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COMPARATIVE STUDY OF REMOVAL OF HYDROGEN SULFIDE AND AMMONIUM FROM NATURAL WATER USING OXYGEN, AIR AND CHLORIDE
Abstract
The quality of water sources used for drinking water production is highly varied. Many problems arise in groundwater due to the content of hydrogen sulfide and ammonia. Thei presence of its in water affects the organoleptic properties, in disosolved form the hydrogen sulphide confering undesirable taste and irritating rotten egg smell which make it unpalatable. Ingestion of sulphides through drinking water can result in stomach discomfort, nausea and vomiting. Ammonia in concentration above 1.5 mg/L can cause odour and taste problems and compromise disinfection efficiency by increasing the oxidant demand, and corrode copper alloy pipes and fittings. A chemical method used for their removal from the water is oxido-reduction by aeration and using oxidizing agents (O2, Cl2, O3, KMnO4 etc). This paper presents a comparative study regarding various oxidation methods used for ammonia and hydrogen sulphide removal.
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