The Impacts of Chlorine in Drinking Water
The introduction of chlorine into drinking water for treatment and disinfection marked a significant advancement in the 19th century. Despite the numerous benefits associated with this achievement, research indicates a troubling link between chlorine presence in drinking water and various health concerns. Studies have identified a correlation between the consumption of chlorinated water and an elevated risk of cancer, as well as an increased likelihood of heart issues, arteriosclerosis, and strokes.
One of the primary concerns arises from the byproducts formed when chlorine reacts with organic compounds present in water. This chemical interaction produces harmful substances known as trihalomethanes (THMs), which can damage cellular structures and heighten the body’s susceptibility to cancer.
Methods to Remove Chlorine from Drinking Water
While chlorine is a common component of drinking water, several effective methods can be employed to reduce or eliminate its presence. These methods include:
- Boiling the water: Heating chlorinated water for approximately twenty minutes effectively evaporates the chlorine.
- Exposing chlorinated water to sunlight: Allowing the water to sit in the sun for 24 hours can significantly lower chlorine levels, although this method is not as effective as boiling.
- Adding Vitamin C tablets: Dissolving Vitamin C tablets in water for 24 hours is an efficient way to remove chlorine. While these tablets are often utilized for larger volumes of water, such as in swimming pools, they can also be used for drinking water.
Reasons for Adding Chlorine to Drinking Water
Drinking water can occasionally contain harmful microorganisms that cause serious illnesses such as cholera, typhoid, and hepatitis. Chlorine serves to eliminate these pathogens, disinfecting the water and making it safe for consumption. Additionally, chlorine helps enhance certain water attributes, including taste and odor.