Manganese in Water Supplies

"Manganese in Water Supplies" (1915) by Harry Peach Corson offers a detailed examination of the presence, effects, and removal of manganese from potable water sources. This historical text delves into the chemical properties of manganese, its impact on water quality, and the various methods employed at the time for its detection and elimination. Corson's work provides a valuable insight into early 20th-century water treatment practices and the challenges faced in ensuring clean and safe drinking water.

The book covers topics such as the sources of manganese contamination, the chemical reactions it undergoes in water, and its aesthetic and practical implications for domestic and industrial use. Furthermore, it explores different filtration and chemical treatment techniques used to mitigate the problems caused by manganese, making it an informative resource for those interested in the history of water engineering and environmental science.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.