Volume 20 Issue 5
Oct.  2007
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XIAO-JIAN ZHANG, CHAO CHEN, YUN WANG. Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination[J]. Biomedical and Environmental Sciences, 2007, 20(5): 373-380.
Citation: XIAO-JIAN ZHANG, CHAO CHEN, YUN WANG. Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination[J]. Biomedical and Environmental Sciences, 2007, 20(5): 373-380.

Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination

Funds:  国家自然科学基金(50708050)
  • To introduce synergetic inactivation of microorganisms in drinking water by short-term free chlorination for less than 15 minutes followed by monochloramination. Methods Indicator microorganisms such as Escherichia coli,Staphylococcus aureus, Candida albicans, and spores of Bacillus subtilis were used to assess the efficiency of sequential chlorination and free chlorination. Results The sequential chlorination was more efficient in inactivating these microorganisms than free chlorination, indicating that synergy was provided by free chlorine and monochloramine. Ammonia addition time, temperature and pH had influences on this synergy. Conclusion The possible mechanism of this synergy might involve three aspects: free chlorine causing sublethal injury to microorganisms and monochloramine further inactivating them; different ability of free chlorine and monochloramine to penetrate and inactivate microorganism congeries; and higher concentration of residual chlorine in sequential chlorination than in free chlorination.
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通讯作者: 陈斌, bchen63@163.com
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    沈阳化工大学材料科学与工程学院 沈阳 110142

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Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination

Funds:  国家自然科学基金(50708050)

Abstract: To introduce synergetic inactivation of microorganisms in drinking water by short-term free chlorination for less than 15 minutes followed by monochloramination. Methods Indicator microorganisms such as Escherichia coli,Staphylococcus aureus, Candida albicans, and spores of Bacillus subtilis were used to assess the efficiency of sequential chlorination and free chlorination. Results The sequential chlorination was more efficient in inactivating these microorganisms than free chlorination, indicating that synergy was provided by free chlorine and monochloramine. Ammonia addition time, temperature and pH had influences on this synergy. Conclusion The possible mechanism of this synergy might involve three aspects: free chlorine causing sublethal injury to microorganisms and monochloramine further inactivating them; different ability of free chlorine and monochloramine to penetrate and inactivate microorganism congeries; and higher concentration of residual chlorine in sequential chlorination than in free chlorination.

XIAO-JIAN ZHANG, CHAO CHEN, YUN WANG. Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination[J]. Biomedical and Environmental Sciences, 2007, 20(5): 373-380.
Citation: XIAO-JIAN ZHANG, CHAO CHEN, YUN WANG. Synergetic Inactivation of Microorganisms in Drinking Water by Short-term Free Chlorination and Subsequent Monochloramination[J]. Biomedical and Environmental Sciences, 2007, 20(5): 373-380.

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