Arid
DOI10.1111/gwat.12370
Factors Governing the Impact of Emerged Salt Diapirs on Water Resources
Zarei, M.
通讯作者Zarei, M.
来源期刊GROUNDWATER
ISSN0017-467X
EISSN1745-6584
出版年2016
卷号54期号:3页码:354-362
英文摘要

Salt diapirs in southern Iran are typically in contact with karstic and alluvial aquifers and consequently they are the most likely sources of groundwater salinization in this arid region. However, there are some salt diapirs that have no significant degradation effect on adjacent aquifers. Assessments of 62 of 122 Iranian-emerged salt diapirs based on geological, geomorphological, hydrogeological, and hydrochemical investigations indicated that 45% of the studied salt diapirs did not have a negative impact on surrounding water resources, whereas 55% of the salt diapirs have degraded water quality of adjacent aquifers. The impacts ranged from low- to high-grade salinization. We characterize here four major factors that control the impact of salt diapirs on surrounding water resources: (1) the evolutionary stage of the diapir, (2) the geological and (3) hydrogeological setting of the diapir, and (4) human activities. Identification of the major factors governing the influence of salt diapirs on the adjacent aquifers is necessary to understand the mechanism of salt diapir impact on adjacent aquifers, and subsequently to decide how to mitigate the deteriorating effect of the diapirs on the surrounding water resources.


类型Article
语种英语
国家Iran
收录类别SCI-E
WOS记录号WOS:000376209600008
WOS关键词KARST
WOS类目Geosciences, Multidisciplinary ; Water Resources
WOS研究方向Geology ; Water Resources
资源类型期刊论文
条目标识符http://119.78.100.177/qdio/handle/2XILL650/193349
作者单位Shiraz Univ, Dept Earth Sci, Shiraz, Iran
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Zarei, M.. Factors Governing the Impact of Emerged Salt Diapirs on Water Resources[J],2016,54(3):354-362.
APA Zarei, M..(2016).Factors Governing the Impact of Emerged Salt Diapirs on Water Resources.GROUNDWATER,54(3),354-362.
MLA Zarei, M.."Factors Governing the Impact of Emerged Salt Diapirs on Water Resources".GROUNDWATER 54.3(2016):354-362.
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