Living right on the Chesapeake Bay in Maryland, I am daily exposed to the various aromas that come floating off of the bay. Excess nutrients such as sulfur, phosphorus and nitrogen not only affect the smell of the area, but also the water quality. Residents, such as myself, use outside water sources for drinking and cooking. There are several programs working to make the water purer, better for drinking, better overall for the environment. One of the main programs, the Chesapeake Bay Program, is specifically working to rid a large percentage of the phosphorus and nitrogen nutrients.
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