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.


Published in:
Water Research, 39, 2979-2993
Year:
2005
Keywords:
Laboratories:




 Record created 2011-07-01, last modified 2018-03-17


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