We Never Know the True Value of Water Until the Well is Dry

Verno Jonker; Dr fames Cullis

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We Never Know the True Value of Water Until the Well is Dry

机译：我们永远不知道水的真实价值，直到井干燥

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Recently, Australia experienced a one in a 1,000-year drought, while two separate state-wide emergencies were declared in California, USA -both of these related to droughts. In early 2016, countries in southern Africa were experiencing the worst drought in decades with record low levels in lakes, rivers and reservoirs resulting in severe water and power shortages in the region. Large parts of Johannesburg, the economic hub of South Africa, were without water for almost a week due to heat waves and operational issues.

机译：近日，澳大利亚在1,000年的干旱中经历了一个，而美国宣布了两个独立的全国紧急情况，而美国宣布与干旱有关。 2016年初，南部非洲的国家正在经历几十年来的湖泊，河流和水库中历史低水平的干旱，导致该地区严重的水和电力短缺。由于热浪和运营问题，约翰内斯堡约翰内斯堡约翰内斯堡的大部分地区近一周。

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《Plumbing Standards: Featuring some of ASSE's Listed Testing Laboratories》 |2017年第9期|共5页
作者
Verno Jonker; Dr fames Cullis;
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1. Directional permeability evolution in intact and fractured coal subjected to true-triaxial stresses under dry and water-saturated conditions [J] . Liu Yubing, Yin Guangzhi, Zhang Dongming, International Journal of Rock Mechanics and Mining Sciences . 2019,第期

机译：在干燥和水饱和条件下发生完整和裂缝煤的定向渗透性进化
2. We never know the true value Of water until the well is dry [J] . Verno Jonker, James Cullis Civil Engineering . 2017,第7期

机译：直到干井，我们才知道水的真正价值
3. We Never Know the True Value of Water Until the Well is Dry [J] . Verno Jonker, Dr fames Cullis Plumbing Standards: Featuring some of ASSE's Listed Testing Laboratories . 2017,第9期

机译：我们永远不知道水的真实价值，直到井干燥
4. MICROWAVE DRYING ― A RAPID METHOD TO DETERMINE THE TRUE WATER CONTENT IN DAIRY PRODUCTS [C] . Monika Walter, Heinz-Dieter Isengard Third Workshop on Electromagnetic Wave Interaction with Water and Moist Substances, Apr 11-13, 1999, Athens, Georgia . 1999

机译：微波干燥-快速测定乳制品中真实水分的方法
5. Muddy waters: Case studies in dry land water resource economics . [D] . Bark, Rosalind Heather. 2006

机译：浑水：旱地水资源经济学中的案例研究。
6. True Colour Classification of Natural Waters with Medium-Spectral Resolution Satellites: SeaWiFS MODIS MERIS and OLCI [O] . Hendrik J. van der Woerd, Marcel R. Wernand 2015

机译：具有中光谱分辨率卫星的天然水的真实颜色分类：SeaWiFSMODISMERIS和OLCI
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. True Triaxial and Directional Shear Cell Experiments on Dry Sand [R] . Sture, S., Alawi, M. M., Ko, H. Y. 1988

机译：干砂上的真三轴和定向剪切细胞实验

We Never Know the True Value of Water Until the Well is Dry

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