Adjusting Water Processing Technology in the Function Water Quality of Lake Radoniqi

Luan Daija, Xhelal Këpuska, Seit Shallari, Leonard Shehu

Abstract


In different seasons the water of the lake "Radoniqi" showed changes in the water quality, such as increased turbidity, presenting an unpleasant odor or flavor. Aeration, flocculation, filtration and disinfection with chlorine failed to completely eliminate undesirable odor or flavor. The purpose of this paper is the adjustment of water treatment technologies based on physical-chemical and bacteriological characteristics of Lake Radoniqi water. The objectives of the study are to identify the physical-chemical and organoleptic parameters of water before and after treatment of water in the treatment plant, and adjustment of technologies in the function of unprocessed water quality. In this study were analyzed following water parameters, such as turbidity, smell, taste, pH value, potassium permanganate value, dissolved oxygen, iron, manganese, ammonia, nitrites, nitrates, phosphates, aluminum, etc. Water samples are tested in the physical-chemical laboratory with methods, such as jar-test method, organoleptic test, pH meters, conductivity, turbidity, spectrophotometric methods and classical methods of chemical analysis (volumetric method). Results of physical-chemical and organoleptic analysis of lake water help us to determine the water intake level of the lake as well as make a decision for the most appropriate technology for water treatment.

Keywords: water, parameters, lake, methods, results.


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DOI: http://dx.doi.org/10.0001/(aj).v2i4.1306

DOI (PDF): http://dx.doi.org/10.0001/(aj).v2i4.1306.g1836

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