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

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20Chemistry of Chloramination• The formation of di-and tri-chloramine isminimized by adding a specific weight ratio ofchlorine and ammonia to water while maintainingthe optimal pH range.• Di-and tri-chloramines can contribute anobjectionable taste and odor to the treated water.• Monochloramines are effective biocides thatcontribute least to taste and odor problems.Disinfection
21CleanWaterDBP: Free Chlorine TreatmentChlorinationFree ChlorineFew if anyChloraminesFreeChlorineTotalChlorineDBP0.50ppm 0.55ppm 0.05ppmNSCWaterChlorinationFree ChlorineChloraminesformingFreeChlorineTotalChlorineDBP0.35ppm 0.55ppm 0.20ppmNSC: Not So CleanIncreasing DBP values will raise alarmsand the source can be investigated.Disinfection
Page 1 and 2: 1Impact of EPA Drinking Water Stage
Page 3 and 4: 3Safe Drinking Water Act of 1974•
Page 5 and 6: Stage 2 Rule5• The Stage 2 Disinf
Page 7 and 8: Chemistry of Chlorination7• Free
Page 9 and 10: 9Chemistry of Chlorination• Free
Page 11 and 12: 11Chemistry of Chlorine• Atomic N
Page 13 and 14: 13Chemistry of Chlorination• Duri
Page 15 and 16: 15History of Monochloramine Use•
Page 17 and 18: 17Chemistry of ChloraminesThe Basic
Page 19: 19Chemistry of Chloramines• The m
Page 23 and 24: Chloramination Process23• To form
Page 25 and 26: Chloramination Process25• Chlorin
Page 27 and 28: 27Chemical AdditionChemicalFeed Rat
Page 29 and 30: 29Chemical Addition• Goal: 5:1 we
Page 31 and 32: 31Measurement ChallengesPhotometry,
Page 33 and 34: 33Desired Analyzer Design FeaturesP
Page 35 and 36: 35Desired Analyzer Design FeaturesQ
Page 37 and 38: 37Summary of Desired FeaturesA cont
Page 39 and 40: 39Measuring Process1. Zero measurem
Page 41 and 42: Monochloramine Monitoring41• Chlo
Page 43 and 44: Would You Benefit?43• Would you b
Page 45: 45Questions?Thank you for your atte

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

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