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January 24, 2010 | History

Mitigation of taste and odour compounds by UV/hydrogen peroxide advanced oxidation 1 edition

Mitigation of taste and odour compounds by UV/hydrogen peroxide advanc ...
Natalie Paradis

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Mitigation of taste and odour compounds by UV/hydrogen peroxide advanced oxidation.

Published 2006 .
Written in English.

About the Book

UV/H2O2 advanced oxidation of drinking water for taste and odour control was performed using natural waters to optimize treatment conditions and monitor effects on chlorine decay, chloramine decay, and disinfection by-product (DBP) formation. The optimal dose of H2O2 for the removal of two taste and odour compounds in a raw water sample was 6-10 mg/L. From bench-scale tests, both UV alone (2000 mJ/cm2) and UV/H2O2 resulted in lower levels of chlorine and chloramine residuals when compared to controls. The application of UV/H 2O2 to natural water samples resulted in variable (water-specific) effects on DBPs, with considerable differences between concentrations in controls and in samples exposed to UV/H2O2.Results from this research highlight the importance of performing site-specific evaluations when establishing the feasibility of using UV/H2O 2 for taste and odour control, since it may have a significant impact on secondary disinfectant stability and DBP formation in the distribution system in some waters.

Edition Notes

Source: Masters Abstracts International, Volume: 44-06, page: 2946.

Thesis (M.A.Sc.)--University of Toronto, 2006.

Electronic version licensed for access by U. of T. users.

ROBARTS MICROTEXT copy on microfiche.

The Physical Object

207 leaves.
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History Created December 11, 2009 · 2 revisions Download catalog record: RDF / JSON

January 24, 2010 Edited by WorkBot add more information to works
December 11, 2009 Created by WorkBot add works page