Geospatial technology is a rapidly growing and changing field. The term geospatial technology (GST) refers to geographical information systems (GIS), global positioning systems (GPS), and remote sensing (RS), all emerging technologies that assist the user in the collection, analysis, and interpretation of spatial data. The speed at which new fields...
What affects the oceans affects terra firma. Ocean Solutions, Earth Solutions gathers the insights of more than 50 ocean and coastal science researchers exploring ocean components and their relationships, patterns, and trends over time and space. The book's 16 chapters feature geographic information system (GIS) best practices and include additional...
The Roger Revelle Commemorative Lecture Series was created by the Ocean Studies Board of the National Academies in honor of Roger Revelle to highlight the important links between ocean sciences and public policy. Dawn J. Wright, the eighteenth annual lecturer, spoke on April 28, 2017, at the Smithsonian National Museum...
Interactions and feedbacks among climate change effects and continued human impacts will exacerbate impacts to water resources in complex ways. An urgent imperative of the hydrologic community is to understand the response of hydrologic systems to these perturbations, thus contributing to long-term sustainability of water resources in an uncertain future....
This perspectives paper uses the seminal Goodchild (1992) article as a lens through which to review and reflect upon several longstanding issues that have influenced the field of geographic information science in the past and will continue to be important at least into the next decade. Under the category of...
Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
Full Text:
of pyruvic acid as an indicator of pungency in onions
Presented by:
Dawn C. Merrill
December 9
Cruise KOK0510 consisted of three Pisces V dives to the submerged flanks of Tutuila,
American Samoa, specifically the coral reef platform of Taema Bank, and the submerged
caldera forming Fagatele Bay and Canyon. In addition, a night-time program of Sea
Beam 210 bathymetric mapping was conducted along the north side...
As we contend with human impacts on the biosphere, there is rightfully a great emphasis now on community adaptation and resilience to climate change. Recent innovations in information technologies and analyses are helping communities to become more resilient. However, not often discussed in this vein is a path toward digital...
Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...
Full Text:
Enzymatically
Produced Pyruvic Acid in Sweet Onions
By
Dawn C. Merrill
A thesis submitted to