Abstract
The effect of pan size on evaporation rates, pan coefficient, and reference crop evapotranspiration is not clearlyunderstood. Evaporation rates (mm/day) were therefore measured using the standard class A pan, a half-standard pan (halfthe diameter of the class A pan), and quarter-standard pan between February 1 and April 30, 2000, at St. Augustine, Trinidad.Evaporation rates were highest in the quarter-standard pan, followed by the half-standard and then the standard pan. Heattransfer analysis showed that while the total heat absorbed by the water in the pans increased, the resulting total heat absorbedper surface area decreased with increasing pan diameter, thereby explaining the trend in the measured evaporation rates. Measuredevaporation rates from each pan were correlated with reference crop evapotranspiration rates predicted with the Penman-Monteith formula. This article demonstrates that pans smaller than the class A could be used to measure evaporation rates,provided that calibrations are carried out to determine the pan coefficients relating measured evaporation rates to evapotranspirationrates. This would result in substantial cost reductions in situations where a dense evaporation network is needed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
