SCHRIFTENREIHE Institut für Pflanzenernährung und Bodenkunde ...

Recommendations

Info

74 MRD(%) MRD(%) 100 80 60 40 20 0 -20 -40 -60 -80 -100 100 80 60 40 20 0 -20 -40 -60 -80 -100 D W 78 49 87 90 11 78 49 87 90 11 0 20 40 60 80 100 Ranked M ALL 78 11 95 87 90 49 0 20 40 60 80 100 Ranked Fig. 4.4. Ranked MRD of soil moisture in WG in different water conditions during 3-yr measurement period (All: all conditions, D: dry, M: medium, W: wet). Vertical bars correspond to associated time standard deviations, labeled numbers are the time stability points that at least appear three times from four soil water conditions. MRD(%) MRD(%) 100 80 60 40 20 0 -20 -40 -60 -80 -100 100 80 60 40 20 0 -20 -40 -60 -80 -100 D W 35 22 35 22 0 20 40 60 80 100 Ranked M ALL 35 22 22 0 20 40 60 80 100 Ranked Fig. 4.5. Ranked MRD of soil moisture in HG in different water conditions during 3-yr measurement period (All: all measurements, D: dry, M: medium, W: wet). Vertical bars correspond to associated time standard deviations, labeled numbers are the time stability points that at least appear three times from four soil water conditions.
Chapter 4 Temporal stability of soil moisture and its application in model result validation According to the definition of MRD (Eq. 1), the site where values of MRD less or more than 0 indicate that it is drier or wetter than the field average moisture content. The results show a strong temporal persistence for any water conditions at each plot, e.g. slightly drier points could be tracked throughout the whole sampling period. This is exemplified by WG (Fig. 6), where the dry points with an MRD from –10.1 to 0% maintain nearly constant for any water conditions. That is, 40 points (i.e. the dry sampling locations) are systematically below the mean value. This is in accordance with Martínez-Fernández and Ceballos (2003) who also reported that the overall characteristics of the time stable points, i.e. either a wet, average or dry location, persisted for almost all sampling sites. In general, the points selected in dry conditions still retain their time-stable characteristics in wet conditions. Normally, such points are those that can be used to validate the hydraulic model according to time stability concept. Y orientation Y orientation 4821960 4821940 4821920 4821900 4821880 4821860 4821840 4821820 4821800 4821780 4821960 4821940 4821920 4821900 4821880 4821860 4821840 4821820 4821800 4821780 11 62 52 63 53 74 12 2 3 44 8634 15 36 5 26 81 82838416 6 27 17 7 28 18 8 9 10 65 55 56 76 77 67 78 68 58 69 59 70 50 87 94 88 89 100 71 93 72 95 73 1 2 22 12 13 33 53 64 15 5 26 81 8283 6 7 18 8 9 56 46 47 68 58 89 90 59 91 50 78 80 99 W D 71 M 72 95 62 73 1 2 21 32 22 12 23 13 85 56 77 4 15 5 8283 16 6 26 38 68 58 90 59 78 80 99 7 8 9 19 29 50 1 2 22 12 13 15 81 5 8283 16 6 26 7 8 18 9 71 72 95 62 73 63 53 28 29 56 77 67 78 68 58 69 89 59 80 90 70 473080 473100 473120 473140 473160 473180 473200 473220 473240 473260 473280 473080 473100 473120 473140 473160 473180 473200 473220 473240 473260 473280 X orientation Fig. 4.6. Distribution of drier points than overall average moisture content in WG <strong>und</strong>er different water conditions during 3-yr measurement period (All: all measurements, D: dry, M: medium, W: wet; labeled numbers are the points that soil moisture drier than field average moisture content). To choose the representative of TSPs for the model validation, we identified those points closest to the zero MRD and simultaneously had the lowest 86 50 All 75
Page 1 and 2:
SCHRIFTENREIHE Institut für Pflanz
Page 3 and 4:
Aus dem Institut für Pflanzenernä
Page 5:
I Table of contents I Table of cont
Page 8 and 9:
controlling soil moisture are of pa
Page 11 and 12:
Zusammenfassung Überweidung wird a
Page 13 and 14:
Die Beweidung beieinflusst besonder
Page 15 and 16:
II List of figures Fig. 2.1. Locati
Page 17 and 18:
measured soil moisture in time stab
Page 19 and 20:
III List of tables Table 2.1. Descr
Page 21 and 22:
1.1 Background Chapter 1 Introducti
Page 23 and 24:
Chapter 1 Introduction is also unce
Page 25 and 26:
Chapter 1 Introduction water in spr
Page 27 and 28:
Chapter 1 Introduction requires the
Page 29 and 30:
Chapter 1 Introduction Krümmelbein
Page 31 and 32:
Chapter 2 Spatial variability of so
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44: Chapter 2 Spatial variability of so
Page 59 and 60: Chapter 3 Spatio-temporal variabili
Page 73 and 74: Chapter 3 Factors controlling spati
Page 85 and 86: Chapter 4 Temporal stability of soi
Page 89 and 90: Y orientation Chapter 4 Temporal st
Page 93: MRD(%) MRD(%) 100 80 60 40 20 0 -20
Page 101 and 102: Soil water content (%) 40 30 20 10
Page 105 and 106: Chapter 5 Modeling Grazing Effects
Page 135 and 136: Chapter 6 Modeling of Coupled Water
Page 145 and 146:
Chapter 6 Modeling of Coupled Water
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Chapter 7 General discussion and co
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
References Chapter 7 General discus
Page 169 and 170:
Page 171 and 172:
8. ACKNOWLEDGMENTS Firstly I would
Page 173 and 174:
Curriculum Vitae M.Sc. Ying Zhao Of
Page 175:
Schriftenreihe des Instituts Neuere
show all

SCHRIFTENREIHE Institut für Pflanzenernährung und Bodenkunde ...

Create successful ePaper yourself

Delete template?

Save as template?