Rinsing of Saline Water from Road Salt in a Sandy Soil by Infiltrating Rainfall: Experiments,Simulations, and Implications     

Makoto Higashino  Andrew J. Erickson  Francesca L. Toledo-Cossu  Scott W. Beauvais  Heinz G. Stefan 《Water, air, and soil pollution》2017,228(2):80

Saline melt water from road salt applications that has percolated into a fine sandy soil in winter is rinsed out of the soil by infiltrating rainwater in the following warmer seasons. This sequence of saturated and unsaturated flow processes associated with saline water transport in a fine sandy soil was studied by simulation and exploratory laboratory experiments. Experiments in soil columns of 300-μm sand revealed that two rinses of pure water, each of one pore volume, were sufficient to reduce the salt concentration by 99% of its original value in the soil column. Simulated time variations of salt concentration in the effluent from the column agreed with experimental results. Based on simulated and experimental results, a sandy soil must become saturated to experience pore water flow in order to efficiently rinse saline snowmelt water. Depending on the saturated hydraulic conductivity and the soil depth, days, weeks, or months of freshwater infiltration in summer are needed to rinse saline melt water from an unsaturated sandy soil after road salt applications in winter. This explains findings of significant salt concentrations in surface and shallow groundwater during summer months, long after road salt application and infiltration has ceased.  相似文献   

Genetic parameter estimation for number born alive at different parities in Landrace and Large White pigs     

Shinichiro Ogawa  Ayane Konta  Makoto Kimata  Kazuo Ishii  Yoshinobu Uemoto  Masahiro Satoh 《Animal Science Journal》2019,90(9):1111-1119

We estimated genetic parameters for number born alive (NBA) from the first to the seventh parities in Landrace and Large White pigs using three models. Analyzing 55,160 farrowing records for 12,677 Landrace dams and 43,839 for 10,405 Large White dams, we used a single‐trait animal model to estimate the heritability of NBA at each parity and a two‐trait animal model and a single‐trait random regression model to estimate the genetic correlations between parities. Heritability estimates of NBA at each parity ranged from 0.08 to 0.13 for Landrace and from 0.05 to 0.16 for Large White. Estimated genetic correlations between parities in all cases were positive. Genetic correlations between the first and second parities were slightly lower than those between other neighboring parities. Genetic correlations between more distant parities tended to be lower, in some cases <0.8. The results indicate the necessity to investigate the applicability of evaluating NBA at different parities as different traits (e.g., the first and later parities), although a repeatability model might still be reasonable.  相似文献   

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours     

Naofumi Morita  Tomoko Maeda  Megumi Miyazaki  Makoto Yamamori  Hideho Miura  Ichiro Ohtsuka 《Cereal Chemistry》2002,79(4):491-495

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.  相似文献