HWAHAK KONGHAK, Vol.21, No.5, 263-268, October, 1983
염소처리에 의한 음료수 중의 Trihalomethane의 생성
The Formation of Trihalomethane in the Chlorinated Drinking Water
초록
THM의 생성기구에 관한 연구에서, 원수 중에 THM의 전구물질인 에틸알코올 및 아세톤이 함유되어 있음을 GC-MS로 확인하였다. 또한 본 연구에서는 THM의 생성량을 최소로 억제하기 위한 조건을 찾기 위하여 염소처리시의 온도, pH, 염소의 양 및 COD가 THM의 생성에 미치는 영향을 조사한 결과, THM은 온도 및 pH가 높을수록, 염소와 COD의 양이 많을수록 증가함을 알 수 있었으며, 특히 pH가 크게 영향을 미친다는 사실을 알았다.
The formation of THM in the chlorinated drinking water was investigated. In the study for the formation of THM, some precursors containing ethyl alcohol and acetone of THM in the raw water were determined by GC-MS.
The effects on the formation of THM by chlorine-contact temperature, pH, time, COD of raw water and chlorine amount were investigated.
As a result, it was found that the higher temperature and pH value, the more THM, the more organic compounds and chlorine dose, the more THM were produced. In these factors, pH was the most effective to the production of THM.
The effects on the formation of THM by chlorine-contact temperature, pH, time, COD of raw water and chlorine amount were investigated.
As a result, it was found that the higher temperature and pH value, the more THM, the more organic compounds and chlorine dose, the more THM were produced. In these factors, pH was the most effective to the production of THM.