Reactivity of BrCl, Br2, BrOCl, Br2O and HOBr toward dimethenamid in solutions of bromide + aqueous free chlorine
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Numerous inorganic and organic micropollutants can undergo reactions with chlorine. However, for certain compounds, the expected chlorine reactivity is low and only small modifications in the parent compound's structure are expected under typical water tre ...
This study quantifies the uncertainty involved in predicting micropollutant oxidation during drinking water ozonation in a pilot plant reactor. The analysis is conducted for geosmin, methyl tert-butyl ether (MTBE), isopropylmethoxypyrazine (IPMP), bezafibr ...
The chemical stability of bacteriogenic “UO2” is one of the seminal issues governing its success as an in-situ waste form in remediated subsurface locations. Little detail is known about the structure and reactivity of this material, but based on compariso ...
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N,N-Dimethylsulfamide (DMS), a newly identified, ubiquitous degradation product of the fungicide tolylfluanide, has been shown to be a N-nitrosodimethylamine (NDMA) precursor during zonation. In this study, batch ozonation experiments in ultrapure buffered ...
The formation of bromophenols during chlorination of phenol- and bromide-containing waters can be critical for taste and odour problems in drinking waters. The work performed has confirmed that flavour threshold concentrations of some bromophenols are in t ...
The relative basicities of aryllithiums bearing methoxy, chlorine, fluorine, trifluoromethyl and trifluoromethoxy substituents at the ortho, meta, and para positions have been assessed. To this end, two aryllithiums of comparable basicity were equilibrated ...
The removal efficiency for 220 micropollutants was studied at the scale of a municipal wastewater treatment plant (WWTP) upgraded with post-ozonation followed by sand filtration. During post-ozonation, compounds with activated aromatic moieties, amino func ...
The applicability of ozonation to mitigate taste and odor problems in drinking water was investigated. Second-order rate constants of eleven taste and odor compounds with ozone and hydroxyl radicals were determined under laboratory conditions. Measured rat ...
