doi: 10.18178/ijesd.2018.9.9.1114
Tracking Changes in Natural Organic Matter Character in an Australian Drinking Water Catchment
anthony.agostino@student.unsw.edu.au1
,
S. Moradi1 , , ,
G. Leslie4,*
- 1the Microbial Advanced Separation
- 2Sydney Water Corporation, Parramatta, Sydney
- 3WaterNSW, Parramatta, Sydney, NSW, 2150
- 4the UNESCO Centre for Membrane Science and
Abstract
Research into the elucidation of Natural OrganicMatter (NOM) character in surface waters and the link to NOMremoval is concentrated to Europe and North America, withlimited research conducted on the vastly differing climatic andecological conditions of Australia. This study utilizes dissolvedorganic carbon, rapid resin fractionation, liquidchromatography with organic carbon detection and zetapotential measurement techniques to characterize NOM from ariverine, transitional and lacustrine site of an Australiandrinking water catchment. The results are compared to similarAmerican, Canadian and French drinking water sources. Therobustness of the characterization techniques as an indicator forNOM treatability can be established through application tosurface waters of differing geographical regions. Future studiesshould aim to concurrently characterize NOM character andtreatability across a multitude of surface waters in varyinggeographical locations.
Keywords
- Natural organic matter
- characterization
- surface water
- water treatment
How to Cite
anthony.agostino@student.unsw.edu.au, S. Moradi, H. Bustamante, L. Hamilton, and G. Leslie, "Tracking Changes in Natural Organic Matter Character in an Australian Drinking Water Catchment," International Journal of Environmental Science and Development, vol. 9, no. 9, pp. 278-281, 2018. https://doi.org/10.18178/ijesd.2018.9.9.1114
Copyright & License
Copyright © 2018 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).