Transpiration: water use efficiency

Mortlock, Miranda Y. (2014). Transpiration: water use efficiency. In Yeqiao Wang (Ed.), Land (pp. 511-513) Boca Raton, FL, United States: CRC Press (Taylor and Francis). doi:10.1081/E-ENRL-120010279

Author Mortlock, Miranda Y.
Title of chapter Transpiration: water use efficiency
Title of book Land
Place of Publication Boca Raton, FL, United States
Publisher CRC Press (Taylor and Francis)
Publication Year 2014
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1081/E-ENRL-120010279
Open Access Status
Series Encyclopedia of Natural Resources
ISBN 9781439852453
Editor Yeqiao Wang
Volume number 1
Chapter number 84
Start page 511
End page 513
Total pages 3
Total chapters 98
Language eng
Formatted Abstract/Summary
The balance between carbon assimilation (net photosynthetic production) and the throughput of water by transpiration (resource use in terms of water) results in a benefit–cost ratio of interest to eco-physiologists and crop physiologists, known as water use efficiency. The differences in concentration of CO2 and water vapor between the intercellular surfaces of the leaf mesophyll and the atmosphere drive the fluxes of carbon dioxide and water through the plant. Hot dry environments provide conditions of high evaporative demand. CO2 concentrations are low in the atmosphere, and this gas diffuses through the stomata, which need to be open to allow gas exchange. There is a need under most environments to conserve water, and under drought stress stomata close which conserves water. Water use efficiency is an expression of the benefit–cost ratio for a plant and integrates the physiology of photosynthesis and plant water relations over a particular growth period or cropping season.
Keyword Transpiration
Water use efficiency
Carbon dioxide
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Book Chapter
Collection: School of Agriculture and Food Sciences
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Created: Mon, 19 Jan 2015, 13:32:18 EST by Dr Miranda Y. Mortlock on behalf of School of Agriculture and Food Sciences