Total prostatectomy as a treatment for prostatic carcinoma in 25 dogs          下载免费PDF全文

Tristram C. Bennett BVSc  MANZCVS  Francesco Collivignarelli DVM  MS  Paolo Buracco DVM  DECVS 《Veterinary surgery : VS》2018,47(3):367-377

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Symbiotic N<Subscript>2</Subscript> fixation and nitrate utilisation in irrigated lucerne (<Emphasis Type="Italic">Medicago sativa</Emphasis>) systems     

Huimin Yang  Murray Unkovich  Ann McNeill  Xianzhi Wang 《Biology and Fertility of Soils》2011,47(4):377-385

Symbiotic N₂ fixation by lucerne (Medicago sativa) has capacity to provide significant inputs of N to agro-ecosystems, and the species has also been shown to scavenge soil mineral N and thus act as a sink for excess reactive N. The balance between these two N cycle processes was investigated in an extensive irrigated lucerne growing region where nitrate contamination of groundwater has been reported. We sampled 18 permanent pure lucerne stands under irrigation for standing dry matter, total shoot N, and N₂ fixation using ¹⁵N natural abundance along with activity of the inducible enzyme nitrate reductase as indicators of use of soil NO₃⁻ by lucerne. On average 65% of lucerne N was obtained from symbiotic N₂ fixation. Converting standing dry matter estimates to annual N₂ fixation amounts we calculated average N₂ fixation of 311 kg N/ha, including N in roots and nodules. Uptake of N from soil by lucerne was calculated to be 181 kg N/ha/year. We were not able to identify the source of this soil mineral N, although nitrate reductase activity of lucerne was higher than that of non-N₂ fixing species examined.  相似文献   

Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system     

Domenica Scuderi  Cristina Restuccia  Marco Chisari  Riccardo N. Barbagallo  Cinzia Caggia  Francesco Giuffrida 《Postharvest Biology and Technology》2011,59(2):132-137

Quality, microbiological and enzymatic characteristics of fresh-cut lettuce (Lactuca sativa var. longifolia, ‘Duende’), grown in floating system with three electrical conductivities of nutrient solutions (2.8, 3.8 and 4.8 mS cm^?1), were investigated in order to evaluate the effect of salinity on product shelf-life during cold storage (9 d at 4 °C). Pre-harvest salinity of 3.8 and 4.8 mS cm^?1 improved the properties of fresh-cut lettuce, since CO₂ production was reduced with a subsequent control of the decay process. Fresh-cut processing caused an activation of polyphenol oxidase and peroxidase; in all cases the product obtained by salinity treatments was less subject to oxidase activity and browning phenomena during storage. Increased salinity reduced the number of mesophilic bacteria and of moulds and yeasts, assessed by plate counts on different culture media; in contrast, Enterobacteriaceae levels were unaffected by pre-harvest treatments. The research demonstrated that an increase in nutrient solution electrical conductivity, through the use of floating system, affects fresh-cut lettuce characteristics, improving shelf-life of the product.  相似文献   

E. Melanie DuPuis: Nature’s perfect food: how milk became America’s drink     

Evan Perrault 《Agriculture and Human Values》2011,28(4):583-584

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Books received     

Carol J. Pierce Colfer 《Agriculture and Human Values》2011,28(4):589-590

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Performance evaluation of forest co-management: a case study of Chunati Wildlife Sanctuary,Bangladesh     

Umma Tamima 《林业研究》2016,27(4):853-861

The objective was to evaluate the performance of the co-management of Nishorgo Support Project at Chunati Wildlife Sanctuary in Bangladesh. I adopted the Focus Groups Discussion method for opinion survey and applied the SWOTAHP technique for data analysis. Local people did not participate in the decision-making process of forest management and they perceived co-management as a threat to their livelihoods. Moreover, mistrust and misunderstanding among different stakeholders, political and ethical conflicts, lack of property rights of tribal communities, and lack of accountability and transparency were identified as the drawbacks of co-management.  相似文献   

Jody Emel and Harvey Neo: Political ecologies of meat     

Heide K. Bruckner 《Agriculture and Human Values》2016,33(3):739-740

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Brian K. Obach: Organic struggle: the movement for sustainable agriculture in the United States     

Kelly Yearick 《Agriculture and Human Values》2017,34(2):505-506

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A.D. McIntyre (ed): Life in the world’s oceans—diversity,distribution and abundance     

Malcolm Jobling 《Aquaculture International》2011,19(3):597-598

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Productive and biochemical responses of durum wheat to UV filtration     

Daniele Grifoni  Marco Napoli  Francesco Sabatini  Simone Orlandini  Marco Mancini  Gaetano Zipoli  Anna Dalla Marta 《Journal of Agronomy and Crop Science》2019,205(4):422-432

A UV exclusion experiment was conducted on durum wheat (Triticum durum Desf. var. Claudio) grown in pots. Plants were grown under three different radiative treatments in greenhouses covered with plastic filters: Teflon, transparent to the entire region of natural UV‐visible sunlight (TEF); polyester, transparent above 312 nm (MYL, excluding UVB) and Lee, transparent above 400 nm (LEE, excluding both UVA and UVB). Analyses have been carried out to determine the concentration of photosynthetic pigments in leaves, UV‐absorbing compounds, nitrogen and carbon in leaves, culms and spikes and proteins and gluten in grains. In particular, plants grown under UV exclusion showed a reduction in protein and dry gluten content (consequently without variation in the ratio dry gluten/protein), but at the same time, a significant increase of gluten index, which is a parameter to define the quality of gluten, was observed. The results highlighted the influence played by UV radiation on some biochemical parameters, mainly UV‐absorbing compounds, leaf nitrogen and grain protein characteristics of durum wheat cultivated under Mediterranean conditions. In particular, natural level of UV in the Mediterranean improves the characteristics of durum wheat flour important for pasta production (high dry gluten level), while the UV exclusion could improve characteristics of flour important for bread production (high gluten index).  相似文献