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Impact of UV-irradiation on the formation of odorous chloroaldimines in drinking water [An article from: Chemosphere]
Description
This digital document is a journal article from Chemosphere, published by Elsevier in 2006. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
Description:
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 impact of disinfection on the formation of odorous by-products was investigated. We have previously established that very odorous and stable chloroaldimines are formed during amino acid chlorination in conditions relevant to those of drinking water treatment. As chlorination is preceded by a UV-irradiation step, we examined here the impact of this irradiation on the formation of chloroaldimines. Irradiation (30mWcm^-^2) of various amino acids (glycine, valine, phenylalanine) and peptides (Phe-Gly-Gly-Phe, Phe-Ala) led to a degradation of the compounds but it was negligible at the doses applied in drinking water supplies. As peptides were concerned, contrary to what we previously expected, the degradation did not involve the peptidic bond breaking: irradiation induces therefore no increase in the quantity of free amino acids, precursors of odorous chloroaldimines. However chlorination of peptides (Phe-Ala-Ala-Val, Phe-Gly-Gly-Phe and Ala-Phe) showed that chloroaldimines are also probably formed during combined amino acids chlorination.
Description:
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 impact of disinfection on the formation of odorous by-products was investigated. We have previously established that very odorous and stable chloroaldimines are formed during amino acid chlorination in conditions relevant to those of drinking water treatment. As chlorination is preceded by a UV-irradiation step, we examined here the impact of this irradiation on the formation of chloroaldimines. Irradiation (30mWcm^-^2) of various amino acids (glycine, valine, phenylalanine) and peptides (Phe-Gly-Gly-Phe, Phe-Ala) led to a degradation of the compounds but it was negligible at the doses applied in drinking water supplies. As peptides were concerned, contrary to what we previously expected, the degradation did not involve the peptidic bond breaking: irradiation induces therefore no increase in the quantity of free amino acids, precursors of odorous chloroaldimines. However chlorination of peptides (Phe-Ala-Ala-Val, Phe-Gly-Gly-Phe and Ala-Phe) showed that chloroaldimines are also probably formed during combined amino acids chlorination.
