Characteristics of Chlorination Byproducts Formation of Amino Acid Compounds

아미노산 성분에서의 염소 소독부산물 생성 특성

  • Son, Hee-Jong (Water Quality Institute, Busan Water Authority) ;
  • Choi, Young-Ik (Department of Environmental Engineering, Silla University) ;
  • Bae, Sang-Dae (Department of Environmental Engineering, Silla University) ;
  • Jung, Chul-Woo (Ulsan Regional Innovation Agency, Ulsan Industry Promotion Techno Park)
  • 손희종 (부산광역시 상수도사업본부 수질연구소) ;
  • 최영익 (신라대학교 환경공학과) ;
  • 배상대 (신라대학교 환경공학과) ;
  • 정철우 (울산산업진흥TP 전략산업기획단)
  • Published : 2009.05.30


This study was conducted to analyze and determine formation potentials for chlorination disinfection by-products (DBPs) from twenty amino acid compounds with or without $Br^-$. Two of twenty amino acid compound were tryptophan and tyrosine that were relatively shown high for formation of trihalomethanes (THMs)/dissolved organic carbon (DOC) whether or not $Br^-$ presented. Other 18 compounds were shown low for formation of THMs/DOC whether or not $Br^-$ presented. Five amino acid compounds that were tryptophan, tyrosine, asparagine, aspartic acid and histidine were shown high for formation of haloacetic acids (HAAs)/DOC whether or not $Br^-$ presented. Although formation of dichloroacetic acid (DCAA) was dominated in asparagine, aspartic acid and histidine, trichloroacetic acid (TCAA) was dominated in tryptophan and tryptophan. The formation of haloacetnitriles (HANs)/DOC whether or not $Br^-$ presented was high in Aspartic acid, histidine, asparagine, tyrosine and tryptophan. Specially, aspartic acid was detected 660.2 ${\mu}$g/mg (HAN/DOC). Although the formation of chloralhydrate (CH)/DOC was shown high in asparagine, aspartic acid, histidine, methionine, tryptophan and tyrosine, the formation of Chloropicrin (CP)/DOC was low (1 ${\mu}$g/mg) in twenty amino acid compounds. The formations of THM, HAA and HAN were also investigated in functional groups of amino acids. The highest formation of THM was shown in amino acids compounds (tryptophan and tyrosine) with an aromatic functional group. Highest, second-highest, third-highest and fourth-highest functional groups for formation of HAA were aromatic, neutral, acidic and basic respectively. In order of increasing functional groups for formation of HAN were acidic, basic, neutral and aromatic.


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