A two‐block full‐factorial matrix was designed to statistically evaluate the influenee of bromide ion on the formation and speciation of haloacetic acids (HAAs) during chlorination and the effects of independent variables, including pH, reaction time, and chlorine dosage. Almost all of the independent variables were positively correlated with the formation of HAAs. Bromide ion was shown to shift the distribution of HAAs (as well as trihalomethanes) to more brominated species. Not only were purely brominated acetic acids formed, but also mixed bromine and chlorine species—which were measured for the first time.

No abstract

The effects of bromide ion, pH and reaction time on the formation of four trihalomethanes, nine haloacetic acids and total organic halogens in chlorinated drinking water have been investigated. In this extensive study, the relationship of total trihalomethanes and total haloacetic acids with total organic halogen have been evaluated. The study determined the concentration range of nine haloacetic acids and four trihalomethanes as a percentage of total organic halogen. The results showed that the percentage of total organic halogen made up of total trihalomethanes plus total haloacetic acids significantly increases with increasing bromide ion concentrations and pH. These observations suggest that both a higher bromide concentration and pH cause the formation of mainly brominated trihalomethanes with the reduction of haloacetic acids which could be identified and quantified by current USEPA methods.

No abstract

No abstract