Tap Water

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Gabriel J Bowen - One of the best experts on this subject based on the ideXlab platform.

  • spatial analysis of hydrogen and oxygen stable isotopes isoscapes in ground Water and Tap Water across south africa
    Journal of Geochemical Exploration, 2014
    Co-Authors: Adam G West, Gabriel J Bowen, Edmund C February
    Abstract:

    Abstract Stable isotopes in Water (δ 2 H and δ 18 O) are important indicators of hydrological and ecological pattern and process. δ 2 H and δ 18 O of Water are incorporated into geological and biological systems in a predictable manner and have been used extensively as tracers in hydrological, ecological and forensic studies. Physical processes result in spatial variation of δ 2 H, δ 18 O in Water across the landscape (so-called “isoscapes”) and provide the basis for hydrological, ecological, archaeological and forensic studies. Southern Africa is a globally important meeting point for ocean and climate systems, biological diversity and human societies, yet there is little information on the spatial variability of δ 2 H and δ 18 O in Water across this important region. Here we present the first ground Water and Tap Water isoscapes for southern Africa. We compare and contrast these two Water resources, and consider how well global models of precipitation isotopes capture isotopic variation across South Africa. Ground Water and Tap Water samples were collected from across South Africa, analysed for δ 2 H and δ 18 O, and used to generate interpolated δ 2 H, δ 18 O and deuterium-excess ( d  = δ 2 H – 8*δ 18 O) isoscapes. We found coherent spatial structure in δ 2 H, δ 18 O and d of ground Water and Tap Water that could be predicted by a geostatistical model based on simple environmental parameters (elevation, mean annual precipitation, precipitation minus potential evaporation, distance to coast and modeled isotope ratio of precipitation). This spatial structure resulted in considerable differences in isotopic composition of Water in many of the major wildlife reserves in South Africa, indicating a good potential for wildlife forensics in this region. δ 2 H and δ 18 O of ground Water, and to a lesser extent Tap Water, reflected the δ 2 H and δ 18 O of long-term weighted annual precipitation at the two GNIP stations in South Africa. However, large discrepancies between modelled isotopic composition of precipitation and our ground Water and Tap Water isoscapes, particularly at higher elevations, highlighted uncertainty in the accuracy of modelled precipitation isoscapes for this region. Increased spatial sampling of precipitation, especially for high elevation regions, and temporal sampling of ground and Tap Water would considerably aid isotopic studies in this region.

  • stable isotope ratios of Tap Water in the contiguous united states
    Water Resources Research, 2007
    Co-Authors: Lesley A Chesson, James R Ehleringer, Gabriel J Bowen, Erik E Stange, Thure E Cerling
    Abstract:

    [1] Understanding links between Water consumers and climatological (precipitation) sources is essential for developing strategies to ensure the long-term sustainability of Water supplies. In pursing this understanding a need exists for tools to study and monitor complex human-hydrological systems that involve high levels of spatial connectivity and supply problems that are regional, rather than local, in nature. Here we report the first national-level survey of stable isotope ratios in Tap Water, including spatially and temporally explicit samples from a large number of cities and towns across the contiguous United States. We show that intra-annual ranges of Tap Water isotope ratios are relatively small (e.g., <10‰ for δ2H) at most sites. In contrast, spatial variation in Tap Water isotope ratios is very large, spanning ranges of 163‰ for δ2H and 23.6‰ for δ18O. The spatial distribution of Tap Water isotope ratios at the national level is similar to that of stable isotope ratios of precipitation. At the regional level, however, pervasive differences between Tap Water and precipitation isotope ratios can be attributed to hydrological factors in the Water source to consumer chain. These patterns highlight the potential for monitoring of Tap Water isotope ratios to contribute to the study of regional Water supply stability and provide warning signals for impending Water resource changes. We present the first published maps of predicted Tap Water isotope ratios for the contiguous United States, which will be useful in guiding future research on human-hydrological systems and as a tool for applied forensics and traceability studies.

Benedito Prado Dias Filho - One of the best experts on this subject based on the ideXlab platform.

  • comparison of the bacteriological quality of Tap Water and bottled mineral Water
    International Journal of Hygiene and Environmental Health, 2008
    Co-Authors: Marie Eliza Zamberlan Da Silva, Rosangela Getirana Santana, Marcio Guilhermetti, Ivens Camargo Filho, Eliana Harue Endo, Tânia Uedanakamura, Celso Vataru Nakamura, Benedito Prado Dias Filho
    Abstract:

    The bacteriological quality of Tap Water from municipal Water supplies, 20-L bottles of mineral Water from Water dispensers and samples collected from new 20-L bottles of mineral Water were comparatively studied. Total coliforms, termotolerant coliforms, Escherichia coli, fecal streptococci, Pseudomonas aeruginosa, STaphylococcus spp. and heterotrophic plate count were enumerated. The results showed that 36.4% of the Tap Water samples from municipal Water systems and 76.6% of the 20-L bottles of mineral Water from Water dispensers were contaminated by at least one coliform or indicator bacterium and/or at least one pathogenic bacterium. The bacteriological quality of municipal Tap Water is superior when compared with the 20-L bottles of mineral Water collected from Water dispensers and samples collected from new 20-L bottles of mineral Water before installation in the dispensers. This highlights the need for an improved surveillance system for the bottled Water industry. For the municipal Water systems, it is recommended to perform the Pseudomonas enumeration periodically, in addition to the routine data collected by most systems.

Xiangru Zhang - One of the best experts on this subject based on the ideXlab platform.

  • addition of lemon before boiling chlorinated Tap Water a strategy to control halogenated disinfection byproducts
    Chemosphere, 2021
    Co-Authors: Jiaqi Liu, Christie M Sayes, Virender K Sharma, Xiangru Zhang
    Abstract:

    Abstract Chlorine disinfection is required to inactivate pathogens in drinking Water, but it inevitably generates potentially toxic halogenated disinfection byproducts (halo-DBPs). A previous study has reported that the addition of ascorbate to Tap Water before boiling could significantly decrease the concentration of overall halo-DBPs in the boiled Water. Since the fruit lemon is rich in vitamin C (i.e., ascorbic acid), adding it to Tap Water followed by heating and boiling in an effort to decrease levels of halo-DBPs was investigated in this study. We examined three approaches that produce lemon Water: (i) adding lemon to Tap Water at room temperature, termed “Lemon”; (ii) adding lemon to boiled Tap Water (at 100 °C) and then cooling to room temperature, termed “Boiling + Lemon”; and (iii) adding lemon to Tap Water then boiling and cooling to room temperature, termed “Lemon + Boiling”. The concentrations of total and individual halo-DBPs in the resultant Water samples were quantified with high-performance liquid chromatography-tandem mass spectrometry and the cytotoxicity of DBP mixtures extracted from the Water samples was evaluated using human epithelial colorectal adenocarcinoma Caco-2 cells and hepatoma HepG2 cells. Our results show that the “Lemon + Boiling” approach substantially decreased the concentrations of halo-DBPs and the cytotoxicity of Tap Water. This strategy could be applied to control halo-DBPs, as well as to lower the adverse health effects of halo-DBPs on humans through Tap Water ingestion.

  • effects of ascorbate and carbonate on the conversion and developmental toxicity of halogenated disinfection byproducts during boiling of Tap Water
    Chemosphere, 2020
    Co-Authors: Jiaqi Liu, Virender K Sharma, Xiangru Zhang, Jingyi Jiang, Christie M Sayes
    Abstract:

    Abstract Chlorine disinfection inactivates pathogens in drinking Water, but meanwhile it causes the formation of halogenated disinfection byproducts (DBPs), which may induce adverse health effects. Humans are unavoidably exposed to halogenated DBPs via Tap Water ingestion. Boiling of Tap Water has been found to significantly reduce the concentrations of halogenated DBPs. In this study, we found that compared with boiling only, adding ascorbate (vitamin C) or carbonate (baking soda) to Tap Water and then boiling the Water further reduced the level of total organic halogen (a collective parameter for all halogenated DBPs) by up to 36% or 28%, respectively. Adding ascorbate removed the chlorine residual in Tap Water and thus prevented the formation of more halogenated DBPs in the boiling process. Adding carbonate elevated pH of Tap Water and consequently enhanced the hydrolysis (dehalogenation) of halogenated DBPs or led to the formation of more trihalomethanes that might volatilize to air during the boiling process. The comparative developmental toxicity of the DBP mixtures in the Water samples was also evaluated. The results showed that adding a tiny amount of sodium ascorbate or carbonate (2.5–5.0 mg/L) to Tap Water followed by boiling for 5 min reduced the developmental toxicity of Tap Water to a substantially lower level than boiling only. The addition of sodium ascorbate or carbonate to Tap Water in household could be realized by preparing them in tiny pills. This study suggests simple and effective methods to reduce the adverse effects of halogenated DBPs on humans through Tap Water ingestion.

  • boiling of simulated Tap Water effect on polar brominated disinfection byproducts halogen speciation and cytotoxicity
    Environmental Science & Technology, 2014
    Co-Authors: Yang Pan, Xiangru Zhang, Elizabeth D Wagner, Jennifer Osiol, Michael J Plewa
    Abstract:

    Tap Water typically contains numerous halogenated disinfection byproducts (DBPs) as a result of disinfection, especially of chlorination. Among halogenated DBPs, brominated ones are generally significantly more toxic than their chlorinated analogues. In this study, with the aid of ultra performance liquid chromatography/electrospray ionization-triple quadrupole mass spectrometry by setting precursor ion scans of m/z 79/81, whole spectra of polar brominated DBPs in simulated Tap Water samples without and with boiling were revealed. Most polar brominated DBPs were thermally unstable and their levels were substantially reduced after boiling via decarboxylation or hydrolysis; the levels of a few aromatic brominated DBPs increased after boiling through decarboxylation of their precursors. A novel adsorption unit for volatile total organic halogen was designed, which enabled the evaluation of halogen speciation and mass balances in the simulated Tap Water samples during boiling. After boiling for 5 min, the ove...

Christie M Sayes - One of the best experts on this subject based on the ideXlab platform.

  • addition of lemon before boiling chlorinated Tap Water a strategy to control halogenated disinfection byproducts
    Chemosphere, 2021
    Co-Authors: Jiaqi Liu, Christie M Sayes, Virender K Sharma, Xiangru Zhang
    Abstract:

    Abstract Chlorine disinfection is required to inactivate pathogens in drinking Water, but it inevitably generates potentially toxic halogenated disinfection byproducts (halo-DBPs). A previous study has reported that the addition of ascorbate to Tap Water before boiling could significantly decrease the concentration of overall halo-DBPs in the boiled Water. Since the fruit lemon is rich in vitamin C (i.e., ascorbic acid), adding it to Tap Water followed by heating and boiling in an effort to decrease levels of halo-DBPs was investigated in this study. We examined three approaches that produce lemon Water: (i) adding lemon to Tap Water at room temperature, termed “Lemon”; (ii) adding lemon to boiled Tap Water (at 100 °C) and then cooling to room temperature, termed “Boiling + Lemon”; and (iii) adding lemon to Tap Water then boiling and cooling to room temperature, termed “Lemon + Boiling”. The concentrations of total and individual halo-DBPs in the resultant Water samples were quantified with high-performance liquid chromatography-tandem mass spectrometry and the cytotoxicity of DBP mixtures extracted from the Water samples was evaluated using human epithelial colorectal adenocarcinoma Caco-2 cells and hepatoma HepG2 cells. Our results show that the “Lemon + Boiling” approach substantially decreased the concentrations of halo-DBPs and the cytotoxicity of Tap Water. This strategy could be applied to control halo-DBPs, as well as to lower the adverse health effects of halo-DBPs on humans through Tap Water ingestion.

  • effects of ascorbate and carbonate on the conversion and developmental toxicity of halogenated disinfection byproducts during boiling of Tap Water
    Chemosphere, 2020
    Co-Authors: Jiaqi Liu, Virender K Sharma, Xiangru Zhang, Jingyi Jiang, Christie M Sayes
    Abstract:

    Abstract Chlorine disinfection inactivates pathogens in drinking Water, but meanwhile it causes the formation of halogenated disinfection byproducts (DBPs), which may induce adverse health effects. Humans are unavoidably exposed to halogenated DBPs via Tap Water ingestion. Boiling of Tap Water has been found to significantly reduce the concentrations of halogenated DBPs. In this study, we found that compared with boiling only, adding ascorbate (vitamin C) or carbonate (baking soda) to Tap Water and then boiling the Water further reduced the level of total organic halogen (a collective parameter for all halogenated DBPs) by up to 36% or 28%, respectively. Adding ascorbate removed the chlorine residual in Tap Water and thus prevented the formation of more halogenated DBPs in the boiling process. Adding carbonate elevated pH of Tap Water and consequently enhanced the hydrolysis (dehalogenation) of halogenated DBPs or led to the formation of more trihalomethanes that might volatilize to air during the boiling process. The comparative developmental toxicity of the DBP mixtures in the Water samples was also evaluated. The results showed that adding a tiny amount of sodium ascorbate or carbonate (2.5–5.0 mg/L) to Tap Water followed by boiling for 5 min reduced the developmental toxicity of Tap Water to a substantially lower level than boiling only. The addition of sodium ascorbate or carbonate to Tap Water in household could be realized by preparing them in tiny pills. This study suggests simple and effective methods to reduce the adverse effects of halogenated DBPs on humans through Tap Water ingestion.

Mark J Eisenberg - One of the best experts on this subject based on the ideXlab platform.

  • comparison of the mineral content of Tap Water and bottled Waters
    Journal of General Internal Medicine, 2001
    Co-Authors: Arik Azoulay, Philippe Garzon, Mark J Eisenberg
    Abstract:

    OBJECTIVES: Because of growing concern that constituents of drinking Water may have adverse health effects, consumption of Tap Water in North America has decreased and consumption of bottled Water has increased. Our objectives were to 1) determine whether North American Tap Water contains clinically important levels of calcium (Ca2+), magnesium (Mg2+), and sodium (Na+) and 2) determine whether differences in mineral content of Tap Water and commercially available bottled Waters are clinically important.