Abstract
Two instant tea samples formed as much DBPs as aquatic humic substances under the same reaction conditions, although the concentration of tea used for consumption typically is much higher than the concentration of humic substances in natural waters. At typical tea concentrations, substantial levels of TOX (164−196 μg/L as chloride) were generated when chlorinated at 4 mg/L. The TOX formed exceeded the Swiss limit of 25 μg/L as referenced by Fleischacker and Randtke (1983). Use of boiled water in preparation of instant tea is suggested if the residual free chlorine in the tap water is high. Keywords: Disinfection byproducts; DBPs; chlorination; instant tea; tap water
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