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Water quality = an introduction /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Water quality/ by Claude E. Boyd.
其他題名:	an introduction /
作者:	Boyd, Claude E.
出版者:	Cham :Springer International Publishing : : 2015.,
面頁冊數:	xxii, 357 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Water quality. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-17446-4
ISBN:	9783319174464 (electronic bk.)

Water quality = an introduction /
Boyd, Claude E.

Water qualityan introduction /[electronic resource] :by Claude E. Boyd. - 2nd ed. - Cham :Springer International Publishing :2015. - xxii, 357 p. :ill. (some col.), digital ;24 cm.

Introduction -- 1.Physical Properties of Water -- 2.An Overview of Hydrology and Water Supply -- 3.Review of Basic Chemistry, Solubility, and Chemical Equilibrium -- 4.Dissolved Solids -- 5.Particulate Matter, Color, Turbidity, and Light -- 6.Dissolved Oxygen and Other Gases -- 7.Redox Potential -- 8.pH, Carbon Dioxide, and Alkalinity -- 9.Total Hardness -- 10.Microorganisms and Water Quality -- 11.Nitrogen -- 12.Phosphorus -- 13.Sulfur -- 14.Micronutrients and Other Trace Elements -- 15.Water Pollution -- 16.Water Quality Regulations.

This book presents the basic aspects of water quality, emphasizing physical, chemical, and biological factors. The study of water quality draws information from a variety of disciplines including chemistry, biology, mathematics, physics, engineering, and resource management. University training in water quality is often limited to specialized courses in engineering, ecology, and fisheries curricula. This book also offers a basic understanding of water quality to professionals who are not formally trained in the subject. The revised second edition updates and expands the discussion, and incorporates additional figures and illustrative problems. Improvements include a new chapter on basic chemistry, a more comprehensive chapter on hydrology, and an updated chapter on regulations and standards. Because it employs only first-year college-level chemistry and very basic physics, the book is well-suited as the foundation for a general introductory course in water quality. It is equally useful as a guide for self-study and an in-depth resource for general readers.

ISBN: 9783319174464 (electronic bk.)

Standard No.: 10.1007/978-3-319-17446-4doiSubjects--Topical Terms:

569474
Water quality.

LC Class. No.: TD370

Dewey Class. No.: 628.16

Water quality = an introduction /
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505 0 $a Introduction -- 1.Physical Properties of Water -- 2.An Overview of Hydrology and Water Supply -- 3.Review of Basic Chemistry, Solubility, and Chemical Equilibrium -- 4.Dissolved Solids -- 5.Particulate Matter, Color, Turbidity, and Light -- 6.Dissolved Oxygen and Other Gases -- 7.Redox Potential -- 8.pH, Carbon Dioxide, and Alkalinity -- 9.Total Hardness -- 10.Microorganisms and Water Quality -- 11.Nitrogen -- 12.Phosphorus -- 13.Sulfur -- 14.Micronutrients and Other Trace Elements -- 15.Water Pollution -- 16.Water Quality Regulations.
520 $a This book presents the basic aspects of water quality, emphasizing physical, chemical, and biological factors. The study of water quality draws information from a variety of disciplines including chemistry, biology, mathematics, physics, engineering, and resource management. University training in water quality is often limited to specialized courses in engineering, ecology, and fisheries curricula. This book also offers a basic understanding of water quality to professionals who are not formally trained in the subject. The revised second edition updates and expands the discussion, and incorporates additional figures and illustrative problems. Improvements include a new chapter on basic chemistry, a more comprehensive chapter on hydrology, and an updated chapter on regulations and standards. Because it employs only first-year college-level chemistry and very basic physics, the book is well-suited as the foundation for a general introductory course in water quality. It is equally useful as a guide for self-study and an in-depth resource for general readers.
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