오존과 염소에 의한 대장균 살균에 미치는 온도의 영향 = The Effect of Temperature on Disinfection of E.coli by Ozonation and Chlorination

다국어 초록 (Multilingual Abstract)

In the drinking water treatment, chlorine has been used the most popular for disinfection last 100 years. Chlorination has not only disinfection effect but also oxidation of matgnesium and iron in the water. However, chlorine also reacts with natural organic matter in water to produce disinfection by-products such as trihalomethane and haloacetic acid which are recognized as carcinogenic materials. Therefore, alternative disinfection method has been developed like ozonation and UV radiation. The ozonation is one of the most popular method to achieve the same goal as chlorination in the drinking water treatment.
In the chlorination, various chlorine was used from 0.05 to 2.0mg/L with 30 to 60 seconds contact time. After 30 seconds cotact time with 1mg/L and of chlorine, 99% of Escherichia coli was killed while 0.5mg/L of chlorine was used with 60 seconds contact time. To meet the drinkin water regulation 1mg/L and 0.5mg/L of chlorine shold be used for 30 and 60 seconds, respectively. For ozonation, 0.05 to 1.56mg/L of ozone was used. For ozonation, 0.26mg/L of ozone was used with 20℃ while 1.04mg/L of ozone with 4℃ for 99.7% E. coli disinfection.