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Description for Water Encyclopedia
Hardcover. This volume deals with the big picture of regional water supplies, how they become contaminated, how they can be protected and how they can best serve the surrounding populations and industries. Significant focus is placed upon the natural chemistry of available water supplies and its biological impacts. Editor(s): Lehr, Jay H.; Keeley, Jack; Lehr, Janet. Num Pages: 717 pages, Illustrations, maps, ports. BIC Classification: RBGL. Category: (P) Professional & Vocational. Dimension: 287 x 224 x 38. Weight in Grams: 1850.
This volume deals with the big picture of regional water supplies, how they become contaminated, how they can be protected and how they can best serve the surrounding populations and industries. Significant focus is placed upon the natural chemistry of available water supplies and its biological impacts. Case studies from regions around the world offer an excellent picture of the world's water resources.
This volume deals with the big picture of regional water supplies, how they become contaminated, how they can be protected and how they can best serve the surrounding populations and industries. Significant focus is placed upon the natural chemistry of available water supplies and its biological impacts. Case studies from regions around the world offer an excellent picture of the world's water resources.
Product Details
Format
Hardback
Publication date
2005
Publisher
John Wiley and Sons Ltd United States
Number of pages
717
Condition
New
Number of Pages
736
Place of Publication
, United States
ISBN
9780471736868
SKU
V9780471736868
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Lehr
Jay Lehr is Senior Scientist at the Heartland Institute and Senior Scientist at Bennett & Williams, Inc. He has written 14 books and over 500 articles on environmental science. He received the nation’s first Ph.D. in Ground Water Science form the university of Arizona in 1962. For 25 years he headed the Association of Ground Water Scientists and Engineers. In addition, ... Read more
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