FACTORS INFLUENCING FORMATION OF DISINFECTION BY-PRODUCTS IN SIX DRINKING WATER RESERVOIRS (KONYA, TURKEY)

This study examined spatial and seasonal variation of total organic carbon (TOC), pH, free residual chlorine, temperature and bromide which possibly affect the formation of of disinfection by-products (DBPs) in six drinking water reservoirs of Konya, Turkey, during the period 2004-2007. This study also examined DBP formation via chlorination of the water samples from these reservoirs. The average TOC in the reservoirs was 9.22 mg/L, pH was 8.3, temperature was 15.25 degrees C, bromide was 0.13 mg/L, and free residual chlorine was 0.16 ppm. In drinking water reservoirs, the total DBP concentration increased slightly with increasing pH. A low but significant relationship (r = 0.2, p <0.01) occurred between total DBPs and free residual chlorine. A high and significant relationship (r= 0.63, p < 0.01) occurred between total DBP concentration and total organic carbon. The extent of bromide incorporation into DBPs increased with increasing bromide ion level.