The Effect of Different Boiling and Filtering Devices on the Concentration of Disinfection By-Products in Tap Water
Table 1
Characteristics of the water before and after each treatment (volume refers to treated water; time refers to minutes to complete the experiment). These values represent only one measurement each. The characteristics of the water for the three different groups of DBP are presented together when the volume of water was sufficient to take samples for all the studied DBP at once.
Treatment
Measurements
Stage
pH
Conduct.
Free Cl
Total Cl
Volume
Time
(S/cm)
(mg/L)
(mg/L)
(L)
(min)
Boiling
Kettle
THM/MX/bromate
Before
7.89
1718
0.44
0.56
1.7
4
After
7.99
1800
0.02
0.08
Microwave
THM
Before
8.00
2100
0.10
0.34
0.4
7
After
8.00
2400
0.02
0.04
MX/bromate
Before
8.02
1719
0.10
0.30
1.2
17
After
8.50
1881
0.04
0.06
Saucepan
THM
Before
7.96
2070
0.40
0.50
0.4
10
After
8.12
2400
0.02
0.14
MX/bromate
Before
8.04
1713
0.50
0.50
1.4
25
After
8.36
1823
0.00
0.10
Filtering
Reverse osmosisa
THM
Before
7.91
1722
0.20
0.46
—
—
After
6.68
58.6
0.04
0.04
MX/bromate
Before
7.85
1707
0.26
0.44
—
—
After
6.93
60
0.04
0.06
Activated carbon pitcher-type filter
THM/MX/bromate
Before
8.21
1730
0.10
0.24
After 1 L
5.39
1438
0.08
0.10
1.5
After 75 L
6.38
1424
0.08
0.12
1.5
—
After 150 L
6.80
1571
0.08
0.22
1.5
The variable volumes of water and amount of time are not applicable for this experiment.
