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    Reaction pathways in the chlorination of amino acids

    How 2016.pdf (5.873Mb)
    Access Status
    Open access
    Authors
    How, Zuo Tong
    Date
    2016
    Supervisor
    Assoc. Prof. Cynthia Joll
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    Department of Chemistry
    URI
    http://hdl.handle.net/20.500.11937/1036
    Collection
    • Curtin Theses
    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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