A METHOD FOR DETERMINING SALT SOURCES IN SURFACE WATERS

Anne A. Shirinian-Orlando; Christopher G. Uchrin

首页> 外文期刊>Journal of the American Water Resources Association >A METHOD FOR DETERMINING SALT SOURCES IN SURFACE WATERS

【24h】

A METHOD FOR DETERMINING SALT SOURCES IN SURFACE WATERS

机译：一种确定地表水中盐分含量的方法

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

This paper presents a method for determining the causes of salinization of surface waters, in this case the upper Col- orado River and its tributaries in Texas. The analysis, which includes a combination of statistical analysis and graphical meth- ods, indicates that among the sources of salt (e.g., saline ground water discharge into surface waters and storm runoff, both surface and shallow subsurface, and washing minerals into surface waters) the major contributor is saline ground water, which discharges into the river and streams. Data also points to salt plume intrusion into the river and streams from sources of salt in the aquifers.

机译：本文提出了一种确定地表水盐化原因的方法，在这种情况下，是德克萨斯州的Colorado河及其支流上游。该分析包括统计分析和图形方法的组合，表明在盐的来源中（例如，盐分地下水排入地表水和暴雨径流，地表和浅层地下以及将矿物洗至地表水）主要的贡献者是盐水，它排入河流和溪流。数据还表明盐羽侵入了河流，并从含水层中的盐源中涌出。

著录项

来源
《Journal of the American Water Resources Association》 |2000年第4期|p.749-757|共9页
作者
Anne A. Shirinian-Orlando; Christopher G. Uchrin;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类自然资源合理开发与环境保护;
关键词
saliniaztion; secondary soil salinization; ground water;

机译：盐碱化次生土壤盐渍化;地下水;

相似文献

外文文献
中文文献
专利

1. A METHODOLOGY FOR DETERMINING THE SURFACE AND VERTICALCOMPONENTS OF THE WETTING FRONT UNDER A SURFACE POINTSOURCE, WITH ROOT WATER UPTAKE AND EVAPORATION [J] . ST. ELMALOGLOU, N. MALAMOS Irrigation and Drainage . 2006,第1期

机译：吸水和蒸发法测定表面点下湿润前表面的表面和垂直组分的方法
2. Determining water sources in the boundary layer from tall tower profiles of water vapor and surface water isotope ratios after a snowstorm in Colorado [J] . Noone D., Risi C., Bailey A., Atmospheric chemistry and physics . 2013,第3期

机译：根据科罗拉多州暴风雪后的高塔水汽剖面和地表水同位素比确定边界层中的水源
3. Determining water sources in the boundary layer from tall tower profiles of water vapor and surface water isotope ratios after a snowstorm in Colorado [J] . Noone D., Risi C., Bailey A., Atmospheric Chemistry and Physics Discussions . 2013,第3期

机译：在科罗拉多州暴风雪中的水蒸气和表面水同位素比的高塔剖面中的边界层中的水源
4. Determining Surface Soluble Salt Contamination Using the Saturated Filter Paper Method [C] . JF Fletcher Corrosion conference and expo . 2015

机译：用饱和滤纸法测定表面可溶性盐污染
5. Using the chemical and isotopic characteristics of drinking water to determine sources of potable water and subsurface geologic controls on water chemistry, Stoney Indian Reserve, Morley, Alberta [D] . McFarland, Lynn Margaret 1997

机译：利用饮用水的化学和同位素特征来确定饮用水的来源和水化学的地下地质控制，斯通尼印第安保护区，莫利，艾伯塔省
6. An Assessment of Surface Water Detection Methods for Water Resource Management in the Nigerien Sahel [O] . Kelsey Herndon, Rebekke Muench, Emil Cherrington, 2020

机译：尼日尔萨赫勒地区水资源管理中地表水探测方法的评估
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. State Methods for Delineating Source Water Protection Areas for Surface WaterSupplied Sources of Drinking Water [R] . 1997

机译：划定饮用水地表水供应源水源保护区的国家方法

A METHOD FOR DETERMINING SALT SOURCES IN SURFACE WATERS

摘要

著录项

相似文献

相关主题

期刊订阅