A case study of thermal and chemical stratification in a drinking water reservoir

Thermal stratification has an important impact on the cycling of reservoir water quality. Uneven vertical distribution of water quality factors, such as dissolved oxygen and nutrients, occurs during seasonal stratification, which creates chemical stratification. Typically, thermocline and chemocline characteristics vary across different reservoirs. In this study, a field study was conducted in the Zhoucun Reservoir (ZCR), China, to investigate the variation in water quality during periods of thermal stratification. The results revealed the maximum water depth as 15 m at 122 mamsl, which is relatively shallow for stratified reservoirs. However, an extremely high thermocline strength index (TSI) was recorded, which indicates that the thermal stratification of ZCR water is very stable, contrary to our common understanding that stratification is more obvious at greater water depths. The chemical stratification strength index (IC-i) was compared with the TSI and the relative water column stability (RWCS). The TSI had a high correlation with IC-i, which explains the high stability of ZCR chemical stratification. Moreover, it highlights the suitability of TSI for characterising the chemical stability of reservoir stratification. Finally, this study also found that the formation and disappearance of thermal and chemical stratification in the ZCR were synchronous. As stratification directly influences a reservoir water quality regime, this study may be a helpful reference for optimising water quality management.