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Drinking Water
Chlorine dioxide is an interesting alternative to Chlorine because of the completely different relationship involved, between action and reaction. Chlorine dioxide produces no organic, chlorine compounds with those contaminants most frequently found in water, e.g. Chloro phenols or halogenated Hydrocarbons (for example Halo forms such as Chloroform which is considered carcinogenic).The compounds formed from the reaction of Chlorine dioxide with organic water contaminants are therefore largely negligible in terms of sensory or toxicity considerations. This makes Chlorine dioxide an ideal disinfectant for the treatment of drinking water and process water
or for circuit water systems.
Chlorine dioxide is effective against water bacteria, viruses, cryptosporidium, giardia, botulism.
e.coli. & cholera.
Waste water treatment
Chlorine dioxide is an oxidant that is preferred by many regulating water utilities and supply authorities for final discharge disinfection. Chlorine dioxide controls bacteria such as E. coli and other coli forms. It does not accumulate in the environment and can be used to reduce the growth of troublesome biofilms, iron bacteria, algae and other organisms known to contribute to wastewater and effluent fouling problems. Chlorine dioxide can also help reducing Biological Oxygen Demand (BOD) and foul odors in wastewater, without producing chlorinated by-products such as THM and HAA.
Chlorine dioxide is effective against many pollutants found in waste water, cyanides in wastewater, nitrites and sulfides, potential carcinogenic substances such as 3,4-benzopyrene, iron and manganese in water, tastes and odors produced by algae, the dyes produced by chlorophyll and plants and pesticides.
Chlorine dioxide is highly effective in controlling waterborne pathogens. Chlorine dioxide is a broad spectrum micro biocide as effective as chlorine against viruses, bacteria, fungi and more effective than chlorine for the inactivation of the encysted parasites giardia and cryptosporidium. Chlorine dioxide is also an effective control strategy for taste, odor, color, iron and manganese removal. |
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