PHYSICAL AND CHEMICAL CHARACTERIZATION OF OUED MEBOUDJA (ANNABA) | Journal of Global Ecology ......

Water pollution is a continually changing idea. It is currently posing a serious threat to the environment and, of course, human health. The goal of this research is to assess the quality of surface waters in Oued Meboudja (Annaba, Algeria) and to characterise the many types of pollution, with the composition of water playing a key role in determining its quality. The goal of this project is to conduct a monthly follow-up in three sites (S1, S2, S3) of sampling along the entire length of the Oued Meboudja (upstream, centre, and downstream) from January to December 2020, with a complete analysis of physicochemical parameters such as pH, temperature, and salinity (Temperature, potential hydrogen, Electric Conductivity, biochemical oxygen demand, Dissolved oxygen, Nitrite, Nitrate, Chloride, Ammonium, Suspended solid, Sodium, fatty oils, turbidity).

Temperatures ranged from 11°C to 18°C at the three sites (S1 upstream, S2 centre, and S3 downstream), according to the findings. The pH values ranged from 7 to 9. The conductivity in our study ranged from 1064 to 2300 s/cm. The biochemical oxygen demand was around 9.30 to 13.30 mg/l. Dissolved oxygen was also in the range of 1.50 to 2.03 mg O2/l. The concentration of nitrite in this investigation was between 1.50 and 2.02 mg/l. Nitrate concentrations varied from 41 to 52 mg/l. Chloride concentrations ranged from 71 to 81 mg/l. Throughout the year, ammonium levels ranged from 1.66 to 2.30 mg/l. Suspended matter concentrations varied from 153 to 190 mg/l. Sodium concentrations ranged from 6 to 6.60 mg/l. Fatty oils had a concentration of 95 to 115 mg/l. Finally, turbidity levels varied from 8 to 16 NTU. All metrics had the highest mean values in the summer (particularly in August), except for turbidity, which increased dramatically in the winter (December to January). The waters of Oued Meboudja are polluted from a variety of sources, including industrial, chemical, and agro-food.

Please see the link :- https://www.ikprress.org/index.php/JOGEE/article/view/7240