منابع مشابه
Influence of Bordeaux Mixture and Its Component Parts on Transpiration and Apparent Photosynthesis of Apple Leaves.
متن کامل
Environmentally friendly treatment alternatives to Bordeaux mixture for controlling bacterial apical necrosis (BAN) of mango
J. A. Gutiérrez-Barranquero, E. Arrebola, N. Bonilla, D. Sarmiento, F. M. Cazorla and A. de Vicente* Instituto de Hortofruticultura Subtropical y Mediterránea ‘‘La Mayora’’ (IHSM-UMA-CSIC), Departamento de Microbiologı́a, Facultad de Ciencias, Universidad de Málaga, Unidad Asociada al CSIC, Campus de Teatinos s ⁄ n, E-29071 Málaga; Instituto de Hortofruticultura Subtropical y Mediterránea ‘‘La M...
متن کاملBristol and Bordeaux
For the past ten years relations between Bristol and Bordeaux have been ^ by the Bristol-Bordeaux association, which, among other things, links the school^ the universities in the two cities. The association's main function is the organ12^ of the exchange of numbers of school-children for visits of two weeks or more >jj summer. Individual visitors are also exchanged between the universities, an...
متن کاملA relaxation of the Bordeaux Conjecture
A (c1, c2, ..., ck)-coloring of G is a mapping φ : V (G) 7→ {1, 2, ..., k} such that for every i, 1 ≤ i ≤ k, G[Vi] has maximum degree at most ci, where G[Vi] denotes the subgraph induced by the vertices colored i. Borodin and Raspaud conjecture that every planar graph without intersecting triangles and 5-cycles is 3-colorable. We prove in this paper that every planar graph without intersecting ...
متن کاملPaper for LMSC’09, Bordeaux, July 2009
Social groups capable of functioning in an agent-like way are capable of constructing new social things (such as social institutions) by performative acceptance. As groups can function only via their members, we can say that it in the last analysis is the members’ collective acceptance qua members of a group that creates new items into the social world and maintains previously constructed items...
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ژورنال
عنوان ژورنال: Nature
سال: 2000
ISSN: 0028-0836,1476-4687
DOI: 10.1038/35006178