Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
권호 표지

The Effect of Boiling Water on DBPs and Taste-and-Odor Compounds in Drinking Water

음용수에서 소독부산물과 이취미 유발물질의 끓임 효과

  • Kim, Chang-Mo (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Choi, In-Cheol (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Chang, Hyun-Seong (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Park, Hyeon (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Han, Sun-Hee (Waterworks Research Institute, Seoul Metropolitan Government)
  • 김창모 (서울특별시 보건환경연구원) ;
  • 최인철 (서울특별시 상수도연구소) ;
  • 장현성 (서울특별시 상수도연구소) ;
  • 박현 (서울특별시 상수도연구소) ;
  • 한선희 (서울특별시 상수도연구소)
  • Published : 2006.08.01
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Abstract

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.

Keywords

References

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