Abstract
This study was aimed at investigating the further formation of trihalomethanes (THM) in drinking water when it is being heated at home. Experimental results confirmed that there could be a further significant formation during heating drinking water. Overall variation of THM concentration in water during the heating depended on its formation rate and volatilisation rate. The rate of THM formation was mainly affected by not only both the concentrations of THM precursors, such as humic substances and residual chlorine, but also temperature and reaction time. The rate of THM volatilisation depended on water temperature and the extent of water agitation in the water heaters. It was concluded that the THM residuals in drinking water could be effectively eliminated to a very low level, if the boiling of water was kept in the open for few minutes after water boiling.
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