タンパク質と塩素との水中における反応による有機塩素化合物の生成

概要

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The reactions of proteins and their major constituent amino acids with chlorine in water have been studied and the following results are obtained. 1) Proteins have the potential properties of yielding chloroform or total organic chloride (TOCI) as similar extent to humic acid. 2) At the pH range of 4-10, the amounts of chloroform formed from proteins increase with increasing pH, whereas the yields of TOCI show maxima at pH8.5. In the cases of amino acids, the amounts of chloroform and TOCI formed vary depending on the kinds of amino acids. However, the pH dependencies in the chloroform formations from amino acids and in the TOCl formations from certain amino acids which yield higher levels of TOCl are similar to those in the cases of proteins. 3) The amounts of chloroform and TOCl formed from proteins can be expressed as the following equation. [OCl]=K[P][Cl]mtn Where [OCl] is the concentration of chloroform or TOCl, [P] is the concentration of protein, [Cl] is the concentration of chlorine, and K, m, and n are the parameter.