Reaction pathways in the chlorination of amino acids
Chlorination is one of the most widely used disinfection technique in drinking water treatment. However, during chlorination, the chlorine can also reacted with organic matter in the water to produce potentially harmful and odorous by-products. This Thesis investigated the reaction and formation pat...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
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Curtin University
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/1036 |
| _version_ | 1848743553443823616 |
|---|---|
| author | How, Zuo Tong |
| author_facet | How, Zuo Tong |
| author_sort | How, Zuo Tong |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Chlorination is one of the most widely used disinfection technique in drinking water treatment. However, during chlorination, the chlorine can also reacted with organic matter in the water to produce potentially harmful and odorous by-products. This Thesis investigated the reaction and formation pathways of these potentially harmful and odorous by products from the reaction between chlorine and amino acids and therefore aid in the prevention of the formation of these by-products. |
| first_indexed | 2025-11-14T05:47:24Z |
| format | Thesis |
| id | curtin-20.500.11937-1036 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:47:24Z |
| publishDate | 2016 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-10362020-03-10T02:21:09Z Reaction pathways in the chlorination of amino acids How, Zuo Tong Chlorination is one of the most widely used disinfection technique in drinking water treatment. However, during chlorination, the chlorine can also reacted with organic matter in the water to produce potentially harmful and odorous by-products. This Thesis investigated the reaction and formation pathways of these potentially harmful and odorous by products from the reaction between chlorine and amino acids and therefore aid in the prevention of the formation of these by-products. 2016 Thesis http://hdl.handle.net/20.500.11937/1036 en Curtin University fulltext |
| spellingShingle | How, Zuo Tong Reaction pathways in the chlorination of amino acids |
| title | Reaction pathways in the chlorination of amino acids |
| title_full | Reaction pathways in the chlorination of amino acids |
| title_fullStr | Reaction pathways in the chlorination of amino acids |
| title_full_unstemmed | Reaction pathways in the chlorination of amino acids |
| title_short | Reaction pathways in the chlorination of amino acids |
| title_sort | reaction pathways in the chlorination of amino acids |
| url | http://hdl.handle.net/20.500.11937/1036 |