Lecture 5 Evaporation
Lecture 5 Evaporation
Lecture 5 Evaporation
Evaporation Process
Vapor Pressure
Temperature
Wind
• Wind helps to remove the evaporated water vapor from the zone of evaporation,
thereby creating greater scope for evaporation.
Atmospheric Pressure
• Other factors remaining the same, a decrease in atmospheric pressure (as in high
altitudes areas) increases the evaporation rate.
Soluble Salts
• When a solute is dissolved in water, the vapor pressure of the solution is less than
that of pure water and hence it causes reduction in the rate of evaporation. Under
identical conditions evaporation from sea water is about 2-3% less than that from
fresh water.
• Deep water bodies have more heat storage capacity than shallow water bodies.
The effect of heat storage is to change the seasonal evaporation rates and the
annual evaporation remains more or less unaltered.
Evaporimeters
❖ A pan of diameter
1210mm and depth 255mm
❖ Depth of water is
maintained between 18 and 20cm
❖ The pan is made of
unpainted GI sheet
❖ The pan is placed on a
wooden platform of height 15cm
above ground level to allow free
air circulation below the pan
❖ Evaporation is measured
by measuring the depth of water in
a stilling well with a hook gauge.
2. ISI Standard Pan
Pan Coefficient Cp
• Pan Coefficient – Evaporation Pan are not exactly models of large reservoirs and
the following drawbacks:
i. They differ in the heat – storing capacity and heat transfer from the sides
and bottom.
ii. The height of the rim in an evaporation pan affects the wind action over the
surface.
iii. The heat – transfer characteristics of the pan material is different from that
of the reservoir.
• Thus, a coefficient in introduced as
𝐿𝑎𝑘𝑒 𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑖𝑜𝑛 = 𝐶𝑝 𝑥 𝑝𝑎𝑛 𝑒𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑖𝑜𝑛
Where: Cp = pan coefficient
S. No. Types of pan Average Value Range
1. Class A Land Pan 0.700 0.60 – 0.80
2. ISI Pan (modified Class A) 0.875 0.65 – 1.10
3. Colorado Sunken Pan 0.805 0.75 – 0.86
4. USGS Floating Pan 0.760 0.70 – 0.82
Evaporation Station
Most of the available empirical equations for estimating lake evaporation are a
Dalton type equation of the general form:
𝐸𝐿 = 𝐾𝑓(𝑢)( 𝒆𝒘 − 𝒆𝒂)
mmHg
mmHg
K = coefficient
Meyer’s Formula
𝒖𝟗
𝐸𝐿 = 𝐾𝑀 ( 𝒆𝒘 − 𝒆𝒂 )(𝟏 + )
𝟏𝟔
mmHg
mmHg
Rowher’s Formula
mmHg
mmHg
Water – Budget Method – simplest but the least reliable. If the unit of time is kept
very large, estimates of evaporation will be more accurate.
= Hc (1 – r) – Hb
coefficient (albedo) r
𝐻𝑛 − 𝐻𝑔 − 𝐻𝑠 − 𝐻𝑖
𝐸𝐿 =
𝜌𝐿(1 + 𝛽)
Reservoir evaporation and methods for its reduction
The water volume lost due to evaporation from a reservoir in a month is calculated
as:
𝑉𝐸 = 𝐴𝐸𝑝𝑚𝐶𝑝
1. Reduction of surface area – as the area increases the rate if evaporation also
increases
2. Mechanical covers – permanent roods over the reservoir, temporary roods and
floating roof such as rafts and light – weight floating particles
3. Chemical films – application of cetyl alcohol (hexadecanol) and stearyl alcohol
(octadecanol)
Sample Problems
1. A class A pan was set up adjacent to a lake. The depth of water in the pan at the
beginning of a certain week was 195mm. In that week there was a rainfall of 45
mm and 15 mm of water was removed from the pan to keep the water level within
the specified depth range. If the depth of the water in the pan at the end of the
week was 190mm calculate the pan evaporation. Using a suitable pan coefficient
estimate the lake evaporation in that week.
Solution:
P = 45 mm
Water removed = 15 mm
= 35 mm
= 0.700 x 35 mm
= 24.5 mm
Solution:
EL = Cp x pan evaporation
EL = 0.70 x 6000cu.m/day x 30 days
EL = 126,000 cu.m
3. A reservoir with a surface area of 250 hectares had the following average values
of climate parameters during a week: Water Temperature = 20 o C, Relative
Humidity = 40%, Wind Velocity at 1.0 m above ground surface = 16 km/h. Estimate
the average daily evaporation from the lake by using Meyer’s Formula.
Water Temp = 20 o C
Km = 0.36
ew = 17.54 mmHg
= 7.016 mmHg
Uh = Ch1/7
1
𝑢9 𝐶ℎ7
= 1
𝑢1 𝐶ℎ7
U9 = 16km/h (9)1/7
= 21.90 km/h
𝟐𝟏. 𝟗𝟎
𝐸𝐿 = 0.36( 𝟏𝟕. 𝟓𝟒 − 𝟕. 𝟎𝟏𝟔)(𝟏 + )
𝟏𝟔
= 8.97 mm/day