The use of a resource that reduces the supply (removing water from a source like a river, lake or aquifer without returning an equal amount). Examples include the intake of water by plants, humans, and other animals and the incorporation of water into the products of industrial or food processing.
The amount of water used up by application of that water to beneficial use. Examples include: water for drinking, water taken up by growing crops.
Water withdrawn that evaporates, transpires, is incorporated into products or crops, is consumed by humans or livestock, or otherwise removed from the immediate water environment. This use is also referred to as water consumed and water depletion.
A use of water in which water is removed from available supplies without direct return to a water resource system.
combined total of moisture withdrawn from the soil by the plant (transpiration) plus that evaporated from the soil plus the amount of water intercepted by the plant foliage. The term evapotranspiration is often used. May be expressed as acre inches or acre feet.
1. Any use of water that permanently removes water from the natural stream system. 2. Water that has been evaporated, transpired, incorporated into products, plant tissue, or animal tissue and is not available for immediate reuse.
Refers to the portion of water withdrawn or withheld from the Great Lakes Basin and assumed to be lost or otherwise not returned to the Basin due to evaporation, incorporation into products, or other processes.
The quantity of water used in a given area in transpiration, building of plant tissue, and evaporated from adjacent soil, water surface, snow or intercepted precipitation in a specific period of time.
Water that has been evaporated, transpired, incorporated into products, plant tissue, or animal tissue and, therefore, is not available for immediate reuse. Sometimes referred to as water consumption.
The amount of water used in such a way that it is no longer directly available. Includes water discharged into the air during industrial uses, or given off by plants as they grow (transpiration), or water which is retained in the plant tissues, or any use of water which prevents it from being directly available.
Amount of withdrawn water lost to the immediate water environment through evaporation, plant transpiration, incorporation in products or crops, or consumption by humans and livestock.
Permanent removal of water from the ground, a waterway or the Great Lakes; includes evaporation or incorporation of the water into a product such as bottled water, canned vegetables, pop or beer.
the total amount of water taken up by vegetation for transpiration or building of plant tissue, plus the unavoidable evaporation of soil moisture, snow, and intercepted precipitation associated with vegetal growth.
The quantity of water not available for reuse. Evapotranspiration, evaporation, incorporation into plant tissue, and infiltration into groundwater are some of the reasons water may not be available for reuse.
Utilization of water which reduces the supply from which it is withdrawn or diverted.
The quantity of water absorbed by the crop and transpired or used directly in the building of plant tissue together with that evaporated from the cropped area. The quantity of water transpired and evaporated from a cropped area or the normal loss of water from the soil by evaporation and plant transpiration.
The amount of water consumed during use that does not return to a river or groundwater system.
that part of water withdrawn that is evaporated, transpired by plants, incorporated into products or crops, consumed by humans or livestock, or otherwise removed from the immediate water environment. Also referred to as water consumed.
Consumption of water for residential, commercial, institutional, industrial, agricultural, power generation and recreational purposes. Naturally occurring vegetation and wildlife also consumptively use water.
Use that makes water unavailable for other uses, usually by permanently removing it from local surface or ground water storage as the result of evaporation and/or transpiration. Does not include evaporation losses from bodies of water.
Water removed from available supplies without direct return to a water resource system for uses such as manufacturing, agriculture, and food preparation.
