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Comment on 'Seasonal Heat Budgets of the Red and Black Seas' by Matsoukas et al

机译：评matsoukas等人的“红黑海季节热预算”

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Matsoukas et al. 2007 present a monthly analysis of heat fluxes in relation to heat budget in the Red and Black Seas to provide further insight for air-sea exchange processes in the small ocean basins. Components of net surface heat flux are illustrated during 1984-1995. In computing latent and sensible heat fluxes, (Matsoukas et al. 2007) apply traditional bulk formulations. A heat balance method that is based on the available energy for evaporation flux is also presented to compare latent heat fluxes with those from the bulk formulations. All near-surface atmospheric variables, including wind speed at 10 m, used in the heat balance method are obtained from reanalysis of a numerical weather product (NWP). Initial input data for radiation flux calculations are at resolutions of 1.0-degrees and 2-degrees, depending on the availability. Monthly means of heat budget components are computed on the basis of monthly means of atmospheric variables during 1984- 2000.

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作者
Kara, A. B.; Barron, C. N.;
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年度 2008
页码 p.1-9
总页数 9
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Heat flux ; Black sea ; Seasonal variations ; Red sea ; Latent heat ; Creep ; Wind velocity ; Budgets ; Evaporation ; Air water interactions ; Surface temperature ; Sea water ; Heat balance ; Ocean basins ; Sea clutter ; Bulk modulus ; Variables ; Atmospheric motion ; Formulations ; Reprints ; Radiation;

机译：热通量;黑海;季节变化;红海;潜热;蠕变;风速;预算;蒸发;空气水相互作用;地表温度;海水;热平衡;海洋盆地;海杂波;体积模量;变量;大气运动;配方;重印;辐射;

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1. Reply to comment by Kara and Barron on “Seasonal heat budgets of the Red and Black seas” [J] . C. Matsoukas, A. C. Banks, K. G. Pavlakis, Journal of Geophysical Research, C. Oceans: JGR . 2008,第c12期

机译：回答卡拉和巴伦关于“红海和黑海的季节性热量收支”的评论
2. Seasonal heat budgets of the Red and Black seas [J] . C. Matsoukas, A. C. Banks, K. G. Pavlakis, Journal of Geophysical Research, C. Oceans: JGR . 2007,第c10期

机译：红海和黑海的季节性热量收支
3. Seasonal Variations of Heat Budgets in Both the Atmosphere and the Sea in the Japan Sea Area [J] . Kuranoshin Kato, Tomio Asai ournal of the Meteorological Society of Japan . 1983,第2期

机译：日本海域大气和海洋热能收支的季节性变化
4. First solar district heating grid with seasonal heat storage in a redevelopment project [C] . Markus Pfeil International Renewable Energy Storage Conference and Exhibition . 2011

机译：第一个太阳能区供暖网格，重新开发项目中的季节性蓄热器
5. Seasonal atmospheric water budget variability over Gulf of Mexico-Caribbean Sea Basin from satellite observations. [D] . Santos, Pablo. 2003

机译：根据卫星观测，墨西哥湾-加勒比海流域的季节性大气水预算变化。
6. Do seasonal patterns of rat snake (Pantherophis obsoletus) and black racer (Coluber constrictor) activity predict avian nest predation? [O] . Brett A. DeGregorio, Patrick J. Weatherhead, Michael P. Ward, 2016

机译：鼠蛇（Pantherophis obsoletus）和黑竟赛者（Coluber收缩器）活动的季节性模式是否预示着鸟类的巢捕食？
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。

Comment on 'Seasonal Heat Budgets of the Red and Black Seas' by Matsoukas et al

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