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Effect of heating and boiling water on trihalomethane content
| Compound |
Level (μg/L) |
||||
| Original tap water | 80 °C 1 min | 100 °C 0 min | Boiling 1 min | Boiling 5 min | |
| Chloroform | 45.6 | 23.2 | 12.3 | 9.4 | 4.1 |
| Bromodichloromethane | 44.6 | 24.1 | 13.5 | 10.8 | 4.6 |
| Chlorodibromomethane | 42.3 | 24.1 | 14.4 | 12.3 | 5.5 |
| Bromoform | 35.9 | 21.3 | 13.9 | 13.5 | 6.8 |
Available from: URL: http://monographs.iarc.fr/ENG/Monographs/vol52/mono52-6.pdf.
