出版社：Korean Society of Environmental Health and Toxicology
摘要：adverse health effects on humans .However,the estimation of human ingestion exposure to each DBP has been performed simply by multiplying the concentration of a chemical in the cold tap water by the volume of water consumed during a given period of time . However,a questionnaire concerning water consumptions administered to sixty people residing in Chunchon showed that the volume of tap water consumed accounted for approximately 7 0%of the total volume of water consumed and that of heated water reprepresented approximately 9 4%of tap water ingested .Heating durations for water - containing ( e.g.soups and pot stews )and heated beverages (e.g.,barley tea )were grouped into 1 0,2 0,3 0,and 3 5minutes .Based on these time frames,an aluminum pot containing one liter of tap water was heated for the above respective time periods using a gas range to determine the variations of the concentrations of individual DBPs by heating . The pH and total residual chlorine were measured before and after heating .Collected water samples were carried to the laboratory and analyzed for eight DBPs and total organic carbon .Chloroform,bromodichloromethane,chloral hydrate,1,2 -dichloro-2- propanone,1,1,1 -trichloropanone,and dichloroacetonitrile were not detected following heating for 1 0minutes and longer .The concentration of dichloroacetic acid (DCAAwas with heating duration,resulting in the averages of 2 .0,3 .1,4 .7,and 1 2times the initial concentration,respectively,for 1 0,2 0,3 0,and 3 5minute heating periods .On the other hand,the concentration of trichloroacetic acid ( TCAA)decreased with heating duration,with 0 .65,0 40,0 .3 4,and 0 .1 9times lower than the initial concentration . Therefore,it is suggested that ingestion exposure to DCAA increases with heating duration but that ingestion exposure to TCAA decreases .In addition,while the amount of DCAA was elevated at the initial time periods (10or 2 0minutes )and then slowly decreased,that of TCAA was rapidly decreased .In conclusion,water -heatingprocesses during cooking influence the concentrations of individual DBPs in the tap water,with lower levels for volatile DBPs and TCAA,and levels fer DCAA .Therefore, concentration change needs to be taken into estimation of human ingestion exposure to DBPs .
关键词：chlorination dichloroacetic acid;disinfection by -products(DBPs);heating . ingestion exposure;tap water;trichloroacetic acid
