Tap water is an indispensable drinking water in our life, so the requirements for water quality must be treated strictly! It can be used by everyone only after the water quality is monitored and treated by the waterworks. Among them, it is necessary to disinfect water with chlorine. When the water quality continues to pass, a small amount of chlorine needs to remain, which is the so-called residual chlorine
. Once the residual chlorine exceeds the standard, it is harmful to the human body, so how do you know that the residual chlorine in the water exceeds the standard? Of course, the total residual chlorine in the water can be monitored in real time through water quality monitoring equipment, so as to judge whether it exceeds the standard. Total residual chlorine refers to the amount of residual chlorine remaining after chlorine oxidants are added to water for a period of time, except for those consumed by microorganisms, organic and inorganic substances in the water, including free residual chlorine and combined residual chlorine. Free residual chlorine refers to chlorine that exists in the form of hypochlorous acid (HClO) or dissolved elemental chlorine (Cl2); combined residual chlorine refers to chlorine that exists in the form of chloramines and organic chloramines. The existence of residual chlorine in the water environment is mainly introduced by artificial chlorination. Chlorination is a water treatment technology that uses the strong oxidation of chlorine to non-selectively kill bacteria, algae and other microorganisms in water. With the large-scale use of chlorine, the toxic and carcinogenic effects of its by-products are increasingly concerned, so it is necessary to analyze and measure the chlorine content. At the same time, in order to achieve accurate dosing and economically and effectively exert the disinfection and sterilization effect of chlorine, it is also necessary to monitor the residual chlorine content in water in real time. There will be some residual chlorine in tap water, because the water plant will dissolve chlorine in water to sterilize, and if the water quality continues to pass, there will be a small amount of residual chlorine, which is residual chlorine! So is it okay to drink these small amounts of residual chlorine through tap water? 1. What will happen to washing vegetables, fruits and grains with water containing residual chlorine? Chlorine will destroy vitamins, minerals and other nutrients in vegetables, fruits, and grains, seriously affecting the absorption of nutrients by the human body; 2. What are the disadvantages of taking a bath with water containing residual chlorine for a long time? Take a bath with tap water containing residual chlorine, 40% of the total amount of chlorine in the bathroom is inhaled through the respiratory tract, and 30% is absorbed through the skin, which is 6-8 times the amount of chlorine that enters the human body through drinking. In mild cases, itching occurs, which accumulates over time. The carcinogenic rate will increase by 30% in middle age; 3. What harm will drinking water containing residual chlorine bring to the body for a long time? Heart disease, coronary atherosclerosis, anemia, bladder cancer, liver cancer, rectal cancer, high blood pressure, skin cancer, and allergies; does boiling water remove chlorine before use? not really! Although the residual chlorine in the tap water after disinfection is very low (the water plant will monitor the water quality in real time through the total residual chlorine online analyzer before outputting the water to see if the residual chlorine exceeds the standard.), but it still exists, so it must be taken out It can be input to each user's tap water. If you think it doesn't matter and think that heating water can remove residual chlorine, you are wrong! After chlorine is heated, it will produce carcinogenic substances such as chloroform with organic decay in water, and chloroform will increase by 3 to 4 times in tap water. If the residual chlorine cannot be removed, the coffee, tea or soup we drink every day, after heating and boiling, is equivalent to an increase of 3 to 4 times the carcinogens in the human body.
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