The diffusive conductivity of sugar beet and potato leaves
β Scribed by F.J. Burrows
- Publisher
- Elsevier Science
- Year
- 1969
- Weight
- 728 KB
- Volume
- 6
- Category
- Article
- ISSN
- 0002-1571
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β¦ Synopsis
Curves relating the viscous conductivity, Sv sec/cm, to the diffusive conductivity, So cm-1, have been plotted for leaves of sugar beet and potato with defined stomatal concentrations and dimensions. The relationships and the theory of porometers have been used to obtain estimates of diffusive conductivity from readings taken with a portable porometer, and determinations made with an infiltration technique on leaves of both species.
Both techniques have been used to follow the hourly variation in diffusive conductivity of leaves of each species growing under field conditions. Estimates of S u varied between 0.1 and 7.9 cm -1, and between 0.3 and 14.8 cm-1 for leaves of potato and sugar beet, respectively, corresponding to pore widths of approximately 0.1 p and 5 # for both species.
Changes in SD could not be related satisfactorily to changes in the level of radiation, nor could they be explained by fluctuations in the relative turgidity of the leaves. Mean daily conductivity was not related to mean daily radiation nor potential transpiration. SD varied greatly with the soil water deficit.
The effect of changes in the level of soil water deficit on the actual transpiration rate relative to the potential rate is described. When deficits are of the order 20 cm, actual transpiration rates may be reduced by 60 ~o and 25 ~ of the potential rate for potato and sugar beet, respectively.
π SIMILAR VOLUMES
Absorbance was measured on a Unicam SP500 spectrophotometer. Chromatograms were repeated several times : the results are as follows : Extract Method 1 1 2 2 PC TLC PC TLC No. of chromatograms 5 5 4 4 Mean absorbance at 500mp 0.621 0.601 0.986 0,985 R.m.s. deviation 0.009 0.010 0.030 0.012 Coefficien
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## Abstract Lowβtemperature diffusion of sugar beets at 40Β° has many advantages compared with the hot diffusion process (70β80Β°). The juice prepared in the cold process contains less proteins than that from the hot process and the pulp obtained is of better quality, has a higher nutritional value a