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Ozone |
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Ozone is an unstable molecule, a "free radical" of oxygen which readily gives
up one atom of oxygen providing a powerful oxidizing agent which is toxic to
most waterborne organisms. It is a very strong, broad-spectrum disinfectant
that is widely used in Europe. It is an effective method to inactivate harmful
protozoans that form cysts. It also works well against almost all other
pathogens.
Passing oxygen through ultraviolet light or a "cold" electrical discharge makes
ozone. To use ozone as a disinfectant, it must be created on-site and added to
the water by bubble contact. Some of the advantages of ozone include the
production of fewer dangerous by-products and the lack of taste and odor
produced by ozonation.
Ozone has been used in drinking water plants since 1906 where the first
industrial ozonation plant was built in Nice, France. The U.S. Food and Drug
Administration has accepted ozone as being safe; and it is applied as an
anti-microbiological agent for the treatment, storage, and processing of foods.
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