scholarly journals Comparative analysis for three models of hysteretic water retention capacity using data on silty soil

2020 ◽  
Vol 1614 ◽  
pp. 012080
Author(s):  
V A Lazarev ◽  
R S Ginevsky ◽  
A G Topaj ◽  
A O Nikonorov ◽  
I A Dunaieva ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Water Retention ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Silty Soil ◽  
Using Data

scholarly journals Modeling the hydrophysical soil properties and comparative analysis for three systems of functions

2020 ◽  
Vol 175 ◽  
pp. 09016
Author(s):  
Vitaly Terleev ◽  
Roman Ginevsky ◽  
Viktor Lazarev ◽  
Aleksandr Nikonorov ◽  
Alexander Topaj ◽  
...  
Keyword(s):  
Porous Medium ◽  
Soil Moisture ◽  
Comparative Analysis ◽  
Hydraulic Conductivity ◽  
Soil Properties ◽  
Water Retention ◽  
Field Measurements ◽  
Practical Significance ◽  
Water Retention Capacity ◽  
Retention Capacity

A functional description of the hydrophysical properties of the soil as a capillary-porous medium is presented. The described functions of water retention capacity and hydraulic conductivity of the soil have common parameters, which are interpreted within the framework of physical and statistical concepts. The practical significance of the proposed functions lies in the fact that the volume of labor-intensive field measurements necessary, for example, for modeling the dynamics of soil moisture, is significantly reduced. To identify the parameters of these functions, it is sufficient to use data only on the water retention capacity of the soil. The parameters identified in this way can be used to predict the ratio of the hydraulic conductivity of the soil to the moisture filtration coefficient. The presented system of the hydrophysical functions of the soil is compared with world analogues using literature data on soils of different texture.

scholarly journals Five models of hysteretic water-retention capacity and their comparison for sandy soil

2018 ◽  
Vol 193 ◽  
pp. 02036 ◽  
Author(s):  
Vitaly Terleev ◽  
Wilfried Mirschel ◽  
Aleksandr Nikonorov ◽  
Roman Ginevsky ◽  
Viktor Lazarev ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Hysteresis Loop ◽  
Sandy Soil ◽  
Water Retention ◽  
Plant Protection ◽  
Plant Protection Products ◽  
Practical Significance ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Using Data

A description of five mathematical models of the water-retention capacity of soil is given, taking into account the hysteresis phenomena. A computational experiment was carried out with these models using data on sandy soil. The experiment consisted of: (i) tuning of the models (parameter identification) by the method of dot-approximation of experimental data on the main drying and wetting branches of the hysteresis loop using an optimizing algorithm; (ii) the predictive calculation of the scanning branches of the hysteresis loop; (iii) a comparison of the errors in tuning results and the predictive calculation using the Williams-Kloot criteria. The commensurate and sufficiently low errors in the adjustment of the models have been achieved. The differences in the calculation of the scanning hysteresis branches are revealed. The practical significance of the mathematical models presented is to ensure the calculation of precision irrigation rates. The application of such rates in irrigation farming will help to prevent excess moisture from flowing beyond the root layer of the soil under the influence of gravity and, thus, to minimize the losses (unproductive consumption) of irrigation water, fertilizers, meliorants and plant protection products, and also reduce the risk of groundwater contamination with agrochemicals and eutrophication of water bodies.

scholarly journals Effects of aggregate size on water retention capacity and microstructure of lime-treated silty soil

2015 ◽  
Vol 5 (4) ◽  
pp. 269-274 ◽  
Author(s):  
Y. Wang ◽  
Y. J. Cui ◽  
A. M. Tang ◽  
C. S. Tang ◽  
N. Benahmed
Keyword(s):  
Water Retention ◽  
Aggregate Size ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Silty Soil

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Host preferences of low-trunk vascular epiphytes in a cloud forest of Veracruz, Mexico

2005 ◽  
Vol 21 (6) ◽  
pp. 651-660 ◽  
Author(s):  
Klaus Mehltreter ◽  
Alejandro Flores-Palacios ◽  
José G. García-Franco
Keyword(s):  
Water Retention ◽  
Cloud Forest ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Host Preferences ◽  
Host Group ◽  
Vascular Epiphytes ◽  
Lower Trunk ◽  
Tree Ferns ◽  
Epiphyte Species

The diversity, abundance and frequency of vascular epiphytes on the lower trunk were compared between two host groups of a Mexican cloud forest: angiosperm trees (n = 72) and tree ferns (n = 28). The bark of the five most frequent host trees and the root mantle of the two tree ferns were analysed for their thickness, water content, water retention capacity and pH. A total of 55 epiphyte species and 910 individuals were found on the 27 host species. On hosts with a dbh range of 5–10 cm, epiphytes were significantly more diverse (4.3±0.9 species per host) and more abundant (12.5±2.2 individuals per host) on tree ferns than on angiosperm trees (1.9±0.2 species per host and 3.9±0.6 individuals per host). However, these differences were not significant for the dbh class of 10–20 cm, because epiphyte numbers increased on angiosperm trees with larger host size, but not in tree ferns. Most epiphyte species had no preference for any host group, but four species were significantly more frequent on tree ferns and two species on angiosperm trees. The higher epiphyte diversity and abundance on tree fern trunks of the smallest dbh class is attributed to their presumably greater age and to two stem characteristics, which differed significantly between host groups, the thicker root mantle and higher water retention capacity of tree ferns. These bark characteristics may favour germination and establishment of epiphytes.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

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