4.7 Article

Formation and speciation of nine haloacetamides, an emerging class of nitrogenous DBPs, during chlorination or chloramination

期刊

JOURNAL OF HAZARDOUS MATERIALS
卷 260, 期 -, 页码 806-812

出版社

ELSEVIER SCIENCE BV
DOI: 10.1016/j.jhazmat.2013.06.044

关键词

Nine haloacetamides; Nitrogenous disinfection by-products; Integrated formation; Speciation; Chlor(am)ination; Drinking water

资金

  1. National Natural Science Foundation of China [51108327, 51178321, 51278353]
  2. Nonprofit Technology Research Projects of Zhejiang Province [2011C33119]

向作者/读者索取更多资源

Haloacetamides (HAcAms) are an emerging class of nitrogenous disinfection by-products (N-DBPs) of health concern. However, there are very limited data on the formation and speciation of the nine bromine- and chlorine-containing haloacetamides (HAcAm9). In the study, their formation and speciation during chlor(am)ination were investigated for a group of waters with a range of specific ultraviolet absorbance at 254 nm (SUVA(254)), dissolved organic nitrogen (DON), and bromide levels. The waters that were the least impacted by anthropogenic pollution had the lowest DON levels, the highest ratios of dissolved organic carbon (DOC) to DON, and exhibited the least HAcAm9 formation. DON/DOC may act as an indicator of HAcAm yields during chlorination. HAcAm9 exhibited more formation during chloramination in the low-SUVA waters with no bromide, relative to high-SUVA waters with bromide. The selected waters all formed primarily dihalogenated (di-) HAcAms, followed by trihalogenated (tri-) species and, to a much lesser extent, monohalogenated (mono-) HAcAms. Di-HAcAm formation had similar trends as that of HAcAm9; whereas chloramination formed more mono- and less tri-HAcAms than chlorination. Bromine utilization factors and bromine incorporation factor increased with decreasing and increasing bromide during either chlorination or chloramination, and bromine was easier to incorporate into tri-HAcAms during chloramination than chlorination. (C) 2013 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据