• Title/Summary/Keyword: 수질관리방안

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Available Phosphours Phosphorus and Electrical Conductivity of the Saturated Extracts of Soils from the Plastic Film Houses (포화침출액법에 의한 시설하우스 토양의 유효인산과 전기전도도)

  • Jung, Yeong-Sang;Cho, Su-Hyun;Yang, Jae E.;Kim, Jeong-Je;Um, Hyung-Sik
    • Korean Journal of Soil Science and Fertilizer
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    • v.33 no.1
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    • pp.1-7
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    • 2000
  • Management of phosphorus availability in the plastic film house soils in Korea merits attention because salts have been accumulated for last decades due to the heavy application of fertilizers and intensive cropping practices. In an attempt to characterize the P availability, available phosphorus contents and electrical conductivity of the saturated extracts ($EC_e$) were measured for soils collected from the 169 plastic film houses in Kangwon-do. Soil phosphorus contents were analyzed by methods of Lancaster, Bray No. 1, Olsen, Truog, water extractable and saturation extracts. Phosphorus concentrations in the saturated extracts of the plastic film house soils ranged from 0.02 to $34mg\;L^{-1}$, with the average of $8mg\;L^{-1}$. The available $P_2O_5$ of the soils ranged from 136 to $3,689mg\;Kg^{-1}$, with the average of $1,261mg\;Kg^{-1}$. The water soluble $P_2O_5$ ranged from 2 to $118mg\;L^{-1}$, with the average of $39mg\;L^{-1}$. A significant correlation existed between saturation extract P (Y) and available $P_2O_5$ (X) [Y = -5.075 + 0.018X, $r=0.662^{***}$] indicating $1.0mg\;P\;L^{-1}$ of in the saturated extract was equivalent to $337mg\;Kg^{-1}$ of the available $P_2O_5$ by Lancaster method. Electrical conductivity of the saturated pastes ($EC_e$) was highly significantly correlated with EC (1:5), yielding the slope of 12.2 for the coarse textured plastic film house soils. Results of higher concentrations of available P in soil solution and dilution factor of 12.2 for $EC_e$ demonstrate that a special care must be taken in terms of fertilizer management and data interpretation for soils under this specific condition.

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A Study on the Cause and Improvement of the Red-Water Occurrence in Urban Stream (도심하천 내 적수발생 지점에 대한 원인검토 및 개선방안 연구)

  • Beomjin Eun;Jong Hwan Kim;Zi Yu Lin;Jeong Sook Heo;I Song Choi;Jong-Min Oh
    • Journal of Environmental Impact Assessment
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    • v.32 no.3
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    • pp.166-175
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    • 2023
  • This study aims to identify the cause of the red-water occurrence (the phenomenon of water being red) that occurs at some points and sections of rivers in Yongin City. As a result of conducting a preliminary investigation, total three sites were selected as the investigation point as it was found that the red-water occurrence continued. As a result of the investigation, it is judged that the cause of the red-water in Yongin-city river is due to the soil color and iron content of the region. JPS, SBS, and JJS sites all showed that the color of soil is mainly consist of reddish brown and red-yellow. The average Fe concentration was 13.75 mg/L, 10.85 mg/L, and 1.31 mg/L, for each sites, and considering that the Fe concentration in general river water was less than 0.5 mg/L, it was confirmed that the concentration was quite high. At the JPS and JJS points, the red-water occurrence occurred mainly in stagnant places, which is believed to be strengthened by the reaction of organic and microorganisms. In the case of SBS, the wateris red, but as a result of observing the actual color, it is judged that the iron component deposited in the pipe causes an optical illusion with a deep red color. In addition, it is believed that the iron concentration can be reduced to the general river water concentration range by removing the particulate iron component through a decrease of more than 95% as a result of filtering with glass fiber filter with particulate iron. As a result of this study, it is necessary to manage the river to maintain the flow, and it is believed that the occurrence of red-water at the survey point can be alleviated through uptake action through planting and agglomeration precipitation and agglomeration filtration methods for particulate iron treatment.