Influence of rhizobia, azotobacter and blue-green algae on N content and yield of rice

1986 ◽  
Vol 96 (1) ◽  
pp. 133-135
Author(s):  
S. K. Kavimandan
Keyword(s):  
Green Algae ◽  
N Content ◽  
Blue Green Algae

Freeze-Fracture Replication in the Ultrastructure of Blue-Green Algae

1967 ◽  
Vol 25 ◽  
pp. 74-75
Author(s):  
L. V. Leak
Keyword(s):  
Cell Wall ◽  
Electron Microscope ◽  
Green Algae ◽  
Three Dimensional ◽  
Freeze Fracture ◽  
Electron Microscopic ◽  
Photosynthetic Membranes ◽  
Blue Green Algae ◽  
Cell Biol ◽  
Cellular Components

Electron microscopic observations of freeze-fracture replicas of Anabaena cells obtained by the procedures described by Bullivant and Ames (J. Cell Biol., 1966) indicate that the frozen cells are fractured in many different planes. This fracturing or cleaving along various planes allows one to gain a three dimensional relation of the cellular components as a result of such a manipulation. When replicas that are obtained by the freeze-fracture method are observed in the electron microscope, cross fractures of the cell wall and membranes that comprise the photosynthetic lamellae are apparent as demonstrated in Figures 1 & 2.A large portion of the Anabaena cell is composed of undulating layers of cytoplasm that are bounded by unit membranes that comprise the photosynthetic membranes. The adjoining layers of cytoplasm are closely apposed to each other to form the photosynthetic lamellae. Occassionally the adjacent layers of cytoplasm are separated by an interspace that may vary in widths of up to several 100 mu to form intralamellar vesicles.

Peculiarities of Energetic, Nitrogen, and Phosphorus Metabolism in Blue-Green Algae under the Influence of Humic Acids

2008 ◽  
Vol 44 (6) ◽  
pp. 74-82
Author(s):  
O. V. Sinyuk ◽  
V. V. Grubinko ◽  
P. D. Klochenko ◽  
T. A. Vasilchuk
Keyword(s):  
Green Algae ◽  
Humic Acids ◽  
Phosphorus Metabolism ◽  
Nitrogen And Phosphorus ◽  
Blue Green Algae

New constituents from Oryza sativa L. straw and their algicidal activities against blue-green algae

2017 ◽  
Vol 40 (1) ◽  
pp. 47-62 ◽  
Author(s):  
I. M. Chung ◽  
S. H. Kim ◽  
Y.T. Oh ◽  
M. Ali ◽  
A. Ahmad
Keyword(s):  
Oryza Sativa ◽  
Green Algae ◽  
Oryza Sativa L ◽  
Blue Green Algae

ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF A STRAIN OF BLUE-GREEN ALGAE-LYSING BACTERIUM FROM LAKE DIANCHI

2009 ◽  
Vol 33 (5) ◽  
pp. 860-865
Author(s):  
Lan-Lan LU ◽  
Gen-Bao LI ◽  
Yin-Wu SHEN ◽  
Ming-Ming HU ◽  
Yong-Ding LIU
Keyword(s):  
Green Algae ◽  
Lake Dianchi ◽  
Blue Green Algae ◽  
Identification And Characterization

The relationship between musty-odor-causing organisms and water quality in Lake Biwa

1995 ◽  
Vol 31 (11) ◽  
pp. 153-158 ◽  
Author(s):  
M. Kajino ◽  
K. Sakamoto
Keyword(s):  
Water Quality ◽  
Data Analysis ◽  
Green Algae ◽  
Analytical Methods ◽  
Lake Biwa ◽  
Blue Green Algae ◽  
Odor Compounds ◽  
Musty Odor ◽  
The Relationship

Musty odor has occurred annually in Lake Biwa since 1969. Osaka municipal waterworks, which is located downstream of Lake Biwa, has made many efforts to treat musty-odor compounds produced in Lake Biwa from spring through autumn. With the development of analytical methods for the determination of musty-odor compounds, we have been able to confirm that planktonic blue-green algae are the major causes of the musty-odor occurrences. The relationship between the growth of blue-green algae and the water quality was not so apparent. However, through our data analysis focusing on the relationship between musty-odor occurrences due to Phormidium tenue or Oscillatoria tenuis and some nutrients in Lake Biwa, we found that the concentration of nitrate in water may be an important parameter for the estimation of growth of the algae and the musty-odor behavior.

Phycobiliproteins: A Novel Green Tool from Marine Origin Blue-Green Algae and Red Algae

2017 ◽  
Vol 24 (2) ◽  
pp. 118-125 ◽  
Author(s):  
Rashmi Chandra ◽  
Roberto Parra ◽  
Hafiz M. N. Iqbal
Keyword(s):  
Green Algae ◽  
Red Algae ◽  
Marine Origin ◽  
Blue Green Algae
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