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Empirical relationship between near-IR reflectance of melting seasonal snow and environmental temperature in a Himalayan basin [An article from: Remote Sensing of Environment]

This digital document is a journal article from Remote Sensing of Environment, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
The snow-melting zone forms a site of marked physical-hydrological processes. A basic requirement for monitoring such zones is the data on temperature distribution, for which the method of environmental lapse rate and remote sensing with thermal infrared scanners have been used earlier. In this study, repetitive multispectral image data sets acquired from IRS-LISS-III satellite sensor have been used for snow mapping in the Gangotri glacier, Himalayas, and topographically corrected reflectance values have been computed using a digital elevation model. Temperature measurements at a field station have been used for estimating temperature distribution in the snow-covered basin on the corresponding dates. It is shown here that in the melting seasonal snow zone, the topographically corrected mean near-IR reflectance systematically decreases from higher to lower elevation levels, and can be broadly related to the environmental temperature distribution in a restricted range of about 0-5 ^oC. As a large number of satellites routinely provide data in the reflected infrared range, this method appears to have a reasonable potential, at least to provide surrogate data for filling-in gaps in the database, with possible applications in environmental surveillance, runoff modeling, climatic modeling and numerous other snowfield studies.

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
3 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
1/3 cup fig preserves
1 teaspoon coarse sugar, if desired

INGREDIENTS:

1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.

2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.

3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

It has been a tough couple of weeks on Delmarva's wetlands for wildlife. Cold temperatures have frozen much of the shallow protected water making it difficult for wildlife to feed. This afternoon warmer temperatures melted some of the thinner ice so the ducks concentrated there. Competition was tough for what food was available and these Northern Pintails were fighting for what food was there.

This International Standard specifies two methods for evaluating the melting behaviour of semi-crystalline polymers.Melting temperatures determined by the different methods usually differ by several kelvins for the reasons explained in the introduction.Method A: Capillary tubeThis method is based on the changes in shape of the polymer. It is applicable to all semi-crystalline polymers and their compounds.Method B: Polarizing microscopeThis method is based on changes in the optical properties of the polymer. It is applicable to polymers containing a birefringent crystalline phase. It may not be suitable for plastics compounds containing pigments and/or other additives which could interfere with the birefringence of the polymeric crystalline zone. This title may contain less than 24 pages of technical content.

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