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Alkaline Water (alkaline + water)
Selected AbstractsGeochemistry of Extremely Alkaline (pH > 12) Ground Water in Slag-Fill AquifersGROUND WATER, Issue 6 2005George S. Roadcap Extremely alkaline ground water has been found underneath many shuttered steel mills and slag dumps and has been an impediment to the cleanup and economic redevelopment of these sites because little is known about the geochemistry. A large number of these sites occur in the Lake Calumet region of Chicago, Illinois, where large-scale infilling of the wetlands with steel slag has created an aquifer with pH values as high as 12.8. To understand the geochemistry of the alkaline ground water system, we analyzed samples of ground water and the associated slag and weathering products from four sites. We also considered several potential remediation schemes to lower the pH and toxicity of the water. The principal cause of the alkaline conditions is the weathering of calcium silicates within the slag. The resulting ground water at most of the sites is dominated by Ca2+ and OH, in equilibrium with Ca(OH)2. Where the alkaline ground water discharges in springs, atmospheric CO2 dissolves into the water and thick layers of calcite form. Iron, manganese, and other metals in the metallic portion of the slag have corroded to form more stable low-temperature oxides and sulfides and have not accumulated in large concentrations in the ground water. Calcite precipitated at the springs is rich in a number of heavy metals, suggesting that metals can move through the system as particulate matter. Air sparging appears to be an effective remediation strategy for reducing the toxicity of discharging alkaline water. [source] Systemic and local effects of long-term exposure to alkaline drinking water in ratsINTERNATIONAL JOURNAL OF EXPERIMENTAL PATHOLOGY, Issue 4 2001Marina E.T. Merne Alkaline conditions in the oral cavity may be caused by a variety of stimuli, including tobacco products, antacids, alkaline drinking water or bicarbonate toothpaste. The effects of alkaline pH on oral mucosa have not been systematically studied. To assess the systemic (organ) and local (oral mucosal) effects of alkalinity, drinking water supplemented with Ca(OH)2 or NaOH, with pH 11.2 or 12 was administered to rats (n = 36) for 52 weeks. Tissues were subjected to histopathological examination; oral mucosal biopsy samples were also subjected to immunohistochemical (IHC) analyses for pankeratin, CK19, CK5, CK4, PCNA, ICAM-1, CD44, CD68, S-100, HSP 60, HSP70, and HSP90. At completion of the study, animals in the study groups had lower body weights (up to 29% less) than controls despite equal food and water intake, suggesting a systemic response to the alkaline treatment. The lowest body weight was found in rats exposed to water with the highest pH value and starting the experiment when young (6 weeks). No histological changes attributable to alkaline exposure occurred in the oral mucosa or other tissues studied. Alkaline exposure did not affect cell proliferation in the oral epithelium, as shown by the equal expression of PCNA in groups. The up-regulation of HSP70 protein expression in the oral mucosa of rats exposed to alkaline water, especially Ca(OH)2 treated rats, may indicate a protective response. Intercellular adhesion molecule-1 (ICAM-1) positivity was lost in 6/12 rats treated with Ca(OH)2 with pH 11.2, and loss of CD44 expression was seen in 3/6 rats in both study groups exposed to alkaline water with pH 12. The results suggest that the oral mucosa in rats is resistant to the effects of highly alkaline drinking water. However, high alkalinity may have some unknown systemic effects leading to growth retardation, the cause of which remains to be determined. [source] Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterJOURNAL OF FOOD SCIENCE, Issue 4 2005Masamichi Koseki ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. [source] New Generation of Gold Catalysts: Nanoporous Foams and Tubes,Is Unsupported Gold Catalytically Active?CHEMPHYSCHEM, Issue 13 2007Masatake Haruta Prof. Dr. Gold fever: Gold turns out to be catalytically very active, provided that either one or two of the three conditions shown in the graphic are fulfilled. In CO oxidation at room temperature even unsupported gold is active in the presence of alkaline water. The active states of gold in the gold catalysts reported so far can be classified into four groups: bulk gold, nanoparticles, clusters or thin layers with specific sizes, and cations. [source] | ||||||||||