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Human use of the pinewoods in 1600–1900 is briefly reviewed,and related to evidence for differing woodland structure inthese centuries. A certain number of pinewoods were lost between1600 and 1800 and it is suggested that this may be related toclimate change. 相似文献
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Castro SM Van Loey A Saraiva JA Smout C Hendrickx M 《Journal of agricultural and food chemistry》2004,52(18):5724-5729
Pectin methylesterase (PME) from green bell peppers (Capsicum annuum) was extracted and purified by affinity chromatography on a CNBr-Sepharose-PMEI column. A single protein peak with pectin methylesterase activity was observed. For the pepper PME, a biochemical characterization in terms of molar mass (MM), isoelectric points (pI), and kinetic parameters for activity and thermostability was performed. The optimum pH for PME activity at 22 degrees C was 7.5, and its optimum temperature at neutral pH was between 52.5 and 55.0 degrees C. The purified pepper PME required the presence of 0.13 M NaCl for optimum activity. Isothermal inactivation of purified pepper PME in 20 mM Tris buffer (pH 7.5) could be described by a fractional conversion model for lower temperatures (55-57 degrees C) and a biphasic model for higher temperatures (58-70 degrees C). The enzyme showed a stable behavior toward high-pressure/temperature treatments. 相似文献
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The paper describes the engineering approach which was adopted by irrigation engineers in collaboration with sociologists to address the technical, institutional and social constraints found in a study for rehabilitation of a Government run irrigation scheme in Nepal. Designs were evolved to provide a system which was easy to operate, made abuse of the system easy to identify, and encouraged farmer cooperation and the formation of water user groups. 相似文献
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Ly-Nguyen B Van Loey AM Smout C Verlent I Duvetter T Hendrickx ME 《Journal of agricultural and food chemistry》2004,52(26):8144-8150
A proteinaceous pectin methylesterase inhibitor (PMEI) was isolated from kiwi fruit (Actinidia chinensiscv. Hayward) and purified by affinity chromatography on a cyanogen bromide (CNBr) Sepharose 4B-orange PME column. The optimal pH of banana PME activity was 7.0, whereas that for carrot and strawberry PME activity was 9.0. The optimal pH for the binding between kiwi fruit PMEI and these PMEs was 7.0. The kiwi fruit PMEI has a different affinity for PME depending on the plant source. The inhibition kinetics of kiwi fruit PMEI to banana and strawberry PME followed a noncompetitive type, whereas that to carrot PME followed a competitive type. The kiwi fruit PMEI was mixed with banana, carrot, and strawberry PME to obtain PMEI-PME complexes, which were then subjected to thermal (40-80 degrees C, atmospheric pressure) or high-pressure (10 degrees C, 100-600 MPa) treatment. Experimental data showed that the PMEI-PME complexes were easily dissociated by both thermal and high-pressure treatments. 相似文献
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Daniel J. Van Rooijen Trent W. Biggs Ian Smout Pay Drechsel 《Irrigation and Drainage Systems》2010,24(1-2):53-64
The relationships between urban development, water resources management and wastewater use for irrigation have been studied in the cities of Accra in Ghana, Addis Ababa in Ethiopia and Hyderabad in India. Large volumes of water are extracted from water sources often increasingly far away from the city, while investments in wastewater management are often lagging behind. The resulting environmental degradation within and downstream of cities has multiple consequences for public health, in particular through the use of untreated wastewater in irrigated agriculture. Despite significant efforts to increase wastewater treatment, options for safeguarding public health via conventional wastewater treatment alone remain limited to smaller inner-urban watersheds. The new WHO guidelines for wastewater irrigation recognize this situation and emphasize the potential of post- or non-treatment options. Controlling potential health risks will allow urban water managers in all three cities to build on the benefits from the already existing (but largely informal) wastewater reuse, those being the contribution to food security and reduction of fresh water demands. 相似文献
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Sila DN Doungla E Smout C Van Loey A Hendrickx M 《Journal of agricultural and food chemistry》2006,54(22):8471-8479
In situ changes in pectin fractions for thermally processed carrots were related to textural changes. The texture of pretreated and subsequently thermally processed carrot disks was determined. Alcohol insoluble residue (AIR) was extracted from the pretreated and thermally processed tissues. The AIR was characterized in terms of the degree of methylation (DM) and changes in pectin fractions. Distinct differences in texture and DM were observed during thermal processing. Pretreatment conditions that induced a significant decrease in DM showed better textures. Demethoxylation caused interconversion of pectin fractions, water soluble pectin (WSP) changing into water insoluble pectin [chelator (CSP) and alkali (NSP) soluble pectin]. This process was reversed during cooking accompanied by remarkable alterations in molecular weight (MW) distribution patterns. The WSP depicted polydisperse MW distribution patterns, strongly dependent on the pretreatment condition. Confirmatory results of interconversions of pectin fractions (WSP, NSP) were demonstrated by the MW distribution patterns and neutral sugar profiles. All thermal related transformations of pectin structural parameters were decelerated by lowering the DM. 相似文献
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Ly-Nguyen B Van Loey AM Smout C Verlent I Duvetter T Hendrickx ME 《Journal of agricultural and food chemistry》2003,51(27):7974-7979
Pectin methylesterase (PME) was extracted from bananas and purified by affinity chromatography. The thermal-high-pressure inactivation (at moderate temperature, 30-76 degrees C, in combination with high pressure, 0.1-900 MPa) of PME was investigated in a model system at pH 7.0. Under these conditions, the stable fraction was not inactivated and isobaric-isothermal inactivation followed a fractional-conversion model. At lower pressure (< or =300-400 MPa) and higher temperature (> or =64 degrees C), an antagonistic effect of pressure and heat was observed. Third-degree polynomial models (derived from the thermodynamic model) were successfully used to describe the heat-pressure dependence of the inactivation rate constants. 相似文献
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Rapeanu G Van Loey A Smout C Hendrickx M 《Journal of agricultural and food chemistry》2005,53(8):2988-2994
The inactivation kinetics of polyphenol oxidase (PPO) in freshly prepared grape must under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (20-70 degrees C) was investigated. Atmospheric pressure conditions in a temperature range of 55-70 degrees C were also tested. Isothermal inactivation of PPO in grape must could be described by a biphasic model. The values of activation energy and activation volume of stable fraction were estimated as 53.34 kJ mol(-1) and -18.15 cm3 mol(-1) at a reference pressure of 600 MPa and reference temperature of 50 degrees C, respectively. Pressure and temperature were found to act synergistically, except in the high-temperature-low-pressure region where an antagonistic effect was found. A third-degree polynomial model was successfully applied to describe the temperature/pressure dependence of the inactivation rate constants of the stable PPO fraction in grape must. 相似文献
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