Taxa de emissão de CO2 de um latossolo fertirrigado com ácido fosfórico por gotejamento CO2 emission rate from a fertigated bare soil with phosphoric acid by dripping

A aplicação de fertilizantes fosfatados por meio de fertirrigação com sistemas de irrigação localizada pode causar obstrução de emissores. Para evitar esse problema, pode ser utilizado o ácido fosfórico como fonte de fósforo às plantas. Porém, têm sido pouco investigados os efeitos da irrigação relacionados às perdas de CO2 do solo para a atmosfera, em conseqüência da decomposição do carbono orgânico e da infiltração de água no solo. Neste trabalho, investigou-se, no período de um mês, o efeito da fertirrigação com ácido fosfórico nas taxas de emissão de CO2 de um latossolo desprovido de vegetação, na Área Experimental de Irrigação da UNESP, Câmpus de Jaboticabal - SP. Utilizou-se de um sistema de irrigação por gotejamento, com delineamento experimental em blocos casualizados, constando de cinco repetições e cinco tratamentos (0; 30; 60; 90 e 120 kg ha-1de P2O5), aplicados via fertirrigação com ácido fosfórico. Verificou-se que as taxas de emissão de CO2 aumentaram significativamente após as fertirrigações, porém não houve efeito da dose do ácido fosfórico sobre as taxas. A umidade do solo mostrou-se um fator importante na relação entre as variações das taxas de emissão e a temperatura do solo ao longo do período estudado.<br>The application of phosphoric fertilizers through fertigation, with localized irrigation systems, can cause emitters obstruction. In order to avoid this problem, the phosphoric acid can be used as phosphorus source to the plants. However, it has been little investigations on the effects of the irrigation practices, related to the CO2 transference to the atmosphere, due to organic matter decomposition in the soil and its water infiltration. At this work, the rates of emissions of CO2 from a bare soil without vegetation, and fertigated along one month were investigated. The experiment was conducted with randomized blocks design in São Paulo State University - UNESP, Jaboticabal, Brazil. The drip irrigation system was used, with five treatments and five replications. The treatments were constituted by five rates (0; 30; 60; 90 and 120 kg ha-1 of P2O5), applied by fertigation using phosphoric acid. By the results, it is possible to verify that the emissions increased significantly after the fertigation events, however, no effect of phosphoric acid added to water was observed on emissions. Soil moisture was a relevant factor in the relationship among the variations of the emission rates and the temperature of the soil along the studied period

Complexity theories and organizational change

Complexity theory or, more appropriately, theories, serves as an umbrella term for a number of theories, ideas and research programmes that are derived from scientific disciplines such as meteorology, biology, physics, chemistry and mathematics. Complexity theories are increasingly being seen by academics and practitioners as a way of understanding and changing organizations. The aim of this paper is to review the nature of complexity theories and their importance and implications for organizations and organizational change. It begins by showing how perspectives on organizational change have altered over the last 20 years. This is followed by an examination of complexity theories and their implications for organizational change. The paper concludes by arguing that, even in the natural sciences, the complexity approach is not fully developed or unchallenged, and that, as yet, organization theorists do not appear to have moved beyond the stage of using it as metaphor rather than as a mathematical way of analysing and managing organizations

The physics behind the fizz in champagne and sparkling wines

Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but in fact they may rather be considered as a fantastic playground for any physicist. Actually, the so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO2 dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some both glass and liquid properties. Results obtained concerning the various steps where the CO2 molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass as bubbles collapse) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO2 impact champagne and sparkling wine science. Physicochemical processes behind the nucleation, rise, and burst of gaseous CO2 bubbles found in glasses poured with champagne and sparkling wines are depicted. Those phenomena observed in close-up through high-speed photography are often visually appealing. I hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the science hidden right under your nose each time you enjoy a glass of champagne. Gérard Liger-Belair: He received his PhD in physical sciences in 2001 from the University of Reims, in France. He received an associate professor position at the University of Reims in 2002, and a full professor position, in 2007, in the same University. He has been researching the physics and chemistry behind the bubbling properties of champagne and sparkling wines for several years. His current interests include the science of bubbles, foams and thin films, and their broad interdisciplinary applications. He is the author of several academic and popular science books. His first book, Uncorked: the science of champagne, published by Princeton University Press, won the 2004 award for the Best Professional/Scholarly Book in Physics from the Association of American Publishers