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Pamukkale ( Hierapolis ) Denizli, Turkey

9:51 pm

Pamukkale ( Cotton Castle ) Travertine Polls – Hierapolis

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Pamukkale is located in the Inner Aegean region at a distance of 20 km from the town of Denizli in Turkey.

Pamukkale (Hierapolis) translates to Cotton Castle.

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The great attraction is the white immensity of the cliff with sculptured basins full of water and congealed waterfalls; they seem done of snow, cloud, cotton.

Video include; Academic Information with photos Pamukkale, Hierapolis ( Mean Cotton Castle ) in TURKEY
 

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The scientific explanation is the hot thermal places that lie under the mount provoke the calcium carbonate spill, that makes the forms as solid as Travertino marble.

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The temperature of the water forming the travertines, which issues from the hot springs on the hills above, falls to around 33°C lower down.

Although the water flowing from the hot springs on the southern slopes of Çaldað rapidly loses heat during its flow through the open channels, it is still hot enough to make it possible for one to bathe (throughout six months of the year) in the open-air swimming pools and on the terraces.

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On emerging to the surface, the solution of calcium-carbonate in the spring water decomposes into carbon dioxide, calcium carbonate and water.

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The carbon dioxide is released into the air while the calcium carbonate separates off from the water to form a grayish-white limestone sediment.

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The beds of the water-courses are filled up with these limestone deposits and the water, confronted with these obstacles, splits up into several branches.

The water flows over the slopes into pools, the small basins surrounding them and finally into the fields below.

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It is in this way that these terraces over 100 m in height composed of layers of the accumulated limestone sediment have been gradually formed in the course of the ages.

As the limestone sediment reaches a certain level the water accumulates in pools and, as these pools fill up, overflows into smaller pools in the vicinity and from these flows into the small hollows and depressions around them.

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The limestone layers in the pools rise up in steps, one above the other, and the continual flow of water keeps this process in operation.
The stalactites form one of the most important features in the landscape.

With the formation of the layers and the emergence of steps and terraces one above the other, the water leaves the limestone deposit behind it and drips down in the form of stalactites, as in the Damlataþ caverns.

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The calcium oxide in the water adds to the thickness of the white layers and widens the terraces, producing pools in fantastic shapes reminiscent of oyster shells or flower petals, while the small amount of sulphur and iron oxide produces stripes of yellow, red and green over the white of the limestone.

As much the cascades of calcium carbonate as the water change color in accordance with changes of the solar light that illuminates them, and the effect is surprising.

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At times white, others blue, or green or other colors. The spectacle is flaring.

The continuous dynamics of the erosion and the transformation of the natural landscape result in an unusual environment.

PAMUKKALE is one of the most unique phenomena in nature.

We can call PAMUKKALE the 8th Wonder of the world.

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Azerbaijani Pilaf

4:00 pm
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Ingredients:

  • 2 Glasses Of Rice
  • 3 Glasses Of Water Or Meat Broth
  • three or more Tablespoons Cooking Fat
  • 1000 Gr. Broad Beans
  • 2 Tbsps . Margarine
  • 1 1/2 Glasses Water
  • 1 Teaspoon Flour
  • 2 Tbsps . Freshly Squeezed Lemon Juice
  • 2 Bunches Of Dill
  • Salt

Melt the marg . and put right saucepan with 1 1/2 glasses of water, flour, fresh lemon juice, plus a little salt, and mix. Pare the outer and inner skins with the broad beans. Add to the saucepan, cover and bring to the boil on the high heat, then cook for 30-40 minutes over moderate heat before broad beans are partially cooked. Heat 3 portions of water or meat broth separately and add to the saucepan, provide boil, remove from heat and hang aside. Put rice into a bowl with a pair of tablespoons of salt and enough tepid to warm water to hide and hang aside prior to the water cools. Drain the rice and wash salt away. Drain again. Heat the cooking fat during a saucepan and add the rice. Saute rice for ten mins, stirring continuously over high heat. Add 1/2 tablespoon of salt plus the broad beans towards rice, cover and cook first over high, then over moderate heat before the rice absorbs the water. Chop the dill. Simmer rice for some minutes, add the dill, stir and serve.

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