黑臭水形成的水质和环境条件研究  

Study on the water quality and environmental conditions of the formation of black-odorous water

作　　者：吕佳佳[1] 杨娇艳[1] 廖卫芳 蒋金辉[1] 陈传红[1] 赵进[1] 杨劭[1] 

机构地区：[1]华中师范大学生命科学学院,武汉430079

出　　处：《华中师范大学学报（自然科学版）》2014年第5期711-716,共6页Journal of Central China Normal University：Natural Sciences

基　　金：武汉市科技计划项目(200760423164);国家水体污染控制与治理科技重大专项(2008ZX07211-003);华中师范大学中央高校科研基本业务费专项(CCNU09A01027)

摘　　要：水体黑臭是城乡普遍的水环境问题,严重影响水体景观和水质安全.揭示高污染水体产生黑臭的具体水质和环境条件阈值,对于水体黑臭预警、预防和治理工作有重要意义.根据黑臭水普遍特征,人工自制典型黑臭水,分析了总有机碳、总氮、Fe2+浓度、温度、溶氧、水深等对黑臭水形成的影响,从水质参数与环境条件两方面分析黑臭水形成的阈值条件.研究结果表明,在本试验条件下,当总有机碳≥150mg/L,总氮≥50mg/L,Fe2+浓度≥0.2mg/L,温度≥25℃,水深≥0.9m及厌氧条件时,高污染水体会发生黑臭.The black and odorous water body is a common environmental problem in urban and rural areas over china,which is detrimental to aesthetics of water body and water safety.Elucidating the thresholds of water quality and environmental conditions that cause polluted water becoming black and odorous is important for the warning,prevention and control of black-odor water bodies.In this paper,the typical black-odor water was prepared according to the characteristics of black-odor water.The effects of water quality and environmental conditions,e.g.total organic carbon,total nitrogen,Fe^2＋,dissolved oxygen,temperature and water depth,on the formation of black-odorous water were investigated.The results showed that in this experiment the conditions for the formation of black-odorous water are total organic carbon ≥ 150 mg/L,total nitrogen ≥ 50 mg/L,Fe^2＋ ≥ 0.2 mg/L,temperature ≥ 25 ℃,water depth ≥ 0.9 m and anaerobic condition.

关 键 词：黑臭水 水质 温度 水深 溶解氧 

分 类 号：X131.2[环境科学与工程—环境科学]