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The effects of the High Park fire on Cache la Poudre drinking water quality

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dc.contributor.authorSteninger, Clare L., author
dc.contributor.authorOmur-Ozbek, Pinar, advisor
dc.contributor.authorCarlson, Ken, committee member
dc.contributor.authorDooley, Gregory, committee member
dc.contributor.authorStednick, John, committee member
dc.date.accessioned2007-01-03T05:33:54Z
dc.date.available2014-06-30T04:54:32Z
dc.date.issued2013
dc.description.abstractThe High Park fire burned 87,284 acres in the Cache la Poudre River watershed from June 9th to June 30th, 2012. The effects of the fire not only impacted the vegetation and soil within the watershed, but also induced changes in the water quality of the Poudre River, a local drinking water source. The utilities and food and beverage producers were concerned that the fire might impart a smoky flavor and other taste and odor issues to the water that may negatively impact their products. Sensory tests were performed on a variety of Poudre River water samples using Flavor Profile Analysis (FPA) according to Standard Method 2170. Results showed that there was not a smoky flavor in Poudre River water several months after the fire compared to smoky flavor just after the fire. In testing samples with a standard smoky compound, guaiacol, FPA results indicated that neither the conventional treatment nor the powdered activated carbon (PAC) treatments removed the smoky smell. However, the benchscale tests conducted with charred riverbed sediment indicated that the smoky flavor is removed by conventional and powdered activated treatments. In the second part of this study, nutrients, organics, and metals were shown to leach into the river water in a laboratory setting. The potential of these parameters to increase in the Cache la Poudre River may cause algal blooms and result in increases in taste and odor issues, as well as metallic tastes caused by the leaching of metals such as iron and manganese. So although the High Park fire did not impart a smoky flavor to the Poudre River water, there remains a potential for taste and odor issues in the future.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierSteninger_colostate_0053N_11761.pdf
dc.identifier.urihttp://hdl.handle.net/10217/79168
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectflavor profile analysis
dc.subjectforest fires
dc.subjectsediment leaching
dc.subjectwater quality
dc.titleThe effects of the High Park fire on Cache la Poudre drinking water quality
dc.typeText
dcterms.embargo.expires2014-06-30
dcterms.embargo.terms2014-06-30
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineCivil and Environmental Engineering
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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