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Salt Pan (evaporation)
A salt evaporation pond is a shallow artificial salt pan (geology), salt pan designed to extract salts from sea water or other brines. The salt pans are shallow and expansive, allowing sunlight to penetrate and reach the seawater. Natural salt pans are formed through geologic processes, where evaporating water leaves behind salt deposits. Some salt evaporation ponds are only slightly modified from their natural version, such as the ponds on Great Inagua in the Bahamas, or the ponds in Jasiira, a few kilometres south of Mogadishu, where seawater is trapped and left to evaporate in the sun. During the process of salt winning, seawater or brine is fed into artificially created ponds from which water is drawn out by evaporation, allowing the salt to be subsequently harvested. The ponds also provide a productive resting and feeding ground for many species of waterbirds, which may include endangered species. However, Ghanaian Fisheries science, fisheries scientist RoseEmma Mamaa Entsua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Evaporation Pond In Manaure
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential Mineral (nutrient), dietary minerals Sodium#Biological role, sodium and Chlorine#Biological role, chlorine), and saltiness is one of the Basic tastes, basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting (food), Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring (hydrology), spring water to extract salts; a Salt in Chinese History#Ancient China, Qin and Han dynasties, salt w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daily Graphic (Ghana)
The ''Daily Graphic'' is a Ghanaian state-owned daily newspaper published in Accra, Ghana. History The paper was established along with the ''Sunday Mirror'' in 1950, by Cecil King of the London Daily Mirror Group.Eribo, F., & W. Jong-Ebot, eds (1997). ''Press Freedom and Communication in Africa.'' Africa World Press. . With a circulation of 100,000 copies, the ''Graphic'' is the most widely read daily newspaper in the country. The paper has seen many editors replaced over the course of its history, particularly post-independence, after a string of successive military coups that resulted in the sacking editors who opposed the government policies.Anokwa, K. (1997). In Erbio & Jong-Ebot (1997), ''Press Freedom and Communication in Africa'', Africa World Press. In 1979 the newspaper was renamed the ''People's Daily Graphic'' under Jerry Rawlings for a few years to "remind the people that it belongs to them". Being a state-owned paper, it regularly covers the government in a fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit the air, soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haloarchaea
Haloarchaea (halophilic archaea, halophilic archaebacteria, halobacteria) are a class of prokaryotic archaea under the phylum Euryarchaeota, found in water saturated or nearly saturated with salt. 'Halobacteria' are now recognized as archaea rather than bacteria and are one of the largest groups of archaea. The name 'halobacteria' was assigned to this group of organisms before the existence of the domain Archaea was realized, and while valid according to taxonomic rules, should be updated. Halophilic archaea are generally referred to as haloarchaea to distinguish them from halophilic bacteria. These halophilic microorganisms require high salt concentrations to grow, with most species requiring more than 2M NaCl for growth and survival. They are a distinct evolutionary branch of the Archaea distinguished by the possession of ether-linked lipids and the absence of murein in their cell walls. Haloarchaea can grow aerobically or anaerobically. Parts of the membranes of haloarc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Archaea
Archaea ( ) is a Domain (biology), domain of organisms. Traditionally, Archaea only included its Prokaryote, prokaryotic members, but this has since been found to be paraphyletic, as eukaryotes are known to have evolved from archaea. Even though the domain Archaea Cladistics, cladistically includes eukaryotes, the term "archaea" (: archaeon , from the Greek "ἀρχαῖον", which means ancient) in English still generally refers specifically to prokaryotic members of Archaea. Archaea were initially Taxonomy (biology), classified as bacteria, receiving the name archaebacteria (, in the Archaebacteria Kingdom (biology), kingdom), but this term has fallen out of use. Archaeal cells have unique properties separating them from Bacteria and Eukaryote, Eukaryota. Archaea are further divided into multiple recognized phylum, phyla. Classification is difficult because most have not been Isolation (microbiology), isolated in a laboratory and have been detected only by their Gene, gene s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halobacteria
Haloarchaea (halophilic archaea, halophilic archaebacteria, halobacteria) are a class (biology), class of prokaryotic archaea under the phylum Euryarchaeota, found in water Saturated and unsaturated compounds, saturated or nearly saturated with salt. 'Halobacteria' are now recognized as archaea rather than bacteria and are one of the largest groups of archaea. The name 'halobacteria' was assigned to this group of organisms before the existence of the Domain (biology), domain Archaea was realized, and while valid according to Taxonomy (biology), taxonomic rules, should be updated. Halophilic archaea are generally referred to as haloarchaea to distinguish them from halophilic bacteria. These Halophile, halophilic microorganisms require high salt concentrations to grow, with most species requiring more than 2M NaCl for growth and survival. They are a distinct evolutionary branch of the Archaea distinguished by the possession of ether-linked lipids and the absence of murein in their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dunaliella Salina
''Dunaliella salina'' is a type of halophile unicellular green algae especially found in hypersaline environments, such as salt lakes and salt evaporation ponds. Known for its antioxidant activity because of its ability to create a large amount of carotenoids, it is responsible for most of the primary production in hypersaline environments worldwide, and is also used in cosmetics and dietary supplements. History ''Dunaliella salina'' was named by Emanoil C. Teodorescu, Emanoil C. Teodoresco of Bucharest, Romania, after its original discoverer, Michel Felix Dunal, who first scientifically reported sighting the organism in saltern evaporation ponds in Montpellier, France, in 1838. He initially named the organism ''Haematococcus salinus'' and ''Protococcus''. The organism was fully described as a new, separate genus simultaneously by Teodoresco and Clara Hamburger of Heidelberg, Germany in 1905. Teodoresco was the first to publish his work, so he is generally given credit for this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salinity
Salinity () is the saltiness or amount of salt (chemistry), salt dissolved in a body of water, called saline water (see also soil salinity). It is usually measured in g/L or g/kg (grams of salt per liter/kilogram of water; the latter is dimensionless and equal to per mille, ‰). Salinity is an important factor in determining many aspects of the chemistry of natural waters and of biological processes within it, and is a state function, thermodynamic state variable that, along with temperature and pressure, governs physical characteristics like the density and heat capacity of the water. A contour line of constant salinity is called an ''isohaline'', or sometimes ''isohale''. Definitions Salinity in rivers, lakes, and the ocean is conceptually simple, but technically challenging to define and measure precisely. Conceptually the salinity is the quantity of dissolved salt content of the water. Salts are compounds like sodium chloride, magnesium sulfate, potassium nitrate, and sod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microorganism
A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in Jain literature authored in 6th-century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Microorganisms are extremely diverse, representing most unicellular organisms in all three domains of life: two of the three domains, Archaea and Bacteria, only contain microorganisms. The third domain, Eukaryota, includes all multicellular o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algal
Algae ( , ; : alga ) is an informal term for any organisms of a large and diverse group of photosynthetic organisms that are not plants, and includes species from multiple distinct clades. Such organisms range from unicellular microalgae, such as cyanobacteria, '' Chlorella'', and diatoms, to multicellular macroalgae such as kelp or brown algae which may grow up to in length. Most algae are aquatic organisms and lack many of the distinct cell and tissue types, such as stomata, xylem, and phloem that are found in land plants. The largest and most complex marine algae are called seaweeds. In contrast, the most complex freshwater forms are the Charophyta, a division of green algae which includes, for example, ''Spirogyra'' and stoneworts. Algae that are carried passively by water are plankton, specifically phytoplankton. Algae constitute a polyphyletic group because they do not include a common ancestor, and although eukaryotic algae with chlorophyll-bearing plastids s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt Ponds SF Bay (dro!d)
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became an imp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermal Efficiency
In thermodynamics, the thermal efficiency (\eta_) is a dimensionless performance measure of a device that uses thermal energy, such as an internal combustion engine, steam turbine, steam engine, boiler, furnace, refrigerator, ACs etc. For a heat engine, thermal efficiency is the ratio of the net work output to the heat input; in the case of a heat pump, thermal efficiency (known as the '' coefficient of performance'' or COP) is the ratio of net heat output (for heating), or the net heat removed (for cooling) to the energy input (external work). The efficiency of a heat engine is fractional as the output is always less than the input while the COP of a heat pump is more than 1. These values are further restricted by the Carnot theorem. Overview In general, energy conversion efficiency is the ratio between the useful output of a device and the input, in energy terms. For thermal efficiency, the input, Q_, to the device is heat, or the heat-content of a fuel that is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
