| Title |
Prechlorination at Water Intake for the Quality Improvement of Raw Water |
| Authors |
김대현 ( Dae Hyun Kim ) ; 황수옥 ( Suok Hwang Hwang ) ; 정은재 ( Eun Jae Jeong ) ; 신창수 ( Chang Soo Shin ) ; 유영범 ( Young Beom Yu ) ; 홍승관 ( Seung Kwan Hong ) |
| Keywords |
DBPs; Geosmin; Prechlorination; 2-MIB |
| Abstract |
In this paper, in order to eliminate Limnoperna fortunei inhabiting the water conduction pipeline, prechlorination at the intake station was employed to improve the degradation of water quality due to the high pH of raw water taken at the downstream of Paldang Dam, algal growth, etc.. With the prechlorination concentration of 1.0mg/L at the intake station, the pH in the water well at the treatment plant decreased by 0.4, and with 1.5mg/L, by 0.6. Also, it eliminated Chlorophyll-a by about 95%, and the population of algae by about 49%. Such disinfection by-products (DBPs) as Trihalomathanes (THMs), Haloacetic Acids (HAAs), and Chloral Hydrate (CH) were under the quality standard for potable water, showing no change by the prechlorination, while raising the prechlorination rate from 1.0 up to 1.5mg/L, the DBPs in the water well increased by 1.5 to 3.1 times. As a consequence of testing Kyungan Stream, a branch stream flowing into Lake Paldang, the prechlorination (0.57mg/L, 1.14mg/L, 1.71mg/L) had no effect of eliminating the taste and odor compounds and total organic carbon (TOC) which is the DBPs precursor. As for the efficiency of Geosmin elimination by the rates of prechlorination and powder activated carbonation (PAC), it was found that the higher the concentration of PAC was (30ppm>20ppm>10ppm), the higher the efficiency was; the higher the rate of prechlorination was, the lower the efficiency by PAC was. Therefore, when taste and odor occur from raw water, suspending prechlorination at the intake or lowering the rate was proved to be more effective in eliminating the taste and odor compounds by PAC. |