Haloacetic acids (HAAs) are typical chlorination disinfection by-products in drinking water. Apart from natural organic matter, synthetic organic compounds in raw water contribute to HAAs due to their high frequency of detection in raw water and high reactive activities with chlorine. Formation characteristics of HAAs from synthetic organic compounds were investigated using seven phenols as models in the chlorination process. Two HAAs, trihaloacetic acid (TCAA) and dihaloacetic acid (DCAA), were generated and TCAA was the main product. The molar yields of HAAs varied between 0.087 mol/(mol phenol) from resorcinol to 0.251 mol/(mol phenol) from 2,4,6-trichlorophenol at pH 7.0. Phenols having para- or ortho-substituent groups were found to have higher reactive activities than those having meta-substituent groups in forming HAAs. HAA formation potential (HAAFP) of raw water was significantly enhanced with spiked phenols. These results indicate that synthetic organic compounds in raw water have high activities in yielding HAAs, and more research should be focused on their behaviors in drinking water disinfection.
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Research Article|
September 12 2013
Formation characteristics of haloacetic acids from phenols in drinking water chlorination
Fei Ge;
1Department of Environmental Science and Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
E-mail: gefeixtu@sina.com.cn
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Fei Tang;
Fei Tang
1Department of Environmental Science and Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
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Yin Xu;
Yin Xu
1Department of Environmental Science and Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
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Yao Xiao
Yao Xiao
1Department of Environmental Science and Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
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Water Supply (2014) 14 (1): 142–149.
Article history
Received:
January 30 2013
Accepted:
April 10 2013
Citation
Fei Ge, Fei Tang, Yin Xu, Yao Xiao; Formation characteristics of haloacetic acids from phenols in drinking water chlorination. Water Supply 1 February 2014; 14 (1): 142–149. doi: https://doi.org/10.2166/ws.2013.154
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