The Browning Of Surface Waters

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The research project I chose to study was titled, Current Browning of surface Waters Will Be Further Promoted by Wetter Climate, and was published by the Norwegian Institute for Water Research, Department of Ecology and Genetics, Department of Aquatic Sciences and Assessment, Finnish Environment Institute, Aquatic Biology and Toxicology, and the Department of Forest Ecology and Management. This project includes fifteen years of data, beginning in 1990 and ending in 2013. These departments were trying to understand why there is an increase in the browning of surface waters. This research project includes data from Fennoscandia (Norway, Sweden, and Finland), the United Kingdom, the northeastern United States, and southeastern Canada. They discovered that the browning of surface waters is due to increasing terrestrial dissolved organic carbon concentrations. They proposed that the browning of surface waters is a concern because of four primary reasons. Reason number one is that brown surface waters could release more greenhouse gases into the atmosphere. This will also lead to higher water costs, because of the processes that water distributors will have to put the water through to cleanse it. Alternatively the browning of surface waters will also affect freshwater productivity because of how it limits light penetration. Lastly, these conditions will promote anoxia and consequently limit oxythermal habitats (Wit 2016). The researchers first part of the methods talked about

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