Saline salt museum Trapani
TRAVEL TOUR PROPOSES:
EXCURSION OF TRAPANI SALINE (NUBIA PACECO)
In the salt pans of Trapani, where it imposes the reserve, inside which the ancient salt extraction activity is carried out, is an important wetland that offers shelter to numerous species of migratory birds. Managed by the WWF.
The Reserve includes a coastline extending almost a thousand hectares, divided into zone A Reserve and zone B of Pre-Reserve, between the municipalities of Trapani and Paceco.
A large part of the Reserve is made up of privately owned salt pans, where salt extraction is still practiced according to traditional techniques in use for centuries. Of considerable landscape impact the presence of numerous windmills used to pump the water between the basins.
Beyond this ethno-anthropological value, the site is characterized by being one of the most important coastal wetlands of western Sicily, a resting place for many species of migratory birds.
The Salt pans of Trapani consist of a series of tanks in which the water evaporates due to solar radiation. In the first tanks, called evaporants, the solution is concentrated, while in the final tank, called salting, the salt is precipitated. The ideal ratio between the evaporating and salting surfaces for the southern Mediterranean climate zone.
The virgin water taken from the sea is fed into the first tank, normally with a draining system. Its initial density is about 3.5 degrees Baumé and when it reaches 5 °, it is transferred to the next tank. In this tank the concentration increases up to 11 °, and the first precipitates start to occur, of which the most significant is calcium carbonate. In the next tank, around 20 °, calcium sulfate precipitates, then in the fourth evaporating tank it reaches 25.7 ° Bé losing all the impurities that were present in the virgin water.
Lastly, in the salting tank, the water, at this point called mother water, is saturated with salt and begins its process of deposition of sodium chloride at the bottom of the basins. The density reaches up to 30 °, beyond this density the mother liquors are poured into the sea or in other basins for the extraction of other salts.
At the bottom of the basin there remains a compact layer of 10-20 cm salt which has to be crushed and collected. The salt production season runs from April to September.
Starting from 15 °, and up to 30 ° said salting area, the water can take on a reddish color due to the presence of a particular micro-algae: the Dunaliella salina, able to live in these hypersaline environments, which gives this variable color with density and ranges from light pink to brick red.
The Salt pans of Trapani are also the habitat of different forms of life adapted to extreme salinity conditions. Among these are the Chironomids, many salt pans, now abandoned because they are no longer economically productive, have been transformed into natural wetlands, characterized by a large number of animals, mainly birds, linked to this particular ecosystem, becoming sought-after tourist destinations naturalistic and birdwatching lovers.ditteri whose red-colored larvae live on the silty bottoms of the pools contributing to their coloring, and Artemia salina, a small crustacean which, feeding on algae and debris, helps to keep the water clear, facilitating its evaporation . Together with annelids, molluscs and other insects and crustaceans, they are a fundamental link in the salt-food chain, constituting a source of nourishment for the numerous birds present.
N.B. The indicated price includes a number from 1 to 3 participants and not per person, each additional person after the 4th see prices on the booking form, are not including meals, tickets where foreseen and any tourist guides. Total duration Ecursion about 2 hours. Bookable directly on booking form by clicking on ESCORN BOOK, with the possibility to choose date, time and number of participants.
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