Iron Reducing Bacteria (IRB) in Drinking Water NYC by Dr Yasir
- Yasir A. Rehman, Ph.D.
Dr. Rehman was born in Rawalpindi, Pakistan. He completed his MSc from PMAS – Arid Agriculture University Rawalpindi in 2011 where his thesis comprised a health risk assessment of subjects living in the vicinity of wastewater channels in urban settings and its relationship with the incidence of Malaria.
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Dr. Yasir Research Paper on Iron in Water
Table of Contents
- Background
- Scientific Aspects
- Detection Methods and Removal Strategies
- Public Perspective
- Conclusion
Iron-reducing bacteria (IRB) are a group of microorganisms that play a significant role in the biogeochemical cycling of iron. These bacteria are anaerobic, meaning they thrive in environments where oxygen levels are low or absent. In such conditions, IRB utilize ferric iron (Fe³⁺), which is an insoluble form of iron, as an electron acceptor during their metabolic processes. Through a biochemical reaction, they reduce ferric iron to ferrous iron (Fe²⁺), which is soluble in water. This reduction process not only facilitates the bacteria’s energy production but also has profound implications for the surrounding environment, particularly in aquatic systems and soils .
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