The influence of heating or boiling on the formation and behavior of disinf
ection by-products (DBPs) was investigated in DBP-spiked reagent water, mun
icipal tap water, and synthetic water containing chlorinated aquatic humic
substances, Thermal cleavage of larger halogenated species leads to both fo
rmation of smaller chlorinated molecules (including THMs and HAAs) and dech
lorination of organics. In parallel with their formation from larger molecu
les, THMs can be volatilized, and this latter process dominates the change
in their concentration when water is boiled. HAAs are not volatile, but the
y can be destroyed by chemical reactions at elevated temperatures, with the
net effect being loss of trihalogenated HAAs and either formation or loss
of less chlorinated HAAs. Although other identifiable DBPs can be generated
at slightly elevated temperatures, in most cases their concentrations decl
ine dramatically when the solution is heated. (C) 2001 Elsevier Science Ltd
. All rights reserved.