Biodrainage potential of <Emphasis Type="Italic">Eucalyptus tereticornis</Emphasis> for reclamation of shallow water table areas in north-west India     

J. Ram  V. K. Garg  O. P. Toky  P. S. Minhas  O. S. Tomar  J. C. Dagar  S. K. Kamra 《Agroforestry Systems》2007,69(2):147-165

Ground water table (g.w.t.) levels were measured twice a month for 2 years in 50 observation wells installed inside and outside the two 18-year-old and 350 m apart plantations of Eucalyptus tereticornis (Mysure gum) at Dhob-Bhali research plot located in Rohtak district of Haryana state (north-west India). Throughout the study, the g.w.t. underneath the plantations remained lower than the g.w.t. in the adjacent fields. The average g.w.t. in the plantations was 4.95 m and the average g.w.t. in the control located in adjacent fields was 4.04 m. Interestingly, the spatial extent of lowering of g.w.t. in the adjacent fields was up to a distance of more than 730 m from the edge of a plantation. Drawdown in the g.w.t. developed due to the effect of a plantation was similar to the cone of depression of a pumping well and the drawdown in the g.w.t. developed due to the joint effect of both the plantations was similar to the combined cone of depression of two pumping wells. There was no correlation between soil salinity and the g.w.t. The fluctuations in g.w.t. caused fluctuations in g.w.t. salinity in the plantation as well as in the adjacent fields, but there was no net increase in g.w.t. salinity underneath the plantation. Sinker roots of Eucalyptus tree reached the zone of capillary fringe up to a depth of 4.40 m, indicating that the Eucalyptus trees were absorbing capillary water of the g.w.t. Thus, in shallow g.w.t. areas of semi-arid regions with alluvial sandy loam soils, the plantations of E. tereticornis act as bio-pumps and therefore, we recommend closely spaced parallel strip plantations of this species for the reclamation of waterlogged areas.  相似文献   

A molecular pathway revealing a genetic basis for human cardiac and craniofacial defects     

Yamagishi H  Garg V  Matsuoka R  Thomas T  Srivastava D 《Science (New York, N.Y.)》1999,283(5405):1158-1161

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Nutritional Evaluation and Shelf Life Studies of Papads Prepared from Wheat–Legume Composite Flours     

Garg R  Dahiya S 《Plant foods for human nutrition (Dordrecht, Netherlands)》2003,58(4):299-307

The present study was carried out to develop papads from wheat and legume blends and to analyze them for organoleptic acceptability, nutritional quality, and keeping quality. Papad is a dehydrated product prepared from dhals or rice. A firm but pliable dough is made from the flours of dhals or rice with addition of suitable seasoning. It is shaped into balls, rolled out thin, dried and toasted over open fire so as to give a light, crisp product. Mung flour papads were kept as control and wheat flour, chickpea flour, and pea flour were used to supplement mung flour papads. Three different proportions (10, 20, 30%) of each flour were used to supplement Mung flour. Papads with wheat flour (10%), chickpea flour (20%), and pea flour (10%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Protein content significantly increased on supplementation with legume flours at all levels. Fat content was significantly higher in chickpea flour supplemented papads. Ash content varied significantly from 10.17 to 10.78% in papads. Total carbohydrates decreased significantly on supplementation with chickpea flour. Copper content increased significantly on supplementation. A significant decrease in phytic acid and trypsin inhibitor of supplemented papads was found. In vitro protein digestibility significantly increased on supplementation but a significant decrease in in vitro starch digestibility was found in supplemented papads. Storage studies showed that chickpea flour and pea flour supplemented papads can be stored safely for 60 days and wheat flour supplemented papads for 30 days both at room and refrigeration temperatures.  相似文献