Carbon source and time dependent enhancement of aerobic nitrogenase activity in soil samples and soil cores of cereals by Alachlor,Carbofuran and 4-nitrophenol

Aerobic nitrogenase activity (acetylene reduction test) in rhizosphere from Pearl Millet is enhanced by a factor of 2 during a 36 h incubation period by concentrations of the herbicide Alachlor and also the insecticide Carbofuran as used in the field. Supplementing soil with sucrose increased this enhancement effect to a 2-to 4-fold stimulation. The increase of nitrogenase activity in intact soil cores from Pearl Millet by Alachlor during a 5 h incubation period is about 30 to 40%. Aerobic nitrogenase activity in soil sediments is enhanced by concentrations of between 10^?5 and 10^?6 mol · 1^?1 4-nitrophenol but only within an incubation period of 3 to 4 days. These enhancement effects are discussed in terms of carbon source and incubation period.     

Conditioning Horses at v10 3 Times per Week Does Not Enhance v4

This study examined the effect of exercising horses 3 times per week with two bouts of 5-minutes' duration at their v₁₀. Six Thoroughbreds were treadmill-conditioned for 6 weeks. A standardized exercise test (SET) was performed at the beginning of the conditioning period to determine the blood lactate–running speed (BLRS) relation, and the SET was repeated every 2 weeks. After each SET, the BLRS relation was used to calculate the horse's speed, which produced a blood lactate (LA) concentration of 10 mmol/L (v₁₀) and 4 mmol/L (v₄). Each horse was then conditioned for the next 2 weeks (3 times/week) at its individual v₁₀ for two 5-minute bouts with a 5-minute walking phase in between. Exercise speed was individually adapted to the new v₁₀ every 2 weeks. The v₄ of horses decreased after the first 2 weeks (from 6.23 ± 0.41 m/s to 5.95 ± 0.33 m/s, mean ± SD; P < .05), increased in the following 2 weeks (6.33 ± 0.58 m/s; P < .01), and stayed constant thereafter (P > .05). The conclusion drawn was that exercising horses 3 times per week at their v₁₀ for two 5-minute bouts did not improve v₄.     

Plant,Microbial and Soil Factors,Determining Nitrogen Fixation in the Rhizosphere

A genotype effect on associative (rhizosphere) N₂-fixation was observed with two cultivars of Sorghum bicolor (nutans) with a maximum rate of 8 μmol C₂H₄ · h^?1 · plant^?1 in one genotype compared to 0.9 μmol in the other. Characteristics of the high fixing genotype were a reduced transpiration rate, a lower number of stomata and increased root exudate production per gram root dry weight with higher concentration of dicarboxylic acids. The bacterial rhizosphere composition revealed a three times higher number of N₂-fixing bacteria, a tenfold reduction of actinomycetes and a threefold reduction of Arthrobacter associated with the high fixing cultivar compared to the low fixing genotype. From these and other plant rhizospheres two new nitrogen fixing bacteria, Pseudomonas stutzeri and Erwinia herbicola, were characterized. With the N₂-fixing bacteria Azospirillum brasilense and Klebsiella pneumoniae an enhancement of specific nitrogenase activity by aromatic compounds, for example phenolics, the herbicide alachlor and the insecticide carbofuran was demonstrated. An oscillating nitrogenase activity in Azospirillum brasilense under microaerobic conditions was found, resulting from an encystation and deencystation under those conditions. Experiments with wheat roots demonstrated that reduced oxygen tensions, essential for a maximum rhizosphere N₂-fixation, reduced root growth significantly and altered the N-metabolism of the roots.     

Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release

Five whey protein gels, with different gel hardnesses and waterholding capacities, were flavored with ethylbutyrate or diacetyl and evaluated by a 10-person panel to study the relation between the gel structure and the sensory perception, as well as the nosespace flavor concentration during eating. The sensory perception of the flavor compounds was measured by the time-intensity method, while simultaneously the nosespace flavor concentration was monitored by the MS-Nose. The nosespace flavor concentration was found to be independent of the gel hardness or waterholding capacity. However, significant changes in flavor intensity between the gels were perceived by the majority of the panelists, despite the fact that the panelists were instructed to focus only on flavor perception and to not take texture into account. From these observations it is concluded that the texture of gels determines perception of flavor intensity rather than the in-nose flavor concentration.     

Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties

The process of cold gelation of ovalbumin and the properties of the resulting cold-set gels were compared to those of whey protein isolate. Under the chosen heating conditions, most protein was organized in aggregates. For both protein preparations, the aggregates consisted of covalently linked monomers. Both types of protein aggregates had comparable numbers of thiol groups exposed at their surfaces but had clearly different shapes. During acid-induced gelation, the characteristic ordering caused by the repulsive character disappeared and was replaced by a random distribution. This process did not depend on aggregate characteristics and probably applies to any type of protein aggregate. Covalent bonds are the main determinants of the gel hardness. The formation of additional disulfide bonds during gelation depended on the number and accessibility of thiol groups and disulfide bonds in the molecule and was found to clearly differ between the proteins studied. However, upon blocking of the thiol groups, long fibrillar structures of ovalbumin contribute significantly to gel hardness, demonstrating the importance of aggregate shape.     

Cold-set globular protein gels: interactions,structure and rheology as a function of protein concentration

We identified the contribution of covalent and noncovalent interactions to the scaling behavior of the structural and rheological properties in a cold gelling protein system. The system we studied consisted of two types of whey protein aggregates, equal in size but different in the amount of accessible thiol groups at the surface of the aggregates. Analysis of the structural characteristics of acid-induced gels of both thiol-blocked and unmodified whey protein aggregates yielded a fractal dimension (2.3 +/- 0.1), which is in line with other comparable protein networks. However, application of known fractal scaling equations to our rheological data yielded ambiguous results. It is suggested that acid-induced cold-gelation probably starts off as a fractal process, but is rapidly taken over by another mechanism at larger length scales (>100 nm). In addition, indications were found for disulfide cross-link-dependent structural rearrangements at smaller length scales (<100 nm).     

Humus Status of Arable Podzoluvisols and the Role of Annual Litterfall in its Formation

In this work comparative research of the quantitative characteristics of the humus status (HS) of Estonian arable Podzoluvisols (PD) and some very closely related soils were carried out. This study was conducted to determine soil humus cover (HC) and subsoil humus content (percentage and pool) and to analyse the role of plant residues in their formation. The specific objective was to discuss the ecological factors and mechanisms which influence the flux of soil organic matter (SOM) through soils and to evaluate its contemporary status. For this purpose different databases (DB) were used: (1) DB of large-scale soil mapping (1958-78), (2) DB PEDON of pedoecological researches (1967-85), (3) DB of HS research transects (1986-91) and (4) data from two long-term field trials (1985-92). In the conditions of regular agricultural practice the mean SOM percentage in the HC of arable PD is within the range of 1.8-2.1 %, which is 0.1-0.3 units (%) the below optimal level and is in a critical state. Impoverishment is caused mainly by deep plowing. The dependence of humus retaining capacity (presumed to be a good criterion for evaluating the current HS of soils) on the mode and intensity of tillage, soil water regime, carbonate content and textural class was discussed. Mean annual inflow of organic matter into HC (4-5 Mg ha-yr^?1) forms an average 5.5-6.7 % from its pool in soil. Application of manures increases this percentage to 12-13. It may be concluded that the HC might be shallower, but must be richer in humus. The annual balance of SOM reflects better than annual balance of humus, the influence of fresh SOM on the soil current year productivity.     

Physical and chemical interactions in cold gelation of food proteins

pH-Induced cold gelation of whey proteins is a two-step process. After protein aggregates have been prepared by heat treatment, gelation is established at ambient temperature by gradually lowering the pH. To demonstrate the importance of electrostatic interactions between aggregates during this latter process, beta-lactoglobulin aggregates with a decreased iso-electric point were prepared via succinylation of primary amino groups. The kinetics of pH-induced gelation was affected significantly, with the pH gelation curves shifting to lower pH after succinylation. With increasing modification, the pH of gelation decreased to about 2.5. In contrast, unmodified aggregates gel around pH 5. Increasing the iso-electric point of beta-lactoglobulin via methylation of carboxylic acid groups resulted in gelation at more alkaline pH values. Comparable results were obtained with whey protein isolate. At low pH disulfide cross-links between modified aggregates were not formed after gelation and the gels displayed both syneresis and spontaneous gel fracture, in this way resembling the morphology of previously characterized thiol-blocked whey protein isolate gels (Alting, et al., J. Agric. Food Chem. 2000, 48, 5001-5007). Our results clearly demonstrate the importance of the net electric charge of the aggregates during pH-induced gelation. In addition, the absence of disulfide bond formation between aggregates during low-pH gelation was demonstrated with the modified aggregates.