THM Formation and Removal with Disinfection in Drinking Water

Öz

Chlorine, which is widely used in the disinfection process of waters, forms trihalomethanes from disinfection by-products by entering into a reaction with natural organic substances in water resources. Control of trihalomethane (THM) formations is possible by the removal of substances that lead to these formation. In recent years Advance Oxidation Procedures are the preferred methods of treatment  for removing humic substances from the main THM precursors.The purpose of this study is; evaluation of the researches about the formation of THMs formed as a result of disinfection process in drinking water, health effects, differences between the practices applied in Turkey and the world and control methods and their advantages and disadvantages.  A limited number of scientific studies on the subject in our country, have been widely preferred due to the low cost of it is still widely preferred and the negative effects on the health of the formed byproducts constitute the most important reasons for the study.

 

Key words:

 

Disinfection by Product, THM Precursors, Ozone, Hydrogen peroxide, , Advanced Oxidation Process, Humic Substances.

Anahtar Kelimeler

• THM Formation and Removal with Disinfection in Drinking Water

Kaynakça

1. 1. WHO, 2000, World Health Organization, International Programme on Chemical Safety (IPCS), Environmental Health Criteria, 216, disinfectants and Disinfectants By-products United Nations Environment Programme, International Labour Organisation, Geneva. 2. Federal Register, 1998, 63, No.61. 15673-15692, March 31. 3. Nieuwenhuijsen, M.J., Toledo, M.R., Eaton N.F., Fawell J., Elliott, P., 2000, Chorination disinfection by product in water and their association with adverse reproductive outcomes: a review. Occup. Environ. Med. 57 (2), 73-85. 4. Villanueva,C.M., Fernandez, F., Malats N. Grimalt, J.O.,Kogevinas, M., 2003, Meta-analysis of studies on individual consumption of chlorinated drinking water and bladder cancer.J.Epidemiol. Community Health 57 (3), 166-173.