In water systems, what is often the result of using chlorine for disinfection?

Using chlorine for disinfection in water systems is known to effectively eliminate many pathogens, making it a common and essential practice in water treatment. However, one significant consequence of chlorine disinfection is the formation of harmful byproducts, particularly trihalomethanes (THMs) and haloacetic acids (HAAs). These byproducts are created when chlorine reacts with organic matter present in the water, such as decaying plant material or other natural substances.

The presence of these disinfection byproducts (DBPs) has raised health concerns, as some of them are classified as potentially carcinogenic. Regulatory agencies impose limits on the permissible levels of these byproducts in drinking water to protect public health. Therefore, while chlorine is effective for microbial disinfection, water treatment operators must monitor and manage the formation of these harmful byproducts to ensure water safety and compliance with health standards.

On the other hand, while chlorine may improve the overall safety and sometimes the taste of the water, it can contribute to taste issues if excessive amounts of chlorine are present. It is also important to note that chlorine treatment can incur additional costs related to the need for monitoring and controlling byproduct levels. Hence, the formation of harmful byproducts is a crucial outcome associated with the chlorination