Investigation of Trihalomethane Formation in Drinking Water Resources

Year 2019, Issue: 17, 776 - 785, 31.12.2019

Nizamettin Özdoğan , Kadir Özdemir

https://doi.org/10.31590/ejosat.635926

Cited By: 3

Abstract

Drinking water sources contain natural organic materials (NOM). The reaction of these organic substances with chlorine during disinfection process produces chlorinated by-products called trihalomethane (THM). THM’s are extremely dangerous for human and environmental health because they are carcinogenic compounds. In this study, we investigated the potential of total formation of Trihalometan (THM) due to chlorination of drinking water resources with natural organic matters (NOM), and the main factors affecting the distribution of Trihalomethane (THM) compounds. Terkos Lake (Istanbul), Büyükçekmece Lake (Istanbul) and Ulutan Dam (Zonguldak) were selected as the study area and drinking water source. Along with parameters of Total Organic Carbon(TOC), analysis of UV absorbed (UV254) and specific UV absorbance (SUVA) parameters at 254 nm, the amount and analysis of natural organic matter in raw water samples were carried out in laboratory. In the raw waters of Terkos Lake, which has the highest SUVA value, the DOM was found to be mostly composed of organics with hydrophilic properties. On the other hand, raw water samples taken from these drinking water sources were chlorinated according to certain Cl2 / TOC ratios and subjected to a reaction time of 2-168 hours. The evaluation of output of this reaction as the THM amounts were carried out according to the liquid-liquid extraction method of EPA-551.1 method. The highest THM concentrations were obtained by chlorination of Terkos raw waters (hydrophobic organic carbon with the highest SUVA value). In this study, the effects of different PH, chlorine dose and reaction time on the distribution of THM and THM species produced during chlorination were also shown. In particular, higher THM formations were detected at alkaline pH, and higher THM formations at higher chlorine doses and retention times were one of the important results of this study.

Keywords

Trihalomethanes, Chlorination, Drinking water resources, Natural organic matter

İçme Suyu Kaynaklarındaki Trihalometan Oluşumunun İncelenmesi

Abstract

İçme suyu kaynakları doğal organik maddeler (DOM) içermektedir. Suda bulunan bu organik maddelerin dezenfeksiyon sürecinde klorla reaksiyona girmesi sonucu Trihalometan (THM) olarak adlandırılan klorlu yan ürünler oluşmaktadır. THM’lar kanserojen etkiye sahip bileşikler olmasından dolayı insan ve çevre sağlığı açısından son derece sakıncalıdır. Bu çalışmada, doğal organik madde içeren içme suyu kaynaklarının klorlanması sonucu meydana gelen toplam trihalometan oluşum potansiyeli (THMOP) ve trihalometan (THM) bileşiklerinin dağılımına etki eden başlıca faktörler incelenmiştir. Çalışma alanı ve içme suyu kaynağı olarak Terkos Gölü (İstanbul), Büyükçekmece Gölü (İstanbul), Ulutan Barajı (Zonguldak) seçilmiştir. Alınan ham su örneklerinde, doğal organik madde miktarı, Toplam Organik Karbon (TOK), 254 nm’de UV absorban (UV254) ve spesifik UV absorban (SUVA) parametrelerinin analizleri laboratuvar ortamında gerçekleştirilmiştir. En yüksek SUVA değerine sahip Terkos gölü ham sularında bulunan DOM’lerin organik karbonu, hidrofobik özellik gösteren fraksiyonlu bileşiklerden meydana gelirken, daha düşük değere sahip Büyükçekmece gölü ve Ulutan Barajı ham sularında bulunan DOM’in ise daha çok hidrofilik özellik gösteren organiklerden meydana geldiği tespit edilmiştir. Diğer yandan söz konusu içme suyu kaynaklarından alınan ham su örnekleri belirli Cl2/TOK oranlarına göre klorlanarak 2-168 saatlik reaksiyon süresine maruz bırakılmış ve sonunda meydana gelen THM miktarlarının analizleri EPA-551.1 metodunda yer alan sıvı-sıvı ekstraksiyon yöntemine göre gerçekleştirilmiştir. En yüksek THM konsantrasyonları (en yüksek SUVA değerine sahip organik karbonu hidrofobik yapıda olan) Terkos ham sularının klorlanması sonucu elde edilmiştir. Bu çalışmada ayrıca farklı pH, klor dozu ve reaksiyon süresinin klorlama sırasında meydana getirdiği THM ve THM türlerinin dağılımı üzerindeki etkileri de gösterilmiştir. Özellikle alkali pH’larda daha yüksek THM oluşumları tespit edilmiş olup, aynı şekilde daha yüksek klor dozlarında ve bekletme sürelerinde daha yüksek THM oluşumlarının gözlenmesi bu çalışmanın elde edilen önemli sonuçlarından biri olmuştur.

Keywords

Trihalometanlar, Klorlama, İçme suyu kaynakları, Doğal organik madde

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