[1] In recent years it has become apparent that the ‘‘cool tropic paradox’’ of Paleogene and Cretaceous ‘‘greenhouse’’ climates arises because of the diagenetic alteration of tropical planktic foraminiferal calcite near the seafloor, yielding artificially high dO values. Because the Mg/Ca compositions of foraminiferal and inorganic calcite are thought to be quite different, Mg/Ca measurements s...

We present maps of CO emission in the protoplanetary nebula Frosty Leo. Observations of the rotational transitions 12CO J = 2−1 and 1–0 have been obtained with the IRAM interferometer and the OVRO array. The molecular envelope of Frosty Leo is found to be complex and compact; most of the gas extends <∼6′′ and shows a structure that is very different to the extended optical nebula. It is compose...

in order to recognize isfahan weather types, in this research 22 variables including temperature, precipitation, atmospheric humidity and wind were studied in isfahan synoptic station from dey,11th,1339(january,1st,1960) to dey,11th,1383 (december,31st,2004). a cluster analysis on the euclidean distance of standardized matrix of data and linking days on the basis of ward method showed that isfa...

Alstroemeria is one of the most popular cut flowers in European Union owing to its postharvest longevity and broad color spectra. Nevertheless, premature wilting decreases the aesthetic value of flowering branches even before the opening of the secondary florets in the fluorescence. The present study evaluated different biochemical and morphological traits of Alstroemeria cut ...

Fungal endophytes were isolated from healthy stems and pods of Theobroma gileri, an alternative host of the frosty pod rot pathogen of cacao. Non-sporulating isolates were grouped into 46 different morphological species according to their colony morphology. Many of these morphospecies were assumed to be basidiomycetes and, therefore, were of particular interest. Basidiomycetous endophytes have ...

Chocolate is a highly valued and palatable confectionery product. Chocolate is primarily made from the processed seeds of the tree species Theobroma cacao. Cacao cultivation is highly relevant for small-holder farmers throughout the tropics, yet its productivity remains limited by low yields and widespread pathogens. A panel of 148 improved cacao clones was assembled based on productivity and d...