“…HS are commonly existed in natural waters in the range of a few mg/L to a few hundred mg/L C (Wall and Choppin, 2003). However, the presence of HS could cause various environmental and health problems including the followings: (1) HS could cause undesirable color and taste, which are also served as food for bacterial growth in water (Bai and Zhang, 2001); (2) HS could bind with heavy metals and biocides, yielding high concentration of these substances and enhancing their transport in water (Schmitt et al, 2003); (3) HS could react with chlorine during water treatment to form disinfection by-products, such as trihalomethane (Tian et al, 2013); (4) HS have been shown to compete with low MW synthetic organic chemicals and inorganic pollutants, reducing their adsorption rates and equilibrium capacities (Tratnyek et al, 2001;Klausen et al, 2003); (5) HS could act as a major foulant causing serious microfiltration (MF)/ultrafiltration (UF) membrane fouling during filtration Zydney, 1999, 2000). As such, the removal of HS has been widely investigated to minimize their impact on environmental and human health.…”