The physical, chemical, biological and geological properties of Kangal hot spring water and its use in the treatment of psoriasis

Abstract

: Purpose: In this study, the physical and chemical properties of Kangal fish spa water, which is thought to be effective in the treatment of psoriasis, were evaluated, and the role of the chemical content in the treatment was examined with theoretical calculations. In addition, the role of the fish in the treatment and the role of water in the vital conditions of the fish have been tried to be explained in detail. Material and Methods: Hydrochemical analysis of Kangal hot spring mineral water according to balneological criteria; water temperature, pH value, total mineralization, followed by the presence of macro components i.e. ions, sodium, calcium, magnesium, hydrocarbonates, chlorides, sulfates and finally, iodine, bromine, lithium, fluorine, selenium, strontium, meta silicon and meta boric acid and the presence of microcomponents of carbon dioxide, hydrogen sulfide, nitrogen and oxygen from gases. Results: Average temperature of Kangal hot spring mineral water is 35°C, pH 7.42, dissolved oxygen and free carbon dioxide values are 4.4 and 8.74mg/L, respectively. The total flow rate of the pools was 130 L/s and the radioactivity was determined as 6 eman. Spring water, average electrical conductivity (EC): 530 μS cm-1, CO2 8.70 mg/L, and dissolved oxygen value (DO) 4 mg/L. The electrical conductivity was measured as 530 μS cm-1, and the total mineralization range was 590.9mg/L. Conclusion: As a result of the analyzsis and the values found, it has been shown that spring water with high mineral content and basic has positive effects on the skin. Considering the amount of selenium, copper, calcium, iron, magnesium and zinc in its content, it was concluded that it may have beneficial effects for psoriasis. It was also discovered that according to the Balneological criteria, the mineral waters of Kangal spa met most of the criteria and contained more of the listed therapeutic ingredients.