• 상하수도학회지
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• 제11권2호
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• pp.105-111
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• 1997

Chlorine dioxide is being used to control THMs formation or taste & odor in water treatment plant. Recently, some operators or academic circles doubted the effectiveness of stabilized chlorine dioxide which is presumed as a liquid form of chlorine dioxide. In this study, we investigated components which consist of stabilized chlorine dioxide in terms of chlorine dioxide and chlorite. Two analytical methods used in this study are UV method and Iodometric method. Iodometric method is recommended by Korean EPA to check the purity of stabilized chlorine dioxide. The samples of stabilized chlorine dioxide from four water treatments were investigated and compared with that produced from chlorine dioxide generator on-site. This study demonstrated that the component of stabilized chlorine dioxide was overwhelmingly chlorite (${ClO_2}^-$) not chlorine dioxide ($ClO_2$) by UV method. It was also proved that Iodometric method (2nd method) recommended by Korean EPA could not differentiate between $ClO_2$ and ${ClO_2}^-$. Iodometric method (2nd method) recommended by Korean EPA should be revised accordingly to measure chlorine dioxide properly.

• 한국환경보건학회지
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• 제25권3호
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• pp.83-88
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• 1999

This study was carried out to examine the behavior of THM formation in water treated with chlorine dioxide where humic acid was used as THM precursor. THM was not detected in bromide-free water, but formed in water containing bromide. When 10 mg/l of chlorine dioxide was added to water containing 5 mg/l of humic acid and bromide respectively, 20.46 ${\mu}$g/l of THM was formed. It is postulated that chlorine dioxide oxidize bromide to hydrobromous acid, which subsequently reacted with humic acids similar to chlorine reaction. The formation of THM could be reduced at low pH. Among THM formed, CHBr$_3$ was the predominant species in the alkaline solution, while CHCl$_3$ in the acidic solution. A sample pretreated with chlorine dioxide for 24h before addition of chlorine showed a reduction of 75.1% in THM formation, compared with a sample not pretreated with chlorine dioxide and a sample treated by chlorine for 24h prior to addition of chlorine dioxide also showed a reduction of 37.8% in THM formation, compared with a sample not added with chlorine dioxide. It may explain that chlorine dioxide oxidizes directly a fraction of THM.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2003년도 Challenges and Achievements in Environmental Health
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• pp.140-143
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• 2003

This research was to determine and compare the inactivation of total coliform as the indicator organism with chlorine, chlorine dioxide and ozone for drinking water treatment. The inactivation of total coliform was experimentally analyzed for the dose of disinfectant, contact time, pH, Temperature and DOC. The experiments for the characterization of inactivation were performed in a series of batch processes with the total coliform as a general indicator organism based on chlorine, chlorine dioxide and ozone as disinfectants. The nearly 2.4, 3.0, 3.9 log inactivation of total coliform killed by injecting 1mg/L at 5 minutes for chlorine, chlorine dioxide and ozone. For the inactivation of 99.9%, Disinfectants required were 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. The bactericidal effects of disinfectants were decreased as the pH increased in the range of pH 6-9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The bactericidal effects of the disinfectants were increased as the temperature increase. The activation energies were 36,053, 29,822, 24,906 J/mol of chlorine, chlorine dioxide, ozone for coliforms. The inactivation effects were shown in the lowest order of chlorine, chlorine dioxide and ozone.

• International Journal of Advanced Culture Technology
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• 제8권3호
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• pp.211-215
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• 2020

Currently, most of the chlorine dioxide gas is processed at the beginning of storage or distribution. It has the disadvantage of not being able to continuously process gas since there is no system that can continuously process it during the distribution process. Therefore, in order to minimize changes in freshness and quality during the distribution process of agrifood, there is a need for a sustained-release chlorine dioxide gas treatment technology that can be continuously released. Therefore, in this study, the film to be used was examined so that the chlorine dioxide gas can be continuously released for a certain period of time, the concentration of the reactant and the viscosity at the time of the reaction were determined, and a chlorine dioxide gas gel pack was manufactured using this optimal condition. In addition, the gel pack was used to measure the amount of chlorine dioxide gas released and the sterilization effect of food poisoning bacteria.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1018-1022
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• 2007

Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at $4{\pm}1^{\circ}C$. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.

• 분석과학
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• 제12권5호
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• pp.403-407
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• 1999

먹는 물 중에 이산화염소의 새로운 정량법으로 기존 요드 적정법을 변화시켜 개발하였다. 이 방법은 먼저 염소 등의 산화성 방해물질을 질소로 purging시킴으로서 제거하는 것으로 되어 있다. ${ClO_2}^-$와 ${ClO_3}^-$의 음이온 분석은 ion chromatography-열전도도 검출기를 이용하였으며 매우 좋은 분리능을 보였다. 위의 방법으로 국내에서 사용 중에 있는 안정화 이산화 염소를 분석하였을 때 이산화 염소의 함량이 0.01-0.09%로 매우 적은 양 함유되어 있었고 대부분이 $ClO_2$로 구성되어 있었다.

• 한국식품영양과학회지
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• 제38권5호
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• pp.601-604
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• 2009

본 연구는 이산화염소수 처리가 식품에서의 잔류농약 제거에 효과가 있는지 조사하기 위해서 수행되었다. 10, 50, 100 ppm 이산화염소수로 채소류에 흔히 쓰이는 농약인chlrpyrifos, diazinon, metalaxyl을 처리하여 GC를 이용하여 농약의 분해율을 측정하였다. 상기 세 가지 농약 성분은 이산화염소수 처리 농도뿐만 아니라 처리시간에 비례하여 분해되었으며 특히 100 ppm 이산화염소수 처리가 가장 효과적이었다. 또한, 인위적으로 농약을 오염시킨 상추를 증류수, 100 ppm 이산화염소수에 각각 침지하여 농약의 제거율을 비교해 보았을 때, 100 ppm 이산화염소수에 10분 동안 침지하였을 때가 가장 효과가 좋았다. 본 연구 결과, 이산화염소수 처리는 신선농산물에서의 잔류농약을 제거하기 위한 세척수로 이용될 수 있을 것으로 판단된다.

• 한국환경보건학회지
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• 제32권4호
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• pp.282-291
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• 2006

This study investigated the inactivation of the total coliform, an indicator organism in chlorine and chlorine in order to control microbial regrowth for water distribution systems and select an appropriate disinfection strategy for drinking water systems. The disinfection effects of chlorine and chlorine dioxide with regard to the dosage of disinfectant, contact time and DOC was investigated experimentally. In spite of the consistency of chlorine residuals at approximately 0.2 mg/l, bacteria regrowth was detected in the distribution system and it was confirmed by the scanning electron microscope results. The influence of organic carbon change on the killing effect of chlorine dioxide was strong.

• 상하수도학회지
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• 제7권2호
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• pp.24-33
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• 1993

The effects of chlorine dioxide on the oxidation of phenol and disinfection were studied in the various test water conditions. With the 0.3mg/l of chlorine dioxide dose, the spiked phenol(initial concentration: 0.1mg/l) was completely oxidized within 10 minute. The removal rate of phenol was much faster in distilled water than in ground water and filtered water. The applied dose of chlorine dioxide concentrations higher than 0.2mg/l was sufficiently enough for the complete oxidation of phenol. However, with 0.1mg/l of dose, chlorine dioxide can oxidize only 20% of the spiked phenol. The reactive substances present in test water may influence the chlorine dioxide demand in water. pH effect of oxidation rate was also investigated. Increasing the pH, the removal rate of phenol was found to be increased. The disinfection test of chlorine and chlorine dioxide were conducted and compared. The lethal effect for the both disinfectants are similarly powerful. The time for 99% inactivation of E. coli was obtained within 120 sec with the 0.2mg/l of each dose.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 1999년도 춘계학술발표논문집
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• pp.78-83
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• 1999

In this paper the extinction coefficients of molecule chlorine ($Cl_2$), chlorine dioxide (ClO$_2$), hypochlorous acid (HClO), chlorous acid ($HClO_2$$_2$) were determined using a PDA UV-VIS spectrophotometer. Based on these, the concentrations of $Cl_2$, $ClO_2$, and HClO in general chlorine dioxide bleaching liquor can be measured. The concentrations of $Cl_2$, $ClO_2$ and $HClO_2$ produced during the generation of methanol based chlorine dioxide generator can also be determined use the same method. The method was thought to be able to give more information in chlorine dioxide bleaching chemistry if combine its use with titration and ion chromatography.