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Effect of Fatty Alcohol on Evaporation and Transpiration 1
Author(s) -
Aubertin G. M.,
Gorsline G. W.
Publication year - 1964
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1964.00021962005600010015x
Subject(s) - transpiration , evaporation , plant growth , chemistry , fatty alcohol , alcohol , agronomy , horticulture , biology , photosynthesis , physics , biochemistry , thermodynamics
Synopsis Total water usage, evaporation, and plant growth were reduced. Transpiration was reduced by the first increment of fatty alcohol, due to decreased plant growth, but no further change occurred with additional increments. All treatments required the same amount of transpiration water to produce one gram of oven‐dry material. Total water usage per gram of material actually increased with the addition of alcohol because plant growth was decreased proportionately more than transpiration.