The occurrence of terrestrial algae on two beech sites on a Cambisol     

Ingo Whler  Stefan Klaß  Manigee Derakshani  Gerold Stellmacher  Jrg-Ulrich Winter  Werner Reißer 《植物养料与土壤学杂志》1998,161(1):31-34

The occurrence of terrestrial algae on two beech sites was determined qualitatively and quantitatively in the litter, organic and mineral layer. Both sites are beech stands of different age and the soil type is a Cambisol. On the site with young beech the maximal value determined was 1.0 · 10⁸ algae g^?1 dw in the litter layer. With increasing soil depth the number of algae decreased on both sites, and at the young beech stand site no algae were found in the mineral soil. Chlorophyceae were the dominant algae group and at the young beech stand Bacillariophyceae were present.  相似文献   

Spectrophotometric determination of ferbam (iron(III) dimethyldithiocarbamate) in a commercial sample and wheat grains using 4,7-diphenyl-1,10-phenanthroline     

Ashok Kumar Malik  B S Seidel  Werner Faubel 《Pest management science》1999,55(10):1000-1003

A procedure has been developed for the determination of iron(III) dimethyldithiocarbamate by converting it into iron(III)- bathophenanthroline complex, which is then dissolved in water in the presence of sodium dodecyl sulphate as a surfactant, and the absorbance measured at 532 nm against a reagent blank. Beer's law is obeyed over the concentration range 0.3–20 µg ml⁻¹ in the final solution. The method is sensitive, highly selective and can be used for the determination of ferbam in a commercial sample, in mixtures with various dithiocarbamates (ziram, zineb, maneb, etc.) and from wheat grains. © 1999 Society of Chemical Industry  相似文献   

Methods of analysis of dithiocarbamate pesticides: a review     

Ashok Kumar Malik  Werner Faubel 《Pest management science》1999,55(10):965-970

This review incorporates a brief introduction to methods for the analysis of dithiocarbamate pesticides followed by a more detailed discussion of individual methods. Determination of dithiocarbamate residues from foodstuffs, water and commercial samples and in various environmental samples using different techniques is a key feature. © 1999 Society of Chemical Industry  相似文献   

Flavor of Cereal Products—A Review     

Werner Grosch  Peter Schieberle 《Cereal Chemistry》1997,74(2):91-97

The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.  相似文献