Iron coagulants have been used extensively in drinking water treatment. This typically produces substantial quantities of insoluble iron hydrolysis products which interact with natural and anthropogenic organic substances during the coagulation process. Previous studies have shown that the removal of low molecular weight (MW) organics is relatively poor by coagulation, which leads to their presence during disinfection, with the formation of halogenated byproducts, and in treated water supplies as potentially biodegradable material. Currently, there is little knowledge about the changes that occur in the nature of coagulant flocs as they age with time and how such changes affect interactions with organic matter, especially low MW organics. To improve this deficiency, this study has investigated the variation of aged flocs obtained from two commonly used iron salts and their impact on representative organic contaminants, natural organic matter (NOM) and tetracycline antibiotic (TC), in a real surface water. It was found that aging resulted in increasing crystallization of the flocs, which can play a beneficial role in activating persulfate oxidant to remove the representative organics. Furthermore, acidification was also found to further improve the removal of low MW natural organics and tetracycline. In addition, the results showed that the low MW fractions of NOM (<1 K Dalton) were substantially removed by the aging flocs. These results are in marked contrast to the poor removal of low MW organic substances by conventional coagulation, with or without added oxidants, and show that aged flocs have a high potential of reuse for re-coagulation and activation of oxidants to reduce low MW organics, and enhance drinking water quality.
Keywords: Aging; Coagulation; Crystallinity; Flocs; Iron.
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