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Impact of EPA Drinking Water Stage 2 Disinfectant and Disinfectant ...

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20Chemistry <strong>of</strong> Chloramination• The formation <strong>of</strong> di-<strong>and</strong> tri-chloramine isminimized by adding a specific weight ratio <strong>of</strong>chlorine <strong>and</strong> ammonia to water while maintainingthe optimal pH range.• Di-<strong>and</strong> tri-chloramines can contribute anobjectionable taste <strong>and</strong> odor to the treated water.• Monochloramines are effective biocides thatcontribute least to taste <strong>and</strong> odor problems.Disinfection

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