Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development
Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation of 2-bromophenol and 2,6-dibromophenol which have low odor threshold concentrations (OTCs, 30 and 0.5 ng/L, respectively) a kinetic data base for the chlorination and bromination of phenols was established by combination of kinetic measurements and data from literature.
Keywords: chlorination ; bromination ; kinetics ; phenol ; bromophenols ; chlorophenols ; taste and odor ; drinking water ; Aqueous-Solution ; Fulvic-Acid ; Oxidation ; Phenols ; Ozonation ; Constants ; Products ; Bromine ; Iodide ; Rates
Record created on 2011-07-01, modified on 2016-08-09