scholarly journals Antecedent precipitation index evaluation at chosen climatological stations

2010 ◽  
Vol 58 (4) ◽  
pp. 135-140
Author(s):  
Silvie Kozlovská ◽  
František Toman
Keyword(s):  
Water Retention ◽  
Curve Number ◽  
Precipitation Index ◽  
Water Retention Capacity ◽  
Soil Humidity ◽  
Catchment Basin ◽  
Retention Capacity ◽  
Protection Measures ◽  
Antecedent Precipitation ◽  
Antecedent Precipitation Index

The water retention capacity of a landscape, usually measured for a catchment basin, is a very important and decisive characteristic to identify the runoff amount from the catchment area and, in consequence, for antierosion and flood protection measures. Besides, creating water reserves in the landscape and keeping the water in them is also rather important.Soil humidity contributes to the calculation of potential water retention through modelling the runoff amount and peak discharge from the catchment basin within an area not larger than 5–10 km2. This method is based on curve number values (CN), which are tabulated according to hydrological characteristics of soils, land use, vegetation cover, tillage, antierosion measures and soil humidity, estimated as a 5-day sum of preceding precipitation values. This estimation is known as the antecedent precipitation index and it is divided into 3 degrees – I, II, III. Degree I indicates dry soil but still moist enough to till, whereas degree III means that the soil is oversaturated by water from preceding rainfall. Degree II is commonly used in this context as the antecedent precipitation index. The aim of this paper is to obtain real antecedent precipitation index values in given climatological stations (Brno, Dačice, Holešov, Náměšť nad Oslavou, Strážnice, Telč – Kostelní Myslová, Velké Meziříčí, Znojmo – Kuchařovice) for the period of years 1961 – 2009. Daily precipitation sums higher than 30 mm were considered to be the best candidate for such precipitation value since this occurs approximately once a year in studied areas. The occurence of these sums was also analysed for each month within the growing season (April to October). The analysed data was tabulated by climatological stations in order to check the real occurence of all antecedent precipitation index degrees within the studied period.Finally, the effects of different antecedent precipitation index values on the potential water retention capacity of the sample catchment basin were calculated to compare the results.

scholarly journals Improved curve number selection for runoff prediction

1998 ◽  
Vol 25 (4) ◽  
pp. 728-734 ◽  
Author(s):  
J Perrone ◽  
C A Madramootoo
Keyword(s):  
Soil Moisture ◽  
Surface Runoff ◽  
Peak Flow ◽  
Curve Number ◽  
Precipitation Index ◽  
Scs Curve Number ◽  
Antecedent Moisture ◽  
Antecedent Precipitation ◽  
Moisture Conditions ◽  
Antecedent Precipitation Index

The three antecedent moisture conditions used in the SCS (Soil Conservation Service) curve number method of surface runoff volume prediction have been shown to be inapplicable in humid regions such as the Ottawa - St. Lawrence Lowlands. The antecedent precipitation index is an alternative indicator of soil moisture. Using a hydrologic database, calibration curves were developed to correlate antecedent precipitation index to the SCS curve number. Curve numbers were then input to the AGNPS hydrologic model. When compared to the three antecedent moisture conditions in the SCS curve number method, use of antecedent precipitation index as a soil moisture indicator considerably improved surface runoff volume simulations. However, peak flow was generally overpredicted by the AGNPS model.Key words: AGNPS, antecedent moisture, curve number, peak flow, surface runoff, hydrologic modeling, precipitation.

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).

scholarly journals Cowpea bean production under water stress using hydrogels

2017 ◽  
Vol 47 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Marília Barcelos Souza Lopes ◽  
Taynar Coelho de Oliveira Tavares ◽  
Danilo Alves Veloso ◽  
Niléia Cristina da Silva ◽  
Rodrigo Ribeiro Fidelis
Keyword(s):  
Water Stress ◽  
Water Use ◽  
Food Production ◽  
Water Retention ◽  
Block Design ◽  
Population Increase ◽  
Water Retention Capacity ◽  
Yield Losses ◽  
Retention Capacity ◽  
Randomized Block Design

ABSTRACT The population increase and the need of intensifying food production, coupled with the scarcity of water resources, have led to the search of alternatives that reduce consumption and optimize the water use during cultivation. In this context, hydrogels become a strategy in agricultural management, due to their water retention capacity in the soil and availability to plants. This study aimed at evaluating the efficiency of hydrogels on the development and production of cowpea bean ('Sempre-verde' cultivar) under water stress, in a greenhouse. The experiment was performed in a randomized block design, with five replications, in a 4 x 5 factorial scheme, consisting of four types of hydrogel (Hydroplan-EB HyA, with granulometry of 1-3 mm; Hydroplan-EB HyB, with granulometry of 0.5-1 mm; Hydroplan-EB HyC, with granulometry < 0.5 mm; Polim-Agri, with granulometry of 1-0.5 mm) and five concentrations (0 g pot-1; 1.5 g pot-1; 3 g pot-1; 4.5 g pot-1; 6 g pot-1). The following traits were evaluated: number of pods per plant, number of grains per pod and grain yield. The highest concentration (6 g pot-1) resulted in a higher number of pods and yield for all the hydrogels, especially for HyC and Polim-Agro, which presented 7.4 pods plant-1 and 7.0 pods plant-1, with yield of 15.43 g plant-1 and 16.68 g plant-1, respectively. The use of hydrogel shows to be efficient for reducing yield losses under water stress.

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