Imperial College London
Alternate

Professor Michael Templeton

Faculty of Engineering, Department of Civil and Environmental Engineering

Professor of Public Health Engineering
 
 
 
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Contact

 

+44 (0)20 7594 6099m.templeton

 
 
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Assistant

 

Miss Judith Barritt +44 (0)20 7594 5967

 
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Location

 

303Skempton BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Bond:2016:10.1039/c5ew00222b,
author = {Bond, T and Tang, S and Graham, N and Templeton, MR},
doi = {10.1039/c5ew00222b},
journal = {Environmental Science: Water Research and Technology},
pages = {196--205},
title = {Formation of disinfection byproducts during the preparation of tea and coffee},
url = {http://dx.doi.org/10.1039/c5ew00222b},
volume = {2},
year = {2016}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - This study examined the formation of selected disinfection byproducts (DBPs) during the chlorination of breakfast, Earl Grey and green tea, and from instant and filter coffee. Eight model compounds representing the organics in tea and coffee were also tested. Initially, experiments using water pre-spiked with chlorine demonstrated chlorine concentrations of 1–19 mg L−1 were reduced by 5–19% through boiling in a kettle. The chloroform (trichloromethane) yield of 47.6 ± 0.3% from chlorination of catechin hydrate is high compared with surrogates of drinking water natural organic matter (NOM). Chloroform yields from tea chlorinated under formation potential conditions were similar to reactive drinking water NOM isolates and higher than from coffee. Chloroform generated during the preparation of tea reached 30–43 μg L−1 at the highest chlorine dose of 14.2 mg L−1. Under the same conditions no chloroform was detected in instant coffee, whereas up to 3 μg L−1 chloroform was generated from filter coffee. Overall, this study demonstrates the potential for DBP formation when tea is prepared in water containing elevated chlorine concentrations, such as following point-of-use treatment. Conversely, chloroform concentrations in tea prepared with water containing 1 mg L−1 chlorine were ≤4 μg L−1 and therefore trichloromethane (THM) concentrations in tea made using municipal tap water are likely to be insignificant.
AU  - Bond,T
AU  - Tang,S
AU  - Graham,N
AU  - Templeton,MR
DO  - 10.1039/c5ew00222b
EP  - 205
PY  - 2016///
SN  - 2053-1400
SP  - 196
TI  - Formation of disinfection byproducts during the preparation of tea and coffee
T2  - Environmental Science: Water Research and Technology
UR  - http://dx.doi.org/10.1039/c5ew00222b
UR  - http://hdl.handle.net/10044/1/27526
VL  - 2
ER  -
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