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DOI: https://doi.org/10.4491/eer.2018.299
Seasonal variation of assimilable organic carbon and its impact to the biostability of drinking water
Yonkyu Choi1,2, Hyeon Park1, Manho Lee3, Gun-Soo Lee1, and Young-june Choi1
1Seoul Water Institute, Seoul 04981, Republic of Korea
2Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
3Seoul Research Institute of Public Health and Environment, Gwacheon 13818, Republic of Korea
Corresponding Author: Young-june Choi ,Tel: +82-2-3146-1810, Fax: +82-2-3146-1811, Email: youngjune@seoul.go.kr
Received: August 18, 2018;  Accepted: November 10, 2018.
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ABSTRACT
The seasonal effects on the biostability of drinking water were investigated by comparing the seasonal variation of assimilable organic carbon (AOC) in full-scale water treatment process and adsorption of AOC by three filling materials in lab-scale column test. In full-scale, pre-chlorination and ozonation significantly increase AOCP17 (Pseudomonas fluorescens P17) and AOCNOX (Aquaspirillum sp. NOX), respectively. AOC formation by oxidation could increase with temperature, but the increased AOC could affect the biostability of the following processes more significantly in winter than in warm seasons due to the low biodegradation in the pipes and the processes at low temperature. AOCP17 was mainly removed by coagulation-sedimentation process, especially in cold season. Rapid filtration could effectively remove AOC only during warm seasons by primarily biodegradation, but biological activated carbon filtration could remove AOC in all seasons by biodegradation during warm season and by adsorption and bio-regeneration during cold season. The adsorption by granular activated carbon and anthracite showed inverse relationship with water temperature. The advanced treatment can contribute to enhance the biostability in the distribution system by reducing AOC formation potential and helping to maintain stable residual chlorine after post-chlorination.
Keywords: AOC | Biofiltration | Biostability | Drinking water | Water temperature
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