Speciation and formation of iodinated trihalomethane from microbially derived organic matter during the biological treatment of micro-polluted source water.

Water sources are micro-polluted by the increasing range of anthropogenic activities around them. Disinfection byproduct (DBP) precursors in water have gradually expanded from humic acid (HA) and fulvic acid to other important sources of potential organic matter. This study aimed to provide further insights into the effects of microbially derived organic matter as precursors on iodinated trihalomethane (I-THM) speciation and formation during the biological treatment of micro-polluted source water. The occurrence of I-THMs in drinking water treated by biological processes was investigated. The results showed for the first time that CHCl2I and CHBrClI are emerging DBPs in China. Biological pre-treatment and biological activated carbon can increase levels of microbes, which could serve as DBP precursors. Chlorination experiments with bovine serum albumin (BSA), starch, HA, deoxyribonucleic acid (DNA), and fish oil, confirmed the close correlation between the I-THM species identified during the treatment processes and those predicted from the model compounds. The effects of iodide and bromide on the I-THM speciation and formation were related to the biochemical composition of microbially derived organic precursors. Lipids produced up to 16.98µgL(-1) of CHCl2I at an initial iodide concentration of 2mgL(-1). HA and starch produced less CHCl2I at 3.88 and 3.54µgL(-1), respectively, followed by BSA (1.50µgL(-1)) and DNA (1.35µgL(-1)). Only fish oil produced I-THMs when iodide and bromide were both present in solution; the four other model compounds formed brominated species.

Formation of trihalomethanes in foods and beverages.

Trihalomethanes (THMs) are suspected carcinogens and reproductive toxicants commonly found in chlorinated drinking water. This study investigates THM formation during the preparation of beverages and foods using chlorinated drinking water. A total of 11 foods and 17 beverages were tested. Under the experimental conditions, each food and beverage formed THMs, primarily chloroform, although low or trace levels of brominated THMs were also detected. Tea formed the highest THM levels (e.g., chloroform levels from 3 to 67 microg l(-1)), followed by coffee (from 3 to 13 microg l(-1)), rice (9 microg l(-1)), soups (from 0.4 to 3.0 microg l(-1)), vegetables (<1 microg l(-1)), and baby food (<0.7 microg l(-1)). Chloroform formation with instant tea, used as a highly reproducible model system, increased with free chlorine concentration, decreased with higher food (tea) concentration, and was unaffected by reaction (steeping) time and bromide ion concentration. These findings indicate that chlorine-food reactions are fast, but that formation decreases as the chlorine demand of the food system increases. THMs are formed in the preparation and cooking of a wide variety of foods if free chlorine is present, and our results suggest that tea can be a significant source of exposure to THMs.

DBPs removal in GAC filter-adsorber.

A rapid sand filter and granular activated carbon filter-adsorber (GAC FA) were compared in terms of dissolved organic carbon (DOC) and disinfection by-products (DBPs) removal. A water treatment plant (WTP) that had a high ammonia concentration and DOC in raw water, which, in turn, led to a high concentration of DBPs because of a high dose of pre-chlorination, was investigated. To remove DBPs and DOC simultaneously, a conventional rapid sand filter had been retrofitted to a GAC FA at the Buyeo WTP in Korea. The overall removal efficiency of DBPs and DOC was higher in the GAC FA than in the sand filter, as expected. Breakthrough of trihalomethanes (THMs) was noticed after 3 months of GAC FA operation, and then removal of THMs was minimal (<10%). On the other hand, the removal efficiency of five haloacetic acids (HAA(5)) in the GAC FA was better than that of THMs, though adsorption of HAA(5) decreased rapidly after 3.5 months of GAC FA operation. And then, gradual improvement (>90%) in HAA(5) removal efficiency was again observed, which could be attributed to biodegradation. At the early stage of GAC FA operation, HAA(5) removal was largely due to physical adsorption, but later on biodegradation appeared to prevail. Biodegradation of HAA(5) was significantly influenced by water temperature. Similar turbidity removal was noticed in both filters, while better manganese removal was confirmed in the sand filter rather than in the GAC FA.

Effects of copper(II) and copper oxides on THMs formation in copper pipe.

Little is known about how the growth of trihalomethanes (THMs) in drinking water is affected in copper pipe. The formation of THMs and chlorine consumption in copper pipe under stagnant flow conditions were investigated. Experiments for the same water held in glass bottles were performed for comparison. Results showed that although THMs levels firstly increased in the presence of chlorine in copper pipe, faster decay of chlorine as compared to the glass bottle affected the rate of THMs formation. The analysis of water phase was supplemented by surface analysis of corrosion scales using X-ray photoelectron spectroscopy (XPS), scanning electron microscope (SEM) and energy dispersive spectroscopy (EDX). The results showed the scales on the pipe surface mainly consisted of Cu(2)O, CuO and Cu(OH)(2) or CuCO(3). Designed experiments confirmed that the fast depletion of chlorine in copper pipe was mainly due to effect of Cu(2)O, CuO in corrosion scales on copper pipe. Although copper(II) and copper oxides showed effect on THMs formation, the rapid consumption of chlorine due to copper oxide made THM levels lower than that in glass bottles after 4h. The transformations of CF, DCBM and CDBM to BF were accelerated in the presence of copper(II), cupric oxide and cuprous oxide. The effect of pH on THMs formation was influenced by effect of pH on corrosion of copper pipe. When pH was below 7, THMs levels in copper pipe was higher as compared to glass bottle, but lower when pH was above 7.