Study on factors and countermeasures of the water quality problem caused by internal algal load in reservoirs

利用卡马福萨大坝管理局长期测量和储存的数据，分析了造成饮用水口感和气味问题的蓝藻和化合物数量的历史变化。开发了数值模型来分析和预测蓝藻或MIB的细胞密度因素，MIB是一种气味的致病化合物。利用本研究开发的模型，成功地再现了霉味事件的潜伏期和MIB的时间变化。

By using long-term data measured and stored by the administration office of the Kamafusa Dam, we analyzed historical changes of the amount of the cyanobacteria and the compound that can cause taste-and-odor problems of drinking water. Numerical models were developed to analyze and predict those factors of cell density of the cyanobacteria or MIB, which is a causative compound of the odor. Temporal changes of MIB and potential period of musty odor events were successfully reproduced by using our model developed in this study.