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KMID : 1156220060320040262
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Journal of Environmental Health Sciences
2006 Volume.32 No. 4 p.262 ~ p.267
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The Effect of Boiling Water on DBPs and Taste-and-Odor Compounds in Drinking Water
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Kim Chang-Mo
Han Sun-Hee
Park Hyun
Jang Hyun-Seong
Choi In-Cheol
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Abstract
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DBPs and T&O(taste-and-odor) compounds in drinking water is one of main source to deteriorate water quality. So, these compounds can cause adverse health effects and result in many consumer complaints aesthetically. This experiments carried out to investigate the effect of boiling water on DBPs and T&O compounds in the tap water. THMs and TCM concentration were reduced by 91.3%, 88.9% after 5 min of boiling, respectively. It is certainly resulted from volatilization of TCM. TCAA concentration decreased when the water was boiled, too. By contrast, the concentration of DCAA was increased with duration time from boiling-point. The reduction of TCAA from the boiled water can be attributed to chemical transformation like decarboxylation. T&O compounds such as geosmin and 2-MIB was effectively removed by boiling of water, resulting in the removal efficiency of 97.1%, 94.4% after 5 min of boiling, respectively.
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KEYWORD
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DBPs, T&, O(taste-and-odor) compounds, effect of boiling water
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