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Duck Pond's Water Quality Study
Thesis go to top
      This study is a component of the Water Resources Research Center and The Department of Civil and Environmental Engineering at Virginia Polytechnic Institute and State University.  The objective of the research is to study the relationship between E. coli, suspended solids, nutrients (ammonia and nitrate), and hardness in the water column during rain storm events.  In the past semester Katie Perkins (Biological Systems Engineering) and Alejandro Galvis-Sterling (Civil Engineering) have taken twenty-four hour samples at four locations at the Virginia Tech Duck Pond to study the different pond behaviors related to the measured water quality aspects.  The results indicate that there is a factor which lessens the bacteria leaving the Duck Pond compared to the amount that enters it, but through the research there was not significant data to determine the exact reason.  The research resulted more as a monitoring of the ponds behavior and it provided several conclusions as to how to approach the differences between the different phases in which bacteria can be found; planktonic and sorbed, in trying to improve the current methods used to monitor surface water quality.   

      As the research continues, a different approach is being taken to determine the overall objective.  The newer approach consisting of determining the soil characteristics of the Duck Pond.  Then using theoretical lab analysis to determine the bacteria sorption to the soil which is in the Duck Pond.  This research is ongoing currently.

 

Reports go to top

Spring 02- Spring 03 Data

Spring 02- Spring 03 Paper

Fall 03 Final Paper

Testing Procedures

 

Others go to top

Contacts About Research:

Katie Perkins- kperkins@vt.edu

Alejandro Galvis- Sterling- agalvis@vt.edu

Dr. Tamim Younos- tyounos@vt.edu

webmaster

Contact Katie Perkins About site (kperkins@vt.edu)

 

Virginia Water Resources Research Center
23 Agnew  Hall (0444)
Virginia Tech
Blacksburg, VA 24061
P: (540) 231-5624 F:(540) 231-6673