Influence of Water Flow Velocity on the Formation of Algae-induced Odorous Black Water Agglomerate

Abstract

Wang, G.F.; Fang, Y.; Li, X.N., and Xue, J.P., 2020. Influence of water flow velocity on the formation of algae-induced odorous black water agglomerate. In: Guido Aldana, P.A. and Kantamaneni, K. (eds.), Advances in Water Resources, Coastal Management, and Marine Science Technology. Journal of Coastal Research, Special Issue No. 104, pp. 478–485. Coconut Creek (Florida), ISSN 0749-0208.Flow velocity is the most basic and intuitive factor to characterize hydrodynamic conditions. In this study, the formation characteristics of algae-induced odorous black water agglomerate under different water flow velocities were observed and analyzed, by simulating the dynamic process of water flow in Taihu lake. The experiment lasted for 20 days. The results revealed that the increase of flow velocity had different effects on the stinking and blackening of water. With the increase of the flow velocity, the concentration of Dimethyl trisulfide, an odorous matter, decreased sharply, and the concentration of β-ionone increased slightly. In terms of water blackening, compared with the flow velocity of 5∼6cm/s, the water flow velocity of 1∼2cm/s did not influence the anaerobic reduction environment of water, but promoted the formation of sulfide and the dissolution of Fe2+, accelerated the formation of blackening causing substances, and aggravated the water blackening. Low water velocity would be a key factor to promote the occurrence of the algae-induced odorous black water agglomerate and could be used as a warning factor.