On the issue of the uzbekistan surface water quality assessment
Journal: «Water sector of russia: problems, technologies, management» (Vol.3, No. 5)Publication Date: 2019-10-23
Authors : Bakhtiyor T. Kurbanov;
Page : 80-96
Keywords : ecology; hydrology; surface water quality; public health; water pollution index;
Abstract
The article is devoted to the analysis of the quality of surface water in Uzbekistan. Analyzed their impact on the living conditions and health of the population of the republic. The most difficult situation with drinking water supply and with the growth of diseases caused by the use of poor-quality drinking water falls on the Navoi, Khorezm, Surkhandarya regions and Karakalpakstan. The stated data makes it relevant to conduct research to determine the quality of surface waters and improve the methods of its assessment. The analysis of existing methods for assessing the quality of surface waters. The technique of assessment of the index of pollution of water applied now in Uzbekistan counted in compliance with “Methodical recommendations about the formalized complex evaluation test of the surface and ocean waters about hydro/chemical indexes” was developed in Soviet period and doesn't meet the modern requirements. The need to improve the methods for assessing the quality of surface waters as compared with that currently used in Uzhydromet is indicated. One of the most promising at present is the “Method of integrated assessment of the degree of contamination of surface waters by hydro/chemical indicators” developed and used in operational practice in Russia. The most informative comprehensive estimates obtained by this method are the specific combinatorial index of water pollution and the class of water quality. The author proposed methods for assessing the quality of surface waters, the calculation of which is based on the use of a larger amount of initial information and are more reliable than those used. In particular, the proposed methodology for assessing the quality of surface waters, taking into account the hazard class of ingredients.
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