Water chlorination

Waterborne disease, such as typhoid, dysentery and cholera, occurred with regularity in US water systems in the 1800s. The incidence rates were high in the early 1900s but decreased rapidly with the onset of chlorination.

Chlorination is the most widespread method of water disinfection.  Despite the fact that chlorine and ist compounds with a series of organic compounds form toxic substances of the type of trigalogenmethanes, it is the only accessible disinfectant which possess as prolongation effect.

To date, chlorine has emerged as the disinfectant of choice primarily because of its effectiveness, efficiency, economy of operation, convenience, and the persistence of chlorine residual.

Chlorine is largely used for water treatment, such as taste and odor control, disinfection of drinking water and wastewater in the food industry and for biofouling control.
Water chlorination