本文選題：黑臭水體 + 水質(zhì)��； 參考：《中國科學(xué)院煙臺海岸帶研究所》2017年碩士論文

【摘要】：隨著城鎮(zhèn)化以及工業(yè)化進(jìn)程的加快,生活污水的過度排放造成了河道富營養(yǎng)化,甚至導(dǎo)致水體呈現(xiàn)黑臭狀態(tài)。水體黑臭是河道水環(huán)境污染極其嚴(yán)重的表現(xiàn),認(rèn)識水體黑臭演化過程對開展水污染防治至關(guān)重要。國內(nèi)外關(guān)于水體黑臭的研究主要集中在黑臭水形成機理、水體黑臭的評價方法等方面,對于黑臭水體形成條件以及水體中惡臭揮發(fā)性硫化物形成過程的研究明顯不足。本研究在實驗室模擬條件下,結(jié)合濱海河流水質(zhì)特點,重點研究了總有機碳(TOC)、總氮(TN)、Fe~(2+)濃度及水體鹽度等水質(zhì)因子對水體黑臭演化過程的影響,同時分析了不同水質(zhì)條件下甲硫醇(MT)和H_2S等揮發(fā)性硫化物的產(chǎn)生機制。通過采用河流原水進(jìn)行接種制備人工黑臭水,設(shè)定不同的TOC,TN、Fe~(2+)濃度和水體鹽度梯度進(jìn)行模擬實驗,分析了單一水質(zhì)因素對水體黑臭形成的影響;為了進(jìn)一步認(rèn)識各種水質(zhì)因素之間的相互作用及其對黑臭水體形成的綜合影響,本文同時開展了多因素正交試驗。主要有以下結(jié)論:(1)微生物作用在水體黑臭過程中發(fā)揮關(guān)鍵作用。研究發(fā)現(xiàn)河流水體黑臭狀態(tài)的形成與水體中的微生物量具有顯著相關(guān)性,當(dāng)水體中的厭氧微生物數(shù)量增多時,水體黑臭時間變短,黑臭現(xiàn)象更明顯,表明水體在厭氧的狀態(tài)更易形成黑臭現(xiàn)象。(2)碳源是黑臭形成的重要條件。TOC濃度小于50 mg/L時,水體不會變黑,產(chǎn)生的揮發(fā)性硫化物總量較少,有臭味產(chǎn)生但不強烈;TOC濃度大于100mg/L時,TOC濃度越高,水體黑臭的時間越短,黑臭程度越明顯,產(chǎn)生的MT和H_2S量越多,實驗結(jié)束時,色度均大于500度,MT和H_2S總量都超過了1 g/L。(3)氮源也是黑臭形成的重要因素。TN濃度為0時,水體不變黑臭;C/N小于2:1,此時總氮濃度過高,水體致黑臭的過程較慢,C/N在3:1至4:1的范圍內(nèi)較容易形成黑臭現(xiàn)象;TN濃度在一定范圍內(nèi),隨著濃度增大,水體發(fā)生黑臭時間變短,并且黑臭程度越來越明顯。(4)Fe~(2+)濃度不僅與色度有關(guān),也是臭味產(chǎn)生的重要條件。研究發(fā)現(xiàn)Fe~(2+)濃度大于10 mg/L的水體會出現(xiàn)明顯的黑色渾濁現(xiàn)象,而Fe~(2+)濃度小于5 mg/L時水體僅會變渾濁。這表明Fe~(2+)濃度越高的水體變黑的程度越顯著。此外,Fe~(2+)濃度越高的水體中MT和H_2S濃度越高,這可能是由于Fe~(2+)能促進(jìn)硫酸鹽還原菌的代謝過程,進(jìn)而促進(jìn)了惡臭硫化物的產(chǎn)生。因此,Fe~(2+)濃度對黑臭水體的形成有顯著影響。(5)高鹽度水體,抑制黑臭水形成。鹽度過高,會抑制微生物的生長代謝過程,鹽度達(dá)到15‰以上時,抑制作用顯著。鹽度在小于10‰的范圍內(nèi),鹽度較高時,對水體黑臭的形成有一定促進(jìn)作用。鹽度為10‰的水體實驗結(jié)束時水體黑臭程度最顯著,生成的主要揮發(fā)性硫化物MT和H_2S的總量超過850μg/L。(6)正交試驗的研究結(jié)果發(fā)現(xiàn),TOC對水體黑臭的影響顯著,TN和Fe~(2+)濃度對水體黑臭的影響較明顯,其中Fe~(2+)濃度在水體變臭的過程中起到一定的促進(jìn)作用。
[Abstract]:With the acceleration of urbanization and industrialization, excessive discharge of domestic sewage has resulted in eutrophication of river channels and even black-smelling state of water bodies. Water black-smelling is an extremely serious manifestation of river water environmental pollution. It is very important to understand the evolution process of water black-odor for water pollution prevention and control. The research on the formation mechanism of black-smelly water and the evaluation methods of black-smelly water at home and abroad are mainly focused on the formation conditions of black-smelly water and the formation process of stench volatile sulphide in water. In this study, the effects of water quality factors, such as total organic carbon (TOC) concentration, total nitrogen (TN), and water salinity, on the evolution of black and smelly water were studied under the condition of laboratory simulation and combining with the water quality characteristics of coastal rivers, such as total organic carbon (TOC), total nitrogen (TNN) and water salinity. At the same time, the production mechanism of volatile sulfides such as methyl mercaptan (MTO) and Hass under different water quality conditions were analyzed. By inoculating raw water of rivers to prepare artificial black and odorous water, setting different concentrations of TOCX TNN Feanfen 2) and the gradient of water salinity, the effects of a single water quality factor on the formation of black and smelly water were analyzed. In order to further understand the interaction of various water quality factors and their comprehensive influence on the formation of black and smelly water, this paper also carried out multi-factor orthogonal experiments. The main conclusions are as follows: (1) microbial action plays a key role in the process of black-smelling in water. It was found that the formation of black-smelling state in river water was significantly related to the microbial biomass in water body. When the number of anaerobic microorganisms in water increased, the black-smelling time became shorter and the black-smelly phenomenon became more obvious. The results showed that when the concentration of TOC was less than 50 mg/L, the water would not turn black and the total amount of volatile sulfides would be less when the carbon source was an important condition for the formation of black and odour. The higher the concentration of 100mg/L is, the shorter the time of black-odor is, the more the amount of MT and H2S is, the more MT and H2S are produced at the end of the experiment. When the concentration of nitrogen is 0, when the concentration of TN is 0, the C / N ratio is less than 2: 1, the total nitrogen concentration is too high. In the range of 3:1 to 4:1, it is easy to form the black-smelly phenomenon and TN concentration. With the increase of water concentration, the black-smelling time becomes shorter. And the black and odour degree is more and more obvious. The concentration is not only related to the chroma, but also an important condition for the odour generation. It was found that the black turbidity appeared when the concentration of Fe~(2 was more than 10 mg/L, but when the concentration of Fe~(2 was less than 5 mg/L, the water would only become turbid. This indicated that the higher the concentration of Fe~(2, the more the degree of blackening. In addition, the higher the concentration of MT and H2s in the water with the higher concentration of Feb2), the higher the concentration of MT and H2S, which may be due to the fact that Fe~(2) can promote the metabolic process of sulfate-reducing bacteria and thus promote the production of sulfides. Therefore, the concentration of Feb2) has a significant effect on the formation of black-smelly water body. It can inhibit the formation of black-smelly water and inhibit the formation of black-smelly water. When the salinity is too high, the growth and metabolism of microorganisms will be inhibited. When the salinity is above 15 鈥，

本文編號：1822590