Formation of odorous and hazardous by-products from the chlorination of amino acids

Impact of ozonation on disinfection byproducts formation from phenylalanine during chlorination

As a strong oxidizing agent, ozone is used in some water treatment facilities for disinfection, taste and odor control, and removal of organic micropollutants. Phenylalanine (Phe) was used as the target amino acid to comprehensively investigate variability of disinfection byproducts (DBPs) formation during chlorine disinfection and residual chlorine conditions subsequent to ozonation. The results showed that subsequent to ozonation, the typical regulated and unregulated DBPs formation potential (DBPsFP), including trichloromethane (TCM), dichloroacetonitrile (DCAN), chloral hydrate (CH), dichloroacetic acid (DCAA), trichloroacetic acid (TCAA), and trichloroacetamide (TCAcAm) increased substantially, by 2.4, 3.3, 5.6, 1.2, 2.5, and 6.0 times, respectively, compared with only chlorination. Ozonation also significantly increased the DBPs yield under a 2 day simulated residual chlorine condition that mimicked the water distribution system. DBPs formations followed pseudo first order kinetics. The formation rates of DBPs in the first 6 hr were higher for TCM (0.214 hr-1), DCAN (0.244 hr-1), CH (0.105 hr-1), TCAcAm (0.234 hr-1), DCAA (0.375 hr-1) and TCAA (0.190 hr-1) than thereafter. The peak DBPsFP of TCM, DCAN, CH, TCAcAm, DCAA, and TCAA were obtained when that ozonation time was set at 5-15 min. Ozonation times > 30 min increased the mineralization of Phe and decreased the formation of DBPs upon chlorination. Increasing bromine ion (Br-) concentration increased production of bromine- DBPs and decreased chlorine-DBPs formation by 59.3%-92.2% . Higher ozone dosages and slight alkaline favored to reduce DBP formation and cytotoxicity. The ozonation conditions should be optimized for all application purposes including DBPs reduction.

A new concern raised from algal bloom: Organic chloramines in chlorination

Algal blooms have become a significant challenge in water treatment all over the world. In chlorination of drinking water, algal organic matter (AOM) leads to the formation of organic chloramines. The objectives of this review are to comprehensively summarize and discuss the up-to-date researches on AOM-derived organic chloramines and their chemical activities and toxicity, thereby drawing attention to the potentially chemical and hygienic risks of organic chloramines. The predominant algal species in water sources varied with location and season. AOM from cyanobacteria, green algae, and diatoms are composed of diverse composition. AOM-derived amino acids take a low portion of the precursors of organic chloramines. Both experimental kinetic data and quantum chemical calculation demonstrate the preferential formation of organic chloramines in the chlorination of model compounds (amino acids and peptides). Organic chloramines are persistent in water and can transform into dichloro- and trichloro-organic chloramines, unknown low-molecular-weight organic chloramines, and nitrogenous disinfection byproducts with the excess of free chlorine. The active chlorine (Cl+) in organic chloramines can lead to the formation of chlorinated phenolic compounds. Organic chloramines influence the generation and species of radicals and subsequent products in UV disinfection. Theoretical predictions and toxicological tests suggest that organic chloramines may cause oxidative or toxic pressure to bacteria or cells. Overall, organic chloramines, as one group of high-molecular-weight disinfection byproducts, have relatively long lifetimes, moderate chemical activities, and high hygienic risks to the public. Future perspectives of organic chloramines are suggested in terms of quantitative detection methods, the precursors from various predominant algal species, chemical activities of organic chloramines, and toxicity/impact.

Computational-aided analysis of the pathway and mechanism of dichloroacetonitrile formation from phenylalanine upon chloramination

Dichloroacetonitrile (DCAN) is an emerging disinfection by-product (DBP) that is widespread in drinking water. However, the pathway for DCAN formation from aromatic amino acids remains unclear, leading to a lack of an understanding of its explicit fate during chloramination. In this study, we investigated the specific formation mechanism of DCAN during the chloramination of phenylalanine based on reaction kinetics and chemical thermodynamics. The reason for differences between aldehyde and decarboxylation pathways was explained, and kinetic parameters of the pathways were obtained through quantum chemistry calculations. The results showed that the reaction rate constant of the rate-limiting step of the aldehyde pathway with 1.9 × 10-11 s-1 was significantly higher than that of decarboxylation (3.6 × 10-16 s-1 M-1), suggesting that the aldehyde pathway is the main reaction pathway for DCAN formation during the chloramination of phenylalanine to produce DCAN. Subsequently, theoretical calculations were performed to elucidate the effect of pH on the formation mechanism, which aligned well with the experimental results. Dehydrohalogenation was found to be the rate-limiting step under acidic conditions with reaction rate constants higher than those of the rate-limiting step (expulsion of amines) under neutral conditions, increasing the rate of DCAN formation. This study highlights the differences in DCAN formation between the decarboxylation and aldehyde pathways during the chloramination of precursors at both molecular and kinetic levels, contributing to a comprehensive understanding of the reaction mechanisms by which aromatic free amino acids generate DCAN.

Oxidation of branched chain amino acids by HOCl: Kinetics and mechanism

The kinetics of the chlorination of leucine, isoleucine, and valine (BCAAs) was studied in excess HOCl by stopped-flow and spectrophotometric methods (25 ◦C, I = 1.0 M NaClO4). The intermediates and products were identified and monitored by 1H NMR spectroscopy. It was established that these reactions are fully analogous and proceed according to distinct mechanisms under alkaline and neutral conditions. At high pH, the formation and subsequent rate determining decomposition of N-monochloroamino acid control the process. The decomposition occurs via competing pH-independent and OH--assisted reaction paths and the sequence of chlorination, dichlorination and decarboxylation steps leads to the formation of N-chloroimines and their carbanionic forms, which are in fast acid - base equilibria. The dechlorination of the carbanions yields nitriles as the main products. The hydration of the N-chloro imines produces chloramine and aldehydes which are involved in further oxidation reactions with HOCl. The formation of chloroform and chloroacetaldehyde was confirmed in each system. At pH 7.0, the N-chloro derivatives of BCAAs form immediately and are converted into the corresponding N,N-dichloro species within a few seconds after mixing the reactants. In this reaction, the reactive form of the oxidant is Cl2O. The first-order decomposition of the dichloroamino acids occurs on stopped-flow timescale (k = 0.5 - 0.7 s-1) and yields N-chloroimines which slowly decompose with a characteristic first-order rate constant on the order of a few times 10-5 s-1. The main products are the corresponding nitriles that account for about 80% and 60% of the original amounts of amino acids under neutral and alkaline (cOH- = 5.00 × 10-2 M) conditions, respectively. Aldehydes, carboxylic acids, chloroform and NCl3 were also identified as by-products. The results unequivocally confirm that harmful chlorinated species may form from amino acids long after the chlorination step in water treatment technologies that deteriorates the quality of the finished water. ENVIRONMENTAL IMPLICATION: In source waters, amino acids account for about 75% of the total dissolved nitrogen. Therefore, it is an essential issue how the reactions of these compounds with hypochlorite ion can be controlled to avoid the formation of toxic compounds. The compounds formed from BCAAs are considered to be harmful both under alkaline and neutral conditions (chloroacetaldehyde, chloroform, nitriles). However, some of the intermediates have extended lifetime in these systems and they may also react with other components of raw water during water treatment processes.

Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

The onset of spring runoff in northern climates and tap water odor events are difficult to predict because common water quality parameters cannot fully explain the intermittent odor events that occurred over past decades. Studies have shown that small polar water-soluble compounds, such as amino acids (AAs), leach first from ice/snowmelt. AAs are known to produce odorous compounds, such as aldehydes and chloroaldimines, upon chlorination. Therefore, we proposed that AAs may serve as markers for small and soluble organics that contribute to the odor of chlorinated tap water. Here, we studied the occurrence of AAs in source water collected at two water treatment plants and the odor profiles of tap water at >300 homes during the 2021 and 2022 spring runoff events. AA concentrations were at baseline levels (<100 ng/L) during the 2021 runoff but much higher (up to 5500 ng/L) in 2022 and associated with an escalation in odor complaints. AA concentrations peaked at the onset of the 2022 spring runoff and corresponded with the strongest reported odor intensities in tap water. We obtained high resolution MS and MS/MS spectra of chloroaldimines and confirmed the formation of chloroaldimines under chlorination of the six AAs detected in source water. The results indicate that AAs signal the onset of spring runoff and represent small polar water-soluble compounds that may contribute to tap water odor problems.

Insights into C-C Bond Cleavage Mechanisms in Dichloroacetonitrile Formation during Chlorination of Long-Chain Primary Amines, Amino Acids, and Dipeptides

Dichloroacetonitrile (DCAN) as one of the potentially prioritized regulated DBPs has drawn great attention; however, understanding its formation, especially the C-C bond cleavage mechanisms, is limited. In this study, DCAN formation mechanisms from long-chain primary amines, amino acids, and dipeptides during chlorination were investigated by a combined computational and experimental approach. The results indicate that nitriles initially generate for all of the above precursors, then they undergo β-C-hydroxylation or/and α-C-chlorination processes, and finally, DCAN is produced through the Cα-Cβ bond cleavage. For the first time, the underlying mechanism of the C-C bond cleavage was unraveled to be electron transfer from the O- anion into its attached C atom in the chlorinated nitriles, leading to the strongly polarized Cα-Cβ bond heterocleavage and DCAN- formation. Moreover, DCAN molar yields of precursors studied in the present work were found to be determined by their groups at the γ-site of the amino group, where the carbonyl group including -CO2-, -COR, and -CONHR, the aromatic group, and the -OH group can all dramatically facilitate DCAN formation by skipping over or promoting the time-consuming β-C-hydroxylation process and featuring relatively lower activation free energies in the C-C bond cleavage. Importantly, 4-amino-2-hydroxybutyric acid was revealed to possess the highest DCAN yield among all the known aliphatic long-chain precursors to date during chlorination. Additionally, enonitriles, (chloro-)isocyanates, and nitriles can be generated during DCAN formation and should be of concern due to their high toxicities.

The chlorination of glycine and α-alanine at excess HOCl: Kinetics and mechanism

The chlorination of the two simplest amino acids at HOCl excess was studied by stopped-flow, conventional spectrophotometric and time resolved ¹H NMR kinetic methods at 25 °C. These reactions show distinct characteristics under neutral and alkaline conditions. At high pH, the common feature of the two systems is that the N-dichloroamino carboxylate ion does not form and the overall process is controlled by the initial decomposition of the N-monochloro derivative. Under such conditions, carbanions form in equilibrium acid - base processes and open alternative reaction paths, resulting in enhanced complexity of the corresponding mechanisms. In the case of α-alanine, the formation of acetonitrile and N-chloro acetamide as main products; acetate ion, acetaldehyde, chloroacetaldehyde, chloroform as byproducts; acetamide and N-chloro ethanimine as intermediates was confirmed. In the case of glycine, the final products are formamide and OCN^-. Under neutral conditions, monochloroamino acid forms immediately upon mixing the reactants, and subsequently it is converted into dichloroamino acid by Cl₂O in a fast process. In considerably slower further reaction steps, acetonitrile and acetate ion form as final products in the α-alanine system, while the chlorination of glycine proceeds to full mineralization. The detailed mechanisms suggested for these reactions postulate the formation of various imines and N-chloro imines which are involved in decarboxylation, dechlorination, hydration and hydrolytic reaction steps.

Novel method in emerging environmental contaminants detection: Fiber optic sensors based on microfluidic chips

Recently, human industrial practices and certain activities have caused the widespread spread of emerging contaminants throughout the environmental matrix, even in trace amounts, which constitute a serious threat to human health and environmental ecology, and have therefore attracted the attention of research scholars. Different traditional techniques are used to monitor water pollutants, However, they still have some disadvantages such as high costs, ecological problems and treatment times, and require technicians and researchers to operate them effectively. There is therefore an urgent need to develop simple, inexpensive and highly sensitive methods to sense and detect these toxic environmental contaminants. Optical fiber microfluidic coupled sensors offer different advantages over other detection technologies, allowing manipulation of light through controlled microfluidics, precise detection results and good stability, and have therefore become a logical device for screening and identifying environmental contaminants. This paper reviews the application of fiber optic microfluidic sensors in emerging environmental contaminant detection, focusing on the characteristics of different emerging contaminant types, different types of fiber optic microfluidic sensors, methodological principles of detection, and specific emerging contaminant detection applications. The optical detection methods in fiber optic microfluidic chips and their respective advantages and disadvantages are analyzed in the discussion. The applications of fiber optic biochemical sensors in microfluidic chips, especially for the detection of emerging contaminants in the aqueous environment, such as personal care products, endocrine disruptors, and perfluorinated compounds, are reviewed. Finally, the prospects of fiber optic microfluidic coupled sensors in environmental detection and related fields are foreseen.

Integration of solid phase extraction with HILIC-MS/MS for analysis of free amino acids in source water

Amino acids (AAs) are prevalent in source water, particularly during spring run-off. Monitoring of amino acids in source water is desirable for water treatment plants (WTP) to indicate changes in source water quality. The objective of this study was to establish analytical procedures for reliable monitoring of amino acids in source water. Therefore, we examined two different methods, large volume inject (LVI) and solid phase extraction (SPE), for sample preparation prior to HILIC-MS/MS. The LVI-HILIC-MS/MS method can provide fast and sensitive detection for clean samples, but suffers from matrix effects, resulting in irreproducible separation and shortening column lifetime. We have demonstrated that SPE was necessary prior to HILIC-MS/MS to achieve reproducible and reliable quantification of AAs in source water. A natural heterocyclic amine 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCCA) was also included in the method to indicate changes in other natural nitrogenous compounds in source water. The SPE-HILIC-MS/MS method was able to achieve limits of detection from 2.6-3400 ng/L for the amino acids and MTCCA with RSDs (n=3) of 1.1%-4.8%. As well, retention times (RT) of the analytes were reproducible with variation less than 0.01 min (n=3) through the entire project. We further applied the SPE-HILIC-MS/MS method to determine AAs in authentic source water samples collected from two drinking water treatment plants (WTPs) during the 2021 spring run-off season. The results support that the SPE-HILIC-MS/MS method does not require derivatization and can provide reliable, accurate, and robust analysis of AAs and MTCCA in source water, supporting future monitoring of source water quality.

Formation of odorous aldehydes, nitriles and N-chloroaldimines from free and combined leucine during chloramination

Amino acids (AAs) are a major group of odorous disinfection by-product (O-DBP) precursors. O-DBPs formations during free chlorine disinfection has been previously investigated. However, knowledge regarding the O-DBP formation mechanism and kinetics under chloramination of AAs is very limited. In this study, the generation of odorous isovaleraldehyde, isovaleronitrile and N-chloroisovaleraldimine from leucine (Leu), a typical and abundant AA in many drinking water sources, in its free and combined forms during chloramination under several typical addition schemes of disinfectants was investigated. Free Leu and glycylleucine (Gly-Leu) were chosen as model compounds since they have been indicated to be O-DBP precursors during chlorination. Intermediate product analysis and kinetics studies were conducted to study the reaction mechanisms. Impacts of disinfectants dosages and pH were also investigated in experiments and simulations. The results indicated that comparing with chlorination, chloramination of Leu has its uniqueness by participating in reacting with isovaleraldehyde to form N-chloroisovaleraldimine. And all the three O-DBPs formations from free Leu and Gly-Leu during chloramination (with preformed NH₂Cl) were less than those during chlorination, indicating that using NH₂Cl for disinfection ensures control over the off-flavor problems to some degree. When chloramination was realized by adding chlorine and ammonia separately, a longer pre-chlorination time led to greater yields of the O-DBPs from both precursors, whereas adding ammonia before chlorine promoted more isovaleraldehyde formation from free Leu. Under alkaline conditions, more isovaleronitrile and N-chloroisovaleraldimine were produced, and acidic conditions led to more isovaleraldehyde formation during chloramination. Notably, O-DBPs yields from free Leu were approximately 1000 times greater than those from Gly-Leu during chloramination under all the schemes. In addition, chlor(am)ination experiments with real water from Taihu Lake (the third largest freshwater lake and water source for twenty million people in China) indicated the formation of N-chloroisovaleraldimine and isovaleraldehyde was highly likely to cause odorous problems in drinking water. This study facilitates further understanding of the causes of off-flavor issues in drinking water and can help control the odorous problems by optimizing the operating parameters of drinking water treatment plants.

Activation of organic chloramine by UV photolysis: A non-negligible oxidant for micro-pollutant abatement and disinfection by-product formation

Due to the wide-presence of organic amines in natural waters, organic chloramines are commonly formed during (pre-)chlorination. With the increasing application of UV disinfection in water treatment, both the activation mechanism of organic chloramine by UV photolysis and its subsequent impact on water quality are not clear. Using sarcosine (Sar) as an amine group-containing compound, it was found that organic chloramines (i.e., Cl-Sar) would be firstly formed during chlorination even in the presence of natural organic matter. Compared with self-decay of Cl-Sar, UV photolysis accelerated Cl-Sar decomposition and induced NCl bond cleavage. Using metoprolol (MTP) as a model micro-pollutant, UV-activated Cl-Sar (UV/Cl-Sar) can accelerate micro-pollutant degradation, attributed to reactive radicals formation. HO^• and Cl^• were important contributors, with a total contribution of 45%‒64%. Moreover, the degradation rate of MTP by UV/Cl-Sar was pH-dependent, which monotonically increased from 0.044 to 0.065 min^‒1 under pHs 5.5‒8.5. Although the activation of organic chloramine by UV could accelerate micro-pollutant degradation, UV/Cl-Sar treatment could also enhance disinfection by-products formation. Trichloromethane (TCM) formation was observed during MTP degradation by UV/Cl-Sar. After post-chlorination, TCM, 1,1-dichloropropanone, 1,1,1-trichloropropanone, and dichloroacetonitrile were detected. Their individual and total concentrations were all positively proportional to UV/Cl-Sar treatment time. The total concentration with 30 min treatment (66.93 μg L^‒1) was about 2.3 times that with 1 min treatment (28.76 μg L^‒1). Finally, the accelerated effect was verified with Cl-glycine and Cl-alanine. It is expected to unravel the non-negligible role of organic chloramine on water quality during UV disinfection.

Elimination of β-N-methylamino-l-alanine (BMAA) during UV/chlorine process: Influence factors, transformation pathway and DBP formation

As a new cyanobacterial neurotoxin generated by cyanobacteria, BMAA was closely related to amyotrophic lateral sclerosis-parkinsonism dementia complex (ALS/PDC). In this study, the degradation of BMAA by UV/chlorine process was investigated under the impacts of chlorine dosage, NOM dosage, pH and alkalinity. Results showed that only 10% of BMAA was removed by UV irradiation and 46.8% by chlorination in 5 min, however, 98.6% of BMAA was removed by UV/chlorine process in 5 min. The reaction rates were increased under alkaline conditions, but all achieved complete degradation in 5 min. Besides, HCO₃^- had slight inhibition, while NOM had significant inhibition on the degradation of BMAA. Furthermore, based on the detected degradation products of BMAA during UV/chlorine process, the possible degradation pathways were concluded. Overall, outcomes of this study exhibited that the use of the UV/chlorine process for BMAA degradation was appropriate in practical applications.

The formation, analysis, and control of chlor(am)ination-derived odor problems: A review

Odors and tastes have become universal problems related to drinking water quality. In addition to the typical odor problems caused by algae or microorganisms, the occurrence of odors derived from drinking water disinfection have attracted attention. The chlor(am)ination-derived odor substances have certain toxicity and odor-causing characteristics, and would enter the tap water through water distribution systems, directly affecting drinking water safety and customer experience. This study provided a comprehensive overview of the occurrence, detection, and control of odor substances derived from drinking water chlor(am)ination disinfection. The occurrence and formation mechanisms of several typical types of disinfection derived odor substances were summarized, including haloanisoles, N-chloroaldimines, iodotrihalomethanes, and halophenoles. They are mainly derived from specific precursors such as halophenols, anisoles, and amino acids species during the disinfection or distribution networks. In addition, the change of disinfectant during chlor(am)ination was also one of the causes of disinfection odors. Due to the extremely low odor threshold concentrations (OTCs) of these odor substances, the effective sample pre-enrichment for instrument identification and quantification are essential. The control strategies of odor problems mainly include adsorption, chemical oxidation, and combined processes such as ozonation and biological activated carbon processes (O₃/BAC) and ultraviolet-based advanced oxidation processes (UV-AOPs). Finally, the challenges and possible future research directions in this research field were discussed and proposed.

Evolving challenges and strategies for fungal control in the food supply chain

Fungi that spoil foods or infect crops can have major socioeconomic impacts, posing threats to food security. The strategies needed to manage these fungi are evolving, given the growing incidence of fungicide resistance, tightening regulations of chemicals use and market trends imposing new food-preservation challenges. For example, alternative methods for crop protection such as RNA-based fungicides, biocontrol, or stimulation of natural plant defences may lessen concerns like environmental toxicity of chemical fungicides. There is renewed focus on natural product preservatives and fungicides, which can bypass regulations for 'clean label' food products. These require investment to find effective, safe activities within complex mixtures such as plant extracts. Alternatively, physical measures may be one key for fungal control, such as polymer materials which passively resist attachment and colonization by fungi. Reducing or replacing traditional chlorine treatments (e.g. of post-harvest produce) is desirable to limit formation of disinfection by-products. In addition, the current growth in lower sugar food products can alter metabolic routing of carbon utilization in spoilage yeasts, with implications for efficacy of food preservatives acting via metabolism. The use of preservative or fungicide combinations, while involving more than one chemical, can reduce total chemicals usage where these act synergistically. Such approaches might also help target different subpopulations within heteroresistant fungal populations. These approaches are discussed in the context of current challenges for food preservation, focussing on pre-harvest fungal control, fresh produce and stored food preservation. Several strategies show growing potential for mitigating or reversing the risks posed by fungi in the food supply chain.

Derivates variation of phenylalanine as a model disinfection by-product precursor during long term chlorination and chloramination

Dissolved nitrogenous organic matter in water can contain precursors of disinfection by-products (DBPs), especially nitrogenous DBPs (N-DBPs). Amino acids are ubiquitous as dissolved nitrogenous organic matter in source water and can pass through drinking water treatment processes to react with disinfectants in finished water and in the distribution system. Phenylalanine (Phe) was selected as a model amino acid precursor to investigate its derived DBPs and their variations during a chlorination regime that simulated water distribution with residue chlorine. The 7-day DBPs formation potential (DBPsFP) test with chlorine revealed chlorination by-products of phenylalanine including trihalomethanes (THMs), haloacetic acids (HAAs), haloacetonitriles (HANs), and halonitromethanes (HNMs), but not trichloronitromethane (TCNM) which was a significant N-DBP detected during the first 48 h of chlorine contact. The formation of most carbonaceous DBPs (C-DBPs) increased with chlorination time; however N-DBPs and non-chlorinated byproducts of phenylacetonitrile and phenylacetaldehyde reached their highest concentration after 2 h of reaction, and then gradually decreased until below detection after 7 days. The chlorination influencing factors indicated that light enhanced the peak yield of DBPs; the pH value showed different influences associated with corresponding DBPs; and the presence of bromide ions (Br^-) generated a variety of bromine-containing DBPs. The DBPsFP test with chloramine reduced C-DBPs generation to about 1/3 of the level observed for chlorine disinfection and caused an increase in dichloroacetonitrile. Surveillance of DBPs during drinking water distribution to consumers should consider the varying contact times with disinfectants to accurately profile the types and concentrations of C-DBPs and N-DBPs present in drinking water.

The occurrence, characteristics, transformation and control of aromatic disinfection by-products: A review

With the development of analytical technology, more emerging disinfection by-products (DBPs) have been identified and detected. Among them, aromatic DBPs, especially heterocyclic DBPs, possess relatively high toxicity compared with regulated DBPs, which has been proved by bioassays. Thus, the occurrence of aromatic DBPs is of great concern. This article provides a comprehensive review and summary of the characteristics, occurrence, transformation pathways and control of aromatic DBPs. Aromatic DBPs are frequently detected in drinking water, wastewater and swimming pool water, among which swimming pool water illustrates highest concentration. Considering the relatively high concentration and toxicity, halophenylacetonitriles (HPANs) and halonitrophenols (HNPs) are more likely to be toxicity driver among frequently detected phenyl DBPs. Aromatic DBPs can be viewed as important intermediate products of dissolved organic matter (DOM) during chlor(am)ination. High molecular weight DOM could convert to aromatic DBPs via direct or indirect pathways, and they can further decompose into regulated aliphatic DBPs such as trihalomethanes (THMs) and haloacetic acids (HAAs) by ring opening and side chain cleavage. Even though no single DBPs control strategy is efficient to all aromatic DBPs, the decrease of overall toxicity may be achieved by several methods including absorption, solar radiation and boiling. By systematically considering aromatic DBPs and aliphatic DBPs, a better trade-off can be made to reduce health risk induced by DBPs.

Formation of odorous aldehydes, nitriles and N-chloroaldimines from combined leucine in short oligopeptides during chlorination

Previous studies have focused on investigating the formation of odorous by-products during the chlorination of free amino acids (AAs). However, studies on the formation of odorous by-products during the chlorination of combined AAs, which are much more abundant in natural waters than free AAs, are very limited. In this study, the generation of odorous aldehyde, nitrile and N-chloroaldimine from short oligopeptides containing combined Leucine (Leu) (a typical precursor of odorous by-products), including glycylleucine (Gly-Leu), leucylglycine (Leu-Gly), and trileucine (Leu-Leu-Leu), was investigated. The reaction mechanisms were then proposed based on Acquity UPLC-qTOF mass spectrometer measurement and kinetic studies modelled with Kintecus. The results indicated that a series of sequential reactions, including substitution, dehydrohalogenation, β-elimination, hydrolysis and decarboxylation reactions, occurred during the chlorination of short oligopeptides. The chlorination of Gly-Leu and Leu-Leu-Leu formed free Leu, which continued to react with chlorine, producing isovaleraldehyde, isovaleronitrile and N-chloroisovaleraldimine. Compared with Gly-Leu, Leu-Leu-Leu produced less free Leu, and therefore, a smaller amount of Leu-derived odorous by-products was generated. Leu-Gly produced free Gly, which was not a precursor of odorous by-products. Thus, neither isovaleraldehyde nor N-chloroisovaleraldimine was formed. Notably, isovaleronitriles can be formed directly from a β-elimination reaction during chlorination of Leu-Gly and Leu-Leu-Leu, and thus high yields of isovaleronitriles were observed after chlorination. The yields of odorous by-products during chlorination of short oligopeptides increased with increasing Cl/N ratios (the molar ratio of chlorine to nitrogen in the AAs) and reached their maximum at Cl/N = 2.4, except the yield of isovaleraldehyde formed from Gly-Leu reached its maximum at Cl/N = 1.6. UV and UV/H₂O₂ pre-treatments decreased odorous by-product formation during subsequent chlorination through non-peptide bond breaking of short oligopeptides. This study facilitates the identification of the causes of off-flavour problems in drinking water and the development of ways to control these problems.

Organic Amines Enhance the Formation of Iodinated Trihalomethanes during Chlorination of Iodide-Containing Waters

The effects of organic amines (OAs) including glycine (Gly), sarcosine (Sar), and triethanolamine (Tea), representing primary, secondary, and tertiary amines, respectively, on iodinated trihalomethanes (I-THMs) formation during chlorination of iodide (I^-)-containing waters were investigated. The total concentration of I-THMs formed in the co-presence of an OA and natural organic matter (NOM) was more than 3 times the sum of those formed in the presence of an OA alone and NOM alone, as OAs competed for free chlorine (FC) to form organic chloramines. Taking Gly as an example, the transformation of I^- was determined. In the absence of NOM, the yields of iodate (IO₃^-) were 89%, 60%, and nearly 0 at [Gly]_o/[FC]_o = 0:1, 3:4, and 1:1, but 0, 2%, and 43% for hypoiodous acid (HOI), respectively. In the presence of NOM, as [Gly]_o/[FC]_o increased from 0:1 to 1:1, the yield of IO₃^- decreased from 66% to 0, while that of I-THMs increased from 2.9% to 16.1%. The competition of FC by OAs inhibited the oxidation of HOI to IO₃^-, and the formed organic chloramines can oxidize I^- to HOI, thus promoting I-DBPs formation. Finally, the enhanced I-THMs formation was verified in real waters.

+Chlorination by-products in indoor swimming pools: Development of a pilot pool unit and impact of operating parameters

Chlorine addition in swimming pools ensures the microbiological quality of the water and the bathers' safety. However, water chlorination is associated with disinfection byproducts (DBP) formation and adverse health effects. The impact of operating parameters and innovative water treatment systems on DBPs levels has been reported in several studies, but sampling campaign in real pools remain difficult to carry out, mainly due to unexpected attendance variations. This study presents the development of a pilot pool plant allowing to perform experiments under controlled and reproducible conditions. Bathers inputs were simulated both for the organic load and for the mechanical agitation of water. Two sampling campaigns were performed during the building of the pilot, before and after the hall was closed. Key operating parameters such as chlorine dose, water temperature and attendance were controlled and monitored. DBP levels in the pilot plant were representative of French indoor swimming pools and the impact of bathers' activity was visible on volatile DBPs. Furthermore, correlations could be stated between operating parameters and DBP levels. Stripping effectively reduced volatile DBP concentrations in water. Moreover, energy consumption data, which are usually very scarce in experimental studies, showed the influence of heat pump consumption on the global energy consumption.

Degradation Mechanisms and Substituent Effects of N-Chloro-α-Amino Acids: A Computational Study

N-Chloro-α-amino acids formed in the chlorination disinfection treatment of water or wastewater and in living organisms have attracted extensive attention due to the potential toxicities of themselves and their decomposition products. The degradation mechanisms of three N-chloro-α-amino acids, i.e., N-chloro-glycine, N-chloro-alanine, and N-chloro-valine, have been systematically investigated using quantum chemical computations. The results indicate that N-chloro-α-amino acid anions undergo two competitive degradation pathways: a concerted Grob fragmentation (CGF) and β-elimination (β-E). Generally, the former predominates over the latter under neutral conditions and finally generates amines and carbonyls, while the latter is preferred under base-promoted conditions and mainly produces the respective α-keto acid anions or nitriles in the end. To gain deeper insights into the substitution effects, in view of the advantages of quantum chemical computations, a number of real or designed N-chloro-α-amino acids with traditional electron-donating groups (EDG) or electron-withdrawing groups (EWG) have been studied. All of the substituted N-chloro-α-amino acids, regardless of the type and position of substituents, are kinetically more favorable than N-monochloro-glycine for degradation via the CGF pathway. Moreover, conjugated EDG substituted on the N-terminal facilitate both CGF and β-E reactions, whereas conjugated EDG and EWG on the α-carbon are only favorable for the CGF and β-E reactions, respectively. These results are expected to expand our understanding of organic N-chloramine degradation mechanisms and chlorination reaction characteristics.

Formation of odorous by-products during chlorination of major amino acids in East Taihu Lake: Impacts of UV, UV/PS and UV/H2O2 pre-treatments

Certain amino acids (AAs) can form odorous aldehydes, nitriles and N-chloroaldimines during chlorination. Ultraviolet (UV) photolysis, ultraviolet/persulfate (UV/PS) and ultraviolet/hydrogen peroxide (UV/H₂O₂) treatments have been reported to decrease trace organic contaminants in drinking water. In this study, 20 common AAs in East Taihu (ET) Lake (the main drinking water source for the surrounding cities) were determined during one year (four seasons). The impacts of UV photolysis alone and two UV-advanced oxidation process (AOP) pre-treatments on the formation of aldehydes, nitriles and N-chloroaldimines during post-chlorination of water containing three of the most detected AAs (i.e. valine (Val), leucine (Leu) and isoleucine (Ile)) in ET Lake were investigated. Results showed that the two UV-AOPs significantly decreased the odorous by-product formation from AAs compared with UV photolysis alone. The formation of N-chloroaldimines was more easily controlled than that of aldehyde and nitrile. Furthermore, UV/H₂O₂ was more effective than UV/PS at pH = 5 and 7. At pH = 9, the two UV-AOPs had similar effects and did not perform very well. In addition, the UV-AOPs controlled the formation of odorous by-products effectively at Cl/AA (molar ratio of chlorine to amino acid) ratios of 2.4 and 3.0 but increased their formation at Cl/AA ratios of 0.8 and 1.2. Experiments in real water showed that UV/H₂O₂ was more suitable for controlling the off-flavor problem caused by chlorination of AAs in ET Lake.

500 days of swimmers: the chemical water quality of swimming pool waters from the beginning

Many studies of disinfection by-products (DBPs) in pools have focused on haloacetic acids, trihalomethanes, and chloramines, with less studies investigating the occurrence of other DBPs, such as haloketones, haloacetaldehydes, haloacetonitriles, halonitromethanes, and haloacetamides. Furthermore, while many studies have achieved a broadscreen analysis across several pools, fewer studies have followed the water quality of pools over time, with information regarding the production and fate of DBPs in pools over extended periods (e.g. > 1 year) being limited. This study reports the occurrence of 39 DBPs and several general water quality parameters in two newly built and filled swimming pools over 15 months, where investigations began prior to opening. DBP concentrations measured in this study were generally similar to or higher than those previously reported in chlorinated pools, with concentrations of chloroacetic acid, dichloroacetic acid, trichloroacetic acid, and chloral hydrate (trichloroacetaldehyde) in some samples being higher than previously reported maximum concentrations. Considering both pools, lower concentrations of DBPs were measured in the pool where a steady state non-purgeable organic carbon concentration was achieved, highlighting the importance of the establishment of a steady state balance of mineralisation versus addition of organic carbon to reduce precursors for DBP formation in pools. Pools were found to exhibit significantly higher estimated cytotoxicity than their filling water, which reflects the significantly higher concentrations of DBPs measured in the pools in comparison to the filling water. Chloral hydrate accounted for up to 99% the total estimated cytotoxicity and was found to be correlated to the number of pool entries, suggesting that swimmers may be a potential source of chloral hydrate precursors in pools. The presence and subsequent peak of non-purgeable organic carbon and DBPs prior to, and soon after, opening suggest that the building process and/or new pool infrastructure may have had a significant impact on the chemical water quality, particularly on DBP formation. This study includes the first quantification of bromochloroacetaldehyde, bromodichloroacetaldehyde, bromochloronitromethane, and dichloronitromethane in chlorinated swimming pools, and provides important new knowledge on the long-term trends of DBPs in pools.

Transformation and fate of dissolved organic nitrogen in drinking water supply system: A full scale case study from Yixing, China

The transformation of dissolved organic nitrogen (DON) in the drinking water treatment plants could be closely associated with nitrogenous disinfection by-product (N-DBP) formation. In this study, we have assessed the molecular transformation of DON and its impact on N-DBP formation in a full scale drinking water treatment plant. Based on the result of Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) analysis, DON compounds with low molecular weight (<1 kDa) were classified as CHON, CHON₂ and CHON₃ according to the number of nitrogen atoms. Via the analytical window of van Krevelen diagrams, we found that the molecular structural features of CHON, CHON₂ and CHON₃ were not altered before the chlorination process. In detail, the CHON₂ and CHON₃ compositions were concentrated on the regions assigned to a lignin-structure while CHON compositions were also distributed in other compounds including proteins, carbohydrates and tannin. Furthermore, CHON formation was more difficult to be removed before the V-filter process. For N-DBP, chlorine-containing DON (Cl-DON) composition was likely to be removed through flocculation and sedimentation processes, whereas N-nitrosamine compounds were removed in V-filter and biological activated carbon filter processes. The health risks of aromatic structure N-nitrosamines due to the pre-chlorination of the raw water should be further studied.