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Characterization Of Trihalomethane Formation From Proteins In Chlorinated Water, Robert Aaron Kravitz
Characterization Of Trihalomethane Formation From Proteins In Chlorinated Water, Robert Aaron Kravitz
Chemistry & Biochemistry Theses & Dissertations
Traditionally humates have been considered the most significant precursor in the formation of trihalomethanes in finished drinking water. This study investigates another potential precursor, namely proteins. The chlorination of aqueous protein solutions yields significant levels of trihalomethanes in terms of the maximum contaminant level (MCL) of 0.100 mg/L imposed by the USEPA. Molar yields for several proteins were determined. The average yield per unit of organic carbon was 0.5% as compared to 0.8% for a humic acid studied. A model protein, bovine serum albumin, was studied extensively to ascertain the effects of total organic carbon, chlorine dose, and time on …