DISINFECTION BY-PRODUCT FORMATION FROM THE PREPARATION OF INSTANT TEA

Two instant tea samples formed as much DBPs as aquatic humic substance s under the same reaction conditions, although the concentration of te a used for consumption typically is much higher than the concentration of humic substances in natural waters. At typical tea concentrations, substantial levels of TOX (164-196 mu g/L as chloride) were generated when chlorinated at 4 mg/L. The TOX formed exceeded the Swiss limit o f 25 mu g/L as referenced by Fleischacker and Randtke (1983). Use of b oiled water in preparation of instant tea is suggested if the residual free chlorine in the tap water is high.