in order to investigate the effect of zinc element application on growth and some morphophysiological of maize (single cross 704) an experiment was conducted during 2010 at greenhouse. experimented design was complete randomize factorial with four replications. treatments of experiment were soil salinity (4, 8 ds.m-1 and 0 as a control) and different zinc concentration including 0, 10 and 20 mg...

The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure st...

zinc has previously been reported to alleviate salinity stress in plants. in this study, we monitored various biomass and chlorophyll fluorescence parameters to determine the optimum zinc sulfate concentration that can be used as foliar spray to alleviate salinity stress in glycine soja. the plants subjected to a series of salinity levels (nacl concentration of 0, 100, 200, and 300 mmol l-1), a...

Artemisinin resistance constitutes a major threat to the continued success of control programs for malaria, particularly in light of developing resistance to partner drugs. Improving our understanding of how artemisinin-based drugs act and how resistance manifests is essential for the optimization of dosing regimens and the development of strategies to prolong the life span of current first-lin...

using piezoelectric patches the stress concentration around a hole on a plate under tension is reduced and controlled. to attain the reduction in stress two placements for piezoelectric patches is investigated. the first location is top/bottom of the hole with compression induced strain and the second is left/right of the hole with tension induced strains to control the stress flow. the result ...

processing map for hot working of ti-if steel has been developed in the temperature range of 750 to 1100 °cand strain rate of 0.01 to 100 s-1. this map in the austenite region exhibits a single domain with a peak efficiencyof 45% occurring at 1025 °c and strain rate of 0.02 s-1. the domain extends over the temperature range of 1000to 1100 °c and strain rate range of 0.01 to 1 s-1. the true stre...

Whey protein gels prepared under acidic conditions (pH<4.6) remain largely unutilized because of their weak and brittle nature in contrast to the favorable elastic gels produced at neutral or basic conditions. However, such usage is important, as low pH food products are desirable due to their shelf stability and less stringent sterilization processes. In this study, we use a two-step process i...

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheolog...