Impacts of Typical Amino Acids on HAAs Formation
Glycine(Gly), cysteine(Cys), aspartic acid(Asp), leucine(Leu), and lysine(Lys) were chosen as typical amino acids. Their haloacetic acids(HAAs) formation potential was tested, and their impacts on HAAs formation were investigated on a filtrated water chlorination. Results shown that HAAs could be yielded in chlorination of amino acids, leucine and aspartic acid had the HAAs formation potential as high as 0.66mol·mol-1.The amino acids could enhance HAAs formation, and the increased levels were controlled by their characteristics and concentration. The increase in HAAs formation follow the order: Asp(840μg·L-1) >Leu(290μg·L-1)> Lys(153μg·L-1)>Cys(73μg·L-1) >Gly(61μg·L-1) (while: amino acids=1.0mg·L-1, HAAs background=32μg·L-1). The mechanisms of nitrogenous compounds enhance HAAs formation was: a). the formation of HAAs in chlorination of nitrogenous compounds themselves; b). the increase of chlorine demand raised HAAs formation in reaction of NOM with chlorine.
amino acid haloacetic acids(HAAs) chlorine demand
Tao Hui Chen Wei Lin Tao Liu cheng
Ministry of Education Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes,College of Environmental Science and Technology,Hohai University.Nanjing,China
国际会议
北京
英文
1-4
2009-06-11（万方平台首次上网日期，不代表论文的发表时间）