Abstract
Glycine(Gly), cysteine(Cys), aspartic acid(Asp), leucine(Leu), and lysine(Lys) were chosen as typical amino acids. Their haloacetic acids(HAAs) formation potential was tested, and their impacts on HAAs formation were investigated on a filtrated water chlorination. Results shown that HAAs could be yielded in chlorination of amino acids, leucine and aspartic acid had the HAAs formation potential as high as 0.66 molldrmol-1. The amino acids could enhance HAAs formation, and the increased levels were controlled by their characteristics and concentration. The increase in HAAs formation follow the order: Asp(840 mugldrL-1) >Leu(290 mugldrL-1)> Lys(153 mugldrL-1)>Cys(73 mugldrL-1) >Gly(61 mugldrL-1) (while: amino acids = 1.0 mgldrL-1, HAAs background = 32 mugldrL-1). The mechanisms of nitrogenous compounds enhance HAAs formation was: (a). the formation of HAAs in chlorination of nitrogenous compounds themselves; (b). the increase of chlorine demand raised HAAs formation in reaction of NOM with chlorine.
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