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排序方式： 共有170条查询结果，搜索用时 15 毫秒
1.
Jens Blomquist Magnus Simonsson Ararso Etana Kerstin Berglund 《Acta Agriculturae Scandinavica, Section B - Plant Soil Science》2018,68(4):311-322
It has been suggested that liming can improve soil structure and thereby decrease losses of particles and associated nutrients. In this study, two types of structure lime, slaked lime (Ca(OH)2) and a mixed product of calcium carbonate (CaCO3) and slaked lime (Ca(OH)2), were applied at three different rates in field trials on clayey soils (23%–40% clay). A combination of primary tillage and structure liming was also studied, in a split-plot trial on a clayey soil (25% clay). Aggregate (2–5?mm) stability, measured as reduction in turbidity (which is strongly correlated with losses of particulate phosphorus), was significantly increased with the highest application rates of both structure lime products. Aggregate size distribution was also improved with structure lime, creating a finer tilth in the seedbed. Yield response to structure lime was not consistent, with both negative and positive responses over the four-year study period. Positive yield responses can possibly be attributed to the finer tilth preventing evaporation in two dry growing seasons. Negative yield responses were probably an effect of impaired phosphorus availability associated with limited precipitation in May-July in 2011 and 2013. Two years after liming, soil pH levels were significantly elevated in plots with the highest application rate of structure lime, whereas no significant increases were found three years after liming. However, a lingering effect of liming was still detectable, as manganese concentration in barley grain was significantly lower in plots with the highest application rates of both structure lime products in the fourth study year. These results indicate that structure liming can be used as a measure to mitigate phosphorus losses from clayey soils, thereby preventing eutrophication of nearby waters. However, the yield response was varying and unpredictable and thus further investigations are needed to determine the circumstances in which field liming can act efficiently not only to prevent phosphorus losses, but also to ensure consistent yield increases. 相似文献
2.
A. A. M. Andersson C. M. Courtin J. A. Delcour H. Fredriksson J. D. Schofield I. Trogh A. A. Tsiami P. man 《Cereal Chemistry》2003,80(6):667-673
Four hull‐less barley samples were milled on a Bühler MLU 202 laboratory mill and individual and combined milling fractions were characterized. The best milling performance was obtained when the samples were conditioned to 14.3% moisture. Yields were 37–48% for straight‐run flour, 47–56% for shorts, and 5–8% for bran. The β‐glucan contents of the straight‐run white flours were 1.6–2.1%, of which ≈49% was water‐extractable. The arabinoxylan contents were 1.2–1.5%, of which ≈17% was water‐extractable. Shorts and bran fractions contained more β‐glucan (4.2–5.8% and 3.0–4.7%, respectively) and arabinoxylan (6.1–7.7% and 8.1–11.8%, respectively) than the white flours. For those fractions, β‐glucan extractability was high (58.5 and 52.3%, respectively), whereas arabinoxylan extractability was very low (≈6.5 and 2.0%, respectively). The straight‐run white flours had low α‐amylase, β‐glucanase, and endoxylanase activities. The highest α‐amylase activity was found in the shorts fractions and the highest β‐glucanase and endoxylanase activities were generally found in the bran fractions. Endoxylanase inhibitor activities were low in the white flours and highest in the shorts fractions. High flavanoid, tocopherol, and tocotrienol contents were found in bran and shorts fractions. 相似文献
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Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses 总被引：5，自引：0，他引：5
The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the variety Indica (German supermarket sample), were identified on the basis of aroma extract dilution analyses (AEDA). A total of 41 odor-active compounds were identified, of which eleven are reported for the first time as rice constituents. 2-Amino acetophenone (medicinal, phenolic), which was up to now unknown in rice aroma, exhibited the highest flavor dilution (FD) factor among the 30 to 39 odor-active compounds detected in all four varieties. 2-Acetyl-1-pyrroline, exhibiting an intense popcorn-like aroma-note, was confirmed as a further key aroma constituent in IMS, B 370, and KK, but was not important in Indica. Differences in the FD factors between the varieties were found for the previously unknown rice aroma compound 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon; seasoning-like), which was higher in B 370 than in IMS and KK. In IMS, a yet unknown, spicy smelling component with a very high FD factor could be detected, which contributed with lower FD factors to the overall aromas of B 370 and KK, and was not present in Indica. The latter variety, which was available on the German market, differed most in its overall aroma from the three Asian brown rices. 相似文献
5.
Discovery of shock-metamorphosed material establishes the impact origin of Lonar Crater. Coarse breccia with shatter coning and microbreccia with moderately shocked fragments containing maskelynite were found in drill holes through the crater floor. Trenches on the rim yield strongly shocked fragments in which plagioclase has melted and vesiculated, and bombs and spherules of homogeneous rock melt. As the only known terrestrial impact crater in basalt, Lonar Crater provides unique opportunities for comparison with lunar craters. In particular, microbreccias and glass spherules from Lonar Crater have close analogs among the Apollo specimens. 相似文献
6.
E.M. Magnus E. Bråthen S. Sahlström E.Mosleth Færgestad M.R. Ellekjær 《Journal of Cereal Science》1997,25(3):289-301
The effects of variety, mixing conditions and fermentation time on bread loaf characteristics were studied by univariate and multivariate statistical methods. Nearly all the measured bread loaf characteristics were significantly affected by variety, fermentation time, and mixing conditions. Significant interactions were also found. Multivariate analysis (principal component analysis; PCA), was used to find the main variation among the bread samples and to identify the bread loaf characteristics that contributed to describe this variation. The characteristics loaf volume and weight described a large part of the main variation among the loaves and these characteristics were studied in more detail by response surface methodology. The loaf volume and weight response surfaces for varieties, which by multivariate analysis were found to have common properties, followed similar general patterns. It was shown that the experimental design used provided information about the baking performance of wheat flours over a wide range of experimental conditions and, thus, can be a useful supplement to standardised and optimised baking tests. 相似文献
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J Sumar G Fredriksson V Alarcón H Kindahl L E Edqvist 《Acta veterinaria Scandinavica》1988,29(3-4):339-346
10.
E. Ekman M. Fredriksson G. Trowald-Wigh 《Veterinary journal (London, England : 1997)》2013,195(1):127-129
The role of Helicobacter spp. infection in canine gastrointestinal disease is unclear and routes of transmission are of epidemiological and zoonotic importance. The aim of this study was to identify Helicobacter spp. in the saliva, stomach, duodenum and faeces of dogs using a multiplex PCR, and to evaluate any attendant histopathological changes. Helicobacter canis was the most common species detected in saliva and faeces and no correlation between the presence of Helicobacter spp. and histopathological changes in either the stomach or duodenum was observed. All dogs examined were co-infected with up to four species of the organism. This is the first time these bacteria have been studied at species level at multiple sites within the canine alimentary tract. 相似文献