Climate change and landslides: introducing a thermo-hydro-mechanical approach

Author(s):  
Gianvito Scaringi

<p>Global warming will alter the frequency and patterns of landslides, increasing the risk to populations, infrastructures, and ecosystems in many regions of the world. Scientists draw this prediction mainly from expected changes in precipitation, ice covers, sea level, and land uses. The direct role of soil temperature is usually neglected, even though changes in patterns of temperature – propagating from the surface to depths of several metres – can alter the strength, permeability, water retention capacity, and other properties of various soils. This has been demonstrated, for instance, for active clays subjected to heating while addressing specific engineering problems, such as the long-term storage of radioactive waste in deep geological repositories.</p><p>In an ongoing project, we attempt to apply an advanced thermo-hydro-mechanical soil model – based on the theory of hypoplasticity and accounting for various coupled behaviours – to perform slope stability analyses in clayey soils. By this model, we can reproduce complex hydro-mechanical responses caused by changes of temperature, including effects on water pressures, water retention, and swelling or shrinkage. We plan to carry out short- and long-term parametric analyses under climate scenarios, to compare the direct role of temperature with that of other types of forcing (such as changes in precipitation). This way, we expect to quantify how local warming or cooling and altered patterns of temperature can control some types of landslides, and consequently affect current landslide hazard and risk assessments. Ultimately, we plan to conceptualise an upscaled model, so as to work towards physically-based regional assessments through a thermo-hydro-mechanical coupled approach.</p>

2008 ◽  
Vol 3 (No. 3) ◽  
pp. 168-174 ◽  
Author(s):  
M. Tesař ◽  
O. Syrovátka ◽  
M. Šír ◽  
Ľ. Lichner ◽  
J. Váchal ◽  
...  

The purpose of the pilot project Senot&iacute;n (1993&ndash;2000) was to prove the methods of revitalization of sub-mountain headwater area (0.38 km<sup>2</sup>) in the Novobystřick&aacute; Vysočina Highland (610&ndash;725 m a. s. l.) in the Czech Republic. This area was tile-drained and ploughed in 1985. Seven underground clay shields newly constructed in 1995 stopped the function of the tile drainage. Four balks prevented the surface and subsurface runoff. These adaptations improved water retention capacity of the whole catchment, which is demonstrated using an example of runoff formation in the revitalized area. A typical storm rain (total 15 mm, duration 5.6 h, max. intensity 4 mm/20 min) and the consequent runoff was analysed, including the role of the soil in the runoff retardation and water retention. The runoff started in two hours since the rain beginning. The retention reached 98% of the rain total. The runoff lasted for 85 h. The concave-upward shape of the falling hydrograph limb indicates that the maximum retention capacity of the studied catchment is high.


2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Kun Zhang ◽  
Ying Sui ◽  
Liqin Wang ◽  
Fude Tie ◽  
Fuwei Yang ◽  
...  

AbstractThe present study focused on the characteristics of lime-tile dust mortars with sticky rice addition, which were prepared according to historic Chinese accounts. Results showed that addition of sticky rice into mortars could improve water retention capacity, prolong setting time, and reduce bulk density values. Sticky rice addition also had long-term detrimental impacts on mortar strength development, concurrently increasing their water absorption values. FTIR, XRD and TG-DSC analyses revealed that the addition of sticky rice into mortars could slow down the carbonation as well as hydration process, at the same time forming both calcite and aragonite as carbonation products.


2011 ◽  
pp. 85-89 ◽  
Author(s):  
Giorgio Pezzi

No real improvement in the technological quality of beet has been recorded over the last 15 years in Northern Italy. Among the possible explanations for the quality stagnation is that the traditional formulae cannot correctly differentiate between sugarbeet varieties which produce thick juice of very high purity. This seems to be connected with the role of potassium. The use of a standard purification procedure gives reliable and accurate data which is immediately comparable with the factory data. Research projects on medium/long term storage are currently being performed by Co.Pro.B., Italy, in cooperation with Syngenta and Beta. Up to now the results have shown that storage of sugarbeet in autumn time in northern Italy is possible provided that suitable varieties and proper handling of the roots are employed. Results obtained in the storage trials are reported. Correlations have been found between quality parameters (purity, color and lime salts) of the purified juice with the glucose content of the raw juice. An interesting correlation is reported between purified juice purity and raw juice purity.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  

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.


2005 ◽  
Vol 21 (6) ◽  
pp. 651-660 ◽  
Author(s):  
Klaus Mehltreter ◽  
Alejandro Flores-Palacios ◽  
José G. García-Franco

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.


Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  

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.


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