Flavoring Agents and Disinfection of Water
Publication: Journal of Environmental Engineering
Volume 116, Issue 3
Abstract
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 in less than 0.2 s to form non-germicidal 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.
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Information & Authors
Information
Published In
Journal of Environmental Engineering
Volume 116 • Issue 3 • May 1990
Pages: 642 - 645
Copyright
Copyright © 1990 ASCE.
History
Published online: May 1, 1990
Published in print: May 1990
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