Critical Zinc+2 Activities for Sour Orange Determined with Chelator-buffered Nutrient Solutions
نویسندگان
چکیده
منابع مشابه
Buffered Sodium Chloride Solutions
were aged in vitro for 24 hours at 370C. Nor was the normal rate of loss of 2,3-diphosphoglycerate, ATP, or glutathione from the red cells affected by the presence of chloramphenicol over the same period. Consequently, this bacteriostatic agent can be added to blood samples taken under nonsterile conditions, such as from the heel of an infant, in order to preserve them from the effects of micro...
متن کاملEffects of Pratylenchus vulnus on the growth of sour orange.
Pratylenchus vulnus suppressed the growth of sour orange seedlings in greenhouse experiments. Growth retardation (in height, in trunk diameter, and in dry top and root weights) was observed in inoculated plants growing in two soil types. Population density, 13 months after inoculation, averaged more than 1,000 specimens/gm of fresh root. Anatomical studies showed that P. vulnus prefers to attac...
متن کاملComparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
Studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g of leaves were collected from many parts of the same trees. Leaf components were extracted using water distillati...
متن کاملComparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
Studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g of leaves were collected from many parts of the same trees. Leaf components were extracted using water distillati...
متن کاملComparison of Leaf Components of Sweet Orange and Sour Orange (Citrus Sp.)
studies had shown that oxygenated compounds were important in food products. It seems that Citrus species had a profound influence on this factor. The goal of the present study was to investigate on flavor components of two Citrus species. In the early week of June 2012, about 500 g of leaves were collected from many parts of the same trees. Leaf components were extracted using water distillati...
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ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 1994
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.119.4.693