之前的研究表明，氯胺化饮用水的硝化作用会对水质产生有害影响。这些研究还表明，硝化作用的原因是本土硝化细菌将氨（用于形成氯胺）氧化为亚硝酸盐。在这项研究中，对经过充分处理的饮用水进行了小型试验，以确定防止配水系统中硝化所需的最佳氯胺施用条件。这些实验检测了硝化细菌在暴露于三种氯胺剂量、三种氯气与氨氮的重量比、三种温度和两次接触时间后的存活和再生。结果表明，氨氧化菌的控制高度依赖于温度。包括22个参考文献、表格和图表。

Previous studies have shown that nitrification of chloraminated drinking water can have deleterious effects on water quality. These studies also showed that the cause of nitrification is the oxidation of ammonia (used to form chloramines) to nitrite by autochthonous nitrifying bacteria. In this study, bench-scale experiments were conducted with fully treated drinking water to determine the optimum chloramine application conditions necessary to prevent nitrification in the distribution system. These experiments examined the survival and regrowth of nitrifying bacteria after exposure to three chloramine dosages, three weight ratios of chlorine to ammonia-nitrogen, three temperatures, and two contact times. The results indicate that the control of ammonia-oxidizing bacteria is highly dependent on temperature. Includes 22 references, table, figures.