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以前的研究已证明,经氯胺处理的饮用水的硝化作用会对水质产生有害影响,同时这些研究也表明,产生硝化反应的原因是由于原生硝化细菌把氨(常形成氯胺)氧化成亚硝酸盐的缘故。这次的研究是用完全处理过的饮用水进行小型实验室试验以确定在配水系统中能防止产生硝化反应的氯胺使用最佳条件,这些试验研究了硝化细菌在同三种氯胺试剂接触时,氯一氮配以三种不同重量比,在三种温度和二个接触时间情况下的存活及其再生情况,其结果表明氨氧化细菌的控制在很大程度取决于温度。
Previous studies have shown that the nitrification of chloramine-treated drinking water has a detrimental effect on water quality. These studies also show that the reason for the nitration reaction is that primary nitrifying bacteria oxidize ammonia (usually forming chloramines) into sub-acids. Nitrate’s sake. This study was conducted in a small laboratory test with fully treated drinking water to determine the optimal conditions for the use of chloramines that prevent the formation of nitrification in the water distribution system. These tests have studied the nitrifying bacteria in contact with the three chloramine reagents. Chloronitrogen was combined with three different weight ratios to survive and regenerate at three temperatures and two contact times. The results indicate that the control of ammonia oxidizing bacteria depends largely on temperature.