Super‐Chlorination Practice in North America

Faber, Harry A.

doi:10.1002/j.1551-8833.1939.tb12897.x

Cited by 11 publications

(7 citation statements)

References 11 publications

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“…Choice of the de-chlorinating agent must be made with due regard to its effect on odor in the water under examination. Generally, sodium bisulfite, using only small excess, is satisfactory (24).…”

Section: Examination Of Samplesmentioning

confidence: 99%

Control of Chlorination

1943

Journal AWWA

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Section: Examination Of Samplesmentioning

confidence: 99%

Control of Chlorination

1943

Journal AWWA

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“…Treatment was begun in the summer of 1929 and proved successful. Several plants subsequently adopted this method.P Various operators attach different significance to the meaning of super-chlorination (78). As it is generally practiced today, superchlorination is usually defined as: "The use of such high doses as to require the subsequent use of a de-chlorinating agent" (79).…”

Section: Control By Super-chlorinationmentioning

confidence: 99%

“…chlorine, depending upon the nature of supply treated, followed by a contact period (usually 1 to 4 hr.) and then by de-chlorination with active carbon, sulfur dioxide or sodium sulfite (33,35,78).…”

Section: Control By Super-chlorinationmentioning

confidence: 99%

“…On August 20, 1926, ammonia was added to the raw water and liquid chlorine to the filtered water resulting in a distinct taste improvement. Spaulding (86) at Springfield, Ill., used 19 Two explanations (78) have been offered for the removal of tastes and odors by super-chlorination. The first assumes that nascent or active oxygen liberated by chlorine from water destroys the compounds that cause the tastes and odors.…”

Section: Application Of Chloramination To Taste and Odor Controlmentioning

confidence: 99%

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The History of Taste and Odor Control

Hassler¹

1941

Journal AWWA

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“…Under this latter condition the residual at the top of the "hump" dropped from 5.35 to 0.42, and the residual at the bottom of the "break" dropped FIGURE 4 from 5.2 to 3.22. Likewise, considerably more ammonia-nitrogen was removed than at pH 5.0 (see Figure 3).…”

mentioning

confidence: 93%

Relation of Ammonia-Nitrogen to Break-Point Chlorination

Griffin¹,

Chamberlin²

1941

Am J Public Health Nations Health

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DESPITE the many roles chlorination now plays in the field of sanitation and in industrial practices, always of primary interest to the public health worker will be its accomplishments in the treatment of drinking water since it provides the most nearly perfect means for preventing the spread of water-borne disease. It should be interesting, then, to discuss some recently observed phenomena related to the behavior of chlorine when added to a drinking water supply.For the past thirty years it has been considered satisfactory practice to apply relatively small quantities of chlorine (in the order of 0.05 to 1 p.p.m.) to the water to be disinfected, and to control the application by maintaining a slight residual chlorine content in the water after a reasonably short (generally 10 minutes) interval between the time of chlorine application and performance of the simple colorimetric test by which this residual is determined. It was thought then, that the indication of a residual chlorine content in the treated water after this short time interval showed satisfaction of the immediate chlorine demand, and that additional increments of applied chlorine would result in directly proportional increments in the measurable chlorine residual. In

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Super‐Chlorination Practice in North America

Cited by 11 publications

References 11 publications

Control of Chlorination

Control of Chlorination

The History of Taste and Odor Control

Relation of Ammonia-Nitrogen to Break-Point Chlorination

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