scholarly journals A Calorimeter for Measuring Free Water Content of Wet Snow

1985 ◽  
Vol 6 ◽  
pp. 246-247 ◽  
Author(s):  
Eizi Akitaya
Keyword(s):  
Standard Deviation ◽  
Water Content ◽  
Free Water ◽  
High Accuracy ◽  
Sufficient Accuracy ◽  
Hot Water ◽  
Snow Sample ◽  
Free Water Content ◽  
Wet Snow

A new calorimeter was designed for measuring the free water content of wet snow, aiming at simplicity in mechanism and handling as well as high accuracy and speed in measurements. The mass of hot water to melt the sample and the mass of the mixture (snow sample and hot water) are measurable indoors with sufficient accuracy; therefore, in the field we need only two measurements of temperature (T and T ); this calorimeter reduces the time of measurement of one snow sample to four or five minutes. Using artificially made wet snow, having a known value of free water content, 121 tests were conducted. Standard deviation of the error was 0.82%

scholarly journals A Calorimeter for Measuring Free Water Content of Wet Snow

1985 ◽  
Vol 6 ◽  
pp. 246-247 ◽  
Author(s):  
Eizi Akitaya
Keyword(s):  
Standard Deviation ◽  
Water Content ◽  
Free Water ◽  
High Accuracy ◽  
Sufficient Accuracy ◽  
Hot Water ◽  
Snow Sample ◽  
Free Water Content ◽  
Wet Snow

A new calorimeter was designed for measuring the free water content of wet snow, aiming at simplicity in mechanism and handling as well as high accuracy and speed in measurements. The mass of hot water to melt the sample and the mass of the mixture (snow sample and hot water) are measurable indoors with sufficient accuracy; therefore, in the field we need only two measurements of temperature (T and T ); this calorimeter reduces the time of measurement of one snow sample to four or five minutes. Using artificially made wet snow, having a known value of free water content, 121 tests were conducted. Standard deviation of the error was 0.82%

Fermentation Problem in Spanish North-Coast Honey

1995 ◽  
Vol 58 (5) ◽  
pp. 515-518 ◽  
Author(s):  
SUSANA SANZ ◽  
GLORIA GRADILLAS ◽  
FUENCISLA JIMENO ◽  
CONSUELO PEREZ ◽  
TERESA JUAN
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Microbiological Quality ◽  
Free Water ◽  
High Water ◽  
North Coast ◽  
High Water Content ◽  
Free Water Content ◽  
Cantabrian Coast ◽  
Mold And Yeast

Twenty-one samples from the Cantabrian coast were analyzed to establish their microbiological quality and fermentation tendency. In a food with a very low free-water content like honey, microbiological growth is only possible when there is an increase in water activity. Since most of the samples studied were not extensively granulated, the risk of fermentation is mostly due to high water content. Among our samples, only two had a water content below 17.1% (no risk of fermentation), whereas the high water activity of the rest of the samples indicates the possibility of microbial growth. In fact, four of the samples analyzed showed a moisture content over the Spanish maximum legal limit, which means a high risk of fermentation. The absence of Enterobacteriaceae, coliforms, and Escherichia coli in our samples indicates an appropriate cleanliness during extractions and handling of honey. No Salmonella or Shigella were found. The relationship between water activity and mold and yeast counts found for the honeys analyzed allowed us to divide our samples in two groups: honeys with a high or a low risk of fermentation. Changes observed during storage of the samples confirmed this classification.

scholarly journals Effects of Solar Radiation on the Formation of Weak Wet Snow

1989 ◽  
Vol 13 ◽  
pp. 120-123 ◽  
Author(s):  
Kaoru Izumi
Keyword(s):  
Solar Radiation ◽  
Water Content ◽  
Thin Section ◽  
Field Experiments ◽  
Free Water ◽  
Quantitative Relationship ◽  
A Value ◽  
Wet Snow

Laboratory and field experiments on hardness of snow have shown that the free water contained in snow decreases its hardness, and that solar radiation further decreases hardness down to a value below the limit of that which would result only from the influence of the water content of snow. A quantitative relationship between the amount of solar radiation absorbed by snow and decrease in snow hardness was derived. Thin-section analyses of snow were used to reveal the mechanism of decrease in snow hardness which had been caused by solar radiation.

Short-Term Snow Melt and Ablation Derived from Heat- and Mass-Balance Measurements

1973 ◽  
Vol 12 (65) ◽  
pp. 275-289 ◽  
Author(s):  
Paul M. B. Föhn
Keyword(s):  
Mass Balance ◽  
Water Content ◽  
Free Water ◽  
Liquid Water Content ◽  
Snow Melt ◽  
Snow Pack ◽  
Density Profiles ◽  
Run Off ◽  
Free Water Content ◽  
Meteorological Observations

AbstractThe daily snow melt calculated from meteorological observations is compared with detailed mass-balance measurements taking into account internal changes in density and free water content in the surface layers of a glacier snow-pack. The energy balance is calculated from measurements obtained by a meteorological station at the experimental site. In addition to the standard ablation measurements the run-off from the melting snow-pack was obtained for a few days. The snow-density profiles were measured with a portable gamma-transmission probe and the liquid-water content of snow was determined by a calorimetric method.Agreement between the melt calculated by the heat-balance method and the mass changes observed in the mass-balance measurements is fair for daily periods. It appears that about 20% of the daily snow melt takes place internally as a result of penetration of solar radiation.

Sign in / Sign up

Export Citation Format

Share Document