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An evaporation pan is used to hold water during observations for the determination of the quantity of evaporation at a given location. Such pans are of varying sizes and shapes, the most commonly used being circular or square. [3] The best known of the pans are the "Class A" evaporation pan and the "Sunken Colorado Pan". [4]
The Penman equation describes evaporation (E) from an open water surface, and was developed by Howard Penman in 1948. Penman's equation requires daily mean temperature, wind speed, air pressure, and solar radiation to predict E. Simpler Hydrometeorological equations continue to be used where obtaining such data is impractical, to give comparable results within specific contexts, e.g. humid vs ...
However, observations revealed that actual evaporation was 1.26 times greater than reference evaporation. Therefore, the equation for actual evaporation was found by taking reference evapotranspiration and multiplying it by α {\displaystyle \alpha } . [ 8 ]
Monthly estimated potential evapotranspiration and measured pan evaporation for two locations in Hawaii, Hilo and Pahala. Potential evapotranspiration is usually measured indirectly, from other climatic factors, but also depends on the surface type, such as free water (for lakes and oceans), the soil type for bare soil, and also the density and diversity of vegetation.
Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when ...
Evapotranspiration is a combination of evaporation and transpiration, measured in order to better understand crop water requirements, irrigation scheduling, [4] and watershed management. [5] The two key components of evapotranspiration are: Evaporation: the movement
When a net evaporation occurs, the body of water will undergo a net cooling directly related to the loss of water. In the US, the National Weather Service measures the actual rate of evaporation from a standardized "pan" open water surface outdoors, at various locations nationwide. Others do likewise around the world.
Leidenfrost droplet Demonstration of the Leidenfrost effect Leidenfrost effect of a single drop of water. The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly.