Determination of Physical, Chemical Properties of the Hot Springs Waters and Comparison of Bacteria: Hot Springs in the East and Southeast Anatolia Region of Turkey
Yazarlar (3)
Dr. Öğr. Üyesi Orhan ULUÇAY
Kafkas Üniversitesi, Türkiye
Arzu Görmez
Erzurum Teknik Üniversitesi, Türkiye
Dr. Öğr. Üyesi Cem ÖZİÇ
Kafkas Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli ulusal dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of Agriculture | ||
| Dergi ISSN | 2636-8757 | ||
| Dergi Tarandığı Indeksler | Citefactor | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2021 |
| Cilt / Sayı / Sayfa | 4 / 1 / 24–29 | DOI | 10.46876/ja.925218 |
| Makale Linki | http://dx.doi.org/10.46876/ja.925218 | ||
| Özet |
| Thermal hot water samples were collected in 2017 from six different hot springs from eastern and southeastern Turkey's (Agri, Van, Sirnak, Mardin, Siirt and Erzurum). During the study period, the analysis of various physicochemical properties of the water samples and the diversity of microorganisms in the hot springs were investigated. During the study period, eleven physico-chemical parameters such as water temperature, pH, conductivity, nitrogen dioxide, ammonium, nitrate, iron, aluminum, copper, lead and sulfur were studied. Five different bacterial strains have been detected in one or more of different hot springs. The electrical conductivity (EC) was ranged from 942,8 mS/cm to 5,158 mS/cm in the water of the hot spring. The conductivity and pH value of only Hista thermal source were determined as 942.9 (mS/cm) and 9.1. In all other sources the conductivity varied above 1000 (mS/cm) and the pH between 6.9 and 8.5. The NO2 value ranges of the hot springs are determined as 0.254 to 0.613 mg/L. The source temperatures of the hot spring water were determine minimum and maximum temperature values for Agri (Davut and Kopru), Erzurum (Pasinler), Van (Hasanabdal), Siirt (Hista), Mardin (Dargecit) and Sirnak (Guclukonak), (62-78°C), (40-46°C), (60-66°C), (62-67°C), (59-62°C) and (59-67°C) respectively. In terms of physical and chemical properties, it was observed that there are generally differences in the hot spring waters. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 4 |