Blast from the past: Melting glaciers as a relevant source for persistent organic pollutants

Environmental Science and Technology

Volumn 43, Issue 21, 2009, Pages 8173-8177

  Bogdal, Christian ^a,b   Schmid, Peter ^b   Zennegg, Markus ^b   Anselmetti, Flavio S ^c   Scheringer, Martin ^a   Hungerbühler, Konrad ^a  

^a ETH ZURICH   (Switzerland)

^b SWISS FEDERAL LABORATORIES FOR MATERIALS SCIENCE AND TECHNOLOGY   (Switzerland)

^c SWISS FEDERAL INSTITUTE OF AQUATIC SCIENCE AND TECHNOLOGY   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

20TH CENTURY; ALPINE GLACIER; ALPINE LAKES; GLACIER MELTING; INPUT FLUX; LOW LEVEL; MELTING GLACIERS; MOUNTAINOUS AREA; ORGANOCHLORINE PESTICIDES; ORGANOCHLORINES; PERSISTENT ORGANIC POLLUTANTS; SEDIMENT CORE; SWITZERLAND; SYNTHETIC MUSK FRAGRANCES; TECHNICAL IMPROVEMENT;

ENVIRONMENTAL IMPACT; FRAGRANCES; GLACIERS; GLOBAL WARMING; INDUSTRIAL CHEMICALS; LAKES; LAWS AND LEGISLATION; MELTING; MUSKEG; ORGANIC POLLUTANTS;

ORGANIC CHEMICALS;

1,1 DICHLORO 2,2 BIS(4 CHLOROPHENYL)ETHANE; 1,1 DICHLORO 2,2 BIS(4 CHLOROPHENYL)ETHYLENE; CHLORPHENOTANE; DIBENZOFURAN; DIELDRIN; FRAGRANCE; HEPTACHLOR EPOXIDE; HEXACHLOROBENZENE; LINDANE; ORGANIC COMPOUND; ORGANOCHLORINE DERIVATIVE; PESTICIDE; POLYCHLORINATED BIPHENYL; POLYCHLORINATED DIBENZO 4 DIOXIN DERIVATIVE; POLYCHLORINATED NAPHTHALENE; UNCLASSIFIED DRUG;

CORE ANALYSIS; EMISSION CONTROL; ENVIRONMENTAL IMPACT ASSESSMENT; GLOBAL WARMING; MELTING; MOUNTAIN; ORGANIC POLLUTANT; ORGANOCHLORINE; PERSISTENCE; POLLUTANT SOURCE; REGULATORY APPROACH; TWENTIETH CENTURY;

ARTICLE; CONTROLLED STUDY; GLACIER; GREENHOUSE EFFECT; ORGANIC POLLUTION; POLLUTANT; SWITZERLAND;

ALTITUDE; FRESH WATER; GEOGRAPHY; GEOLOGIC SEDIMENTS; ICE COVER; ORGANIC CHEMICALS; SWITZERLAND; TIME FACTORS; WATER POLLUTANTS, CHEMICAL;

BERN [SWITZERLAND]; CENTRAL EUROPE; EURASIA; EUROPE; OBERAARSEE; SWITZERLAND;

EID: 70350749735     PISSN: 0013936X     EISSN: 15205851     Source Type: Journal    
DOI: 10.1021/es901628x     Document Type: Article

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