نتایج جستجو برای: nutrient properties

تعداد نتایج: 933599  

2014
KathiJo Jankowski Daniel E. Schindler M. Claire Horner-Devine

The diversity and composition of ecological communities often co-vary with ecosystem productivity. However, the relative importance of productivity, or resource abundance, versus the spatial distribution of resources in shaping those ecological patterns is not well understood, particularly for the bacterial communities that underlie most important ecosystem functions. Increasing ecosystem produ...

2011
Hywel T. P. Williams Richard A. Boyle Timothy M. Lenton

Nutrient cycling is a ubiquitous feature of ecosystems at all scales, allowing productivity to rise beyond the limits set by external nutrient inputs. Nutrient cycling occurs as a side-effect of the metabolism of a diverse set of species that each performs a step in the recycling loop. Recycling loops can be large and involve many steps. At each step the possibility exists for ‘side-reactions’ ...

2014
Roger Beecham

The emergence of third-generation, technology-based public bikeshare schemes offers new opportunities for researching cycling behaviour. In this study, data from one such scheme, the London Cycle Hire Scheme (LCHS), are analysed. Algorithms are developed for summarising and labelling cyclists’ usage behaviours and tailored visual analysis applications are designed for exploring their spatiotemp...

2011
D. A. Lipson W. C. Oechel

Introduction Conclusions References

2016
Yuwu Li Guoyu Lan Yujie Xia

Having been introduced to the northern edge of Asian tropics, the rubber tree (Hevea brasiliensis) has become deciduous in this climate with seasonal drought and cold stresses. To determine its internal nutrient strategy during leaf senescence and deciduous periods, we investigated mature leaf and senescent leaf nutrients, water-soluble soil nutrients and characteristics of soil microbiota in n...

E. Rahimi F. Raiesi Ardali, M. A. Shariati S. Tahery

Date Syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. In this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. Physical, chemical, rheological and sensory properties of the samples were evaluated. Statistical analysis using SPSS software an...

2012
Jan Vymazal Thomas E. Jordan Dennis F. Whigham Kirsten Hofmockel

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