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FORMATION OF KETOACIDS AND AOC DURING OZONATION IN DRINKING WATER
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  • FORMATION OF KETOACIDS AND AOC DURING OZONATION IN DRINKING WATER
  • FORMATION OF KETOACIDS AND AOC DURING OZONATION IN DRINKING WATER
저자명
Lee. Kyung-Hyuk
간행물명
Environmental engineering research
권/호정보
2006년|11권 6호|pp.293-302 (10 pages)
발행정보
대한환경공학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

The reaction of ozone with NOM (Natural Organic Matter) can occur by two different pathways: that involving molecular ozone and by way of reactions with hydroxyl radicals which are produced from the decomposition of molecular ozone. As such, the formation of ketoacids and Assimilable Organic Carbon (AOC) can be controlled by controlling the pathway by which ozone reacts with NOM. The ratios of $[OH{cdot}]/[O_3]$ ($R_{CT}$ values) were determined under the various ozonation conditions. The $R_{CT}$ values increased with increasing initial ozone concentration. The $R_{CT}$ values (ranges from 10 to $35^{circ}C$) increased linearly as temperature increased (within the range from 10 to $35^{circ}C$). However, $R_{CT}$ was independent of hydraulic retention time (HRT). Operational conditions were found to affect the formation of AOC. The conditions where the molecular ozone reaction predominated resulted in an increase in the formation of AOC.