- Tytuł:
-
Podstawowe właściwości fizykochemiczne i chemiczne oraz możliwości wykorzystania samoczynnie koagulujących brunatnych wód poziomu mioceńskiego z regionu Wielkopolski
Basic physicochemical and chemical properties and possibility of usage of gradually coagulating brown ground waters from the Miocene aquifer of the Wielkopolska region - Autorzy:
-
Drobnik, M.
Latour, T. - Powiązania:
- https://bibliotekanauki.pl/articles/2075509.pdf
- Data publikacji:
- 2016
- Wydawca:
- Państwowy Instytut Geologiczny – Państwowy Instytut Badawczy
- Tematy:
-
wody brunatne
miocen
substancje humusowe
widma absorpcji UV-VIS
Miocene coloured water
humic substances
absorption spectra UV-VIS - Opis:
- The Miocene aquifer of the Wielkopolska region contains humic acids. Eight water intakes containing gradually coagulating brown waters were examined. Some physicochemical and chemical properties (among others: reaction, colour, electrical conductivity, absorbance spectrum for wavelengths 254, 420, 465 and 665 nm, and contents of calcium, iron, sodium, hydrocarbonates chlorides and humic acids) of the water were determined in the well, and later after precipitation of dark brown sediment. Initial and differential 4th-degree absorption spectra UV-VIS of humic acids and their fractions have been determined as hymatomelanic and humic acids dissolved in water and contained in the sedimentation part after the passage of two weeks. The Miocene waters are cloassified as low-mineralized hydrocarbonate-chloride-sodium water containing humic acids in the amount ranging from 11.0 to 94.2 mg/dm3. Based on chemical composition of both precipitated sediments and water after precipitation, different ways of usage of the brown waters are suggested: for balneological purposes (e.g. recreational bath in spas) in cosmetic salons (preparation for skin nursing), and in agriculture, floriculture or domestic use.
- Źródło:
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Przegląd Geologiczny; 2016, 64, 12; 1034--1039
0033-2151 - Pojawia się w:
- Przegląd Geologiczny
- Dostawca treści:
- Biblioteka Nauki
Artykuł