Chlorination of Water

Water chlorination is one of the most common methods of drinking water disinfection. It consists of introducing chlorine or its compounds into water to destroy bacteria and viruses. Chlorination is carried out using special devices - chlorinating units.

Chlorine is a gaseous substance that, when in contact with water, forms perchloric acid. It is this acid that destroys microorganisms. To prevent chlorine from damaging the water, it is added in the form of solutions of sodium hypochlorite or bleach.

Depending on the concentration of chlorine in water, there are three degrees of chlorination:

– Weak chlorination - chlorine content is less than 0.5 mg/l. In this case, the water does not have a distinct smell or taste.
– Medium chlorination - chlorine concentration is 0.5-1.2 mg/l. The water has a distinct odor and taste, but is still safe for consumption.
– Severe chlorination - the amount of chlorine exceeds 1.2 mg/l. This water is not suitable for drinking; it has an unpleasant odor and bitter taste.

However, chlorination has its disadvantages. Firstly, chlorine is a toxic substance that can cause allergic reactions and poisoning. Secondly, chlorination can lead to changes in the taste and odor of water, which can cause dissatisfaction among consumers.

Therefore, other methods of water disinfection, such as ultraviolet irradiation or ozonation, are now increasingly used. These methods are safer for human health and do not change the taste and smell of water.

**Water chlorination** is a disinfection method that is used to remove pathogenic bacteria and viruses from tap water. It is based on the introduction of chlorine or organochlorine compounds into water, which destroy microorganisms and prevent the development of infections. Chlorine is the most common and effective disinfectant used in the water chlorination process because it is capable of killing various types of bacteria, even those that are resistant to other disinfection methods.