Environmental heterogeneity has been hypothesized to influence levels of genetic variation but the effect of heterogeneity depends on (i) the form of heterogeneity, (ii) whether ecologically relevant or neutral loci are being considered, and (iii) the genetic basis of ecological adaptation. We surveyed genome-wide SNP diversity in replicate experimental Drosophila melanogaster populations with ...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

Effect of various NaCI treatments (0, 50, 100, 200 and 300 mM) at different growth and development stages (tillering, boot swollen, flowering and anthesis) of two wheat cultivars  on the kinetic activity and PAGE electrophoretic pattern of leaf malate dehydrogenase was studied under greenhouse conditions. Ghods was salt-sensitive and Boolani was salt-tolerant. In general, in response to salinti...

Salt stress is one of the major constraints for wheat cultivation inIranand leads to a considerable loss in crop yield each year. In high salinity soils, the reduced osmotic potential of soil solutes may cause physiological drought. In this study the salt tolerance of different drought-tolerant bread wheat genotypes were studied by examining various agronomic and physiological traits, inclu...

Effect of various NaCl treatments (0, 50, 100, 200, and 300 mM) at different growth and development stages (tillering, boot swellen, flowering and anthesis) in two wheat cultivars (Ghods: salt – sensitive, Boolani: salt – resistant) on SDS-PAGE electrophoretic pattern of leaf proteins was studied under greenhouse conditions. Generally, in response to salinity treatments, the decrease in protein...

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, ...

introduction: fish salting is a traditional method of processing in most countries including iran. there are different methods of salting which can be used for producing different salted products. there is variation in the amount of salt used in the salting process depending on the context of use.salting was done simultaneously with salt penetration into the muscles of fish and water dripping o...

Salinity is one of the most abiotic stress destructive factors which limit growth and production of date palm offshoots considerably. In order to investigate the effects of antioxidant compounds on growth parameters as indicters to salt tolerance at the date palm offshoots cultivars of Kabkab (female) and Ghannami ahmer (male). Experiment was conducted with seven treatments and four replication...