Synergetic inactivation of microorganisms in drinking water by short-term free chlorination and subsequent monochloramination.

Biomedical and environmental sciences : BES Pub Date : 2007-10-01

Xiao-Jian Zhang, Chao Chen, Yun Wang

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Abstract

Objective: To introduce synergetic inactivation of microorganisms in drinking water by short-term free chlorination for less than 15 minutes followed by monochloramination.

Methods: Indicator microorganisms such as Escherichia coli, Staphylococcus aureus, Candida albicans, and spores of Bacillus subtilis were used to assess the efficiency of sequential chlorination and free chlorination.

Results: The sequential chlorination was more efficient in inactivating these microorganisms than free chlorination, indicating that synergy was provided by free chlorine and monochloramine. Ammonia addition time, temperature and pH had influences on this synergy.

Conclusions: The possible mechanism of this synergy might involve three aspects: free chlorine causing sublethal injury to microorganisms and monochloramine further inactivating them; different ability of free chlorine and monochloramine to penetrate and inactivate microorganism congeries; and higher concentration of residual chlorine in sequential chlorination than in free chlorination.

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短期游离氯化和随后的单氯胺化对饮用水中微生物的协同灭活作用。

目的:介绍短期游离氯化15分钟后再进行单氯胺化对饮用水中微生物的协同灭活效果。方法:采用指示微生物如大肠杆菌、金黄色葡萄球菌、白色念珠菌、枯草芽孢杆菌等评价顺序氯化和自由氯化的效果。结果:顺序氯化比自由氯化更有效地灭活这些微生物，表明自由氯和单氯胺协同作用。氨水加入时间、温度和pH对协同效应有影响。结论:这种协同作用的机制可能涉及三个方面:游离氯对微生物造成亚致死伤害，单氯胺进一步灭活微生物;游离氯和单氯胺对微生物群渗透和灭活能力的差异顺序氯化法的余氯浓度高于自由氯化法。

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Biomedical and environmental sciences : BES

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