scholarly journals Kopalińskie Lake as an example of an anthropogenic reservoir of the southern Baltic Sea coast

2012 ◽  
Vol 12 (1) ◽  
pp. 3-10
Author(s):  
Roman Cieśliński ◽  
Alicja Olszewska
Keyword(s):  
Water Balance ◽  
Lake Water ◽  
The Other ◽  
Anthropogenic Activity ◽  
Chemical Characteristics ◽  
Lake Basin ◽  
Coastal Lakes ◽  
Basin Morphometry ◽  
Physico Chemical ◽  
Sea Coast

Abstract The aim of this study is to discuss the water balance of Kopalińskie Lake, which is one of a few reservoirs on the Polish coast formed from anthropogenic activity. To realize this aim, lake basin morphometry and catchment hydrography were characterized. Moreover, the influence of the sea and the physico-chemical characteristics of the lake water were defined. As a result, the main characteristics of the lake and its catchment were found. Common characteristics of Kopalińskie Lake, as well as the characteristics that differentiate this reservoir from the other coastal lakes located on the Polish coast are presented in this work.

Physico-chemical characteristics and postglacial desalination of Stanwell–Fletcher Lake, Arctic Canada

1970 ◽  
Vol 7 (3) ◽  
pp. 900-911 ◽  
Author(s):  
Brian R. Rust ◽  
John P. Coakley
Keyword(s):  
Sea Level ◽  
Heat Input ◽  
Sea Water ◽  
Salt Water ◽  
Arctic Lakes ◽  
Chemical Characteristics ◽  
Lake Basin ◽  
Meromictic Lakes ◽  
Isostatic Uplift ◽  
Physico Chemical

Stanwell–Fletcher Lake is a cold monomictic Arctic lake, essentially isothermal at about 1.5 °C, with almost complete ice cover throughout the year. The annual heat input is about 13 000 cal cm−2, much less than that of dimictic Arctic lakes. The lake is isochemical, with very low ionic concentrations.The lake basin was formed during the Pleistocene by glacial scouring of soft sediments from a graben. As the ice retreated the basin filled with sea water, and became a fjord. Subsequent isostatic uplift raised the marine shorelines to 150 m above present sea level; the uplift curve indicates emergence of the fjord sill and termination of estuarine conditions about 3500 years ago. Tidal influx persisted for about 1100 years before the lacustrine phase started.Comparisons with modern fjords and coastal meromictic lakes suggest that most of the salt left the lake during its lacustrine phase. The mechanism was probably entrainment of salt water into a deep freshwater current flowing over the chemocline due to convective circulation in summer.

scholarly journals Observations on Ice-Dammed Summit Lake, British Columbia, Canada

1971 ◽  
Vol 10 (60) ◽  
pp. 351-356 ◽  
Author(s):  
R. Gilbert
Keyword(s):  
British Columbia ◽  
Water Balance ◽  
Lake Water ◽  
Balance Equation ◽  
Lake Basin ◽  
Tunnel Enlargement ◽  
Water Balance Equation

Abstract Testing of a water-balance equation for the Summit Lake basin in July and August 1968 indicated that, 2½ months before its fourth known draining, there existed a leak through or under the damming glacier that may have been as large as 3–5 m3/s. Lake temperatures recorded during the same period indicate water at 0.5–0.8°C near the ice dam and up to 2.6°C 4–5 km from the dam. These observations support the proposal of Liestøl (1956) and Mathews (in press) of tunnel enlargement by melting. It is calculated that lake water temperatures of 0.25, 0.9 and 0.15°C are required to account for the November 1965, September 1967 and November 1968 drainings, respectively.

scholarly journals Temporal Scaling of Water Level Fluctuations in Shallow Lakes and Its Impacts on the Lake Eco-Environments

2020 ◽  
Vol 12 (9) ◽  
pp. 3541
Author(s):  
Balati Maihemuti ◽  
Tayierjiang Aishan ◽  
Zibibula Simayi ◽  
Yilinuer Alifujiang ◽  
Shengtian Yang
Keyword(s):  
Water Balance ◽  
Water Level ◽  
Lake Water ◽  
Water Level Fluctuations ◽  
Balance Model ◽  
Lake Basin ◽  
Lake Ecosystems ◽  
Ebinur Lake ◽  
Ebinur Lake Basin ◽  
Lake Water Balance

Managing lake water levels from an ecological perspective has become an urgent issue in recent years in efforts to protect, conserve, and restore lake eco-environments. In this study, we considered the actual situation of Ebinur Lake basin to develop a lake water balance model using a System Dynamics (SD) method. The objective of this study is based on the lake water balance model to sufficiently understand the variation and relationship between the lake depth–area–volume. We combined field investigations and hydrological data analysis to expose the major factors affecting lake water level fluctuations (WLFs), as well as the impact of WLFs on lake eco-environments. All with the aim of providing a theoretical basis to manage Ebinur Lake ecosystems for conservation and restoration. The main findings of this study include: (I) The model’s calculation results agree with the observation value, as the monthly lake surface area was used to validate the model. (II) The factors influencing the dynamic changes in the water level of the lake are ranked in ascending order (from the lowest to the highest) as follows: Precipitation, groundwater recharge, evaporation, river inflow. (III) Fluctuations in water level play a significant role in lake shoreline displacement variation, and when the lake’s water level drops below 1 m, the surface area of the water body decreases to approximately 106 km2. (IV) The magnitude and frequency of WLFs drive major differences in the ecology of lake littoral zones, influencing not only the structure and functioning of benthic assemblages but also littoral habitat structure. These results established a quantitative linkage between hydrological variables and ecosystem health for the Ebinur Lake wetlands. These findings could be widely used in managing the Ebinur Lake basin as well as other similar water bodies, and could provide a useful tool for managing lake ecosystems for conservation and restoration.

scholarly journals Application of PET/Sepiolite Nanocomposite Trays to Improve Food Quality

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1188
Author(s):  
Teresa Fernández-Menéndez ◽  
David García-López ◽  
Antonio Argüelles ◽  
Ana Fernández ◽  
Jaime Viña
Keyword(s):  
Mechanical Properties ◽  
Food Quality ◽  
Barrier Properties ◽  
Packaging Material ◽  
The Other ◽  
Chemical Characteristics ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Food Needs ◽  
Lower Count

New PET and nanosepiolite materials are produced for its application in innovative packaging with better performance. In our previous work, we demonstrate that the use of different percentages of sepiolite modified with different organosilanes improved mechanical and barrier properties of PET. Nanocomposites permeability can decrease up to 30% compared to that of pure PET and the mechanical analyses show that, although PET nanocomposites are more brittle than virgin PET, they are also harder. In the present work, we are going to study the properties of this innovative packaging with real food analyzing mechanical properties related to the product transport together with permeability and microbiological characteristics. At the same time, it has been seen that it is possible to lighten trays, which is very important both industrially and environmentally. On the other hand, a good quality packaging for food needs to ensure that organoleptic and physico-chemical characteristics of the product inside are not modified due to migration of any of the packaging material to the food itself. Results obtained in this work also show lower count of aerobic mesophilic bacteria and Enterobacteriaceae (EB), reducing the incidence of food contaminations by microorganisms.

scholarly journals Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

2019 ◽  
Vol 23 (11) ◽  
pp. 869-875
Author(s):  
Elaine C. O. da Silva ◽  
Wilton P. da Silva ◽  
Josivanda P. Gomes ◽  
Cleide D. P. da S. e Silva ◽  
Leidjane M. de Souto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Concentration ◽  
Neutral Detergent Fiber ◽  
Passion Fruit ◽  
The Other ◽  
Chemical Characteristics ◽  
Acid Detergent Fiber ◽  
Physico Chemical ◽  
Light Color ◽  
Physical And Chemical

ABSTRACT Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

scholarly journals Determinants of food quality perception and their relationships to physico-chemical characteristics: an application to meat.

1988 ◽  
Vol 36 (4) ◽  
pp. 390-395
Author(s):  
J.B.E.M. Steenkamp ◽  
J.C.M. Trijp
Keyword(s):  
Quality Improvement ◽  
Food Quality ◽  
The Other ◽  
Chemical Characteristics ◽  
Model Data ◽  
Consumer Market ◽  
Quality Perception ◽  
Physico Chemical ◽  
Perception Process ◽  
Oriented Approach

A consumer-oriented approach to quality improvement can assist firms in agribusiness to sustain their profitability. A model of the food-quality perception process of consumers has been developed that can be used by firms to implement such a consumer-oriented quality strategy. An empirical study was conducted for meat to explore the relationships between the variables in the model. Data for the different phases of the model were obtained for a representative sample (n=384) of the total Dutch consumer market for foreroast (m. triceps brachee), pork rib-chop, blade steak and sirloin steak. Half of the sample was asked to evaluate the two pork cuts, while the other half participated in the evaluation of the two beef cuts. Consumers' perceptions of quality can be meaningfully related to the physico-chemical characteristics of the meat cuts. Furthermore, consumers are willing to pay more for better quality meat. [The article is based on a longer 308 page report, in Dutch, No. 29 in the series Produktschap voor Vee en Vlees, available from PUDOC, P.O. Box 4, 6700 AA Wageningen, Netherlands]. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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