Journal of Jilin University(Earth Science Edition) ›› 2018, Vol. 48 ›› Issue (1): 234-240.doi: 10.13278/j.cnki.jjuese.20160339

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Indigenous Microbial Remediation of Middle-High Concentration Cr(Ⅵ) Contaminated Groundwater Enhanced by Emulsified Vegetable Oil

Dong Jun, Xu Nuan, Liu Tongzhe, Guan Rui, Deng Junwei   

  1. College of Environment and Resources/Key Laboratory of Groundwater Resources and Environment, Ministry of Education, Jilin University, Changchun 130021, China
  • Received:2017-03-29 Online:2018-01-26 Published:2018-01-26
  • Supported by:
    Supported by National Natural Science Foundation of China (41530636)

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Abstract: A batch of experiments were conducted to investigate the feasibility and efficiency of in situ biostimulation for indigenous microbial community to remove Cr (Ⅵ) contamination in groundwater ranged from 20.0 to 110.0 mg/L. The results indicated that after 77 days of reaction, the Cr(Ⅵ) concentration decreased from an initial value of 20.0, 30.0, 50.0, 80.0, 110.0 mg/L to 0.0, 5.8, 19.0, 43.6 and 65.8 mg/L respectively,with the removal efficiency of 100.0%, 80.7%, 61.9%, 45.5%, 40.2% correspondingly. The sediment analysis demonstrated that the reduced Cr was combined stably with Fe-Mn oxides and organic matter in natural environment. In addition, with the reaction progress, the reaction system was gradually changed to acid condition, and pH was 5.80-6.70. The dissimilatory iron reduction occurred after Cr (Ⅵ) was completely consumed, with an increasing of aqueous Fe (Ⅱ) concentration, and its maximum concentration of Fe (Ⅱ) reached to 117.0 mg/L. Overall, the Cr (Ⅵ) that concentrated up to 110.0 mg/L can still be reduced by microorganisms in the natural fine sands through emulsified vegetable oil amendment, and the products are stable under natural conditions with little impact on a subsurface environment.

Key words: groundwater, Cr (Ⅵ) contamination, emulsified vegetable oil, reduction of dissimilatory iron

CLC Number: 

  • X523
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