Behaviour of I/Br/Cl-THMs and their projected toxicities under simulated cooking conditions: Effects of heating, table salt and residual chlorine

Yan, Mingquan; Li, Mingyang; Han, Xuze

doi:10.1016/j.jhazmat.2016.04.025

Cited by 19 publications

(13 citation statements)

References 34 publications

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“…However, Zhang et al found that IO 3 – could be a source of iodine in I-DBPs during UV/chloramination (at a disinfection relevant UV dose of 50 mJ cm –2 ) . The formation of DCIM was also observed in drinking water under simulated cooking conditions using IO 3 – . Xia et al found that I-THMs formed from IO 3 – -containing waters in the presence of zerovalent iron during chloramination, which could be problematic in the use of iron pipes for distribution of drinking water .…”

Section: Formation Mechanismsmentioning

confidence: 99%

Formation of Iodinated Disinfection Byproducts (I-DBPs) in Drinking Water: Emerging Concerns and Current Issues

2019

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CONSPECTUS: Formation of iodinated disinfection byproducts (I-DBPs) in drinking water has become an emerging concern. Compared to chlorine-and bromine-containing DBPs, I-DBPs are more toxic, have different precursors and formation mechanisms, and are unregulated. In this Account, we focus on recent research in the formation of known and unknown I-DBPs in drinking water. We present the state-ofthe-art understanding of known I-DBPs for the six groups reported to date, including iodinated methanes, acids, acetamides, acetonitriles, acetaldehyde, and phenols. I-DBP concentrations in drinking water generally range from ng L −1 to low-μg L −1 . The toxicological effects of I-DBPs are summarized and compared with those of chlorinated and brominated DBPs. I-DBPs are almost always more cytotoxic and genotoxic than their chlorinated and brominated analogues. Iodoacetic acid is the most genotoxic of all DBPs studied to date, and diiodoacetamide and iodoacetamide are the most cytotoxic. We discuss I-DBP formation mechanisms during oxidation, disinfection, and distribution of drinking water, focusing on inorganic and organic iodine sources, oxidation kinetics of iodide, and formation pathways. Naturally occurring iodide, iodate, and iodinated organic compounds are regarded as important sources of I-DBPs. The apparent second-order rate constant and half-lives for oxidation of iodide or hypoiodous acid by various oxidants are highly variable, which is a key factor governing the iodine fate during drinking water treatment. In distribution systems, residual iodide and disinfectants can participate in reactions involving heterogeneous chemical oxidation, reduction, adsorption, and catalysis, which may eventually affect I-DBP levels in finished drinking water. The identification of unknown I-DBPs and total organic iodine analysis is also summarized in this Account, which provides a more complete picture of I-DBP formation in drinking water. As organic DBP precursors are difficult to completely remove during the drinking water treatment process, the removal of iodide provides a cost-effective solution for the control of I-DBP formation. This Account not only serves as a reference for future epidemiological studies to better assess human health risks due to exposure to I-DBPs in drinking water but also helps drinking water utilities, researchers, regulators, and the general public understand the formed species, levels, and formation mechanisms of I-DBPs in drinking water.

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Section: Formation Mechanismsmentioning

confidence: 99%

Formation of Iodinated Disinfection Byproducts (I-DBPs) in Drinking Water: Emerging Concerns and Current Issues

2019

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“…31 To control the regrowth of microorganisms, residual chlorine is typically maintained in drinking water distribution systems. 5,32 In the United States and China, up to 4 mg/L residual chlorine is allowed and up to 0.5 mg/L is generally maintained in the United Kingdom. 5,30,33,34 Boiling water in a kettle removes only 5−19% of the chlorine residual.…”

Section: ■ Introductionmentioning

confidence: 99%

“…While chloramine and ozone are often used for disinfection, chlorine is still the most commonly used chemical disinfectant for drinking water . To control the regrowth of microorganisms, residual chlorine is typically maintained in drinking water distribution systems. , In the United States and China, up to 4 mg/L residual chlorine is allowed and up to 0.5 mg/L is generally maintained in the United Kingdom. ,,, Boiling water in a kettle removes only 5–19% of the chlorine residual . Therefore, a significant chlorine residual remains, which can form DBPs when this water is used to make tea.…”

Section: Introductionmentioning

confidence: 99%

Are Disinfection Byproducts (DBPs) Formed in My Cup of Tea? Regulated, Priority, and Unknown DBPs

Aziz

Granger

et al. 2021

Environ. Sci. Technol.

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Globally, tea is the second most consumed nonalcoholic beverage next to drinking water and is an important pathway of disinfection byproduct (DBP) exposure. When boiled tap water is used to brew tea, residual chlorine can produce DBPs by the reaction of chlorine with tea compounds. In this study, 60 regulated and priority DBPs were measured in Twinings green tea, Earl Grey tea, and Lipton tea that was brewed using tap water or simulated tap water (nanopure water with chlorine). In many cases, measured DBP levels in tea were lower than in the tap water itself due to volatilization and sorption onto tea leaves. DBPs formed by the reaction of residual chlorine with tea precursors contributed ∼12% of total DBPs in real tap water brewed tea, with the remaining 88% introduced by the tap water itself. Of that 12%, dichloroacetic acid, trichloroacetic acid, and chloroform were the only contributing DBPs. Total organic halogen in tea nearly doubled relative to tap water, with 96% of the halogenated DBPs unknown. Much of this unknown total organic halogen (TOX) may be high-molecular-weight haloaromatic compounds, formed by the reaction of chlorine with polyphenols present in tea leaves. The identification of 15 haloaromatic DBPs using gas chromatography− high-resolution mass spectrometry indicates that this may be the case. Further studies on the identity and formation of these aromatic DBPs should be conducted since haloaromatic DBPs can have significant toxicity.

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“…This treatment has been demonstrated to be efficacious for destroying microorganisms. However, it has several disadvantages, including the production of toxic, mutagenic, and carcinogenic disinfection byproducts [8,9].…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Composites of Cuprous Oxide Nanoparticles and Polyethylene

Gurianov¹,

Nakonechny²,

Albo³

et al. 2019

IJMS

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Cuprous oxide nanoparticles (Cu2ONPs) were used for preparing composites with linear low-density polyethylene (LLDPE) by co-extrusion, thermal adhesion, and attachment using ethyl cyanoacrylate, trimethoxyvinylsilane, and epoxy resin. The composites were examined by Scanning electron microscope and tested for their antibacterial activity against Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. All of these composites—except for the one obtained by extrusion—eradicated cells of both bacteria within half an hour. The composite prepared by thermal adhesion of Cu2ONPs on LLDPE had the highest external exposure of nanoparticles and exhibited the highest activity against the bacteria. This composite and the one obtained using ethyl cyanoacrylate showed no leaching of copper ions into the aqueous phase. Copper ion leaching from composites prepared with trimethoxyvinylsilane and epoxy resin was very low. The antibacterial activity of the composites can be rated as follows: obtained by thermal adhesion > obtained using ethyl cyanoacrylate > obtained using trimethoxyvinylsilane > obtained using epoxy resin > obtained by extrusion. The composites with the highest activity are potential materials for tap water and wastewater disinfection.

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Behaviour of I/Br/Cl-THMs and their projected toxicities under simulated cooking conditions: Effects of heating, table salt and residual chlorine

Cited by 19 publications

References 34 publications

Formation of Iodinated Disinfection Byproducts (I-DBPs) in Drinking Water: Emerging Concerns and Current Issues

Formation of Iodinated Disinfection Byproducts (I-DBPs) in Drinking Water: Emerging Concerns and Current Issues

Are Disinfection Byproducts (DBPs) Formed in My Cup of Tea? Regulated, Priority, and Unknown DBPs

Antibacterial Composites of Cuprous Oxide Nanoparticles and Polyethylene

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