Impacts of Typical Amino Acids on HAAs Formation

Author

Tao, Lin ; Chen Wei ; Lin Tao ; Liu Cheng

Author_Institution

Minist. of Educ. Key Lab. of Integrated Regul. & Resource Dev. on Shallow Lakes, Hohai Univ., Nanjing, China

fYear

2009

fDate

11-13 June 2009

Firstpage

1

Lastpage

4

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.

Keywords

biochemistry; molecular biophysics; organic compounds; amino acids; aspartic acid; cysteine; filtrated water chlorination; glycine; haloacetic acids; leucine; lysine; Amino acids; Composite materials; Educational institutions; Educational technology; Lakes; Organic materials; Proteins; Temperature; Testing; Water resources;

fLanguage

English

Publisher

ieee

Conference_Titel

Bioinformatics and Biomedical Engineering , 2009. ICBBE 2009. 3rd International Conference on

Conference_Location

Beijing

Print_ISBN

978-1-4244-2901-1

Electronic_ISBN

978-1-4244-2902-8

Type

conf

DOI

10.1109/ICBBE.2009.5162931

Filename

5162931