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

通过使用Kamafusa大坝管理办公室测量和存储的长期数据，我们分析了蓝藻数量的历史变化以及可能导致饮用水味道和气味问题的化合物。数值模型被开发来分析和预测这些因素的细胞密度的蓝藻或MIB，这是一个原因化合物的气味。利用本研究所建立的模式，成功地重现了MIB的时间变化和霉味事件的潜在周期。

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.