scholarly journals P2EC.12 - Potential Response of Passive Metal Electrodes to Free Chlorine in tap water

2018 ◽  
Author(s):  
K. Okamura ◽  
N. Hirano ◽  
N. Yamasaku ◽  
S. Okazaki ◽  
Y. Tanaka ◽  
...  
Keyword(s):  
Tap Water ◽  
Free Chlorine ◽  
Potential Response ◽  
Metal Electrodes ◽  
Passive Metal

Investigation of chlorine wall decay in an old, decommissioned metallic pipe using a pipe section reactor

2020 ◽  
Vol 20 (3) ◽  
pp. 953-962
Author(s):  
R. Tonev ◽  
G. Dimova
Keyword(s):  
Reaction Rate ◽  
Rate Coefficient ◽  
Tap Water ◽  
Decay Rates ◽  
Free Chlorine ◽  
Reaction Rate Coefficient ◽  
Pipe Section ◽  
Reaction Coefficient ◽  
Bulk Reaction ◽  
Series Of Experiments

Abstract The study investigates the kinetics of free chlorine depletion in tap water from the Sofia distribution network. The overall decay rates, the bulk reaction rate coefficient, the wall reaction rate coefficient and the influence of mass transfer have been determined in a laboratory pipe section reactor (PSR), testing an old decommissioned metallic pipe. In total, 23 series of experiments were performed under different initial free chlorine concentrations and different hydraulic conditions. The applicability of different chlorine decay mathematical models has been investigated. A new model was proposed, combining zero order bulk reactions and first order wall reactions, describing the laboratory results with Nash-Sutcliffe efficiency coefficients over 0.99. The obtained values for the wall reaction coefficient vary in the range 0.008–0.030 m/h, decreasing exponentially with increasing initial chlorine concentration.

Disinfection of bacteria in water systems by using electrolytically generated copper:silver and reduced levels of free chlorine

1990 ◽  
Vol 36 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Moyasar T. Yahya ◽  
Lee K. Landeen ◽  
Maria C. Messina ◽  
Susan M. Kutz ◽  
Richard Schulze ◽  
...  
Keyword(s):  
Drinking Water ◽  
Key Words ◽  
Tap Water ◽  
Total Coliform ◽  
Water Systems ◽  
Free Chlorine ◽  
Drinking Water Standards ◽  
Indoor And Outdoor

As an alternative disinfectant to chlorination, electrolytically generated copper:silver (400 and 40 μg/L copper and silver, respectively) with and without free chlorine (0.3 mg/L) was evaluated over a period of 4 weeks in indoor and outdoor water systems (100 L tap water with natural body flora and urine). Numbers of total coliform, pseudomonas, and staphylococci were all less than drinking water standards in systems treated with copper:silver and free chlorine and systems treated with free chlorine alone (1.0 mg/L). No significant differences (p ≤ 0.05) in bacterial numbers were observed between systems with copper:silver and free chlorine and those with free chlorine alone. Overall, free-chlorine treatments (0.3 or 1.0 mg/L) showed significantly lower heterotrophic plate numbers than those without free chlorine. When challenged with a natural Staphylococcus sp. isolate, water with copper:silver and free chlorine had a 2.4 log10 reduction in bacterial numbers within 2 min, while free chlorine alone or copper:silver alone showed 1.5 and 0.03 log10 reductions, respectively. Addition of copper:silver to water systems may allow the concentration of free chlorine to be reduced while still providing comparable sanitary quality of the water. Key words: disinfection, water, copper, silver, chlorine.

scholarly journals Failure to detect Helicobacter pylori in tap water sources in Al- Najaf and Babylon provinces by using PCR based on ureB gene.

2013 ◽  
Vol 12 (1) ◽  
pp. 162
Author(s):  
O.M. Hadi
Keyword(s):  
Helicobacter Pylori ◽  
Failure Mode ◽  
Tap Water ◽  
Water Sources ◽  
Free Chlorine ◽  
The Other ◽  
Free Chloride

500) sample collected from the study area, divided into (250) from the province of Najaf and (250) from the province of Babylon, and distributed by two models for each sample. I use the first model to estimate the level of free chloride , pH, dissolved substances college and temperature, while the use the other form of the same sample to check for the presence of bacteria in tap water in a PCR study showed a large disparity in the levels of pH, free chlorine, dissolved substances college and the temperature you two provinces were the highest percentages for the Abbasia in Najaf Ashraf and the least in the Alhaidariya in the same province study also demonstrated the existence of significant correlation between the level of free chloride each of the temperature, dissolved substances College and the pH while the highest in the region of Mahaweel in the province of Babylon, and the least in Jordan in the same area of the province and which should be mentioned to him the failure mode (PCR) in detecting the presence of Helicobacter pylori bacteria in tap water in the both provinces

scholarly journals Electrochemical Detection of Free-Chlorine in Water Samples Facilitated by In-Situ pH Control Using Interdigitated Microelectrodes

2020 ◽  
Author(s):  
Alan O'Riordan ◽  
Benjamin O'sullivan ◽  
Pierre Lovera ◽  
Ian Seymour ◽  
James Rohan
Keyword(s):  
Water Samples ◽  
Hypochlorous Acid ◽  
Control Method ◽  
Tap Water ◽  
Distribution Networks ◽  
Ph Control ◽  
Free Chlorine ◽  
Residual Chlorine ◽  
Solution Ph

Residual free-chlorine concentration in water supplies is a key metric studied to ensure disinfection. High residual chlorine concentrations lead to unpleasant odours and tastes, while low concentrations may lead to inadequate disinfection. The concentration is most commonly monitored using colorimetric techniques which require additional reagents. Electrochemical analysis offers the possibility for in-line analysis without the need for additional reagents. Electrochemical-based detection of chlorine is influenced by the solution pH, which defines the particular chlorine ionic species present in solution. As such, controlling the pH is essential to enable electrochemical based detection of residual chlorine in water. To this end, we explore the application of solid state interdigitated electrodes to tailor the in-situ pH of a solution while simultaneously detecting free-chlorine. Finite element simulations and subsequent electrochemical characterization, using gold interdigitated microelectrode arrays, were employed to explore the feasibility of an in-situ pH control approach. In practice, the approach converted residual chlorine from an initial mixture of two species (hypochlorous acid and hypochlorite ion), to one species (hypochlorous acid). Chlorine detection was shown in water samples using this exploratory method, resulting in a two-fold increase in signal response, compared to measurements without pH control. Finally, tap water samples were measured using the in-situ pH control method and the results showed excellent correlation (within experimental error) with a commercial instrument, demonstrating the efficacy of the developed technique. This work establishes the possibility of deploying an electrochemical based reagent-free, in-line chlorine sensor required for water distribution networks.

Electrochemical Detection of Free-Chlorine in Water Samples Facilitated by In-Situ pH Control Using Interdigitated Microelectrodes

2020 ◽  
Author(s):  
Alan O'Riordan ◽  
Benjamin O'sullivan ◽  
Pierre Lovera ◽  
Ian Seymour ◽  
James Rohan
Keyword(s):  
Water Samples ◽  
Hypochlorous Acid ◽  
Control Method ◽  
Tap Water ◽  
Distribution Networks ◽  
Ph Control ◽  
Free Chlorine ◽  
Residual Chlorine ◽  
Solution Ph

Residual free-chlorine concentration in water supplies is a key metric studied to ensure disinfection. High residual chlorine concentrations lead to unpleasant odours and tastes, while low concentrations may lead to inadequate disinfection. The concentration is most commonly monitored using colorimetric techniques which require additional reagents. Electrochemical analysis offers the possibility for in-line analysis without the need for additional reagents. Electrochemical-based detection of chlorine is influenced by the solution pH, which defines the particular chlorine ionic species present in solution. As such, controlling the pH is essential to enable electrochemical based detection of residual chlorine in water. To this end, we explore the application of solid state interdigitated electrodes to tailor the in-situ pH of a solution while simultaneously detecting free-chlorine. Finite element simulations and subsequent electrochemical characterization, using gold interdigitated microelectrode arrays, were employed to explore the feasibility of an in-situ pH control approach. In practice, the approach converted residual chlorine from an initial mixture of two species (hypochlorous acid and hypochlorite ion), to one species (hypochlorous acid). Chlorine detection was shown in water samples using this exploratory method, resulting in a two-fold increase in signal response, compared to measurements without pH control. Finally, tap water samples were measured using the in-situ pH control method and the results showed excellent correlation (within experimental error) with a commercial instrument, demonstrating the efficacy of the developed technique. This work establishes the possibility of deploying an electrochemical based reagent-free, in-line chlorine sensor required for water distribution networks.

Effect of the Use of a Neutralizing Step after Antimicrobial Application on Microbial Counts during Challenge Studies for Orange Disinfection

2013 ◽  
Vol 76 (2) ◽  
pp. 328-332 ◽  
Author(s):  
N. E. MARTÍNEZ-GONZÁLES ◽  
C. MARTÍNEZ-CÁRDENAS ◽  
L. MARTÍNEZ-CHÁVEZ ◽  
N. E. RAMOS-PÉREZ ◽  
T. M. TAYLOR ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Tap Water ◽  
Residual Activity ◽  
Time Lapse ◽  
Antimicrobial Treatment ◽  
Free Chlorine ◽  
Hot Water ◽  
Distilled Water ◽  
Peptone Water ◽  
Accuracy Of Results

The effects of using a neutralizer after applying antimicrobial treatments and the effect of time lapse between treatment application and subsequent recovery and enumeration of Escherichia coli O157:H7 and Salmonella were investigated in Valencia oranges. Inoculated oranges surfaces were washed with distilled water for 15 s and then sprayed with a solution containing 200 mg/liter sodium hypochlorite (pH 6.5) for 15 s; they were then dipped in L-lactic acid (2.0% at 55°C) for 1 min or in distilled water at 80°C for 1 min. Posttreatment, oranges were divided into two groups. In the first group, oranges were dipped in neutralization treatment: 270 ml of buffered peptone water for 2 min for lactic acid–treated oranges, 270 ml of Dey-Engley broth for 2 min for chlorine-treated oranges, or 3.7 liters of tap water (25°C) for 10 s for hot water–treated oranges. The second group of treated oranges was not subjected to any neutralizer. All oranges then were kept at room temperature (average 26.2°C) and sampled at 0, 7.5, and 15 min for enumeration of surviving Salmonella and E. coli O157:H7. The orange surface (30 cm2) was excised for pathogen enumeration. The presence of free chlorine and changes in pH and temperature on the orange surface were determined in uninoculated, treated oranges. Free chlorine was detected on oranges after treatment; the change in temperature of orange surfaces was greater during treatment with hot water than with lactic acid. Nevertheless, pathogen enumeration did not show any impact of neutralizer use on the residual activity of antimicrobials or any impact of the time elapsed between antimicrobial treatment and recovery of bacterial pathogens from inoculated oranges (P ≥ 0.05). The results of this study indicate that the lack of a neutralizing step before enumeration of pathogens is not likely to affect the accuracy of results during challenge studies to test pathogen reduction strategies on oranges.

Evaluation of disinfective potential of reactivated free chlorine in pooled tap water by electrolysis

2004 ◽  
Vol 57 (2) ◽  
pp. 163-173 ◽  
Author(s):  
Norihito Nakajima ◽  
Takashi Nakano ◽  
Fumiue Harada ◽  
Hiromasa Taniguchi ◽  
Isao Yokoyama ◽  
...  
Keyword(s):  
Tap Water ◽  
Free Chlorine

Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with Electrolyzed Oxidizing Water on Inoculated Hass Avocados (Persea americana var. Hass)

2011 ◽  
Vol 74 (9) ◽  
pp. 1552-1557 ◽  
Author(s):  
O. RODRÍGUEZ-GARCIA ◽  
V. M. GONZÁLEZ-ROMERO ◽  
E. FERNÁNDEZ-ESCARTÍN
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Tap Water ◽  
Bactericidal Effect ◽  
Persea Americana ◽  
Free Chlorine ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Populations

This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes inoculated on avocados (Persea americana var. Hass). In the first experiment, inoculated avocados were treated with a water wash applied by spraying tap water containing 1 mg/liter free chlorine for 15 s (WW); WW treatment and then spraying sodium hypochlorite in water containing 75 mg/liter free chlorine for 15 s (Cl75); WW treatment and then spraying alkaline EOW for 30 s (AkEW) and then spraying acid EOW (AcEW) for 15 s; and spraying AkEW and then AcEW. In another experiment, the inoculated avocados were treated by spraying AkEW and then AcEW for 15, 30, 60, or 90 s. All three pathogen populations were lowered between 3.6 and 3.8 log cycles after WW treatment. The application of Cl75 did not produce any further reduction in counts, whereas AkEW and then AcEW treatment resulted in significantly lower bacterial counts for L. monocytogenes and E. coli O157:H7 but not for Salmonella. Treatments with AkEW and then AcEW produced a significant decrease in L. monocytogenes, Salmonella, and E. coli O157:H7 populations, with estimated log reductions of 3.9 to 5.2, 5.1 to 5.9, and 4.2 to 4.9 log CFU/cm2, respectively. Spraying AcEW for more than 15 s did not produce any further decrease in counts of Salmonella or E. coli O157:H7, whereas L. monocytogenes counts were significantly lower after spraying AcEW for 60 s. Applying AkEW and then AcEW for 15 or 30 s seems to be an effective alternative to reduce bacterial pathogens on avocado surfaces.

Characteristics of salt taste and free chlorine or chloramine in drinking water

2007 ◽  
Vol 55 (5) ◽  
pp. 293-300 ◽  
Author(s):  
K.E. Wiesenthal ◽  
M.J. McGuire ◽  
I.H. Suffet
Keyword(s):  
Drinking Water ◽  
Synergistic Effect ◽  
Profile Analysis ◽  
Synergistic Effects ◽  
Tap Water ◽  
Threshold Value ◽  
Threshold Concentration ◽  
Free Chlorine ◽  
Concentration Of Ions ◽  
Central Arizona

Abstract Salty taste with or without chlorine or chloramine flavour is one of the major consumer complaints to water utilities. The flavour profile analysis (FPA) taste panel method determined the average taste threshold concentration for salt (NaCl) in Milli-Q water to be 640±3 mg/L at pH 8. Chlorine and chloramine disinfectants have no antagonistic or synergistic effects on the taste of NaCl, salt, in Milli-Q water. The flavour threshold concentrations for chlorine or chloramine in Milli-Q water alone or in the presence of NaCl could not be estimated by the Weber-Fechner curves due to the chlorine or chloramine flavour outliers in the 0.2–0.8 mg/L concentration range. Apparently, NaCl is not equilibrated with the concentration of ions in the saliva in the mouth and the concentration of free chlorine or chloramines cannot be tasted correctly. Therefore, dechlorinated tap water may be the best background water to use for a particular drinking water evaluation of chlorine and chloramine thresholds. Laboratory FPA studies of free chlorine found that a 67% dilution of Central Arizona Project (CAP) (Tucson, AZ) water with Milli-Q water was required to reduce the free chlorine flavour to a threshold value instead of a theoretical value of 80% (Krasner and Barrett, 1980). No synergistic effect was found for chlorine flavour on the dilution of CAP water with Milli-Q water. When Central Avra Valley (AVRA) groundwater was used for the dilution of CAP water, a synergistic effect of the TDS present was observed for the chlorine flavour. Apparently, the actual mineral content of drinking water, and not just NaCl in Milli-Q water, is needed for comparative flavour tests for chlorine and chloramines.

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