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Background on Chloramines
"Switching to chloramine disinfection of drinking water has enabled many water utilities to decrease the concentration of trihalomethanes in their drinking water, and thus avoid exceeding the MCL for the THMs. The chloramination process involves adding both free chlorine and ammonia to water, which react to form mono-, di-, and trichloramine, plus some other organic chloraminated products. The chemical reactivity of chloramines is lower than that of chlorine; the process requires more contact time for adequate disinfection and higher residual levels in the drinking water. The lower reactivity also perhaps results in lower toxicity of the reaction mixture and the reaction byproducts. However, chloramines, like chlorine, can irritate sensitive mucus membranes, and could potentially cause skin irritation. When some utilities have switched to chloramine, there have been user reports of bad-tasting water, a bad feel of the water on the skin, skin irritation, and other symptoms. Trying to decide whether these reports are significant and real has involved considerable effort for water agencies."
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