近年来，由于水质原因，人们对自来水的味道和气味提出了更高的要求 客户需求的复杂性。因此，东京大都会水务局 政府最初设定了三氯胺的目标，三氯胺会产生强烈的含氯气味，并且 已采取措施减少三氯胺。 三氯胺是消毒副产品之一，由氯和氯反应生成 氨离子。在高级水处理中，氨离子可以通过生物处理去除 效果通过生物活性炭处理。然而，氨的去除率 温度下降时，离子会降低，并产生三氯胺。 因此，本研究对低温期控制三氯胺的措施进行了研究。作为一个 结果，研究发现，通过断点预氯化，氨离子不断被去除 三卤甲烷和卤乙酸的含量没有显著增加。 此外，该研究还开发了一种三氯胺自动分析装置，用于更详细的分析 监控。包括6个参考文献、表格、图表。

Recently, a higher quality of tap water has been required in terms of taste and odor, due to the sophistication of customers' needs. Therefore, the Bureau of Waterworks of the Tokyo Metropolitan Government set an original target of trichloramine, which causes strong chlorinous odor, and has carried out measures to reduce trichloramine. Trichloramine is one of disinfection byproducts and generated by a reaction of chlorine and ammonia ion. In the advanced water treatment, ammonia ion can be removed by biotical effect through the biological activated carbon treatment. However, the removal rate of ammonia ion becomes lower as temperature drops, and trichloramine is generated. Therefore, the study conducted research for measures to control trichloramine in a low temperature period. As a result, the study found that ammonia ion is constantly removed by breakpoint pre-chlorination without significant increase in the amount of trihalomethanes and haloacetic acids. Additionally, the study developed an automatic analysis device of trichloramine for more detailed monitoring. Includes 6 references, tables, figures.