Flavoring Agents and Disinfection of Water

The effect of flavoring agents containing chemicals, such as ascorbic acid, NutraSweet, saccharin, citric acid, and tannic acid (in tea mixes) on the disinfection, by iodine, of small quantities of water is studied experimentally. It is found that ascorbic acid and tannic acid react with I2 in less...

Full description

Saved in:
Bibliographic Details
Published in:Journal of environmental engineering (New York, N.Y.) N.Y.), 1990-05, Vol.116 (3), p.642-645
Main Authors: Cooney, David O, Chura, Jerome P
Format: Article
Language:English
Subjects:
AGUA
AROMA
DESINFECTANT
DESINFECTANTES
DISINFECTANTS
EAU
EPURATION
FLAVEUR
FLAVOUR
PURIFICACION
PURIFICATION
TECHNICAL NOTES
WATER
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The effect of flavoring agents containing chemicals, such as ascorbic acid, NutraSweet, saccharin, citric acid, and tannic acid (in tea mixes) on the disinfection, by iodine, of small quantities of water is studied experimentally. It is found that ascorbic acid and tannic acid react with I2 in less than 0.2 s to form non-germicidal I- ions. Thus, the addition of flavoring agents is recommended only after disinfection by iodine is considered to be sufficiently complete. The heating of iodinated water to remove dissolved iodine and thereby render it more palatable is also studied and found to be ineffective.
ISSN:0733-9372
1943-7870
DOI:10.1061/(ASCE)0733-9372(1990)116:3(642)