The production of cyano-compounds on chlorination of humic acid. A comparison between terrestric and aquatic material

Leer, E. W. B. De; Baggerman, Theo.; Erkelens, Corrie; Galan, L. de

doi:10.1016/0048-9697(87)90517-1

Cited by 3 publications

(3 citation statements)

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“…Many chlorination products of proteins identified in the high chlorine dose experiments, have also been detected as chlorination products of HM [6,26]. Identical products, that were also the major chlorination products of the three proteins, include di-, and trichloroacetic add, the mono-, and dichlorinated butanoic acids and diadds, 3-cyanopropanoic acid and 4-cyanobutanoic acid.…”

Section: Chlorination Of Proteinsmentioning

confidence: 93%

“…This mechanism, which requires a decrease in the aromatic content of HM after chlorination, was supported by several studies. Christman et al demonstrated that phenolic structures are present in aquatic fulvic acid [4,5], and De Leer et al showed a reduction of the total aromatic content of HM after chlorination [6]. Furthermore, the chlorination of different phenolic model compounds showed that the ring rupture mechanism could explain the production of several chlorination products [3,[6][7][8].…”

Section: Introductionmentioning

confidence: 97%

“…However, Heltz et al [21] showed that chlorination of natural waters resulted in a loss of proteinaceous material while Scully et al [22,23] demonstrated that the chlorination of proteins in natural waters leads to the production of THMs in the range of 0.2-0.5% (M CHCb/M C). Although this is lower than the chloroform production of HM, which is 1-2% (M CHCb/M C) [6], the contribution of proteins to the total THM production of natural waters cannot be neglected, especially during summer months of high algae growth.…”

Section: Introductionmentioning

confidence: 99%

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The chlorination of proteins and their contribution to chlorinated humic materials

Peters¹,

Biesheuvel²,

Leer³

et al. 1992

Journal of Environmental Science and Health . Part A: Environme

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The aqueous chlorination of proteins was investigated. Dichloroacetic acid, trichloroacetic acid, 2,2-dichlorobutanedioic acid and 2,2-dichloro-3-methylbutanoic acid were detected as major chlorinated products, while 3-methylbutanoic acid, benzoic acid and phenylacetic acid were found to be the major nonchlorinated products. A stepwise degradation of proteins, in which α-ketocarboxylic acids play a role as intermediates, Downloaded by [UQ Library] at 02:08 30 July 2015 930 PETERS ET AL.is proposed to explain the formation of these compounds. Humic material was hydrolyzed and fractionated to separate the nonhydrolyzable (e.g., lignin) part from the protein part in humic material. Protein material seems to contribute significantly to the chlorination products from humic material and may explain the formation of compounds like 2,2-dichlorobutanedioic acid, which was produced for at least 69% of the hydrolyzable (e.g., protein) part of humic material. Chlorinated proteins also show a TA-100 activity (without metabolic activation) in the Ames test. The strong Ames-mutagen MX was not detected and the mutagens remain unknown.

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Section: Chlorination Of Proteinsmentioning

confidence: 93%