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Saxena, V. K.
- Geochemistry of Some Thermal and Cold Waters of Godavari Valley
Abstract Views :187 |
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Authors
Affiliations
1 Geothermal Group, National Geophysical Research Institute, Hyderabad -500007, IN
1 Geothermal Group, National Geophysical Research Institute, Hyderabad -500007, IN
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 23, No 11 (1982), Pagination: 551-560Abstract
Results of chemical analyses of fifteen thermal and cold waters of Godavari valley are reported. Agnigundala (Bhadrachalam) thermal water is of Na-Cl type and the rest are of Na-Ca-HCO3-SO4 type. It is likely that the Agnigundala geothermal system is associated with Archaean gneisses and is characterised with a reservoir temperature around 170°C. Other warm waters of the valley show low concentrations of dissolved solids and are similar to those which are associated with sedimentary rocks. It appears that the groundwater after movement to appropriate shallow depth, got heated up to moderate temperature (around 80-90°C). Thereby the basic chemical character of the water has not changed much due to movement, both downward and upward, through the same type of rocks.- Application of Gas and Water Chemistry to Various Geothermal Systems in India
Abstract Views :177 |
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Authors
Affiliations
1 National Geophysical Research Institute, Hyderabad 500007, IN
1 National Geophysical Research Institute, Hyderabad 500007, IN
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 29, No 5 (1987), Pagination: 510-517Abstract
Gas and water studies on sixteen geothermal manifestations (34-97°C) from four geothermal provinces of India have been used to evaluate the reservoir temperatures. The pH of deep thermal waters and partial pressures of CO2 gas have been estimated at probable rock-water equilibrium temperatures. Sub-surface temperatures for geothermal manifestations as estimated by gas and silica geothermometers range from 50 to 163°C and show a good correlation.- Nutritional Quality Evaluation of Selected Improved Maize (Sea zays) Genotypes of Punjab
Abstract Views :165 |
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Authors
Affiliations
1 Department of Plant Breeding Punjab Agricultural University, Ludhiana -141 004, IN
1 Department of Plant Breeding Punjab Agricultural University, Ludhiana -141 004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 39, No 4 (2002), Pagination: 194-196Abstract
In recent years, consumers have become more conscious about the nutritional quality of foods. High yielding varieties being developed in various crops have drawn the criticism from the consumers on their quality. Besides economic values, the stability and adoption of a food grain variety is determined by its physical, cooking, processing and organoleptic qualities.- Real Time PCR – A Robust Molecular Technique for Ever
Abstract Views :157 |
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Authors
Affiliations
1 Department of Animal Biotechnology, Indian Veterinary Research Institute, Izatnagar, Barielly (U.P.), IN
2 Department of Animal Biochemistry, Indian Veterinary Research Institute, Izatnagar, Barielly (U.P.), IN
1 Department of Animal Biotechnology, Indian Veterinary Research Institute, Izatnagar, Barielly (U.P.), IN
2 Department of Animal Biochemistry, Indian Veterinary Research Institute, Izatnagar, Barielly (U.P.), IN