Civil et Génie des Eaux, Université Laval, Québec, Québec, Canada.
authors: Jean-Thomas
authors: JT
authors: Marois-Fiset
authors: Anne
authors: A
authors: Carabin
authors: Audrey
authors: A
authors: Lavoie
authors: Caetano C
authors: CC
authors: Dorea
mesh_terms: D058491:Bacterial Load; D002959:Civil Defense / Q000379:methods*; D004203:Disinfection / Q000379:methods*; D060766:Drinking Water / Q000382:microbiology*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D006863:Hydrogen-Ion Concentration; D013696:Temperature; D018508:Water Purification / Q000379:methods*
chemical_list: D060766:Drinking Water