Precursors and factors affecting formation of haloacetonitriles and chloropicrin during chlor(am)ination of nitrogenous organic compounds in drinking water
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- 作者：Aiyin Jiaa ; b ; Chunde Wua ; b ; c ; ppchdwu@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yan Duana ; b
- 关键词：Haloacetonitriles ; Chloropicrin ; Chlorination ; Chloramination ; Amino acid
- 刊名：Journal of Hazardous Materials
- 出版年：2016
- 出版时间：5 May 2016
- 年：2016
- 卷：308
- 期：Complete
- 页码：411-418
- 全文大小：1365 K
文摘
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Chloramination produced less HANs and TCNM than chlorination of amino acids.
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Higher Cl2 dosage, pH and temperature favored TCNM formation in chlorination.
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HANs formation decreased with increasing pH 6–9 and temperature in chlorination.
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N-DBPs shifted to more brominated compounds with increasing Br− concentrations.