Study On The Water Quality And Environmental Conditions Of Black And Odorous Water

With the accelerated pace of urbanization and industrialization increase, direct discharge of over-domestic pollution caused eutrophication, and even lead to smelly black water to form the black and odorous water. Black-odor water pollution is very serious phenomenon, it makes complete loss of use of water, features of the landscape and human life and health At present, black-odor water studies are focused on the index and governance of them, while to solve the problem of urban and rural water, first of all we should clarify the formation conditions of black and odorous water. Generated due to the scope of current water quality parameters of black and odorous water is not clear, therefore, this paper set six influencing factors including different concentrations of total carbon, total nitrogen, total ferriion, dissolved oxygen, temperature and water depth to analyze its formation conditions using self-made typical black-odor water. The results showed that the conditions for the formation of black-odor water is total carbon (TC)≥150 mg/L, total nitrogen (TN)≥50 mg/L, total ferriion (TFe)≥0.2 mg/L, temperature (T)≥25℃, water depth (D)≥0.9 m, CODcr≥292 mg/L, C/N in the range between 3:1～4:land anaerobic condition.Organic pollutants, inorganic pollutants, dissolved oxygen and temperature play important roles in the black and odorous water bodies. To further explore the relationship between influencing factors and the optimal level of primary and secondary combined, in order to identify the most vulnerable water quality and environmental parameters of black-odor water, to develop a more comprehensive, more scientific, more economical black-odor water treatment program to provide some theoretical support for people, this paper design multi-factor orthogonal experimental. The results showed:dissolved oxygen, organic matter content effect mostly on black-odor water,tthe optimal combination:A3 level (200mg/l), B3 level (100mg/l), C2 level (anaerobic), D1 level (25℃). That is, water body is easiest to be black and odorous on the conditions of the concentration of organic water TC 200mg/l, TN 100mg/l, T 25℃, strictly anaerobic conditions.Micro-organisms play a huge role.of the formation of black-odor water.To analysis the differences in microbial community structure, understanding the diversity of bacterial communities at the same place in different locations and different depths of the black-odor in the water, this paper directly extracted total DNA of microorganisms in black-odor water from Wuhan South Lake, River Patrol Division,and analysis its community through DGGE fingerprint. The results showed:(1) South Lake Patrol Division River outfall and water are about 12 species of black-odor dominant groups, and the same place (South Lake outfall) DGGE profiles of different depths were not significant, with higher bacterial community structure similarity, but with different locations (River Patrol Division) of the DGGE band number and position of a significant difference. (2) two sample points are distributed about the same three species of bacteria, it also has a specific species of microorganisms, which may be related to physical and chemical properties of water.