通过短期自由氯化和随后的一氯胺化对饮用水中的微生物进行协同灭活。
Synergetic inactivation of microorganisms in drinking water by short-term free chlorination and subsequent monochloramination.
作者信息
Zhang Xiao-Jian, Chen Chao, Wang Yun
机构信息
Department of Environmental Science and Engineering, Tsinghua University, Beijing 100084, China.
出版信息
Biomed Environ Sci. 2007 Oct;20(5):373-80.
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.
目的
介绍通过15分钟以内的短期自由氯化处理随后进行一氯胺化处理来协同灭活饮用水中的微生物。
方法
使用指示微生物，如大肠杆菌、金黄色葡萄球菌、白色念珠菌和枯草芽孢杆菌的孢子，来评估顺序氯化和自由氯化的效率。
结果
顺序氯化在灭活这些微生物方面比自由氯化更有效，表明自由氯和一氯胺提供了协同作用。加氨时间、温度和pH对这种协同作用有影响。
结论
这种协同作用的可能机制可能涉及三个方面：自由氯对微生物造成亚致死损伤，一氯胺进一步使其失活；自由氯和一氯胺穿透并灭活微生物聚集体的能力不同；顺序氯化中残余氯的浓度高于自由氯化中的浓度。
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