Development of Diatomaceous Earth in Nova Scotia

Canadian Institute of Mining, Metallurgy and Petroleum
Reginals W. Burroughs
Organization:
Canadian Institute of Mining, Metallurgy and Petroleum
Pages:
16
File Size:
4102 KB
Publication Date:
Jan 1, 1928

Abstract

Diatomaceous or infusorial earth, also called diatomite; fossil meal, or kieselguhr, is derived from the lowest form of vegetable life, the unicellular alga:. It consists of the siliceous remains of extremely minute aquatic plants, which exist in both salt and fresh water. Light i~ a prerequisite to their development. These very small particles secrete silica in much the same way that molluscs secrete lime to form their shells. The diatoms at death sink to the bottom of the body of water in which they lived, and the organic matter gradually decays and is washed away, leaving the skeletons. Thousands of years are required by this means to develop bed5 of sufficient thickness to be of commercial value. The siliceous remains vary in size according to the species, but all are very minute and, as a general rule, they can be identified only under a high-power microscope. Over one thousand types have been distinguished and named. They are all composed of a hydrous or opalescent form of silica, with silica content ranging from seventy to ninety-five per cent. Magnified, they present an attractive sight, a very fragile structure with many interstitial openings known as cells. Many of them consist of two parts, defined as valves, held together by means of a girdle. Certain species, belonging to the Pinnularia family appear as a long comb, in half longitudinal section. The spaces between the teeth are the cells. This particular genus is very common in Nova Scotian deposits.
Citation

APA: Reginals W. Burroughs  (1928)  Development of Diatomaceous Earth in Nova Scotia

MLA: Reginals W. Burroughs Development of Diatomaceous Earth in Nova Scotia. Canadian Institute of Mining, Metallurgy and Petroleum, 1928.

Export
Purchase this Article for $25.00

Create a Guest account to purchase this file
- or -
Log in to your existing Guest account