Effect of chlorination on the formation of odorous disinfection by-products.

@article{Freuze2005EffectOC,
  title={Effect of chlorination on the formation of odorous disinfection by-products.},
  author={Ingrid Freuze and St{\'e}phan Brosillon and Alain Laplanche and Dominique Tozza and Jacques Cavard},
  journal={Water research},
  year={2005},
  volume={39 12},
  pages={2636-42}
}
In order to explain some of the possible origins of an odor episode, which took place in a drinking water supply in the region of Paris (France), the chlorination reaction of some simple amino acids (valine, leucine and phenylalanine) was investigated. In addition to the commonly admitted intermediates and products of this reaction (monochloramines, aldehydes and nitriles), the formation of far less documented products was observed: N-chloroaldimines which proved to present particular… CONTINUE READING
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