There is a variety of health and environmental issues associated with artisanal and small-scale gold mining (ASGM), which includes concerns regarding mercury pollution. In many countries, intervention programs and policies emphasized the importance of reducing mercury use by focusing on viable alternative methods to amalgamation that may include a transition to cyanidation. ASGM communities that now employ a combination of both methods may be increasing health and environmental risks by using mercury-contaminated tailings in the cyanidation process. This review provides a current overview of mercury and cyanide use in ASGM including the dangers of centralized processing centers that lack best practices. The combination of amalgamation and cyanidation has the potential to adversely affect many ASGM communities around the world and necessitates additional investigations to determine environmental and health impacts.
Naturally occurring anthocyanin indicators
have been used for many
years to introduce science students to acid–base concepts.
A classroom activity has been developed that uses naturally occurring
anthocyanins to monitor the pH changes associated with the fermentation
of red cabbage to sauerkraut by lactic acid bacteria. Through the
activity and related discussion, students are introduced to the scientific
method, basic laboratory practices, acid–base chemistry, chemical
and physical changes, fermentation, and microbiology. Although this
activity and accompanying assignments are designed for students ages
6–12, the activity is adaptable to students of all ages and
backgrounds.
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