File:Bekins1w2 Fig4.PNG
Revision as of 17:54, 13 June 2019 by Debra Tabron (talk | contribs) (Figure 4. Redox zones of the Bemidji plume from Cozzarelli, et al., 2016. The zones are defined by dissolved oxygen (DO) and iron content according to: (1) Methanogenic – DO<100 µg/L, Fe>25 mg/L; (2) Iron-reducing – DO<100 µg/L, Fe 1-25 mg/L; (...)
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Summary
Figure 4. Redox zones of the Bemidji plume from Cozzarelli, et al., 2016. The zones are defined by dissolved oxygen (DO) and iron content according to: (1) Methanogenic – DO<100 µg/L, Fe>25 mg/L; (2) Iron-reducing – DO<100 µg/L, Fe 1-25 mg/L; (3) Sub-oxic transition – DO 100-1,000 µg/L; (4) Oxic – DO>1,000 µg/L, Fe<0.5 mg/L; and (5) Sub-oxic – DO 100-1,000 µg/L, Fe 0.5-1.0 mg/L.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:54, 13 June 2019 | | 1,213 × 335 (100 KB) | Debra Tabron (talk | contribs) | Figure 4. Redox zones of the Bemidji plume from Cozzarelli, et al., 2016. The zones are defined by dissolved oxygen (DO) and iron content according to: (1) Methanogenic – DO<100 µg/L, Fe>25 mg/L; (2) Iron-reducing – DO<100 µg/L, Fe 1-25 mg/L; (... |
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