Organic chloramines attenuation and disinfection by-product formation during UV, chlorination and UV/chlorine processes

Organic chloramines (OCs) have become one of the research focuses in the field of drinking water treatment due to its limited oxidation and sterilization ability as well as potential cytotoxicity and genetic toxicity to the public. Among widespread OCs, produced by chlorinating cytosine are a typical one exists during chlorine disinfection. OCs degradation during UV, chlorination and UV/chlorine processes were systematically investigated. UV irradiation at 254 nm could effectively degrade OCs by 96.6% after 60 min, mainly because N-Cl bond had significant UV absorption at 250-280 nm leading to the generation of Cl center dot and HO center dot. Direct chlorination had poor removal of OCs with the OCs concentration increased first and then decreased as time went by. On the other hand, the removal of OCs during UV/chlorination was much higher than that during chlorination, but was worse than that during UV alone. pH had a minor effect on OCs decomposition via UV irradiation, whereas the effect was pronounced in the chlorination and UV chlorine processes. UV wavelength can affect the degradation of OCs with efficiency decreased in the order of UV 254 > UV 265 > UV 275. The total yields of disinfection by-products (DBPs) during the degradation of OCs followed UV/chlorine > UV > chlorination. CH and DCAA were the two dominant types of DBPs among detected 7 DBPs. DBPs yield followed the order of UV254 > UV265 > UV275 at pH 6.0 and 7.0. After UV 265 irradiation, DBPs yield slightly decreased by 2.4%, 3.0% and 6.6% with the pH increased from 6.0 to 9.0. The results can provide theoretical basis for effective control of OCs in drinking water.

Automated summary

Organic chloramines (OCs) have limited oxidation and sterilization ability and can be cytotoxic and genotoxic. This study investigated the degradation of OCs during UV, chlorination, and UV/chlorine processes, as well as the formation of disinfection by-products (DBPs). The results showed that UV irradiation had the highest degradation efficiency for OCs, followed by UV/chlorination and chlorination alone. pH and UV wavelength also affected the degradation and DBP formation. These findings provide a theoretical basis for effective control of OCs in drinking water.