Photolysis of chloral hydrate in water with 254 nm ultraviolet: Kinetics, influencing factors, mechanisms, and products.

Chloral hydrate (CH) is a common disinfection by-product found in treated water, and its effective control is important to human health. This study evaluated the effects of some environmental factors (e.g., pH, CH dosage, typical ions) and operational variables (e.g., lamp power, irradiation time) on CH photolysis efficiency via low-pressure mercury lamp-induced ultraviolet (LPUV) at 254 nm. The results demonstrated that the photolysis rate increased significantly with increasing pH from 7.0 to 10.5 and lamp power from 6 to 12 W. Meanwhile, the presence of nitrate, iodide, or free chlorine facilitated CH photolysis, whereas the existence of natural organic matter hindered the process. Together, these factors may help explain varying CH photolysis in different types of waters: seawater > ultrapure water > tap water > lake water. In addition, the initial CH dosage also played an important role, with higher CH being degraded more slowly. Mechanistically, although no catalyst or oxidant was added, CH photolysis was to some extent inhibited by a hydroxyl radical quencher, tert-butyl alcohol, suggesting that indirect photolysis was also responsible for CH loss. In terms of reaction products, the CH photolysis yielded primarily chloride ions and carbon dioxide, thus supporting mineralization as the key pathway. The results may help better understand the control of CH in water using UV.

Stability evaluation of 7 % chloral hydrate syrup contained in mono and multi-dose bottles under room and refrigeration conditions.

PURPOSE: To evaluate the stability of an extemporaneously prepared 7% chloral hydrate syrup under different conditions of storage and dispensing. METHODS: Three batches of 7% chloral hydrate syrup were prepared. Each batch was stored in 50 light-resistant glass containers of 60 mL with child-resistant caps and in two bottles of 1000 mL to simulate two forms of dispensing, mono and multi-dose, respectively. Twenty five mono-dose bottles and a multi-dose bottle of each batch were stored under room conditions (20 ± 1 °C) and the rest of the samples were stored in the fridge (5 ± 2 °C). The physical, chemical and microbiological stability was evaluated for 180 days. Stability was defined as retention of at least 95% of the initial concentration of chloral hydrate, the absence of both visible particulate matter, or color and/or odor changes and the compliance with microbiological attributes of non-sterile pharmaceutical products. RESULTS: At least 98% of the initial chloral hydrate concentration remained throughout the 180-day study period. There were no detectable changes in color, odor, specific gravity and pH and no visible microbial growth. These results were not affected by storage, room or refrigeration conditions or by the frequent opening or closing of the multi-dose containers. CONCLUSIONS: Extemporaneously compounded 7% chloral hydrate syrup was stable for at least 180 days when stored in mono or multi-dose light-resistant glass containers at room temperature and under refrigeration.