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作为消毒副产物的一类重要前体物,天然水体中的氨基酸受到越来越多的关注。对近几年来国内外氯化消毒氨基酸过程中消毒副产物生成情况以及生成机理的相关研究。比较了氨基酸种类、消毒剂用量、pH值、溴离子浓度等对氯化消毒氨基酸过程中消毒副产物的生成的影响,阐述了不同氨基酸在氯化过程中消毒副产物的生成机理,并展望了饮用水消毒领域未来的主要研究方向。
As an important precursor of disinfection byproducts, amino acids in natural water are receiving more and more attention. Study on the Formation and Formation Mechanism of Disinfection By - products in the Process of Ammonia Chlorination and Sterilization at Home and Abroad in Recent Years. The effects of amino acid type, disinfectant dosage, pH value and bromide ion concentration on the generation of disinfection by-products during the chlorination of amino acids were compared. The formation mechanism of disinfection by-products during the chlorination of different amino acids was discussed. The future of drinking water disinfection the main research directions.