Water uptake kinetics in soaking of grass pea
نویسندگان
چکیده
منابع مشابه
Delignification Kinetics of Corn Stover with Aqueous Ammonia Soaking Pretreatment
Soaking aqueous ammonia (SAA) pretreatment of corn stover was carried out at three temperatures (30, 50, and 70 oC) and three concentrations of ammonia solution (5, 15, and 25 wt.%). The delignification kinetic model, based on three first-order reactions, was applied to describe the kinetic behavior of lignin removal from corn stover during SAA pretreatment. The first, second, and third terms w...
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Grass pea (Lathyrus sativus L.) is probably the most drought tolerant legume crop and it is also resistant to moderate salinity. In drought prone areas the plant is considered an insurance crop for subsistence farmers. During drought-triggered famines, grass pea can be the only food available and a lifesaver. In addition, grass pea is valuable for its abundant nutrients, especially protein and ...
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Experiments in which [1-(14)C]glycolate uptake is carried out in conjunction with measurements of stromal pH indicate that only glycolic acid and not the glycolate anion is crossing the pea (Pisum sativum var. Progress No. 9, Agway) chloroplast envelope. This mechanism of glycolate transport appears to be too slow to account for observed photorespiratory carbon fluxes in C(3) plants.
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Broomrape weeds (Orobanche and Phelipanche spp.) are root holoparasites that feed off a wide range of important crops. Among them, Orobanche crenata attacks legumes complicating their inclusion in cropping systems along the Mediterranean area and West Asia. The detrimental effect of broomrape parasitism in crop yield can reach up to 100% depending on infection severity and the broomrape-crop as...
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The study was conducted on 50 landrace populations of grass pea at Adet Research Center, Ethiopia, using Randomised Complete Block Design in three replications to determine morphological variability and character associations. Evaluations were made on plant and yield characters from eight plants tagged randomly from each plot. The data were subjected to Analysis of Variance (ANOVA), heritabilit...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.24320