A GIS-based model of soil erosion and transport

Soil erosion is a natural process that occurs when the force of wind, raindrops or running water on the soil surface exceeds the cohesive forces that bind the soil together. In general, vegetation cover protects the soil from the effects of these erosive forces. However, land management activities such as ploughing, burning or heavy grazing may disturb this protective layer, exposing the underlying soil. The decision making process in rural catchment management is often supported by the predictive modelling of soil erosion and sediment transport processes within the catchment, using established techniques such as the Universal Soil Loss Equation [USLE] and the Agricultural Nonpoint Source pollution model [AGNPS]. In this article, the authors examine the range of erosion models currently available and describe the application of one of these to the Burrishoole catchment on the north-west coast of Ireland, which has suffered heavy erosion of blanket peat in recent years.

Kommentar zum Worm-et-al.-Artikel„Impacts of Biodiversity Loss on Ocean Ecosystem Services“: erschienen im Wissenschaftsmagazin Science, Vol. 314, am 3. November 2006

Folgende Kernbehauptungen bzw. Hypothesen werden in dem Worm-et-al.-Artikel aufgestellt: -Der Verlust an Biodiversität (Artenzahl) in einem Meeresgebiet reduziert tief greifend seine Produktivität und seine Stabilität in Stressperioden, hervorgerufen u.a. durch Überfischung und Klimaänderung. -Die Zahl der kollabierten Arten nimmt zu. Dieser Trend projeziert den Kollaps aller wildlebenden Arten und Bestände, die gegenwärtig befischt werden, auf das Jahr 2048. -Diese Entwicklung ist zum gegenwärtigen Zeitpunkt reversibel, denn das Meer besitzt noch ein großes Potential sich zu regenerieren. Dazu ist aber mehr Umweltschutz notwendig.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.