Which disinfection method has lower DBPs but potential taste/odor issues?

Which disinfection method has lower DBPs but potential taste/odor issues?

• A. Chloramination
• B. UV
• C. Chlorination
• D. Ozone

Answer: (A)

Chloramination lowers disinfection byproducts because ammonia is added to chlorine to form chloramines, which are less reactive with natural organic matter than free chlorine. That reduces the formation of common DBPs like trihalomethanes and haloacetic acids. At the same time, chloramines can impart a noticeable taste and odor to the water, especially when the chloramine residual is high or during transitions in treatment. So this method achieves fewer DBPs but can introduce taste/odor issues, matching the described scenario.

Chloramination lowers disinfection byproducts because ammonia is added to chlorine to form chloramines, which are less reactive with natural organic matter than free chlorine. That reduces the formation of common DBPs like trihalomethanes and haloacetic acids. At the same time, chloramines can impart a noticeable taste and odor to the water, especially when the chloramine residual is high or during transitions in treatment. So this method achieves fewer DBPs but can introduce taste/odor issues, matching the described scenario.