Effects of water quality on bacterial inactivation by ferrate(VI)

Ferrate (Fe(VI)) is an emerging green oxidant which has great potential and prospect in water disinfection. However, the effects of water quality on Fe(VI) disinfection remain unclear. This study systematically investigated the effects of pH, organic matters and inorganic ions on Fe(VI) inactivation of Escherichia coli (E. coli). Results showed that pH was the dominant influencing factor and the inactivation efficiency as well as inactivation rate constant was negatively correlated with pH (6.8-8.4). HFeO₄^- was found to be the critical Fe(VI) species contributing to the inactivation. As for organic matters (0-5 mg C/L), protein and humic acid significantly accelerated the decay of Fe(VI) and had negative effects on the inactivation efficiency, while polysaccharide slightly inhibited the inactivation due to the low reactivity with Fe(VI). As for inorganic ions, bicarbonate (0-2 mM) could stabilize Fe(VI) and decreased the inactivation rate constant, while ammonium (0-1 mM) had little effect on the inactivation of E. coli. In addition, the comprehensive effects of water quality on Fe(VI) disinfection in actual reclaimed water were also evaluated. The inactivation of E. coli in secondary effluent and denitrifying effluent was found to be inhibited compared to that in phosphate buffer. Overall, this study is believed to provide valuable information on Fe(VI) disinfection for water and wastewater treatment practices.