A comparison of constructed and natural habitat for frog conservation in an Australian agricultural landscape

Constructed ponds are an important consideration in the conservation of wetland biota in agricultural landscapes. Twenty-two natural ponds and 22 adjacent constructed ponds (farm dams) were surveyed on the Southern Tablelands of New South Wales to compare patterns of use by frogs and develop frog conservation recommendations. Farm dams supported similar numbers of frog species to natural ponds, although differences in frog assemblage were observed between the pond types. Limnodynastes tasmaniensis and Uperolia laevigata were significantly more likely to occur at farm dams while L. peronii was more likely to occur at natural ponds. Results suggest waterbodies with high levels of emergent vegetation cover that lack fish are likely to support a high number of frog species, regardless of origin (i.e. natural or constructed). However, it is important for landholders to conserve natural waterbodies as these environments appear likely to support frog species that do not use farm dams.     

Quantitative relationships between morphology and current soil hydrology in some Alfisols in semiarid tropical Australia

The shallow groundwater hydrology of a sequence of red, yellow, and grey earths (Paleustalfs, Plinthustalfs and Ochraqualfs of “Soil Taxonomy”) was monitored over a 9-year period (1973–1982) along a drilled transect of 30 boreholes near Torrens Creek, in northeastern Australia. Climatic analysis shows an aridic soil moisture regime under which soil water surpluses should not occur, and thus significant hydromorphism would not be expected in the soils. The present study has demonstrated, however, that profile saturation and groundwater tables may be expected to develop at various depths in the soils as often as 1 year in 3. Besides, strong linear relationships were found between a number of morphological features of the soils and various hydrological regimes currently active in the profiles: the depths to the upper limits of brown, brownish red, or red mottles, to the upper limit of ironstone gravels, and to the maximum content of clay are all most closely related to the mean position of the shallowest water tables observed; the depths to grey mottles and to mottles with chromas of two or less are most directly related to the depths at which the soils are saturated for 5 weeks; the depth to the maximum content of ironstone gravels and to the base of the solum are most closely associated with the depth at which the soils are saturated for 10 to 15 weeks; and dominantly grey colours in the strongly mottled subsols are best related to profile saturations for at least 21 weeks. The results indicate that the gley features present in the soil profiles could have developed, at least in part, in response to the current soil hydrological regime.     

Leaf-trait variation explained by the hypothesis that plants maximize their canopy carbon export over the lifespan of leaves

Measured values of four key leaf traits (leaf area per unit mass, nitrogen concentration, photosynthetic capacity, leaf lifespan) co-vary consistently within and among diverse biomes, suggesting convergent evolution across species. The same leaf traits co-vary consistently with the environmental conditions (light intensity, carbon-dioxide concentration, nitrogen supply) prevailing during leaf development. No existing theory satisfactorily explains all of these trends. Here, using a simple model of the carbon-nitrogen economy of trees, we show that global leaf-trait relationships and leaf responses to environmental conditions can be explained by the optimization hypothesis (MAXX) that plants maximize the total amount of carbon exported from their canopies over the lifespan of leaves. Incorporating MAXX into larger-scale vegetation models may improve their consistency with global leaf-trait relationships, and enhance their ability to predict how global terrestrial productivity and carbon sequestration respond to environmental change.     

Role of wheel tracks in runoff generation and erosion under vegetable production on a clay loam soil at Pukekohe, New Zealand

The effects of wheel traffic on soil surface hydraulic properties, and consequent effects on erosion, following planting of vegetable crops in beds have not been widely studied. This paper describes two trials to quantify how wheel tracks influence infiltration and erosion rates, and assesses the value of cultivating wheel tracks for reducing erosion. The trials were carried out under natural rainfall, on Dystric Nitosols with clay loam texture and strong, stable structure. Net rates of erosion from onion (Allium cepa L.) beds with cultivated or uncultivated inter-bed wheel tracks were measured with erosion pins and repeat topographic surveys of sediment trapped in silt fences. Infiltration rates in onion beds, cultivated and uncultivated wheel tracks, and changes in infiltration rates through winter, spring, and summer, were measured using the double-ring, ponded-water method.

Differences in erosion rate were only measured in the second trial in which erosion rate from the uncultivated treatment was 21 Mg ha⁻¹, compared to 1 Mg ha⁻¹ for the cultivated treatment. Erosion occurred through mobilisation of soil along the edge and base of the wheel tracks, with no evidence of erosion of the onion beds. Most of the eroded soil comprised soil aggregates, with 75% between 0.25 and 4 mm in diameter, suggesting soil was transported in runoff along the wheel tracks as stable aggregates. Uncultivated wheel tracks had very low infiltration rates compared to onion beds and cultivated wheel tracks. The differences in infiltration rates between cultivated and uncultivated wheel tracks were consistent in both trials, with minor differences due to rainfall patterns and the implements used to cultivate wheel tracks. There were clear trends in infiltration rates through time, with rates in the uncultivated wheel tracks increasing during the growing season from 1.4×10⁻⁷ to 2.1×10⁻⁵ ms⁻¹ and in onion beds from 1.1×10⁻⁴ to 2.5×10⁻⁴ ms⁻¹, while rates in the cultivated wheel tracks decreased from 1.7×10⁻² to 2.4×10⁻³ ms⁻¹. The major increase of infiltration rate in uncultivated wheel tracks occurred after October when the soil surface began to dry out, and frequent wetting and drying cycles caused the compacted surface soil to crack. Most erosion occurred in the winter/early spring period when storm frequency and rainfall intensity was highest, and infiltration rates in the uncultivated wheel tracks lowest. Cultivating wheel tracks is a simple and effective practice to increase infiltration of rainfall and reduce erosion rates on clay-rich, strongly structured soils.     

Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese

Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus faecium strain to the gastrointestinal tract. The particular strain, E. faecium PR88, has proven efficacy in the treatment of irritable bowel syndrome, and in this study it was evaluated for suitability as a starter adjunct for Cheddar cheese manufacture. When added to cheesemilk at an inoculum of 2 x 10(7) cfu/mL, the enterococcal adjunct maintained viability in Cheddar cheese at levels of up to 3 x 10(8) cfu/g during 9 months of ripening. Increased proteolysis and higher levels of some odor-active volatile compounds were observed in Cheddar cheeses containing the PR88 adjunct compared with the control throughout the ripening period. In addition, the enterococcal adjunct strain did not affect cheese composition. Although sensory evaluation showed no significant difference in flavor/aroma and body/texture scores between control and experimental cheeses, repeated comments by the commercial grader consistently described the cheeses containing PR88 as 'more advanced than the control' and as having 'better flavor'. These findings indicate that the presence of the PR88 adjunct strain in Cheddar cheese at levels of >/=10(8) cfu/g may positively influence Cheddar flavor.