In order to identify the organizational impact on global warming, an analysis was carried out using planned CO 2 inventory with setting organizational and operational boundary under three scopes, according to GHG protocol. Carbon Footprint was calculated by using emission factors, obtained from 2006 IPCC Guidelines for National Greenhouse Gas Inventories. Most relevant and appropriate emission factors for Sri Lankan conditions were selected by using assumptions to increase the transparency of the study. Results show that total CFP of the Faculty is 418.5 t CO 2 -e/yr. Average CFP per person in the Faculty is 0.571 tCO 2 -e/yr. Transportation accounts for highest percentage, 37%, followed by electricity consumption having 27%, handling of farm animals with 22% and waste disposal is 11% of the total CFP. Other sources and activities show small portion of the total, such as stationary combustion sources accounts 2%, water consumption from outside water plants having 1% and rice cultivated area with 0.04%. It is concluded that calculated CFP is low compared to the estimates available worldwide. Net CFP of Faculty may be less than calculated value, as Faculty has further contributed to reduce and offset its CFP through adapting to the eco friendly activities and available natural forest cover with in the Faculty.
Future rises in global surface temperature threaten for rice dependent nations. Previous research has failed to account for the detrimental impact of high temperatures on milling quality in paddy storing. Therefore, main objectives of this study were to assess the milling quality of paddy stored at different temperatures in line with global warming and to identify adaptation techniques. Experiment was conducted as a split-split plot design with 3 replicates. Main, sub and sub-sub plot factors were variety (AT-362, Kuruluthuda), processing technique (raw, parboiled) and storage temperature (26, 30, 34, 38 o C) respectively. Head Rice Yield (HRY), Broken Rice Yield (BRY) and Degree of Milling (DOM) were estimated initially and after 6 months. Result revealed that HRY of paddy decreased by the range of 2.1-3.5% with increase in storage temperature from 26°C to 38°C after 6 months. However, temperature was not significantly influenced on HRY and BRY of stored paddy (P>0.05). The DOM was significantly lower (2.07%) at 38 o C than other temperatures. The HRY is significantly higher (P<0.05) in parboiled rice than raw rice in both varieties after 6 month at each temperature level. It can be concluded that milling quality of stored paddy is degrading at high temperatures yielding high amount of broken rice and low head rice, Furthermore, Kuruluthuda variety stored at comparatively high temperatures seems to be more tolerant to breakage during the milling compared with AT-362.
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