文献类型： 外文期刊
第一作者： Ouyang, Zutao
作者： Ouyang, Zutao;Feron, Sarah;Wang, Chenghao;Ouyang, Zutao;Sciusco, Pietro;Lei, Cheyenne;Fan, Peilei;Chen, Jiquan;Ouyang, Zutao;Sciusco, Pietro;Lei, Cheyenne;Chen, Jiquan;Jiao, Tong;Williams, Christopher A.;Feron, Sarah;Feron, Sarah;Li, Fei;John, Ranjeet;John, Ranjeet;Fan, Peilei;Li, Xia;Chen, Guangzhao;Chen, Guangzhao
作者机构：
期刊名称：NATURE COMMUNICATIONS （ 影响因子：17.694； 五年影响因子：17.763 ）
ISSN：
年卷期： 2022 年 13 卷 1 期
页码：
收录情况： SCI
摘要： The replacement of natural lands with urban structures has multiple environmental consequences, yet little is known about the magnitude and extent of albedo-induced warming contributions from urbanization at the global scale in the past and future. Here, we apply an empirical approach to quantify the climate effects of past urbanization and future urbanization projected under different shared socioeconomic pathways (SSPs). We find an albedo-induced warming effect of urbanization for both the past and the projected futures under three illustrative scenarios. The albedo decease from urbanization in 2018 relative to 2001 has yielded a 100-year average annual global warming of 0.00014 [0.00008, 0.00021] degrees C. Without proper mitigation, future urbanization in 2050 relative to 2018 and that in 2100 relative to 2018 under the intermediate emission scenario (SSP2-4.5) would yield a 100-year average warming effect of 0.00107 [0.00057,0.00179] degrees C and 0.00152 [0.00078,0.00259] degrees C, respectively, through altering the Earth's albedo. Albedo changes caused by projected future urban land expansion will contribute to global warming without proper mitigation. This warming effect will be larger under higher emission scenarios than under lower emission scenarios.
分类号：
- 相关文献
作者其他论文 更多>>
-
Concentration-dependent effect of norfloxacin on iron toxicity in the intestine of large yellow croaker Larimichthys crocea (Richardson, 1846)
作者：Zeng, Lin;Wang, Yong-Hong;Ai, Chun-Xiang;Yu, Min-Hui;Liu, Bin;Liu, Bin;Zhang, Hui;Li, Fei
关键词：iron exposure; norfloxacin; NF-kappa B; HSP;
Larimichthys crocea -
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration
作者：Lin, Hengxun;Chen, Yong;Yang, Yiping;Cui, Liye;Wu, Guangyu;Chisoro, Prince;Li, Xia;Zhang, Chunhui;Lin, Hengxun;Blecker, Christophe;Chen, Xiangning;Chen, Xiangning;Zhang, Chunhui
关键词：Freeze-induced damage; Ice crystal; Heat-induced constriction; Tissue morphology; Water migration
-
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
作者：Yang, Yiping;Li, Hongliang;Huang, Junrong;Yang, Yiping;Lin, Hengxun;Chen, Yong;Cui, Liye;Xia, Shuangmei;Zhang, Chunhui;Li, Xia;Zhang, Hui;He, Jiansheng;Sun, Xuemei
关键词：Meat preservation; Salt; Supercooling stability; Freezing damage; Quality assessment
-
Rapid and highly sensitive detection of trace chromium and copper in tea infusion using laser-induced breakdown spectroscopy combined with electrospinning technology
作者：He, Panyu;Fu, Xinglan;Wang, Chenghao;Gou, Yujiang;An, Ting;Li, Guanglin;Cao, Fengjing;Tian, Hongwu;Ma, Shixiang;Liang, Yiyi
关键词：Laser-induced breakdown spectroscopy (LIBS); Electrospinning (ES); Tea infusion; Nanoparticles(NPs); Electrospun nanofiber membranes (ENM); Heavy metals detection
-
Increase in the Maturity of Walnut Green Husk Compost by Adding a Microbial Consortium with High Tolerance to Walnut Green Husk Extract
作者：Dai, Jinping;Zhao, Xi;Yao, Rui;He, Jing;Chen, Yifu;Li, Xia;Wang, Li
关键词：Walnut green husk; Composting; Microbial consortium; Inoculation; Potting
-
Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
作者：Cui, Liye;Lin, Hengxun;Hu, Xiaojia;Li, Xia;Jia, Wei;Yang, Yiping;Chen, Yong;Zhang, Chunhui;Cui, Liye;Guan, Wenqiang
关键词：Prepared dish; Braised beef with potato; Ultrasound-assisted immersion freezing; Microstructure; Meat quality
-
Machine learning model interpretability using SHAP values: Applied to the task of classifying and predicting the nutritional content of different cuts of mutton
作者：Wang, Li;Ma, Zhiyuan;Li, Fei;Guo, Long;Weng, Xiuxiu;Wang, Li;Ma, Zhiyuan;Li, Fei;Guo, Long;Weng, Xiuxiu;Wang, Li;Ma, Zhiyuan;Li, Fei;Guo, Long;Weng, Xiuxiu;Sun, Xuchun;Liang, Jing;Hao, Shengyan;Liu, Baocang
关键词：Vis-NIR; Mutton; SHAP; SVM; Fatty acid
