Reaction pathways in the chlorination of amino acids
Access Status
Open access
Authors
How, Zuo Tong
Date
2016Supervisor
Assoc. Prof. Cynthia Joll
Type
Thesis
Award
PhD
Metadata
Show full item recordSchool
Department of Chemistry
Collection
Abstract
Chlorination is one of the most widely used disinfection technique in drinking water treatment. However, during chlorination, the chlorine can also reacted with organic matter in the water to produce potentially harmful and odorous by-products. This Thesis investigated the reaction and formation pathways of these potentially harmful and odorous by products from the reaction between chlorine and amino acids and therefore aid in the prevention of the formation of these by-products.
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