Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water

With the widespread use of chloramines disinfection, nitrification has become a problem that cannot be ignored. In order to control nitrification in the drinking water distribution system (DWDS), the inactivation effect of free chlorine, monochloramine and chlorine dioxide on ammonia-oxidizing bacte...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Yongji Zhang, Jie Qiu, Xianfang Xu, Lingling Zhou
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	ammonia-oxidizing bacterium <i>N. europaea</i> inactivation kinetic models drinking water Hydraulic engineering TC1-978 Water supply for domestic and industrial purposes TD201-500
Acceso en línea:	https://doaj.org/article/c44ebb2d4efb4a8b9c9db8d6c3da7260
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:c44ebb2d4efb4a8b9c9db8d6c3da7260
record_format	dspace
spelling	oai:doaj.org-article:c44ebb2d4efb4a8b9c9db8d6c3da72602021-11-11T19:55:08ZDisinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water10.3390/w132130262073-4441https://doaj.org/article/c44ebb2d4efb4a8b9c9db8d6c3da72602021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4441/13/21/3026https://doaj.org/toc/2073-4441With the widespread use of chloramines disinfection, nitrification has become a problem that cannot be ignored. In order to control nitrification in the drinking water distribution system (DWDS), the inactivation effect of free chlorine, monochloramine and chlorine dioxide on ammonia-oxidizing bacterium (AOB) was studied under different temperature (8 °C, 26 °C and 35 °C) and pH (6.0, 7.0 and 8.7) conditions. The inactivation effect of <i>Nitrosomonas europaea</i> (a kind of AOB) by the three disinfectants increases with increasing temperature. As for the raised pH, the inactivation effect of free chlorine and monochloramine on AOB decreased, while that of chlorine dioxide increased. Last, but certainly not least, the experimental data of the disinfection were calculated to develop the <i>N. europaea</i> inactivation kinetic model, which was based on the first order Chick–Watson equation. The proposed model in this study took the two variables, pH and temperature, into consideration simultaneously, which were used to evaluate the average Ct value (multiplying the concentration of the residual disinfectant by the time of contact with <i>N. europaea</i>) required for different disinfectants when they produced the ideal inactivation effect on <i>N. europaea</i>.Yongji ZhangJie QiuXianfang XuLingling ZhouMDPI AGarticleammonia-oxidizing bacterium<i>N. europaea</i>inactivationkinetic modelsdrinking waterHydraulic engineeringTC1-978Water supply for domestic and industrial purposesTD201-500ENWater, Vol 13, Iss 3026, p 3026 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ammonia-oxidizing bacterium <i>N. europaea</i> inactivation kinetic models drinking water Hydraulic engineering TC1-978 Water supply for domestic and industrial purposes TD201-500
spellingShingle	ammonia-oxidizing bacterium <i>N. europaea</i> inactivation kinetic models drinking water Hydraulic engineering TC1-978 Water supply for domestic and industrial purposes TD201-500 Yongji Zhang Jie Qiu Xianfang Xu Lingling Zhou Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
description	With the widespread use of chloramines disinfection, nitrification has become a problem that cannot be ignored. In order to control nitrification in the drinking water distribution system (DWDS), the inactivation effect of free chlorine, monochloramine and chlorine dioxide on ammonia-oxidizing bacterium (AOB) was studied under different temperature (8 °C, 26 °C and 35 °C) and pH (6.0, 7.0 and 8.7) conditions. The inactivation effect of <i>Nitrosomonas europaea</i> (a kind of AOB) by the three disinfectants increases with increasing temperature. As for the raised pH, the inactivation effect of free chlorine and monochloramine on AOB decreased, while that of chlorine dioxide increased. Last, but certainly not least, the experimental data of the disinfection were calculated to develop the <i>N. europaea</i> inactivation kinetic model, which was based on the first order Chick–Watson equation. The proposed model in this study took the two variables, pH and temperature, into consideration simultaneously, which were used to evaluate the average Ct value (multiplying the concentration of the residual disinfectant by the time of contact with <i>N. europaea</i>) required for different disinfectants when they produced the ideal inactivation effect on <i>N. europaea</i>.
format	article
author	Yongji Zhang Jie Qiu Xianfang Xu Lingling Zhou
author_facet	Yongji Zhang Jie Qiu Xianfang Xu Lingling Zhou
author_sort	Yongji Zhang
title	Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
title_short	Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
title_full	Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
title_fullStr	Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
title_full_unstemmed	Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water
title_sort	disinfection kinetics of free chlorine, monochloramines and chlorine dioxide on ammonia-oxidizing bacterium inactivation in drinking water
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c44ebb2d4efb4a8b9c9db8d6c3da7260
work_keys_str_mv	AT yongjizhang disinfectionkineticsoffreechlorinemonochloraminesandchlorinedioxideonammoniaoxidizingbacteriuminactivationindrinkingwater AT jieqiu disinfectionkineticsoffreechlorinemonochloraminesandchlorinedioxideonammoniaoxidizingbacteriuminactivationindrinkingwater AT xianfangxu disinfectionkineticsoffreechlorinemonochloraminesandchlorinedioxideonammoniaoxidizingbacteriuminactivationindrinkingwater AT linglingzhou disinfectionkineticsoffreechlorinemonochloraminesandchlorinedioxideonammoniaoxidizingbacteriuminactivationindrinkingwater
_version_	1718431374074970112

Disinfection Kinetics of Free Chlorine, Monochloramines and Chlorine Dioxide on Ammonia-Oxidizing Bacterium Inactivation in Drinking Water

Ejemplares similares