KOREASCHOLAR

In treatment processes of drinking water, the use of disinfectants is essential for eliminating microorganisms and pathogenic viruses. Chlorine dioxide (ClO2) is one of the most promising disinfectants. To ensure its effective application in drinking water treatment, it is crucial to investigate the stability and reactivity of ClO2 in drinking water treatment environments. Therefore, we examined the effects of various environmental factors such as temperature, light type, fluorescence intensity, and water quality on its stability. We also examined its reactivity with activated carbon and other inorganic compounds such as coagulants and hypochlorous acid. Findings revealed that ClO2 stability was influenced by several environmental factors. Typically, ClO2 is highly volatile. However, the rate of its volatility is independent of its concentration. As temperature and fluorescent light intensity increased, the concentration of ClO2 showed a rapid decline. Additionally, the presence of activated carbon significantly reduced ClO2 levels. In contrast, the reactivity of ClO2 with coagulants and hypochlorous acid was negligible. These findings provide essential insights for optimizing the use of ClO2 in drinking water treatment facilities.

Abstract
1. 서 론
2. 재료 및 방법
    2.1. 사용 화학물질
    2.2. ClO2 농도 분석 방법 확립
    2.3. 각 환경조건에 따른 이산화염소 (ClO2) 안정성 평가
    2.4. 통계분석
3. 결과 및 고찰
    3.1. ClO2의 휘발성
    3.2. 수질 영향
    3.3. 온도 영향
    3.4. 빛의 종류 영향
    3.5. 형광 세기 영향
    3.6. 활성탄의 양에 따른 영향
    3.7. ClO2와 차염소산과의 반응성
    3.8. ClO2와 응집제 간의 반응성
4. 결 론
적 요
CRediT authorship contribution statement
Declaration of Competing Interest
사 사
REFERENCES

• 이관용(전남대학교 융합식품바이오공학과) | Kwan-Yong Lee (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea)
• 진세라(전남대학교 융합식품바이오공학과) | Se-Ra Jin (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea)
• 최창호(경상국립대학교 화학 공학과) | Changho Choi (Department of Chemical Engineering, Gyeongsang National University, Jinju 52828, Republic of Korea)
• 김동건(삼육대학교 스미스학부대학) | Dong-Gun Kim (Smith College of Liberal Arts, Sahmyook University, Seoul 01795, Republic of Korea) Corresponding author
• 조철웅(전남대학교 융합식품바이오공학과, 전남대학교 바이오에너지공학과) | Chul-Woong Cho (Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea, Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea) Corresponding author