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<br />.:-.~>; <br />i::(::.~! <br /> <br />CHAPTER II <br /> <br />~-... <br />CJl <br />OJ <br />C) <br /> <br />GRAND VALLEY RIVER BUDGET <br /> <br />. and even if it were, the mean annual salt pickup would still lie within the <br /> <br />confidence limits (which will be discussed later). <br /> <br />Clearly, the unaccounted flow is due to all of the budget components in <br /> <br />varying amounts, but mainly the streamflow measurements, which represent over <br /> <br />95% of the total inflows and outflows in the budget. Therefore, adjusting <br /> <br />the streamflows to eliminate the unaccounted flow is a legitimate procedure <br /> <br />for reducing the error associated with unaccounted flow. Because the exact <br /> <br />contribution to the unaccounted flow of each of the stations is unknown, half <br /> <br />of the unaccounted flow is arbitrarily allocated to the incoming streamflows <br /> <br />and half to the river outflows, which results in a flow weighted average <br /> <br />quality being assigned to the ficticious outflow. <br /> <br />..~_.Y" <br />':+>~ <br /> <br />Recommended Budget <br /> <br />The most accurate estimate of salt pickup in Grand Valley is thought to be <br /> <br />provided by adjusting the flow as discussed above, and using the State Line <br /> <br />gage as the outflow ststion (see Tables 10 and 11, and Figure 5). Adjusting <br /> <br />the flow is recommended because it is believed that the majority of the <br /> <br />unaccounted flow is due to sources other than estimation errors in <br /> <br />precipitation and consumptive use. That is, it is thought that most of the <br /> <br />unaccounted water has salt associated with it, and hence, adjusting the flows <br /> <br />such that the unaccounted flow is zero will yield the most accurate salt <br /> <br />pickup estimate. <br /> <br />The State Line gage is recommended as the outflow station for a number <br /> <br />of reasons. First of all, the State Line gage is much nearer to the area of <br /> <br />II-14 <br />