| Emerging organic contamination in China |
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| 作者姓名： | Guibin JIANG Qinghua ZHANG Yawei WANG Hanxia LIU Chunyang LIUO Rui GUO |
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| 作者单位： | State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China |
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| 摘 要： | Persistent Organic Pollutants （POPs） have caused great public concern during the past decade. To address this global public concern, China joined international forces to sign a groundbreaking United Nations treaty in Stockholm, known as the Stockholm Convention. The Chinese Government agreed to reduce and eliminate the production, use or release of 12 key POPs. Because the convention specifies a scientific review process for all other compounds, the addition of other POPs of global concern to the list in the future is also possible. The most possible candidate compounds are some species used as polybrominated flame retardant and perfluronated compounds, called emerging chemicals. Most emerging chemicals are those with POP-like characteristics, they are persistent in the environment; travel over long distances via air and water; toxic and bioaccumulating in living things. Those chemicals pose an unacceptable threat to human health and the environment.
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| 关 键 词： | 中国 化学 POPs 有机污染 |
Emerging organic contamination in China |
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| Guibin JIANG Qinghua ZHANG Yawei WANG Hanxia LIU Chunyang LIUO Rui GUO.Emerging organic contamination in China[J].Chinese Journal of Geochemistry,2006,25(B08):1-1. |
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| Abstract: | In southwestern China, karst rocky desertification, a process of land degradation, takes place widely due to human impacts on the fragile karstic ecological systems, which includes soil erosion, extensive exposure of basement rocks, and drastic decrease in soil productivity. A study on biogeochemical cycling of nutrients in the karstic catchments has been carried out to understand the relationships between degradation of ecological system and nutrient cycling. |
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| Keywords: | emerging chemicals in China overview |
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