Killearn Lakes Plantation Restoration: Clean Lakes Project Tallahassee, Florida

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ORGANIC MATTER IN NATURAL WATERS.
WATER smell and taste.
Organic substances that enter into open waters due to leaching of soil, peat, etc., give the water color is most often yellow or brown. These substances are usually collectively called humus. Especially humic substances contaminated river swamp supply.
Open ponds of water enriched with organic matter are also due to death and decomposition of developing them in aquatic organisms. The decay of organic matter in water is a result of chemical and biochemical processes.
Natural humus accepted conditionally divided into three groups, combining substances, more or less similar in their physical and chemical properties:
1) compounds of humic acids, which in water are mainly colloidal dispersion degree, 2) colloidal compounds of fulvic acids, and 3) truly dissolved compounds of fulvic acids.
Its physical and chemical properties of these groups differ significantly
Colloidal substances which cause color of water, often have negative electrical charges.
Due to the fact that groups of aquatic humus differ in their physical and chemical properties, their relative quantitative content in water can have a significant impact on the process of water purification.
The waters from surface sources, especially in reservoirs, are quite common odors and flavors of water of biological origin. These odors and flavors are the result of life and death of higher aquatic plants, actinomycetes, fungi, bacteria, and the mass development of plank tonic organisms in the so-called "blooming" of water. Substances released by algae, contain aldehydes, organic acids, essential oils, amino acids, phenols and other compounds.
Macrophytes affect the production of odors mainly in autumn. Dying and sinking to the bottom of the reservoir, Macrophytes are the main supplier of organic matter in sediments, organic matter that is the basis for the development of actinomycetes, molds and fungi. The most stable and be more difficult are the earthy and musty odors caused by actinomycetes.
The reason for the deterioration in the organoleptic characteristics of water "bloom" is the allocation of water in the waste products of plank tonic organisms, as well as getting into the water, aromatic substances in the destruction of cell membranes after the death of plankton.