1999
DOI: 10.1016/s0273-1223(99)00536-3
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Flavor profile analysis and GC/MS detection of phenolic iodinated disinfection byproducts in drinking water for the USA space program

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Cited by 17 publications
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“…Considering the strongly oxidative capability of PMS, HOI might be formed in PMS-I – oxidation reaction (eq ). However, HOI is only capable of oxidizing phenol to iodophenols, which cannot explain the rapid TOC removal from the phenol solution (Figure b). NH 4 + , a potential scavenger of HOI, was further studied to evaluate the contribution of HOI, and the result showed no influence of NH 4 + (up to 10 mM; [NH 4 + ]/[phenol] = 400) on the degradation of phenol (Figure S7).…”
Section: Resultsmentioning
confidence: 99%
“…Considering the strongly oxidative capability of PMS, HOI might be formed in PMS-I – oxidation reaction (eq ). However, HOI is only capable of oxidizing phenol to iodophenols, which cannot explain the rapid TOC removal from the phenol solution (Figure b). NH 4 + , a potential scavenger of HOI, was further studied to evaluate the contribution of HOI, and the result showed no influence of NH 4 + (up to 10 mM; [NH 4 + ]/[phenol] = 400) on the degradation of phenol (Figure S7).…”
Section: Resultsmentioning
confidence: 99%