Total Phosphorus and Water Clarity - Loon Lake - 2011 The 2011 results of Loon Lake water testing

for total phosphorus and water clarity have been released by the Ministry of the Environment. Total Phosphorus (TP) TP concentrations are used to interpret the nutrient status of lakes, since phosphorus is the element that controls the algae growth in most Ontario lakes. Increases in phosphorus will decrease water clarity by stimulating algal growth. Extreme concentrations of algae can affect the aesthetics of a lake and/or cause taste and odour problems in the water. A lake that has a phosphorus concentration of less than 10 g/L TP (micro grams per liter) is considered to be an oligotrophic lake. These lakes are dilute and unproductive lakes that rarely experience nuisance algal blooms. Loon Lake's TP concentration in 2011 was 7.1 g/L; consistently within the range of values measured from 2003 to 2011. There is no significant change and certainly no increasing trends. Water Clarity Increases in phosphorus will decrease water clarity by stimulating algal growth. However, water clarity cannot be used to infer nutrient status within a lake, since light penetration can be affected by other factors in the water column. Water clarity measurements are valuable to track changes in the lake that may not be noticed by monitoring just TP concentrations. Loon Lake's Water clarity measurement for 2011 was 5.4 meters; consistently within the range of values measured from 1998 to 2011. There is no significant change and certainly no decreasing trends.
Disclaimer This article is published by me as a service to my readers and other interested parties. It is based on my own findings and interpretations. No scientific validation has been performed. No one should act upon comments made without considering the facts of specific situations and/or consulting appropriate professional advisors. I assume no responsibility for errors or omissions and will not accept liability of any nature whatsoever that may be suffered by use of the information contained in this article. © 2012