Philip C. Singer, David A. Reckhow
Chemical oxidation processes are crucial in drinking water treatment, as they facilitate the oxidation of reduced inorganic species and hazardous organic compounds. This chapter aims to outline the role of chemical oxidants in water treatment, describing their application in controlling taste, odor, and disinfection by-products. A thorough review of the most common oxidants, including chlorine and ozone, is presented, alongside their combinations with other treatments such as hydrogen peroxide and ultraviolet irradiation. The methodology focuses on the utilization of various oxidants in different stages of the treatment process, while also addressing the biocidal properties of these agents, which can mitigate nuisance aquatic growths and effectively disinfect water. Results highlight the growing concerns surrounding traditional oxidants like free chlorine, particularly regarding the formation of harmful disinfection by-products, which necessitate the exploration of alternative oxidants. Overall, this work underscores the evolving strategies in water treatment using chemical oxidation, as water systems adapt to minimize potential health risks while improving treatment efficacy.
@article{bf60bcee-73bf-4cf4-9098-c0fbaf6bd9cc,
title={CHEMICAL OXIDATION1},
author={Philip C. Singer and David A. Reckhow},
year={2026},
language={en}
}TY - JOUR TI - CHEMICAL OXIDATION1 AU - Philip C. Singer AU - David A. Reckhow PY - 2026 LA - en ER -
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