January 27, 2020

D i s i n f e c ti o n o f T r e a t e d
P o t a b l e W a t e r

Alaska, Hassan Y.
Bacosa, Angelica S.
Tibayan, John Carlo H.
Veraces, John Paolo A.

I. TERMS:
a. DISINFECTION – the removal, deactivation or killing of pathogenic
microorganisms
b. POTABLE WATER – water that is safe to drink or to use for food preparation
c. DISINFECTANTS – antimicrobial agents designed to inactivate or destroy
microorganisms on inert surfaces
II. 5 METHODS OF CHEMICAL DISINFECTANT:
a. Chlorination – process of adding chlorine or chlorine compounds such as sodium
hypochlorite to water. It is used to prevent the spread of waterborne diseases
such as cholera, dysentery, and typhoid.
 ADVANTAGES
1. Proven reduction of most bacteria and viruses in water.
2. Residual protection against recontamination.
3. Ease-of-use and acceptability.
4. Proven reduction of diarrheal disease incidence.
5. Scalability and low cost.
 DISADVANTAGES
1. Relatively low protection against protozoa.
2. Lower disinfection effectiveness in turbid waters.
3. Potential taste and odor objections.
4. Potential long-term effects of chlorination by-products.
b. Dechlorination – the process of removing residual chlorine from disinfected
wastewater prior to discharge into the environment. Sulfur dioxide is most commonly
used for dechlorination.
 ADVANTAGES
1. Minimizes harm to aquatic species from contact with toxic
chlorine.
2. Prevents the formation of harmful chlorinated compounds in
drinking water.
 DISADVANTAGES
1. Can be difficult to control when near zero levels of residual
chlorine are required.
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2. Significant overdosing of sulfite can lead to sulfate formation,

suppressed dissolved, oxygen content, and lower pH of the
finished effluent.
c. UV Water Purification System – most effective and environmentally-friendly method
for disinfecting bacteria from the water. Ultraviolet (UV) rays penetrate harmful
pathogens in your home's water and destroy illness-causing microorganisms by
attacking their genetic core (DNA).
 ADVANTAGES
1. No detrimental taste or smell
2. No added chemicals
3. No environmental impact
4. Short radiation time
5. Effective against chlorine-resistant pathogens
6. Low capital and operating costs
7. Easy to maintain and operate
d.
e. Ozonation
f. Bromine Chloride