Ultrasonic Inactivation of Escherichia coli with Multi-Walled Carbon Nanotubes: Effects of Solution Chemistry

Disinfection by ultrasound and carbon nanotubes (CNTs) provides attractive alternatives to conventional methods for water and wastewater treatment. This study explored the inactivation of Escherichia coli (E. coli) by 5 mg/L pristine short and long multi-walled CNTs (MWCNTs) and 20 kHz ultrasound individually or in combinations in DI water, Suwannee River natural organic matter (SRNOM), and sodium dodecyl sulfate (SDS) solution, respectively. The results indicated that the dispersity of MWCNTs was the single most important factor determining the inactivation rate of E. coli. The dispersity of short MWCNTs in solutions increased in the order of DI water <10 mgC/L SRNOM < 2 mM SDS. Correspondingly, the greatest log inactivation of E. coli was achieved in SDS when short MWCNTs were used alone (0.67 ± 0.12) and combined with ultrasound (1.80 ± 0.02) for 10 min. Short MWCNTs alone had a slightly greater inactivation (0.29 ± 0.07) in SRNOM solution than in DI water (0.18 ± 0.05). However, long MWCNTs had a slightly higher inactivation in DI water (0.24 ± 0.03) than short ones (0.18 ± 0.05), because of better dispersity in DI. The observed synergistic inactivation when ultrasound and short MWCNTs were used together in 2 mM SDS shows that ultrasound energized the MWCNTs more effectively when they were well dispersed, although SDS and MWCNTs can occupy the reaction sites at the cavitational bubble–water interfacial regions and scavenge •OH radicals. The results suggest that sonophysical effects are more important to inactivate E. coli than sonochemical effects. Ultrasound inactivates E. coli and/or energizes MWCNTs through the mechanisms of acoustic streaming, microstreaming, microstreamers, transient cavitation collapse-generated shock waves and microjets (transitional forms), and localized hot temperatures. The results of this study indicate that the cytotoxicity of CNTs includes impinging bacterial cells and/or direct contact with the bacteria.