Environmental significance of nitrogenous organic compounds in aquatic sources

Ram, Neil M.; Morris, J. Carrell

doi:10.1016/0160-4120(80)90018-5

Cited by 22 publications

(12 citation statements)

References 14 publications

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“…Amino acids have been reported to be precursors for several classes of N-DBPs, including halonitriles [10] and cyanogen halides [11], as well as some odorous DBPs, such as N-chlorophenylacetaldimine [12]. The concentration of amino acids in natural water samples can be related to algal blooms and can also affect the level of other natural organic matter in the water [13]. Amino acids are also an important source of carbon for marine bacteria [14].…”

Section: Introductionmentioning

confidence: 99%

Analysis of free amino acids in natural waters by liquid chromatography–tandem mass spectrometry

How

Busetti

Linge

et al. 2014

Journal of Chromatography A

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This paper reports a new analytical method for the analysis of 18 amino acids in natural waters using solid-phase extraction (SPE) followed by liquid chromatography-electrospray tandem mass spectrometry (LC-MS/MS) operated in multiple reaction monitoring mode. Two different preconcentration methods, solid-phase extraction and concentration under reduced pressure, were tested in development of this method. Although concentration under reduced pressure provided better recoveries and method limits of detection for amino acids in ultrapure water, SPE was a more suitable extraction method for real samples due to the lower matrix effects for this method. Even though the strong cation exchange resin used in SPE method introduced exogenous matrix interferences into the sample extracts (inorganic salt originating from the acid-base reaction during the elution step), the SPE method still incorporates a broad sample clean-up and minimised endogenous matrix effects by reducing interferences originating from real water samples. The method limits of quantification (MLQ) for the SPE LC-MS/MS method in ultrapure water ranged from 0.1 to 100 μg L(-1) as N for the different amino acids. The MLQs of the early eluting amino acids were limited by the presence of matrix interfering species, such as inorganic salts in natural water samples. The SPE LC-MS/MS method was successfully applied to the analysis of amino acids in 3 different drinking water source waters: the average total free amino acid content in these waters was found to be 19 μg L(-1) as N, while among the 18 amino acids analysed, the most abundant amino acids were found to be tyrosine, leucine and isoleucine.

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Section: Introductionmentioning

confidence: 99%

Analysis of free amino acids in natural waters by liquid chromatography–tandem mass spectrometry

How

Busetti

Linge

et al. 2014

Journal of Chromatography A

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“…The presence of algae can dramatically affect the organic nitrogen content of natural waters. Ram and Morris (16) have recorded 21.7 mg/L organic nitrogen in a freshwater lake during the bloom of a blue-green algae. Gardner and Lee (2 7) have found high concentrations of amino acids during a period of rapid algal decomposition.…”

Section: Introductionmentioning

confidence: 99%

Proteins in natural waters and their relation to the formation of chlorinated organics during water disinfection

Scully¹,

Howell²,

Kravitz³

et al. 1988

Environ. Sci. Technol.

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H Solutions of model proteins were chlorinated and found 'to produce yields of trihalomethanes and total organic chloride comparable to a humic acid. The concentrations of proteins (total dissolved amino nitrogen) and algal counts in a lake water were measured from April to November of 1985. Concentrations ranged from 0.07 to 0.3 mg/L as N while copper sulfate was added to the lake for algae control. Increases in protein concentration correlated with algal blooms. When copper sulfate treatment was suspended, a massive algal bloom was observed and the protein concentration increased to 0.96 mg/L as N. From this protein concentration a 5-day trihalomethane formation potential of 115 pg/L was estimated. Pretreatment with powdered activated carbon, alum coagulation, sedimentation, filtration, and disinfection processes were effective in removing about 70% of the proteins. Organic precursors in a natural water were fractionated by ultrafiltration and protein concentrations and trihalomethane formation potential (THMFP) measured in each fraction. Proteins appeared to account for 8-11% of the THMFP of each fraction. It was concluded that chlorination of proteins produced during algal blooms may make a significant contribution to the formation of trihalomethanes in chlorinated natural waters. : M yEnviron.

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“…Amino acids, nucleic acid bases, purines, and pyrimidines have been identified in surface water supplies, particularly when algae levels in the raw water supplies are high (23). Purines and pyrimidines also are components of nucleic acids in bacteria and are known to produce mutagens upon chlorination.…”

Section: Reactions Of Oxidants/disinfectants With Heterocyclic Compoundsmentioning

confidence: 99%

“…Reactions of Oxidants/Disinfectants with Amino Acids Amino acids are liberated by microorganisms in natural media and are found in raw water supplies in concentrations of 5 to 2,000 ,ug/L, either in the free state or combined as peptides, nucleic acids, purines, pyrimidines, and proteins (23). Flocculation/decantation does not necessarily remove amino acids during water treatment, and they can be present at the final disinfection stage.…”

Section: Reactions Of Oxidants/disinfectants With Organic Aliphatic Smentioning

confidence: 99%

Occurrence of by-products of strong oxidants reacting with drinking water contaminants--scope of the problem.

Rice¹,

Gomez-Taylor²

1986

Environ Health Perspect

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This paper describes results of a detailed literature review of the organic and inorganic by-products that have been identified as being formed in aqueous solution with four of the strong oxidizing/disinfecting agents commonly employed in drinking water treatment. These agents are: chlorine, chlorine dioxide, chloramine, and ozone. Significant findings include the production of similar nonchlorinated organic oxidation products from chlorine, chlorine dioxide, and ozone. In addition, all three chlorinous oxidants/disinfectants can produce chlorinated by-products under certain conditions. The presence of chloronitrile compounds in drinking waters is indicated to arise from reactions of chlorine or chloramine to amine/amide functions in amino acids or proteinaceous materials, followed by dehydrohalogenation. These nitriles could hydrolyze to produce the corresponding chloroacetic acids. It is concluded that to minimize the presence of oxidation by-products in drinking waters, the concentrations of oxidizable organic/inorganic impurities should be lowered before any oxidizing agent is added.

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Environmental significance of nitrogenous organic compounds in aquatic sources

Cited by 22 publications

References 14 publications

Analysis of free amino acids in natural waters by liquid chromatography–tandem mass spectrometry

Analysis of free amino acids in natural waters by liquid chromatography–tandem mass spectrometry

Proteins in natural waters and their relation to the formation of chlorinated organics during water disinfection

Occurrence of by-products of strong oxidants reacting with drinking water contaminants--scope of the problem.

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