Authors: Allahbakhsh Javid; Ali Akbar Roudbari; Ali Mashayekh-Salehi; Maryam Ghanbarian; Marjan Ghanbarian
Addresses: School of Public Health, Shahroud University of Medical Sciences, Shahroud, 009823, Iran ' Center for Health Related Social and Behavioral Sciences Research Center, Shahroud University of Medical Sciences, Shahroud, 009823, Iran ' School of Public Health, Shahroud University of Medical Sciences, Shahroud, 009823, Iran ' Ministry of Health and Medical Education, Tehran, 009821, Iran ' School of Public Health, Shahroud University of Medical Sciences, Shahroud, 009823, Iran
Abstract: Some common ways to increase the microbial quality of drinking water may compromise another aspect of the quality of water due to making side products or concentrating pollutants. In this research, three common methods of chlorination, iodination and boiling used as popular and very practical ways to improve the quality of drinking water were investigated to examine their effects on increasing or decreasing concentration of nitrate as a chemical contaminant. The experiments were designed using the software R version 3.5.1 for chlorine and iodine. The variables of chlorine and iodine concentration, the initial concentration of nitrate, and time were determined as independent variables and the final concentration of nitrate as the dependent variable. In the boiling test, water containing a certain concentration of nitrate was boiled for half an hour and the effect of each boiling minute on changing nitrate concentration was investigated. In this study, it was found that all three factors of chlorination, iodination, and boiling increase the concentration of nitrate in water.
Keywords: conventional water disinfection; chlorination; iodination; boiling; nitrate intake; water distribution system; methemoglobin.
International Journal of Water, 2020 Vol.14 No.1, pp.1 - 13
Received: 09 Nov 2019
Accepted: 16 Jan 2020
Published online: 28 Jan 2021 *