Soon.
|
Dissolved oxygen, or DO, consists of widely dispersed molecules of oxygen gas (O2) dissolved in water.
Dissolved oxygen is also used as a source of energy for some bacteria as they decompose dissolved and particulate organic materials in waters. |
Dissolved oxygen is a fundamental water-quality variable because it is essential for fish, insect larvae and other aquatic animals: it's what they breathe!
|
| Dissolved oxygen also impacts chemical reactions in water. For example, in the presence of dissolved oxygen ("oxidizing conditions") elements such as iron and phosphorus react to form insoluble compounds. In the absence of DO ("reducing conditions"), iron and phosphorus, among others, remain dissolved within the water. | Iron-oxide "rust" formed where low-oxygen groundwater discharges to surface and comes in contact with air: Image from Christine Smith, Maine DEP |
|
How much DO can water hold? Just as only so much sugar can be dissolved in a cup of coffee, only so much oxygen can be dissolved in natural waters. The amount of DO that can be held by water .... |
Links to other web sites with information on dissolved oxygen:
|
DO Saturation and Temperature Our common experience with dissolving solids leads us to believe that hot liquids can hold more dissolved material than cold liquids can: You can dissolved more sugar in hot tea than in iced tea: conversion of solids to liquids is enhanced as more heat energy is supplied |
But dissolved gases behave differently than dissolved solids. Qualitatively, think of dissolved gas molecules as being "trapped" within surrounding molecules of liquid water. Water molecules move more sluggishly when cold, giving the dissolved gas fewer opportunities to slip though gaps between them. As the water molecules jostle more and faster with increasing temperature, it is more difficult to keep the dissolved gas "trapped" in between. Our experience with carbonated beverages supports this idea: unsealing a warm can or bottle of soda will produce more vigorous bubbling than unsealing a cold can. Dissolved gas is held less readily in warm soda, so it escapes more rapidly. Root beer fountain: A short metal rod is heated and then dropped into a freshly opened bottle of root beer. A fountain of foam shoots out since carbon dioxide is less soluble in warm root beer than cold root beer. From http://genchem.chem.wisc.edu/demonstrations/
|
| Dissolved oxygen saturation decreases by about 2% for each 1ºC increase in temperature. For example, water at 20ºC (68ºF) can only hold ~60% of the dissolved oxygen at equilibrium that water at 0ºC (32ºF) can hold. Temperature is usually the most important determinant of oxygen-holding capacity. | |
|
DO Saturation and Salinity The solubility of substances is not only affected by temperature, but also by the presence of other dissolved substances. The so-called common-ion effect in chemistry... |
Dissolved oxygen is commonly reported as a concentration, in either:
For fresh water without excessive turbidity, 1 liter has a mass very close to 1 kilogram, or 1 million milligrams. Under these conditions, 1 mg/l is essentially the same as 1 ppm. |
|
|
Dissolved oxygen is typically measured in one of three ways:
|
|
| Colorimetric measurement of dissolved oxygen involves adding chemicals that react with dissolved oxygen to create new, colored compounds. The most common approach is the modified Winkler method, in which DO is converted to manganic sulfate (Mn2(SO4)3), which in turn reacts with potassium iodide (KI) to release free iodine (I2) into solution. The free iodine is responsible for the yellow-brown to orange color. The amount of free iodine, which is equivalent to the amount of original dissolved oxygen, is measured by titrating with sodium thiosulfate solution, which converts the free iodine to colorless sodium iodide (NaI). | Colorimetric Analysis of Dissolved Oxygen: DO ranges from high (left) to low (right) |
Polarographic dissolved oxygen sensor: www.hydrolab.com |
Electrochemical (polarographic) measurement of dissolved oxygen requires a more-expensive meter attached to a DO probe. The DO probe is immersed in water, and dissolved oxygen diffuses through a plastic or teflon membrane to encounter two electrodes separated by potassium chloride solution. DO reacts with water at the gold cathode, a reaction which is balanced at the silver anode by the formation of silver chloride and attendant release of electrons. The resulting current flow between the electrodes is measured by the electronics of the meter and is proportional to the DO present. Because DO is consumed by the reaction, there must be sufficient flow of water across the membrane surface to maintain equilibrium. The instrument must also be calibrated frequently. |
|
Luminescent measurement of dissolved oxygen is the latest (and most expensive) technology, which requires less-frequent calibration than the polarographic method. A thin film of luminescent material (luminophor) is stimulated by a blue light-emitting diode (LED). As the luminophor returns to its non-stimulated state, it emits red light which is measured by the photo diode (the red LED is used for internal reference/standardization). Dissolved oxygen quenches the luminophor response: the more DO, the faster the return to the non-stimulated state and the shorter the delay before red light is emitted back. The meter electronics measure the amount of delay, and convert that value into the concentration of dissolved oxygen. |
Luminescent DO sensor: www.hydrolab.com Schematic operation of luminescent DO sensor: www.hydrolab.com |
|
Dissolved oxygen has two main sources:
|
|
| Reaeration coefficient... |
| Dissolved oxygen is lost from water primarily through respiration. | |
| The main contributors to respiration in most waters are bacteria, which break down organic material... | |
| If water is supersaturated with dissolved oxygen, the excess oxygen can diffuse back to the atmosphere. |
Physical indicators are such things as: temperature, electrical conductivity, turbidity, and color.
Controls:
Controls on temperature include:
Sediment runoff from construction sites can be a major source of turbidity in streams: image from http://www.cityofcartersville.org/images/pages /N174/construction%20erosion.jpg |
|