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Home » Ozone Applications » Ozone in Drinking Water

Ozone in Drinking Water

When ozone is applied, as a gas, for drinking water treatment, it is done primarily because of its excellent oxidative strength. This powerful oxidation potential allows ozone to be effective in the reduction or elimination of color, after taste and odor, all of which may be fundamental problems associated with a specific water supply. More importantly, ozone will effectively destroy bacteria and inactivate viruses more rapidly than any other disinfectant chemical.

Ozone is also very effective in oxidizing heavy metals. Iron and manganese can be reduced to very low, safe levels in water supplies through ozone oxidation. When properly applied at the start of a water treatment process, ozone will not lead to the formation of halogenated compounds such as Trihalomethanes (THM's) which are formed when chlorine is added to the raw water.
The Main Effects of Ozonisation of Drinking Water
Pesticide pH 7.2; 5°C; O3/DOC = 1.0 pH 7.2; 20°C; O3/DOC = 1.0 PH 8.3; 20°C; O3/DOC = 1.0
Diazinon 86 92 92
Dimethoate 97 97 97
Parathion-Methyl 85 91 91
Diuron 91 95 98
Linuron 67 81 89
Methabenzthiazuron 78 90 94
Metobromuron 83 91 94
MCPA 83 87 90
MCPP 91 93 93
Chlortoluron; Isoproturon; Metoxuron; Vinclozolin > 99 > 99 > 99

Advantages Of Using Ozone For Drinking Water