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.
physical
formation
variability
light
density stratification
watersheds
chemical
general lake chemistry
dissolved oxygen
nutrients
biological
lake zones
food webs
primary producers
chlorophyll
algal succession
consumers decomposers
trophic status
eutrophication
ecoregions
biological differences


eutrophication graphic

Figure 22

WATER QUALITY IMPACTS ASSOCIATED WITH EUTROPHICATION

  • Noxious algae (scums, blue-greens, taste and odor, visual)
  • Excessive macrophyte growth (loss of open water)
  • Loss of clarity (secchi depth goes down)
  • Possible loss of macrophytes (via light limitation by algae and periphyton)
  • Low dissolved oxygen (loss of habitat for fish and fish food)
  • Excessive organic matter production (smothering eggs and bugs)
  • Blue-green algae inedible by some zooplankton (reduced food chain efficiency)
  • "Toxic" gases (ammonia, H2S) in bottom water (more loss of fish habitat)
  • Possible toxins from some species of blue-green algae
  • Chemical treatment by lakeshore homeowners or managers may result (copper, diquat, 2,4-D, etc.)
  • Drinking water degradation from treatment disinfection byproducts
  • Carcinogens, such as chloroform (from increased organic matter reacting with disinfectants like chlorine)
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