Disinfection By-Products in Drinking Water

Since the discovery of disinfection by-products (DBPs) in drinking water in the 1970s and with increasing understanding about their occurrence and health effects, the control of DBP formation has become one of the major issues for the drinking water industry. A significant amount of research has been conducted on trihalomethanes (THMs) and haloacetic acids (HAAs), the two regulated (in the United States [U.S.]) and largest classes of DBPs (on a weight basis). In addition to other measured DBPs, the sum of known DBPs has accounted for 30 to 60% of the total organic halogen (TOX) detected during chlorination, which is the oldest and the most commonly used disinfection technique in water treatment around the world. As a result, the formation and control of THMs and HAAs and other DBPs have been widely researched and discussed in the literature (1-4). However, recent research has shown that there are many emerging DBPs