摘要
Objective To investigate the feasibility of reducing THM precursors and controlling bromate taste and odor in drinking water taken from the Yellow River by an ozonation combined system. Methods The appropriate ozone dosage was determined, and then the changes of TOC, UV254 and THM formation potential （THMFP） in the combined system were evaluated. Results One mg/L ozone could effectively remove taste and odor and meet the maximum allowable bromate level in drinking water. The pre-ozonation increased THMFP, but the conventional treatment system could effectively reduce the odor. The bio-ceramic filter could partly reduce CHC13FP, but sometimes might increase CHCl2BrFP and CHClBr2FP. The biological activated carbon （BAC） filter could effectively reduce CHC13FP and CHCl2BrFP, but increase CHClBr2FP. Compared with other filters, the fresh activated carbon （FAC） filter performed better in reducing THMFP and even reduced CHClBr2FP. Conclusion The combined system can effectively reduce taste, odor, CHC13FP, and CHCl2BrFP and also bring bromate under control.
Objective To investigate the feasibility of reducing THM precursors and controlling bromate taste and odor in drinking water taken from the Yellow River by an ozonation combined system. Methods The appropriate ozone dosage was determined, and then the changes of TOC, UV254 and THM formation potential （THMFP） in the combined system were evaluated. Results One mg/L ozone could effectively remove taste and odor and meet the maximum allowable bromate level in drinking water. The pre-ozonation increased THMFP, but the conventional treatment system could effectively reduce the odor. The bio-ceramic filter could partly reduce CHC13FP, but sometimes might increase CHCl2BrFP and CHClBr2FP. The biological activated carbon （BAC） filter could effectively reduce CHC13FP and CHCl2BrFP, but increase CHClBr2FP. Compared with other filters, the fresh activated carbon （FAC） filter performed better in reducing THMFP and even reduced CHClBr2FP. Conclusion The combined system can effectively reduce taste, odor, CHC13FP, and CHCl2BrFP and also bring bromate under control.
基金
This research was supported by National Natural Science Foundation of China (No. 50408006).
