蔬果类浸出液在景观水体原位生物修复中的应用研究

Effects of Vegetable Fruit Lixiviums on In Situ Bioremediation of Scenic Water

摘要: 研究了玉米、土豆和番薯等蔬果类浸出液在景观水体原位生物修复中的作用。其作用机理是蔬果类浸出液能促进水体中微生物生长,加快微生物对有机污染物的降解。添加10 m g/L的玉米浸出液,模拟废水中的COD最终去除率增加了12.37%,并且混合浸出液对微生物生长的促进作用强于单一组分。在景观水体的原位生物修复中,投加玉米-土豆混合浸出液,COD、NH3-N和浊度的去除率分别增加了6.01%、8.05%和20.59%,取得了一定的生物修复效果。

Abstract: A study was performed to determine the effects of vegetable fruit lixivium(such as maize,potato and sweet potato lixivims)on in situ bioremediation of scenic water.Vegetable fruit lixiviums promoted the growth of microorganisms in the water body,and thereby enhanced biodegradation of some of its persistent organic contaminants;for example,the COD removal rate increased by 12.37% when a simulated wastewater was supplemented with 10 mg/L of maize lixivium.Mixture of several lixiviums produced greater enhancement than the component lixiviums separately did.The addition of mixture lixiviums of maize and potato to a scenic water sample improved the removal rates for COD,NH_3-N and turbidity by(6.01%),8.05% and 20.59%,respectively.The study demonstrated the beneficial effects of supplementing(lixivium) on in-situ bioremediation.