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dc.contributor.authorHow, Zuo Tong
dc.contributor.supervisorAssoc. Prof. Cynthia Joll
dc.date.accessioned2017-01-30T09:57:36Z
dc.date.available2017-01-30T09:57:36Z
dc.date.created2016-11-15T00:07:07Z
dc.date.issued2016
dc.identifier.urihttp://hdl.handle.net/20.500.11937/1036
dc.description.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.

dc.languageen
dc.publisherCurtin University
dc.titleReaction pathways in the chlorination of amino acids
dc.typeThesis
dcterms.educationLevelPhD
curtin.departmentDepartment of Chemistry
curtin.accessStatusOpen access


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