"Documents the tumultuous climate of the American West over twenty thousand years, with tales of past droughts and deluges and predictions about the impacts of future climate change on water resources."--Back cover.

This is the first book to authoritatively assess how water management will be shaped by 2020 due to forces within and outside the water sector. It offers a pragmatic assessment arrived at by experts from different parts of the world and different fields.

The little-known story of the systems that bring us our drinking water, how they were developed, the problems they are facing, and how they will be reinvented in the near future

This is a pioneering study about the relationship between fresh water, peace, and security in Asia from the Middle East to Siberia but with a special focus on South and Southeast Asia. Asia is home to many of the world's great rivers and lakes, but its huge population and booming economies make it the most water-scarce continent on a per capita basis. Over extensive irrigation, pollution, and global warming add to the demographic and economic pressures on Asia's fresh water supplies. The location of the sources for much of South and Southeast Asia's fresh water is in the Chinese controlled Tibetan Plateau, and China's increasing exploitation of these water sources have created growing geopolitical tensions that could boil over into conflict. India is reliant on fresh water from Tibet, which gives the Chinese uncomfortable leverage over India and further exacerbates their unsettled border disputes. Vietnam, Bangladesh, Pakistan, and other countries of the region also find themselves in similarly vulnerable positions where water is scarce and the sources are increasingly being exploited and polluted upstream by the continent's most powerful country. Brahma Chellaney proposes strategies to avoid conflict and more equitably share and preserve Asia's water resources.

Among the most compelling environmental issues of today and tomorrow are those concerning the world's fresh water resources. Peter H. Gleick's important new volume, Water in Crisis, addresses the timely and sometimes controversial aspects of world water use. At stake are water quality, quantity, and possible future conflicts over shared international water resources. Nine essays by leading specialists from fields as diverse as hydrology, zoology, and law, among others, cover such issues as the status of developments in international water law; hydroelectric power; the possible effects of climatic change on water resources; and the state of fresh water fisheries. Particular chapters explore access to clean drinking water and sanitation; the use of water for energy and food production; the quality of rivers, lakes, and inland seas; and the condition of natural aquatic ecosystems. A joint project of the Pacific Institute and the Stockholm Environment Institute, this book is a comprehensive guide to the world's fresh water resources. Hydrologists, engineers, policy makers, professionals in the environmental sciences, as well as lay readers will find Water in Crisis a dynamic resource and information-packed reference. More than 200 tables of fresh water data supplement this important volume.

Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.