منابع مشابه
Lime-Induced Chlorosis
Lime-induced iron chlorosis in citrus and avocado trees may be controlled by chelating agents, such as EDTA-ethylene-diaminetetraacetic acid. Chelating agents have the ability to form complex compounds with metal ions-iron, zinc, manganese, and magnesium-holding the metals in a soluble form in various degrees of tenacity. Iron is held most firmly and, for this reason, the prospects may be best ...
متن کاملEXCESS PHOSPHORUS and IRON CHLOROSIS
early in the season were less legetative than thobe taken in August and September. The light intensity and light duration to completely keep the standard cultivars vegetatile is 10 to 20 foot-candles for one hour in the middle of the night. A recent experiment on ‘Paul Mikkelsen’ grown at 70’ F revealed that lighting for four hours (10 p.m. to 2 a.m.) with a minimum of 10 foot-candles is necess...
متن کاملChlorosis, anaemia, and anorexia nervosa.
For nearly four centuries a disease known as chlorosis, the green sickness or the virgin's disease, was commonly recognised. There are many references to it in literature and art from the sixteenth to the nineteenth centuries' -3 and numerous clinical descriptions by physicians. Until the middle of the nineteenth century there was, however, no general agreement on the cause of the disease; then...
متن کاملScreening Soybean Cultivars for Resistance to Iron-Deficiency Chlorosis in Culture Solutions Containing Magnesium or Sodium Bicarbonate
Hydroponic culture solutions containing bicarbonate (HCO3 ) may be used to screen crops such as soybeans (Glycine max) for resistance to iron (Fe) deficiency or chlorosis. Some successful methods use sodium bicarbonate (NaHCO3) in combination with elevated partial pressures of carbon dioxide (CO2) to buffer pH and elevate bicarbonate. Replacing NaHCO3 with magnesium bicarbonate [Mg(HCO3)2] as t...
متن کاملTextural modification of processing tomatoes.
Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing princi...
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ژورنال
عنوان ژورنال: Nature
سال: 1946
ISSN: 0028-0836,1476-4687
DOI: 10.1038/158025a0