Water Quality Summary, 2010

Summary of water quality data collected from stream in 2010.

Water Quality Summary, 2000-2011

Summary of stream water quality data collected from 2000 through 2011.

Water Quality Summary, 2011

Summary of stream water quality data for 2011.

Lake Water Quality Summary, 2000-2011

Summary of lake water quality data collected from 2000 through 2011.

Lake Water Quality Summary, 2011

Summary of lake water quality data collected in 2011.

Water Quality Summary, 2000-2012

Summary of water quality data collected from streams in Iowa from 2000 through 2012.

Water Quality Summary, 2012

Summary of stream water quality data collected in 2012.

Stream Water Quality Summary, 2013

Summary of stream water quality collected in 2013.

Stream Water Quality Summary, 2000-2013

Summary of stream water quality data collected from 2000 through 2013.

Stream Water Quality Summary, 2014

Summary of stream water quality data collected in 2014.

Stream Water Quality Summary, 2000-2014

Summary of stream water quality data collected from 2000 through 2014.

Water Quality Monitoring Report - 2005-2009 Monitoring of Prairie Pothole Wetlands

Prior to European settlement, wetland basins covered 4 to 6 million acres, or approximately 11% of Iowa's surface area. Wetlands were part of every watershed in the state, but nearly 95% of them have been drained for agriculture. As Iowa was settled wetlands were drained and developed, resulting in the loss of wildlife habitat, damage to water quality, rapid topsoil erosion, and increased incidents and severity of flooding. The condition of Iowa’s remaining wetlands is poorly known. The goal of this project was to assess the ecological condition of prairie pothole wetlands in a defined region of north-central Iowa. This project has worked to develop and establish our wetland sampling methods, while providing baseline data regarding the basic chemical, physical, and biological status of Iowa’s permanent and semi-permanent wetland resources. The baseline data obtained from our monitoring methods is mainly in the form of numerical values derived from the lab analyses of our samples. This data will be used to begin building a database to interpret ecological condition changes in Iowa’s wetlands as the sampling regime and assessment methodology are repeated over time.

2014 Lake Water Quality Summary

Summary of lake water quality data collected in 2014 as part of the Iowa DNR's lake monitoring program.

2000-2014 Lake Water Quality Summary

Summary of lake water quality data collected from 2000 through 2014 for lakes statewide monitored as part of the Iowa DNR's lake monitoring program.

Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages

The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3)) on residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative stability, and overall acceptability were studied in fermented dry-cured sausages after ripening and after storage. Nitrate doses were provided by nitrate-rich CP or a chemical grade source. The lower dose complies with the EU requirements governing the maximum for ingoing amounts in organic meat products. Tocopherol addition protected against oxidation, whereas the nitrate dose, nitrate source, or starter culture had little influence on secondary oxidation values. The residual nitrate and nitrite amounts found in the sausages with the lower nitrate dose were within EU-permitted limits for organic meat products and residual nitrate can be further reduced by the presence of the S. carnosus culture. Color measurements were not affected by the CP dose. Product consumer acceptability was not affected negatively by any of the factors studied. As the two nitrate sources behaved similarly for the parameters studied, CP is a useful alternative to chemical ingredients for organic dry-cured sausage production.