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Download or read book Water Information Bulletin No 30 Part 13 written by and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Pre-tertiary sediments of the Milligen and Wood River Formations consisting primarily of argillite, quartzite, shale and dolomite are, for the most part, exposed throughout the area and are cut locally by outliers of the Idaho Batholith. At some locations, Tertiary-age Challis Volcanics overlay these formations. Structurally the area is complex with major folding and faulting visible in many exposures. Many of the stream drainages appear to be fault controlled. Hydrologic studies indicate hot spring occurrences are related to major structural trends, as rock permeabilities are generally low. Geochemical studies using stable isotopes of hydrogen and oxygen indicate the thermal water in the Wood River region to be depleted by about 10 0/00 in D and by 1 to 2 0/00 in 180 relative to cold water. This suggests the water could be meteoric water that fell during the late Pleistocene. The geological data, as well as the chemical data, indicate the geothermal waters are heated at depth, and subsequently migrate along permeable structural zones. In almost all cases the chemical data suggest slightly different thermal histories and recharge areas for the water issuing from the hot springs. Sustained use of the thermal water at any of the identified springs is probably limited to flow rates approximating the existing spring discharge. 28 refs., 16 figs., 3 tabs.
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Download or read book Complete Guide to Home Canning Agriculture Information Bulletin No 539 Revised 2015 written by U.S. Department of Agriculture and published by Lulu.com. This book was released on 2019-07-10 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The irst part of this publication explains the scientiic principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can. The second part of this publication is a series of canning guides for speciic foods. These guides ofer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes. Handy guidelines for choosing the right quantities and quality of raw foods accompany each set of directions for fruits, tomatoes, and vegetables.
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