Attached Algae
Research into the cause and possible control methods of increased growth of periphyton in the western basin of Lake Ontario - 2002-2006 Summary Report (June 2007) - University of Waterloo Cladophora Study Team

Source Protection/T&O
Report on 2006 Research for OWWRC - Environment Canada

Public Consultation: Protecting Lake Ontario Drinking Water
June 13, 2007 - CCIW, Burlington, Ontario

Agenda

• Clean Water Act, 2006 Overview - Martin Keller (Ministry of the Environment)
• Introduction to the Collaborative Study to Protect Lake Ontario Drinking Water - Larry Moore (Coordinator)
• Lake Ontario Watershed Loadings - Bill Booty (Environment Canada)
• Threats to Lake Ontario Drinking Water - Sue Watson (Environment Canada)
• Delineation of Intake Protection Zones - John Langan (Stantec Consulting Ltd.)
• Lake Ontario Water Utilities - Understanding the Source - Ron Motum (Regional Municipality of Durham)
• Presence of Pharmaceuticals, Personal Care Products, and Pesticides in Water Supplies - Dr. Saad Jasim (Walkerton Clean Water Centre)
• Protection of Lake Ontario Drinking Water: An overview of Trent University's involvement and capacity in source water protection - Gordon Balch (Watershed Science Centre, Trent University)

• Source Protection Research Program - 2006 Preliminary Results and 2006 T&O Event Update
• Molecular Characterization of Potential Geosmin-Producing Cyanobacteria in Lake Ontario
• Attached Algae Research at Environment Canada
• Cladophora Biomass and Growth Potential: Past and Present in Lake Ontario
• Molecular Phylogeography and Species Discrimination of Freshwater Cladophora in North America
• Assessing the Distribution of Cladophora sp. in Lake Ontario
• Ecological Interactions Between Dreissenid Mussels and the Filamentous Green Algae Cladophora

• Brownlee, B., Marvin, C., MacInnis, G., Charlton, M., and Watson, S. (2007). Interlaboratory comparison of geosmin and 2-methylisoborneol in municipal tap water. Water Science & Technology, 55(5), 51-57.
• Juttner, F. and Watson, S.B. (2007). Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters. Applied and Environmental Microbiology, 73(14), 4395-4406.
• Khiari, D. and Watson, S. (2007). Tastes and odours in drinking water: where are we today? Water Science & Technology, 55(5), 365-366.
• Moore, L.F. and Watson, S.B. (2007). The Ontario Water Works Consortium: a functional model of source water management and understanding. Water Science & Technology, 55(5), 195-201.
• Motum, R. (2007). Taste and odour research: a utility's perspective. Water Science & Technology, 55(5), 371-373.
• Rao, Yerubandi R. and Schwab, David J. (2007). Transport and Mixing Between the Coastal and Offshore Waters in the Great Lakes: A Review. J. Great Lakes Res., 33(1), 202-218.
• Rao, Yerubandi R., Skafel, Michael G. and Charlton, Murray N. (2004). Circulation and turbulent exchange characteristics during the thermal bar in Lake Ontario. Limnol. Oceanogr., 49(6), 2190-2200.
• Ridal, J.J., Watson, S.B. and Hickey, M.B.C. (2007). A comparison of biofilms from macrophytes and rocks for taste and odour producers in the St. Lawrence River. Water Science & Technology, 55(5), 15-21.
• Skafel, M.G. and Yerubandi, R.R. (2003). Physical Processes in Western Lake Ontario During a Taste and Odour Episode. Canadian Coastal Conference 2003.
• Watson, S.B., Charlton, M., Rao, Y.R., Howell, T., Ridal, J., Brownlee, B., Marvin, C., and Millard, S. (2007). Off flavours in large waterbodies: physics, chemistry and biology in synchrony. Water Science & Technology, 55(5), 1-8.
• Zaitlin, B., Watson, S.B., Ridal, J., Satchwill, T. and Parkinson, D. (2003). Actinomycetes in Lake Ontario: Habitats and geosmin and MIB Production, American Water Works Association. Journal, 95:2 (Feb), 113-118.

• Collaborative Study to Protect Lake Ontario Drinking Water
• 2004/2005 Lake Ontario Taste & Odour and Attached Algae Research Update

• BLUE-GREEN ALGAE (CYANOBACTERIA) and their toxins
  This fact sheet was prepared by Health Canada to provide information related to cyanobacteria, their toxins, and human health. While taste and odour compounds are not considered dangerous, some blue-green algae, such as microcystins, may produce toxic compounds.