• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.52-57
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• 1998

The disinfection of public water supplies has been used to prevent the transmission of waterborne diseases throughout the worlds. Although chlorine has been used as the primary disinfactant, its safety was first questioned in 1974 when chlorination of drinking water was found to result in the formation of trihalomethanes(THMs). Chlorine dioxide was selected as one alternative disinfactant. But the application of chlorine dioxide in water treatment has been limited because of concerns about the health effects of DBPs. In these experiments, chlorine dioxide showed the effective inactivation on both total coliforms and HPC at 3.0 mg $ClO_2/L$. The bactericidal effects of chlorine dioxide showed a tendency to increase as pH decreased, but the differences were not so sizable.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.126-131
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• 2004

This research sought to compare chlorine, chlorine dioxide and ozone as chemical disinfectants of drinking water, with inactivation of total coliform as the indicator. The inactivation of total coliform was tested against several variables, including the dose of disinfectant, contact time, pH, temperature and DOC. A series of batch processes were performed on water samples taken from the outlet of a settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. Injection of 1 mg/L of chlorine, chlorine dioxide and ozone resulted in nearly 2.4, 3.0 and 3.9 log inactivation, respectively, of total coliform at 5 min. To achieve 99.9 % the inactivation, the disinfectants were required in concentrations of 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. Bactericidal effects generally decreased as pH increased in the range of pH 6 to 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 activation energies of chlorine, chlorine dioxide and ozone were 36,053, 29,822 and 24,906 J/mol for coliforms with inactivation effects being shown in the lowest orders of these.

• Ecology and Resilient Infrastructure
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• v.5 no.3
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• pp.111-117
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• 2018

Disinfection of ballast water using chlorine dioxide was investigated under various initial microorganism contents, dose concentrations and pH values. Kinetics of microorganism inactivation and byproduct generation of chlorine dioxide treatment were compared with the chlorine treatment. Results of treatments with chlorine dioxide concentrations of 0 to $10mg\;Cl_2/L$ showed that The optimum concentration of chlorine dioxide required for disinfection of ballast water was 1 mg/L. The difference among the second order reaction constants for bacterial disinfection at pH 7.2 to 9.2 for chlorine dioxide was less than 5% for both bacteria. This result implied that the bactericidal effects of chlorine dioxide was independent of the pH in the examined range. On the other hand, the inactivation kinetics of chlorine for E. coli and Enterococcus decreased by 17% and 25%, respectively, when pH increased from 7.2 to 9.2. The bactericidal power of chlorine dioxide was superior to sodium hypochlorite above pH 8.2, the average pH value of sea water. Furthermore, treatments of chlorine dioxide generated less harmful byproducts than chlorine and had a long-term disinfection effect on bacteria and phytoplankton from the results of experiment for 30 days. Chlorine dioxide would be a promising alternative disinfectant for ballast water.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.514-517
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• 2004

O157:H7, Salmonella typhimurium, Listeria monocytogenes were treated with aqueous chlorine dioxide to elucidate effect of aqueous chlorine dioxide treatment on major food-borne pathogenic bacteria. Survival plot of E.coli O157:H7 at 5 ppm chlorine dioxide showed typical first-order rate. After 5 min of treatment, cell number decreased by 1.5 log cycle. Survival plot slope gave D value of 3.37 min. S. typhimurium and L. monocytogenes showed biphasic curve. Aqueous chlorine dioxide treatment on S. typhimurium and L. monocytogenes resulted in bactericidal effect for 5 min, and thereafter no effect was observed under experimental conditions of this study. These results suggest concentration of chlorine dioxide is more important than treatment time, and 5 ppm chlorine dioxide treatment is not sufficient for sanitizing fresh vegetables.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.445-451
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• 2008

This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli O157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cocktail of the three strains, and were then treated with chemical sanitizers [distilled water, 100 ppm commercial chlorine and 50 ppm, 100 ppm, 200 ppm chlorine dioxide ($ClO_2$)] for 1 min, 5 min, and 10 min at room temperature($22{\pm}2^{\circ}C$). Following inoculation of the leaves, initial populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were approximately 5.54, 4.47, and 5.12 log CFU/g, respectively these levels were not significantly reduced by the treatment with water,whereas the 100 ppm commercial chlorine sanitizer treatment and $ClO_2$ (at all tested concentrations) were effective at reducing levels of all three pathogens. The treatment of 200 ppm $ClO_2$ for 10 min was most effective at inhibiting the three pathogens, and reduction levels of E. coli O157 : H7, L. monocytogenes, and S. Typhimurium were 2.28, 1.95, 1.76 log, respectively. The inhibitory effect of $ClO_2$ increased with increasing treatment concentration of $ClO_2$, but there was no significant difference by the treatment times. When chemically injured cells of E. coli O157 : H7 and L. monocytogenes and S. Typhimurium were examined by SPRAB and selective overlay methods, respectively, it was observed that the commercial chlorine sanitizer generated greater numbers of injured L. monocytogenes than the $ClO_2$ treatment. From the overall results, $ClO_2$ was more effective at inhibiting pathogenic bacteria compared to the commercial chlorine sanitizer therefore, it has potential to be utilized as an alternative sanitizer to increase the microbial safety of fresh produce.

• Journal of Environmental Health Sciences
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• v.32 no.3
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• pp.215-221
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• 2006

This study investigated the inactivation of the total coliform, an indicator organism in chlorine dioxide, in order to assess the optimal disinfection procedure for drinking water treatment and distribution systems. This research focus on a number of factors, including the dosage of disinfectant, contact time, pH, temperature and DOC. Water samples were taken from the outlet of a settling basin at a conventional surface water treatment system. As the pH increased in the range of pH 6-9, the bactericidal effects of disinfectants decreased. Changes in levels of pH did not significantly after the disinfection effect of chlorine dioxide for total coliform. With an increase in temperature, there was a subsequent increase in the bactericidal effects of disinfectants. Thus, it is evident that a decrease in temperature will higher the CT values required to inactivate coliform for during the winter. DOC addition can also reduce total coliform inactivation. DOC is the most significant variable in total coliform inactivation with chlorine dioxide.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.2
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• pp.1-7
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• 1999

In this paper, five lignin model compounds (vanilly alcohol, veratryl alcohol, veratryl methyl carbinol, biseugenol) and three cellulose model compounds (${\alpha}$-D-glucos, methyl-${\beta}$-D-glucopyra-noside, D-cellobiose) were used to study the degradation rates of lignin and cellulose with chlorine dioxide. Biseugenol, which has unsaturated structure on the side chain of aromatic ring, was found to react with chlorine dioxide very quickly and consume large amount of chlorine dioxide. Phenolic structures, represented by veratryl alcohol and apocynol, react with chlorine dioxide much faster than nonphenolic structures represented by veratryl alcohol and veratryl methyl carbinol. The degradations of cellulose models were generally very slight, the corder of reaction rate being ${\alpha}$-D-glucose > D-cellobiose > methyl-${\alpha}$-D-glucopyranoside.

• Journal of Sensor Science and Technology
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• v.29 no.3
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• pp.211-214
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• 2020

Chlorine dioxide is very effective gas for sterilization or disinfection (in manufacturing), and does not produce harmful by-products after use. However, if its concentration exceeds 10 %, it become explosive and cannot be compressed or stored. Therefore, it is necessary to measure its concentration. In this study, the concentration of chlorine dioxide with a high oxidizing strength was measured using a metal oxide sensor. The sensor was a commercially available TGS series from Figaro. The sensitivity of the sensor was inversely proportional to a low concentration of chlorine dioxide gas below 6 ppm and returned to the initial resistance at about 6 ppm. When the gas concentration reached multiples of 10 ppm, resistance of the sensor increased to several megaohms.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.4
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• pp.49-54
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• 2001

This study was carried out to acquire basic data for the bleaching of bamboo chemical pulp. Bamboo chemical pulps (alkaline sulfite (AS)-anthraquinone (AQ) pulp, Kraft pulp) were bleached with two kinds of multistage bleaching methods (CEDED, PDED) using the various kinds of bleaching agents. And, physical properties of bleached pulps were investigated. The conclusions obtained from the results were as follows; The yield of AS-AQ pulp bleached with four-stages bleaching method using the hydrogen peroxide and chlorine dioxide as a bleaching agents was higher than the other bleached pulps. The brightness of kraft pulp bleached with five-stages bleaching method using the chlorine and chlorine dioxide as a bleaching agents was higher than the other bleached pulps. The physical properties of kraft pulp bleached with four-stages bleaching method using the hydrogen peroxide and chlorine dioxide as a bleaching agents was higher than the other bleached pulps.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.4
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• pp.109-114
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• 2015

In this study, the effects of chlorine dioxide (D) bleaching conditions on the delignification of hemp bast fiber were elucidated. Chlorine dioxide bleaching was carried out through three stages (DED) and five stages (DEDED), respectively. Applied amounts of chlorine dioxide at $D_1$ and $D_2$ stages were varied to find the optimum bleaching condition. It was found that the optical properties of its handsheet as well as the delignification of hemp bast fiber increased as the concentration of chlorine dioxide at $D_1$ stage increased. It was also notable that the bleachability of the DEDED bleaching stages was slightly more effective than that of the DED bleaching stages. The burst index of the handsheets made with bleached hemp bast fiber was higher than that of the unbleached samples, but the burst index of these samples decreased as their delignification increased. These results indicated that the higher concentration of chlorine dioxide at $D_1$ stage was major factor to improve the bleaching efficiency of hemp bast fiber.