The Effect of Artificial Destratification on Phytoplankton in a Reservoir

Heo, Woo-Myung; Kim, Bomchul

doi:10.1023/b:hydr.0000036142.74589.a4

Cited by 61 publications

(46 citation statements)

References 23 publications

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“…Hence, the principal, and probably the most reliable, effect of artificial mixing is to raise the total dissolved oxygen concentration throughout the lake, and particularly in the bottom waters (Cooke et al 1993). Indeed, this result can be found in many studies that measured and reported the oxygen content of the lake (Cowell et al 1987;Cooke et al 1993;Visser et al 1996b;Heo and Kim 2004;Lehman 2014). …”

Section: Temperaturementioning

confidence: 63%

“…Heo and Kim 2004), although both increases (Steinberg 1983) and decreases (Cowell et al 1987;Steinberg and Zimmermann 1988;Visser et al 1996b) were observed as well. Complete circulation may cause changes in the total algal biomass integrated over the entire depth of the water column, i.e.…”

Section: Phytoplankton Biomassmentioning

confidence: 84%

“…Most studies listed in Table 1 made use of aerators with a compressor pumping compressed air through a diffuser or pipe with holes in it. In Lake Dalbang (South Korea), aerators were used of the intermittent bubble blaster type (Heo and Kim 2004). Here, air is compressed inside a cylinder until it is released at once to produce a large bubble that pushes water upwards, bringing hypolimnetic water up to the surface.…”

Section: Aeration Systemsmentioning

confidence: 99%

“…As a result of artificial mixing, the temperature of the total (mixed) water body generally decreases if one compares it to the temperature of the epilimnion in the lake when it was stratified (Cooke et al 1993). In Lake Dalbang, South Korea, the maximum surface temperature decreased from 28.9 to 26.4°C after destratification, whereas the maximum hypolimnetic temperature increased from 8.0 to 23.7°C (Heo and Kim 2004). In Lake Nieuwe Meer, The Netherlands, the maximum surface temperature decreased from 23.4 to 19.1°C after aeration, whereas the maximum temperature in the deeper layers increased from 8.0 to 19.1°C (Visser et al 1996b).…”

Section: Temperaturementioning

confidence: 99%

“…Originally, it was developed to obtain a higher productivity of trout in Michigan lakes (Hooper et al 1953). Yet, since that study it has mostly been employed to improve water quality in ponds, lakes and reservoirs (Barbiero et al 1996;Visser et al 1996b;Heo and Kim 2004). Furthermore, artificial mixing has been applied with the specific aim to reduce the growth conditions for cyanobacteria and prevent scum-forming cyanobacteria.…”

Section: Introductionmentioning

confidence: 99%

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Artificial mixing to control cyanobacterial blooms: a review

et al. 2015

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Artificial mixing has been used as a measure to prevent the growth of cyanobacteria in eutrophic lakes and reservoirs for many years. In this paper, we give an overview of studies that report on the results of this remedy. Generally, artificial mixing causes an increase in the oxygen content of the water, an increase in the temperature in the deep layers but a decrease in the upper layers, while the standing crop of phytoplankton (i.e. the chlorophyll content per m 2 ) often increases partly due to an increase in nutrients entrained from the hypolimnion or resuspended from the sediments. A change in composition from cyanobacterial dominance to green algae and diatoms can be observed if the imposed mixing is strong enough to keep the cyanobacteria entrained in the turbulent flow, the mixing is deep enough to limit light availability and the mixing devices are well distributed horizontally over the lake. Both models and experimental studies show that if phytoplankton is entrained in the turbulent flow and redistributed vertically over the entire depth, green algae and diatoms win the competition over (colonial) cyanobacteria due to a higher growth rate and reduced sedimentation losses. The advantage of buoyant cyanobacteria to float up to the illuminated upper layers is eradicated in a wellmixed system.

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Section: Temperaturementioning

confidence: 63%

Section: Phytoplankton Biomassmentioning

confidence: 84%

Section: Aeration Systemsmentioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Artificial mixing to control cyanobacterial blooms: a review

et al. 2015

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Three‐Dimensional Effects of Artificial Mixing in a Shallow Drinking‐Water Reservoir

Chen

Little

Carey

et al. 2018

Water Resources Research

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Studies that examine the effects of artificial mixing for water‐quality mitigation in lakes and reservoirs often view a water column with a one‐dimensional (1‐D) perspective (e.g., homogenized epilimnetic and hypolimnetic layers). Artificial mixing in natural water bodies, however, is inherently three dimensional (3‐D). Using a 3‐D approach experimentally and numerically, the present study visualizes thermal structure and analyzes constituent transport under the influence of artificial mixing in a shallow drinking‐water reservoir. The purpose is to improve the understanding of artificial mixing, which may help to better design and operate mixing systems. In this reservoir, a side‐stream supersaturation (SSS) hypolimnetic oxygenation system and an epilimnetic bubble‐plume mixing (EM) system were concurrently deployed in the deep region. The present study found that, while the mixing induced by the SSS system does not have a distinct 3‐D effect on the thermal structure, epilimnetic mixing by the EM system causes 3‐D heterogeneity. In the experiments, epilimnetic mixing deepened the lower metalimnetic boundary near the diffuser by about 1 m, with 55% reduction of the deepening rate at 120 m upstream of the diffuser. In a tracer study using a 3‐D hydrodynamic model, the operational flow rate of the EM system is found to be an important short‐term driver of constituent transport in the reservoir, whereas the duration of the EM system operation is the dominant long‐term driver. The results suggest that artificial mixing substantially alters both 3‐D thermal structure and constituent transport, and thus needs to be taken into account for reservoir management.

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