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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...

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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
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container_title	Journal of environmental engineering (New York, N.Y.)
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creator	Cooney, David O Chura, Jerome P
description	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.
doi_str_mv	10.1061/(ASCE)0733-9372(1990)116:3(642)
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identifier	ISSN: 0733-9372
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source	American Society Of Civil Engineers ASCE Journals
subjects	AGUA AROMA DESINFECTANT DESINFECTANTES DISINFECTANTS EAU EPURATION FLAVEUR FLAVOUR PURIFICACION PURIFICATION TECHNICAL NOTES WATER
title	Flavoring Agents and Disinfection of Water
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