Bacteria sources in
public areas
Previous work has shown
that E.coli levels at some local beaches may be affected
by tributary outflows and river hydrologic effects. In 2008,
the River Institute studied and mapped tributary flow patterns
to determine the effects of individual tributaries on public
areas. This project will help predict daily changes in
recreational water quality, and identify RAP priorities for
tributary remediation for bacteria.
Algae
and nutrient loading
Nutrient
outflow from tributaries is considered a serious impairment to
the St. Lawrence River due to its ability to cause algae-related
effects, i.e. depleted oxygen, toxic algae, or taste and odour.
In 2008, the River Institute was a partner in a project funded
through the Canada Ontario Agreement Program and the Raisin
Region Conservation Authority to measure the outflow of mercury
and nutrients such as nitrogen and phosphorus from all major
tributaries into Lake St. Francis. The study will identify the
tributaries; measure the levels of nutrient contribution; and
identify the types of algae that are associated with these
tributary nutrient effects. In 2009, this work will continue to
determine the effects of the nutrients on the ecosystem.
Source Water Quality - Taste and
Odours in Drinking Water
The
water intake for the Cornwall Water Purification plant (CWPP) is
located on Lake St. Lawrence above the R.H. Saunders Power
Generating Station. For the past two years, the River Institute
has partnered with the City of Cornwall on an investigation of
drinking water quality in Lake St. Lawrence. After the Walkerton
Inquiry, the Ontario Ministry of the Environment initiated a
proactive approach to protect our drinking water from pathogens
and harmful chemicals. Under the leadership of Dr. Jeff Ridal,
research on source water quality is ongoing to address the
concerns and needs of the Cornwall Water Purification plant.
Research has focused on identifying sources
of tastes and odours in drinking water, and assessing the
sources of bacteria in Lake St. Lawrence. Key parameters such
as turbidity, pH, total coliforms, E. coli, total
phosphorus, nitrates, nitrites, and total kheldajhl nitrogen
have been assessed in and around the water intake area and
related to environmental changes such as weather patterns, water
levels, and flow. Results show that the water in Lake St.
Lawrence is generally of a very high quality, with low turbidity
and moderate alkalinity, hardness, and nutrient levels. Nearby
sources such as large waterfowl colonies have shown localized
impacts on water quality, however, and are being monitored in
the ongoing operations of the water plant.
If you would
like to know more about our research program, please contact Drs.
Jeffery Ridal - jridal@riverinstitute.ca or Brian
Hickey - bhickey@riverinstitute.ca
