Transformation of trace organic compounds in drinking water by enzymatic oxidative coupling

Journal Article · Sat Mar 01 00:00:00 EST 1986 · Environ. Sci. Technol.; (United States)

DOI:https://doi.org/10.1021/es00145a004· OSTI ID:5807181

Maloney, S W; Manem, J; Mallevialle, J; Fiessinger, F

Enzymatic methods have shown promise for removing aromatic compounds from (high-strength) industrial wastewater. The removal of these compounds was studied at low levels that might be encountered in surface waters which receive some industrial discharge. The results indicate that enzymatic oxidative coupling using horseradish peroxidase and hydrogen perioxide may be useful in eliminating some aromatics that are not well-removed in biological or physical water treatment, but the nature of the byproducts must be determined to assure that the products are not more undesirable than the initial compounds. 21 references, 4 figures, 2 tables.

• Research Organization: Laboratoire Central, le Pecq, France
• OSTI ID: 5807181
• Journal Information: Environ. Sci. Technol.; (United States), Vol. 20:3
• Country of Publication: United States
• Language: English

Related Subjects

54 ENVIRONMENTAL SCIENCES
AROMATICS
REMOVAL
DRINKING WATER
CONTAMINATION
SURFACE WATERS
WASTE WATER
WASTE PROCESSING
BY-PRODUCTS
HYDROGEN PEROXIDE
INDUSTRIAL WASTES
PEROXIDASES
TRACE AMOUNTS
ENZYMES
HYDROGEN COMPOUNDS
LIQUID WASTES
MANAGEMENT
ORGANIC COMPOUNDS
OXIDOREDUCTASES
OXYGEN COMPOUNDS
PEROXIDES
PROCESSING
WASTE MANAGEMENT
WASTES
WATER
520200* - Environment
Aquatic- Chemicals Monitoring & Transport- (-1989)