Residue management for reducing evaporation in relation to soil type and evaporativity1

Abstract. Usual residue-management options are to remove the residue, use it as mulch with or without undercutting or to incorporate it into the soil. While the role of surface mulch in evaporation has been widely studied, the information on the effect on evaporation of mulch with undercutting or residue incorporated into soil, particularly in relation to soil type and evaporativity (E_o) is lacking. We studied the effect of wheat straw used in various ways on the course of evaporation loss from soil columns with three soils at Ludhiana, India and one soil at Bushland, Texas, USA, under two E_o's Energy-limited evaporation rates under mulch (E_om) followed the soil-specific relation E_om/E_o= a e^(bRes+cEo), where Res is residue rate t/ha and a, b and c are constants; E_o, is expressed in mm/d. In an effort to model the total evaporation (CE) during the energy-limited stage ‘U’ was obtained from appropriate CE versus time curves and (CE-U) was regressed over (t - ti)^0.5 to obtain the slope ‘α’ (Ritchie 1972) for the soil-limited evaporation stage. The observed ‘U’ was independent of mulch rate and E_o but was strongly affected by soil type, Values of ‘α’ decreased with increase in mulch rate and decrease in E_o and coarseness of soil. The otherwise short lived benefit of evaporation reduction with mulch per se, which peaked after a few days was maintained when residue was mixed with soil at the stage when evaporation reduction reached a maximum; this benefit continued for several weeks. Cumulative evaporation values computed from ‘U’ and ‘α’ agreed closely with the observed values under straw mulch for loamy sand and clay loam soils and for ‘undercut’ and ‘residue mixed’ treatments on all soils regardless of E_o, and for all situations under small E_o. However, for sandy loam and silt loam soils under E_o of 10 mm/d, the modified square root of the time function of Jalota et al. (1988) gave a better fit.     

Preparation of algal-oligosaccharide mixtures by bacterial agarases and their antioxidative properties

ABSTRACT:   Algal-oligosaccharide-lysates (AOL), derived from six agars and four algal polysaccharide extracts (APE), were treated with 100–500 activity units (AU) of MA103-agarases or MAEF108-agarases, and their antioxidative properties evaluated. Soluble total polyphenols (TP) were between 462.2 ± 1.6 gallic acid equivalents (GAE, µg/mL) and 70.6 ± 17.4 GAE. The DPPH radical scavenging capacity of all AOL went from 68.3 ± 0.7% to 0.5 ± 0.1%. The ferrous ion chelating capacity of all AOL went from 93.1 ± 0.2% to 21.7 ± 0.9%. Evaluation of the H₂O₂ scavenging capacity of all AOL was between 35.9 ± 5.4% and 0.1 ± 0.2%. The reducing power of all AOL went from 51.3 ± 2.6 to 3.2 ± 6.8 expressed as µg/mL ascorbic acid. In DPPH radical scavenging capacity, ferrous ion chelating capacity and reducing power etc., the AOL derived from the APE of Porphyra dentate (digested by 500 AU of MAEF108-agarases) were highest, in all test sets. However, the AOL derived from the APE of Monostroma nitidum (digested by 500 AU of MAEF108-agarases) had the highest H₂O₂ scavenging capacity in all test sets. The order of antioxidative activity performance of all AOL treated in this experiment, by these four antioxidative methods, is as follows: ferrous ion chelating capacity > DPPH radical scavenging capacity > H₂O₂ scavenging capacity > reducing power; this may be related to their polyphenols, small molecular weight polysaccharides or simple sugar constituents. In this study, it is demonstrated that various agarases derived from algal oligosaccharide mixtures possess good potential for use as a health food, due to their antioxidative capacity.     

高校食品物性学课程教学实践的思考

食品物性学是一门重理论基础,实践性强,涉及面广的课程。该文介绍了我国食品物性学课程教学和研究现状,并提出了提升食品特性学课程的教学质量措施。主要包括:借举国内外教学成果、与多学科相融合、加强实践教学等。     

Soil properties in organic olive groves compared with that in natural areas in a mountainous landscape in southern Spain

This study evaluates soil properties in organically managed olive groves and natural zones in a mountainous area of Andalusia, Spain. Two soil types (Eutric Regosol and Eutric Cambisol) and the most common soil management methods (tillage and two intensities of grazing) were studied. Both soil types in the groves had values not much lower than those in the natural areas. Average (±SE) values in the groves were 1.58 ± 0.71% for organic carbon, 323 ± 98 g kg^?1 for macroaggregate stability, 1.11 ± 0.16 g cm^?3 for bulk density, 3.5 ± 1.6 mm h^?1 for saturated hydraulic conductivity and 1209 ± 716 mg CO₂ kg^?1 for soil respiration. Overall, these values tended to be lower in the tilled compared with that in the grazed groves. The average phosphorus soil content (5.83 ± 5.22 mg kg^?1) was low for olive production and within adequate ranges for N (0.12 ± 0.05%) and K (142 ± 81 mg kg^?1). Soil erosion was high in the tilled groves (35.5 ± 18.2 t ha^?1 year^?1) with soil loss correlating with indicators of soil degradation such as organic carbon content and water stable macroaggregates. In the grazed groves, soil loss was moderate with no clear indications of soil degradation. Overall, there was significant farm‐to‐farm variability within the same soil and land management systems. Olive production had a moderate effect on soil degradation compared with natural areas and olive cultivation could be sustained in future if cover crop soil management replaced tillage, especially in the most sloping areas.