The formation of di- and trichloroacetic acid (TCAA and DCAA) during beverage preparation and its impact on quantitative exposure assessment for drinking water disinfection by-products

• Formation of DCAA and TCAA in beverages

• Author / Creator

  Balko, Justin Peter Craig.

• Subjects / Keywords

  • Drinking water--Testing
  • Beverage industry--By-products
  • Chlorine
  • Beverages--Analysis
  • Water--Purification--Disinfection--By-products

• Graduation date

  2002

• Type of Item

  Thesis

• Degree

  Master of Science in Medical Sciences-Public Health Sciences

• DOI

  https://doi.org/10.7939/R38C9R78N

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.