Journal of Chromatography A 2012 DOI: 10.1016/j.chroma.2012.03.020 View full text
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Sebastien Allard, Jeffrey W.A. Charrois, Cynthia A. Joll, Anna Heitz

Abstract: Trihalomethanes are predominantly formed during disinfection of water via reactions of the oxidant with natural organic matter. Even though chlorinated and brominated trihalomethanes are the most widespread organic contaminants in drinking water, when iodide is present in raw water iodinated trihalomethanes can also be formed. The formation of iodinated trihalomethanes can lead to taste and odor problems and is a potential health concern since they have been reported to be more toxic than their brominated or c…

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