Application of Water Quality Index for the Assessment the Water Quality in River Lepenci

• Autorzy: Rizani Smajl , Feka Fidan , Fetoshi Osman , Durmishi Bujar , Shala Shkumbin , Çadraku Hazir , Bytyçi Pajtim

Identyfikatory

DOI

10.12912/27197050/150297

• Języki publikacji: EN

Abstrakty

EN

The physicochemical parameters of water play an important role in determining aquatic life and its development. In this study, the water quality index is used in order to assess the water quality in river Lepenci River. For the calculations of this index, eighteen physicochemical parameters were analysed, which were measured in 3 years during the years 2009, 2010 and 2014 in three stations of the main flow of river Lepenci during all months of the years. From the results, it is concluded that the better quality of water was in station SP1- Brezovica with a WQI value of 83 and it belongs to the Good category, lower quality of water has been shown in station SP3- Hani Elezit with a WQI value of 53 belonging to the marginal category. The average value for all measurement periods resulted in 70.44 which has shown that the water quality of the river Lepenci, based on the physicochemical parameters, belongs to the Fair category. Based on these results, we conclude Water quality impairment is mainly associated with an increase in population, urbanization, industrialization, and agricultural production, among others, and the development of ecotourism and hospitality in high areas near the source areas.

Słowa kluczowe

EN

water quality index; physicochemical parameter; Kosovo

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2022
• Tom: Vol. 23, iss. 4
• Strony: 189--201
• Opis fizyczny: Bibliogr. 24 poz., rys., tab.

Twórcy

autor

Rizani Smajl

• Food Science and Biotechnology, UBT-Higher Education Institution, Kalabria, str. Rexhep Krasniqi Nr. 56, Prishtina 10000, Kosovo

• https://orcid.org/0000-0002-0545-754X

autor

Feka Fidan

• Food Science and Biotechnology, UBT-Higher Education Institution, Kalabria, str. Rexhep Krasniqi Nr. 56, Prishtina 10000, Kosovo

• https://orcid.org/0000-0002-7599-8691

autor

Fetoshi Osman

• Faculty of Art and Sciences, Department of Biology, Niğde Ömer Halis Demir University, Merkez Yerleşke, Bor Yolu Üzeri, 51240 Merkez/Niğde, Turkey

autor

Durmishi Bujar

• Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Tetova, Ilinden Bb 1200, Tetovo 1220, FYR Macedonia

• https://orcid.org/0000-0002-9362-9144

autor

Shala Shkumbin

• Food Science and Biotechnology, UBT-Higher Education Institution, Kalabria, str. Rexhep Krasniqi Nr. 56, Prishtina 10000, Kosovo

• https://orcid.org/0000-0003-1167-5962

autor

Çadraku Hazir

• Civil Engineering and Infrastructure, UBT-Higher Education Institution, Kalabria, str. Rexhep Krasniqi Nr. 56, Prishtina 10000, Kosovo

• https://orcid.org/0000-0002-6406-4666

autor

Bytyçi Pajtim

• Food Science and Biotechnology, UBT-Higher Education Institution, Kalabria, str. Rexhep Krasniqi Nr. 56, Prishtina 10000, Kosovo

• https://orcid.org/0000-0002-1521-3370

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