نتایج جستجو برای: c o n d i t i o n a l m e a n s p e c t r a h a v e b e e n o b t a i n e d b y t h e m e n t i o n e d i n d i c a t o r s w h i c h c a n b e u s e d a s t h e t a r g e t d e s i g n s p e c t r a
تعداد نتایج: 15743390 فیلتر نتایج به سال:
selenium is an essential trace mineral and has a profound impact on immune function, health and productive performance. an experiment was conducted to evaluate the effects of dietary selenium in different levels on performance and humoral immunity in broiler chicks. male broiler chicks (arbor acres, 1-d old, n= 225) were randomly assigned to 3 treatment groups of 5 replicates each including 15 ...
introduction the historical experience of development process in developed countries revealed that rural development is a basic requirement for national development and that it should be considered and given high priority. accordingly in iran, the government also paid more attention to rural development in recent years. in this regard, different methods and approaches were implemented due to so...
in order to study, the effect of pre-cooling treatment, osmotic potential and water stress on some population of two species of satureja bachtiarica and satureja sahendica was studied by a factorial experiment based on completely randomized design with three replications in laboratory and greenhouse conditions during one year in the gene bank of institute of forests and range lands by the years...
in order to determine the best traits related to indirect increasing of grain yield, five wheat genotypes (zagros, tajan, durum cul., kohdasht and n-81-18 line) were evaluated by using randomized complete block design (rcbd) with 4 replications in research field of gorgan university of agricultural sciences and natural recourses. the studied traits included leaf area index (lai), crop growth ra...
to identify the high yielding lines with optimal characteristics, 40 recombinant inbred lines derived from a cross between ‘norstar’ (winter wheat) and ‘zagros’ (spring wheat) cultivars were examined using a randomized complete block design with three replications in 2014 at the research station of faculty of agriculture, university of tabriz, iran. the measured characters consisted of peduncle...
this research was carried out to determine the chilling and heat requirements of grapevine cultivars(rotabi, siah shiraz and yaguti) and carbohydrate and hormones changes in chilled cuttings. uniform cuttings of above mentioned cultivars were harvested when leaves were abscised in autumn, and then transferred to refrigerator (2˚c). cuttingswere subjected to 0 (unchilled control), 100, 200, 300,...
in order to evaluate the effects of drought stress and methanol foliar application on some quantitative and qualitative traits of soybean (cv. viliamz), a split plot experiment was conducted based on randomized complete block design at the faculty of moghan research farm in 2011. treatments were three levels of drought stress based on irrigation at depletion of 40, 55 and 70 percent of availabl...
to evaluate symbiotic effectiveness and salt tolerance of sinorhizobium meliloti strains, 50 rhizobial strains were isolated from root nodules of medicago sativa cultivated in tehran and zanjan fields. under n-free conditions, the symbiotic effectiveness of different sinorhizobium meliloti strains of bami cultivar were evaluated under greenhouse conditions using 50 sinorhizobium meliloti strain...
global warming and climate change have drawn special attention to soil and its potential for stable carbon sequestration. soils are the largest stores of carbon in terrestrial carbon cycle and contain about three times more carbon than vegetation cover and two times more than that of atmosphere. studying the effects of grazing on soil carbon storage is important because of the major role soil o...
in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...
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