음용수에서 소독부산물과 이취미 유발물질의 끓임 효과

• 영문명: The Effect of Boiling Water on DBPs and Taste-and-Odor Compounds in Drinking Water
• 발행기관: 한국환경보건학회
• 저자명: 김창모(Chang Mo Kim) 최인철(In Cheol Choi) 장현성(Hyun Seong Chang) 박현(Hyeon Park)한선희(Sun Hee Han)
• 간행물 정보: 『한국환경보건학회지』제32권 제4호, 262~267쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2006.08.30

영문 초록

DBPs and T&O(taste-and-odor) compounds in drinking water is one of main source to deteriorate water quality. So, these compounds can cause adverse health effects and result in many consumer complaints aesthetically. This experiments carried out to investigate the effect of boiling water on DBPs and T&O compounds in the tap water. THMs and TCM concentration were reduced by 91.3%, 88.9% after 5 min of boiling, respectively. It is certainly resulted from volatilization of TCM. TCAA concentration decreased when the water was boiled, too. By contrast, the concentration of DCAA was increased with duration time from boiling-point. The reduction of TCAA from the boiled water can be attributed to chemical transformation like decarboxylation. T&O compounds such as geosmin and 2-MIB was effectively removed by boiling of water, resulting in the removal efficiency of 97.1%, 94.4% after 5 min of boiling, respectively.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

키워드

DBPs T&O(taste-and-odor) compounds effect of boiling water