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Chlorination of Organics in Drinking Water
Bench‐ and pilot‐scale investigations revealed the influence of precursor compound concentration, pH, type of disinfectant, and temperature on trihalomethane formation. Implications of the research for altering treatment procedures to reduce trihalomethane production are discussed.
Chlorination of Organics in Drinking Water
Bench‐ and pilot‐scale investigations revealed the influence of precursor compound concentration, pH, type of disinfectant, and temperature on trihalomethane formation. Implications of the research for altering treatment procedures to reduce trihalomethane production are discussed.
Chlorination of Organics in Drinking Water
Stevens, Alan A. (Autor:in) / Slocum, Clois J. (Autor:in) / Seeger, Dennis R. (Autor:in) / Robeck, Gordon G. (Autor:in)
Journal ‐ American Water Works Association ; 68 ; 615-620
01.11.1976
6 pages
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
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