Effects of indoor drinking water handling on trihalomethanes and haloacetic acids
Effects of indoor drinking water handling on trihalomethanes and haloacetic acids
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DOI：
10.1016/j.watres.2006.06.004
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发表时间：
2006-08-01
期刊：
影响因子：
12.8
通讯作者：
Proulx, Francois
中科院分区：
文献类型：
--
作者：
Leuesque, Steuen;Rodriguez, Manuel J.;Proulx, Francois
本研究研究了不同的自来水处理策略对三卤甲烷（THMs）和卤乙酸（HAAs）两种主要氯化DBPs的影响。在魁北克市（加拿大）分配系统中收集的自来水样本在时空基础上进行了不同的室内处理方案：将水储存在冰箱中，将水煮沸然后储存，最后使用商业水罐过滤水，然后储存。在前两种情况下，分别调查了有盖罐和无盖罐的使用情况，而在最后一种情况下，比较了新过滤器和旧过滤器的使用情况。在所有情况下，最长储存时间为48h。结果表明，在某些情况下，水处理方案有相当大的影响，而在其他情况下，很少或没有影响。简单储存对THM的去除率很高（平均30%），而煮沸过滤后放入冰箱储存对THM的去除率非常高（平均分别为87%和92%）。在将水储存在没有盖子的罐中（有或没有事先煮沸和过滤）的情况下，随着储存时间的增加，THM的下降幅度更高。然而，储存对HAAs没有任何影响，而煮沸降低了三氯乙酸（TCAA）的水平（平均42%），增加了二氯乙酸（DCAA）的水平（平均35%），导致总HAAs的平均水平不变。过滤罐的使用显著降低了HAA水平（平均降低66%）。不同情景下氯化DBPs的变化百分比根据自来水（基线水）的初始浓度而变化，即根据这些物质在分布系统中的时空变化而变化。在这些结果的基础上，本文讨论了流行病学研究对公众健康保护和暴露评估的影响。(c) 2006 Elsevier Ltd.版权所有。
In this study, different tap water handling strategies were investigated to evaluate the effects on two principal chlorinated DBPs, trihalomethanes (THMs) and haloacetic acids (HAAs). Tap water samples collected in the Quebec City (Canada) distribution system on a spatio-temporal basis were subjected to diverse indoor handling scenarios: storing water in the refrigerator, boiling water followed by storage and, finally, filtering water with a point-of-use commercial pitcher also followed by storage. In the first two cases, the use of covered and uncovered pitchers was investigated separately, while in the last case, both the use of new and used filters was compared. In all cases, maximum storage time was 48h. Results demonstrated that in some cases, water handling scenarios have considerable effect, and in other cases, little or no effect. Removal of THM concentrations by simple storage was high (on average 30%) and very high by boiling and filtering with subsequent storage in the refrigerator (on average, 87% and 92%, respectively). In scenarios where water was stored in uncovered pitchers (with or without previous boiling and filtering), the THM decrease was higher for increased storage times. However, storage did not have any effect on HAAs, whereas boiling decreased levels of trichloroacetic acid (TCAA) (on average 42%) and increased levels of dichloroacetic acid (DCAA) (on average 35%), resulting in unchanged average levels of total HAAs. The use of the filtration pitcher decreased HAA levels dramatically (on average 66%). Percentages of change in chlorinated DBPs in the different scenarios varied according to initial concentrations in tap water (baseline water), that is, according to the spatio-temporal variations of these substances in the distribution system. On the basis of these results, the paper discusses implications regarding public health protection and exposure assessment for epidemiological studies. (c) 2006 Elsevier Ltd. All rights reserved.