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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
26/11/1999 |
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Data da última atualização: |
26/11/1999 |
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Autoria: |
BORKERT, C. M.; COX, F. R. |
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Título: |
Effects of acidity at high soil zinc, copper, and manganese on peanut, rice, and soybean. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Communication in Soil Science and Plant Analysis; New York, v.30, n.9/10, p.1371-1384, 1999. |
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Idioma: |
Inglês |
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Conteúdo: |
Plant availability of zinc (Zn), copper (Cu), and manganese (Mn) are affected not only by the extractable concentration, but also by soil pH. However, the effect of acidity on uptake at high soil levels of these nutrient elements is not clear. Three greenhouse experiments were conducted to evaluate the influence of pH on soil and plant tissue concentrations of Zn, Cu, and Mn and on the growth of peanut (Arachis hypogaea L.), rice (Oryza sativa L.), and soybean (Glycine max (L.) Merr.). Two inceptisols and five ultisols that had received large amounts of Zn and/or Cu were used. treatments included three replications of five pH levels from 5.0 to 7.0 Mehlich-3 extractable soil Zn and Cu were affected little between pH 5.0 and 7.0. Likewise, soil Mn was affected little between pH 6.0 and 7.0, but there was and acidity by soil interaction between pH 5.0 and 6.0. Plant Zn increased with increasing soil Zn and decreased with increasing soil pH. Zinc in peanut and soybean also appeared to decrease with higher levels of soil Cu. Plant Mn also decreased with increasing soil pH. plant Cu was not affect consistently by soil pH. Toxicity was expressed by a decrease in dry weight with increasing soil Zn. Peanut dry weight decreased at soil Zn levels between 60 and 300 mg dm, but it was not clear from these data if this limit would be altered by a change in soil pH. A similar effect was shown for soybean. Soybean dry weight decreased with decreasing pH, but the opposite effect was noted for rice, apparently because of a pH effect on iron (Fe) utilization. MenosPlant availability of zinc (Zn), copper (Cu), and manganese (Mn) are affected not only by the extractable concentration, but also by soil pH. However, the effect of acidity on uptake at high soil levels of these nutrient elements is not clear. Three greenhouse experiments were conducted to evaluate the influence of pH on soil and plant tissue concentrations of Zn, Cu, and Mn and on the growth of peanut (Arachis hypogaea L.), rice (Oryza sativa L.), and soybean (Glycine max (L.) Merr.). Two inceptisols and five ultisols that had received large amounts of Zn and/or Cu were used. treatments included three replications of five pH levels from 5.0 to 7.0 Mehlich-3 extractable soil Zn and Cu were affected little between pH 5.0 and 7.0. Likewise, soil Mn was affected little between pH 6.0 and 7.0, but there was and acidity by soil interaction between pH 5.0 and 6.0. Plant Zn increased with increasing soil Zn and decreased with increasing soil pH. Zinc in peanut and soybean also appeared to decrease with higher levels of soil Cu. Plant Mn also decreased with increasing soil pH. plant Cu was not affect consistently by soil pH. Toxicity was expressed by a decrease in dry weight with increasing soil Zn. Peanut dry weight decreased at soil Zn levels between 60 and 300 mg dm, but it was not clear from these data if this limit would be altered by a change in soil pH. A similar effect was shown for soybean. Soybean dry weight decreased with decreasing pH, but the opposite effect was noted ... Mostrar Tudo |
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Palavras-Chave: |
Peanut; Soybean. |
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Thesagro: |
Acidez; Amendoim; Arroz; Cobre; Manganês; Soja; Solo; Zinco. |
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Thesaurus Nal: |
acidity; copper; manganese; rice; soil; zinc. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02366naa a2200325 a 4500
001 1461293
005 1999-11-26
008 1999 bl --- 0-- u #d
100 1 $aBORKERT, C. M.
245 $aEffects of acidity at high soil zinc, copper, and manganese on peanut, rice, and soybean.
260 $c1999
520 $aPlant availability of zinc (Zn), copper (Cu), and manganese (Mn) are affected not only by the extractable concentration, but also by soil pH. However, the effect of acidity on uptake at high soil levels of these nutrient elements is not clear. Three greenhouse experiments were conducted to evaluate the influence of pH on soil and plant tissue concentrations of Zn, Cu, and Mn and on the growth of peanut (Arachis hypogaea L.), rice (Oryza sativa L.), and soybean (Glycine max (L.) Merr.). Two inceptisols and five ultisols that had received large amounts of Zn and/or Cu were used. treatments included three replications of five pH levels from 5.0 to 7.0 Mehlich-3 extractable soil Zn and Cu were affected little between pH 5.0 and 7.0. Likewise, soil Mn was affected little between pH 6.0 and 7.0, but there was and acidity by soil interaction between pH 5.0 and 6.0. Plant Zn increased with increasing soil Zn and decreased with increasing soil pH. Zinc in peanut and soybean also appeared to decrease with higher levels of soil Cu. Plant Mn also decreased with increasing soil pH. plant Cu was not affect consistently by soil pH. Toxicity was expressed by a decrease in dry weight with increasing soil Zn. Peanut dry weight decreased at soil Zn levels between 60 and 300 mg dm, but it was not clear from these data if this limit would be altered by a change in soil pH. A similar effect was shown for soybean. Soybean dry weight decreased with decreasing pH, but the opposite effect was noted for rice, apparently because of a pH effect on iron (Fe) utilization.
650 $aacidity
650 $acopper
650 $amanganese
650 $arice
650 $asoil
650 $azinc
650 $aAcidez
650 $aAmendoim
650 $aArroz
650 $aCobre
650 $aManganês
650 $aSoja
650 $aSolo
650 $aZinco
653 $aPeanut
653 $aSoybean
700 1 $aCOX, F. R.
773 $tCommunication in Soil Science and Plant Analysis; New York$gv.30, n.9/10, p.1371-1384, 1999.
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Registro original: |
Embrapa Soja (CNPSO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
09/01/2019 |
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Data da última atualização: |
14/01/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
HORNUNG, P. S.; BARBI, R. C. T.; TEIXEIRA, G. L.; ÁVILA, S.; SILVA, F. L. de A. da; LAZZAROTTO, M.; SILVEIRA, J. L. M.; BETA, T.; RIBANI, R. H. |
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Afiliação: |
Polyanna Silveira Hornung, UFPR; Rafaela Cristina Turola Barbi, UFPR; Gerson Lopes Teixeira, UFPR; Suelen Ávila, UFPR; Fernando Lucas de Abreu da Silva, UFPR; MARCELO LAZZAROTTO, CNPF; Joana Léa Meira Silveira, UFPR; Trust Beta, University of Manitoba; Rosemary Hoffmann Ribani, UFPR. |
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Título: |
Brazilian Amazon white yam (Dioscorea sp.) starch: impact on functional properties due to chemical and physical modifications processes. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 2075-2088, Dec. 2018. |
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DOI: |
10.1007/s10973-018-7353-1 |
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Idioma: |
Inglês |
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Conteúdo: |
The functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively. |
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Palavras-Chave: |
DSC; Microwave irradiation; Radiação ultravioleta; SEM; Starch oxidation; TG/DTG; Tuber starch. |
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Thesagro: |
Amido; Inhame; Oxidação; Tubérculo. |
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Thesaurus NAL: |
Dioscorea; Ultraviolet radiation. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02573naa a2200385 a 4500
001 2103379
005 2019-01-14
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-018-7353-1$2DOI
100 1 $aHORNUNG, P. S.
245 $aBrazilian Amazon white yam (Dioscorea sp.) starch$bimpact on functional properties due to chemical and physical modifications processes.$h[electronic resource]
260 $c2018
520 $aThe functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.
650 $aDioscorea
650 $aUltraviolet radiation
650 $aAmido
650 $aInhame
650 $aOxidação
650 $aTubérculo
653 $aDSC
653 $aMicrowave irradiation
653 $aRadiação ultravioleta
653 $aSEM
653 $aStarch oxidation
653 $aTG/DTG
653 $aTuber starch
700 1 $aBARBI, R. C. T.
700 1 $aTEIXEIRA, G. L.
700 1 $aÁVILA, S.
700 1 $aSILVA, F. L. de A. da
700 1 $aLAZZAROTTO, M.
700 1 $aSILVEIRA, J. L. M.
700 1 $aBETA, T.
700 1 $aRIBANI, R. H.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 134, n. 3, p. 2075-2088, Dec. 2018.
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