Simulation of Salt Distribution and Moisture Wetting Patterns in Drip Irrigated Tomato

2015 ◽  
pp. 189-292
Keyword(s):  
Salt Distribution

scholarly journals Experimental research on salt contamination procedures and methods for assessment of the salt distribution

2021 ◽  
Vol 298 ◽  
pp. 123862
Author(s):  
Cristiana Nunes ◽  
Asel Maria Aguilar Sanchez ◽  
Sebastiaan Godts ◽  
Davide Gulotta ◽  
Ioannis Ioannou ◽  
...  
Keyword(s):  
Experimental Research ◽  
Salt Distribution

Electron microprobe analyses of salt distribution in the halophyte Salicornia pacifica var. utahensis

1977 ◽  
Vol 55 (11) ◽  
pp. 1516-1523 ◽  
Author(s):  
D. J. Weber ◽  
H. P. Rasmussen ◽  
W. M. Hess
Keyword(s):  
Electron Microprobe ◽  
High Salt ◽  
Leaf Section ◽  
X Ray ◽  
Salt Ions ◽  
Palisade Cells ◽  
Salt Distribution ◽  
Photosynthetic Cells ◽  
Scanning Electron ◽  
Vascular Region

The halophyte Salicornia pacifica var. utahensis grows in the desert saline playa. The fused leaves form succulent stems and have apparently isolated tracheids in the palisade region as observed by scanning electron microscopy. Frozen shoots were fractured under liquid nitrogen and scanned for Na+, K+, and Cl− with an electron microprobe X-ray analyzer. In young shoots, the palisade cells were low in salts, and the spongy cells had higher concentrations. The salt in the spongy cells provides a high osmotic pressure permitting the plant to absorb more water from the soil. As the shoots matured, the concentration of salts increased in the spongy cells, and the amount of salt in the palisades also increased. The salt ions in the palisades were excluded from the organelles and were mainly present in the vacuoles. Eventually, the leaf section collapsed because of the high salt in the palisade and spongy cells, but the vascular region in the shriveled section continued to function. The sections adjacent to the dead shriveled section remained green and succulent. The salt tolerance appeared to be based on the exclusion of the salt from the photosynthetic cells and on the ability of the succulent stem to function even though sections were dead owing to high salt concentration.

Effect of shifting sand burial on soil evaporation and moisture–salt distribution in a hyper-arid desert

2016 ◽  
Vol 75 (21) ◽  
Author(s):  
Jian Guo Zhang ◽  
Xin Wen Xu ◽  
Ying Zhao ◽  
Jia Qiang Lei ◽  
Sheng Yu Li ◽  
...  
Keyword(s):  
Soil Evaporation ◽  
Sand Burial ◽  
Arid Desert ◽  
Shifting Sand ◽  
Salt Distribution

scholarly journals Salt Distribution and Salt Uptake during Ripening in Turkish White Cheese Affected by High Pressure Processing

2018 ◽  
Vol 6 (4) ◽  
pp. 433
Author(s):  
Nurcan Koca ◽  
Raghu Ramaswamy ◽  
W.M. Balasubramaniam ◽  
W. James Harper
Keyword(s):  
High Pressure ◽  
Pressure Effect ◽  
High Pressure Processing ◽  
Holding Time ◽  
Salt Uptake ◽  
White Cheese ◽  
Textural Changes ◽  
Salt Distribution ◽  
High Pressure Effect

Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days. The effects of HPP on the salt distribution in external, middle and internal zones of cheese after pressurization and on the salt uptake of whole cheese block during ripening were investigated. HPP did not change the values of moisture, salt and salt in moisture in different zones of cheese. Furthermore, pressure holding time had no effect on salt distribution in cheese. The salt contents of un-pressurized and pressurized cheese samples were equilibrated on the 14th day of ripening, and then stabilized, with no high pressure effect. As a result, HPP at pressures up to 400 MPa did not significantly affect neither salt distribution after high pressure processing nor salt uptake during ripening. However, a slight increase in moisture at the pressures of 200-400 MPa on the 60th day of ripening, which was not significant, might warn further increases in moisture of white cheese for longer ripening periods than 60 days. Higher pressure applications may alter all those values in white cheese because of textural changes.

Salt source for dryland salinity - evidence from an upland catchment on the Southern Tablelands of New South Wales

Soil Research ◽  
2001 ◽  
Vol 39 (1) ◽  
pp. 39 ◽  
Author(s):  
R. I. Acworth ◽  
J. Jankowski
Keyword(s):  
New South ◽  
New South Wales ◽  
Dust Storms ◽  
Dryland Salinity ◽  
Heterogeneous Distribution ◽  
Small Catchment ◽  
South Wales ◽  
Bedrock Weathering ◽  
Salt Distribution ◽  
The Last Glacial

A detailed study involving drilling, geophysics, hydrogeochemistry, and groundwater monitoring over a 10-year period has been carried out at a small catchment south-east of Yass on the Southern Tablelands of New South Wales to investigate the source of salt causing dryland salinity. The catchment is within 2 km of the top of a regional groundwater and surface water divide and remains substantially tree covered. The investigations have found a highly heterogeneous distribution of salt, most of which is associated with swelling clay. Dispersion of this clay causes the surface features commonly associated with dryland salinity. There is no hydrogeochemical evidence to suggest evaporative or transpirative concentration of salt in the groundwater. The short flow path from the top of the catchment cannot provide a significant source of salt from bedrock weathering. An alternative model of salt accumulation is proposed with the salt imported into the catchment with silt during dust storms in the arid and windy conditions during the last glacial. The management implications of this model of salt distribution and the associated dryland salinity development are discussed.

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