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Characteristics of Chlorination Byproducts Formation of Amino Acid Compounds  

Son, Hee-Jong (Water Quality Institute, Busan Water Authority)
Choi, Young-Ik (Department of Environmental Engineering, Silla University)
Bae, Sang-Dae (Department of Environmental Engineering, Silla University)
Jung, Chul-Woo (Ulsan Regional Innovation Agency, Ulsan Industry Promotion Techno Park)
Publication Information
Journal of Korean Society of Environmental Engineers / v.31, no.5, 2009 , pp. 332-340 More about this Journal
Abstract
This study was conducted to analyze and determine formation potentials for chlorination disinfection by-products (DBPs) from twenty amino acid compounds with or without $Br^-$. Two of twenty amino acid compound were tryptophan and tyrosine that were relatively shown high for formation of trihalomethanes (THMs)/dissolved organic carbon (DOC) whether or not $Br^-$ presented. Other 18 compounds were shown low for formation of THMs/DOC whether or not $Br^-$ presented. Five amino acid compounds that were tryptophan, tyrosine, asparagine, aspartic acid and histidine were shown high for formation of haloacetic acids (HAAs)/DOC whether or not $Br^-$ presented. Although formation of dichloroacetic acid (DCAA) was dominated in asparagine, aspartic acid and histidine, trichloroacetic acid (TCAA) was dominated in tryptophan and tryptophan. The formation of haloacetnitriles (HANs)/DOC whether or not $Br^-$ presented was high in Aspartic acid, histidine, asparagine, tyrosine and tryptophan. Specially, aspartic acid was detected 660.2 ${\mu}$g/mg (HAN/DOC). Although the formation of chloralhydrate (CH)/DOC was shown high in asparagine, aspartic acid, histidine, methionine, tryptophan and tyrosine, the formation of Chloropicrin (CP)/DOC was low (1 ${\mu}$g/mg) in twenty amino acid compounds. The formations of THM, HAA and HAN were also investigated in functional groups of amino acids. The highest formation of THM was shown in amino acids compounds (tryptophan and tyrosine) with an aromatic functional group. Highest, second-highest, third-highest and fourth-highest functional groups for formation of HAA were aromatic, neutral, acidic and basic respectively. In order of increasing functional groups for formation of HAN were acidic, basic, neutral and aromatic.
Keywords
Chlorination By-Products; Amino Acid Compounds; Trihalomethane; Haloacetic Acid; Haloacetonitrile; Chloral Hydrate;
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Times Cited By KSCI : 2  (Citation Analysis)
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