We tested for isotope exchange between bound (immobile) and mobile soil water, and whether there is isotope fractionation during plant water uptake. These are critical assumptions to the formulation of the 'two water worlds' hypothesis based on isotope profiles of soil water. In two different soil types, soil-bound water in two sets of 19-l pots, each with a 2-yr-old avocado plant (Persea americana), were identically labeled with tap water. After which, one set received isotopically enriched water whereas the other set received tap water as the mobile phase water. After a dry down period, we analyzed plant stem water as a proxy for soil-bound water as well as total soil water by cryogenic distillation. Seventy-five to 95% of the bound water isotopically exchanged with the mobile water phase. In addition, plants discriminated against O and H during water uptake, and this discrimination is a function of the soil water loss and soil type. The present experiment shows that the assumptions for the 'two water worlds' hypothesis are not supported. We propose a novel explanation for the discrepancy between isotope ratios of the soil water profile and other water compartments in the hydrological cycle.

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Abstract:A sensitivity analysis of the responses of crops to the chosen production adaptation options under regional climate change was conducted in this study. Projections of winter wheat production for different sowing dates and cultivars were estimated for a major economic and agricultural province of China from 2021 to 2080 using the World Food Study model (WOFOST) under representative concentration pathways (RCPs) scenarios. A modeling chain was established and a correction method was proposed to reduce the bias of the resulting model-simulated climate data. The results indicated that adjusting the sowing dates and cultivars could mitigate the influences of climate change on winter wheat production in Jinagsu. The yield gains were projected from the chosen sowing date and cultivar. The following actions are recommended to ensure high and stable yields under future climate changes: (i) advance the latest sowing date in some areas of northern Jiangsu; and (ii) use heat-tolerant or heat-tolerant and drought-resistant varieties in most areas of Jiangsu rather than the currently used cultivar. Fewer of the common negative effects of using a single climate model occurred when using the sensitivity analysis because our bias correction method was effective for scenario data and because the WOFOST performed well for Jiangsu after calibration.

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The plasma and renal clearances of lactated Ringer's solution were higher in children with a body weight of about 15 kg in comparison with adults. Therefore, children in this age group may receive at least the same amounts of fluid per kilo body weight during preparation for surgery as the amounts recommended for adults.

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Hongjv peel (HP), a spice rich in polyphenols, is generally dried for its preservation. Hot air drying (HAD) at 50°C, 60°C, 70°C, and 80°C was performed in this study to dehydrate HP and it was found that the drying rate increased in line with the increase of HAD temperature. Absorbance analysis showed that HAD induced significant decreases in the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity of HP. Ultra performance liquid chromatography‐tandem mass spectrometry (UHPLC‐MS/MS) analysis found 18 phytochemicals in the HP, including 11 flavonoids, 6 phenolic acids, and 1 triterpenoid, while multivariate analysis revealed that chlorogenic acid, hesperidin, naringenin, and phloretin in the HP were influenced mainly by HAD. HAD‐induced degradations were non‐spontaneous, endothermic reactions, consistent with the first‐order reaction kinetics. In addition, the results suggest that HAD is more likely to degrade polyphenols that include an ester bond or glucoside. Practical applications Among the various methods of preservation used to process spices, HAD is still the most effective. The polyphenol of HP possesses numerous health benefits, including being anti‐oxidative, anti‐inflammatory, anticancer, antiproliferative, and other qualities. This study provides a method through which to obtain insight into the effects of HAD on polyphenols in food, and indicates potential targets to increase the polyphenol content in HP.