Epiphytes that grow in the canopies of tropical and subtropical forests experience different water regimes when compared with terrestrial plants. However, the differences in adaptive strategies between epiphytic and terrestrial plants with respect to plant water relations remain poorly understood. To understand how water-related traits contrast between epiphytic and terrestrial growth forms wit...

Management and irrigation of plants increasingly relies on accurate mathematical models for the movement of water within unsaturated soils. Current models often use values for water content and soil parameters that are averaged over the soil profile. However, many applications require models to more accurately represent the soil–plant–atmosphere continuum, in particular, water movement and satu...

Understanding how changes in volumetric water content (theta) affect bacterial adsorption could help reduce transport of pathogenic and indicator bacteria that may be present in infiltrating wastewater. Three flow regimes that simulated infiltration from a household septic system were evaluated: saturated, unsaturated with a constant volumetric water content theta (constant unsaturated flow), a...

Root water uptake by ricinus communis (castor bean) in fine sand was investigated using MRI with multiecho sampling. Before starting the experiments the plants germinated and grew for 3 weeks in a cylindrical container with a diameter of 9 cm. Immediately before the MRI experiments started, the containers were water-saturated and sealed, so water content changes were only caused by root water u...

Variation in soil water content in the delta plain has its own particularity and is significant for agricultural improvement, the utilization of water resources and flood risk mitigation. In this study, experimental data collected from a plot of farmland located in the Taihu Basin were used to investigate the temporal and vertical variation of soil water content, as well as the effects of indiv...

ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan ...