Effects of chloride fertilizers on yield and uptake of chloride, potassium and sodium by fodder beet (Beta vulgaris L.) in two New Zealand soils

summaryThe effects of applications of sodium chloride (NaCl) and potassium chloride (KCl) ranging from 0 to 720 kg Cl/ha on the yield and uptakes of chloride (Cl) potassium (K) and sodium (Na) by fodder beet were studied in field experiments at two sites in New Zealand. At 360 kg Cl/ha applied, both NaCl (590 kg/ha) and KC1 (758 kg/ha) increased significantly yields of fresh roots, dry roots and fresh sugar content of fodder beet over the minus-Cl plants. Compared with the sulphate anion, chloride application stimulated K uptake in tops and roots. Results indicated that in the beet crop, uptake of K is enhanced with the presence or addition of Cl (as NaCl) compared with SO4 (as NaSO4).In both soils, total (tops and roots) uptakes of K, Cl, and Na were significantly correlated with fresh roots, dry roots and fresh sugar content. Multiple regression analyses showed that total K uptake was the main nutritional factor which determined yields of fresh and dry roots in the Templeton soil, whilst in the Wakanui soil total Cl uptake and total K+total Cl uptakes determined fresh root and dry root yields, respectively. In both soils, high Cl uptake was required for increased sugar yields.

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Sodium chloride increases the yield of fodder beet (Beta vulgarisL.) in two New Zealand soils

New Zealand Journal of Agricultural Research ◽

10.1080/00288233.1989.10423446 ◽

1989 ◽

Vol 32 (2) ◽

pp. 133-137 ◽

Cited By ~ 1

Author(s):

K.M. Goh ◽

S.S. Magat

Keyword(s):

New Zealand ◽

Sodium Chloride ◽

Fodder Beet

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Impact of Methanol and Glycine Betaine on Yield and Quality of Fodder Beet Genotypes (Beta vulgaris subsp. vulgaris)

Agronomy ◽

10.3390/agronomy11112122 ◽

2021 ◽

Vol 11 (11) ◽

pp. 2122

Author(s):

Pezhman Haghighi ◽

Davood Habibi ◽

Hamid Mozafari ◽

Behzad Sani ◽

Mehdi Sadeghishoae

Keyword(s):

Glycine Betaine ◽

Field Experiments ◽

Foliar Application ◽

Sugar Content ◽

Climatic Conditions ◽

Forage Yield ◽

Temperate Climate ◽

Fodder Beet ◽

Yield And Quality ◽

Significant Difference

Two field experiments were carried out during 2018–2019 at the Hamedan and Qom sites, which are different ecological locations of Iran. Hamedan was selected as a temperate climate and Qom as semi-arid to study some of the morphological and physiological traits of fodder beet in various climatic conditions. The experimental map was designed as a split–split-plot in the form of a randomized complete block with three replications. The main plots were assigned three levels of methanol (i.e., control, 15, and 30% by volume). The sub-plots were restricted to two glycine betaine (GB) concentrations (i.e., control and four grams per liter of methanol consumed, and the sub-sub-plots consisted of six different genotypes of fodder beet). The results showed that root length, root and foliage yield/ha, as well as sugar content increased with the incremental level of methanol and/or GB concentration. Foliar application of methanol and GB also significantly changed the qualitative parameters including sodium content, catalase value, crude protein percentage, and dry matter digestibility. It should be noted that two sites differed in most of the investigated traits, so that Hamedan treatment had a more active role on fodder beet growth, yield, and quality compared with Qom. Meanwhile, there was a significant difference between fodder beet genotypes. Generally, spraying fodder beet with 15% by volume methanol or GB with concentration of four grams per liter of methanol is the recommended treatment for raising forage yield under the ecological circumstances of this research.

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Jewellery. Determination of silver in silver jewellery alloys. Volumetric (potentiometric) method using sodium chloride or potassium chloride

10.3403/30243496 ◽

2015 ◽

Keyword(s):

Sodium Chloride ◽

Potassium Chloride ◽

Potentiometric Method

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Concentration of Impurities during Melting of Snow Made from Secondary Sewage Effluent

Water Science & Technology ◽

10.2166/wst.1986.0024 ◽

1986 ◽

Vol 18 (2) ◽

pp. 151-156 ◽

Cited By ~ 4

Author(s):

R. Zapf-Gilje ◽

S. O. Russell ◽

D. S. Mavinic

Keyword(s):

Potassium Chloride ◽

Chloride Solution ◽

Laboratory Experiments ◽

Field Experiments ◽

Low Cost ◽

Sewage Effluent ◽

Potassium Chloride Solution ◽

Laboratory Results ◽

Solution Field ◽

Concentration Of Impurities

When snow is made from sewage effluent, the impurities become concentrated in the early melt leaving the later runoff relatively pure. This could provide a low cost method of separating nutrients from secondary sewage effluent. Laboratory experiments showed that the degree of concentration was largely independent of the number of melt freeze cycles or initial concentration of impurity in the snow. The first 20% of melt removed with it 65% of the phosphorus and 90% of the nitrogen from snow made from sewage effluent; and over 90% of potassium chloride from snow made from potassium chloride solution. Field experiments with a salt solution confirmed the laboratory results.

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Salt effect in hydrolysis of 3-acyl-1,3-diphenyltriazenes

Collection of Czechoslovak Chemical Communications ◽

10.1135/cccc19813104 ◽

1981 ◽

Vol 46 (12) ◽

pp. 3104-3109 ◽

Cited By ~ 2

Author(s):

Miroslav Ludwig ◽

Oldřich Pytela ◽

Miroslav Večeřa

Keyword(s):

Sodium Chloride ◽

Temperature Dependence ◽

Potassium Chloride ◽

Rate Constants ◽

Zinc Sulphate ◽

Salt Effect ◽

Sodium Sulphate ◽

Potassium Sulphate ◽

Lithium Sulphate ◽

Hydrolysis Of

Rate constants of non-catalyzed hydrolysis of 3-acetyl-1,3-diphenyltriazene (I) and 3-(N-methylcarbamoyl)-1,3-diphenyltriazene (II) have been measured in the presence of salts (ammonium chloride, potassium chloride, lithium chloride, sodium chloride and bromide, ammonium sulphate, potassium sulphate, lithium sulphate, sodium sulphate and zinc sulphate) within broad concentration ranges. Temperature dependence of the hydrolysis of the substrates studied has been measured in the presence of lithium sulphate within temperature range 20° to 55 °C. The results obtained have been interpreted by mechanisms of hydrolysis of the studied substances.

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Seven-year trends in the availability, sugar content and serve size of single-serve non-alcoholic beverages in New Zealand: 2013–2019

Public Health Nutrition ◽

10.1017/s1368980020005030 ◽

2020 ◽

pp. 1-13

Author(s):

Teresa Gontijo de Castro ◽

Helen Eyles ◽

Cliona Ni Mhurchu ◽

Leanne Young ◽

Sally Mackay

Keyword(s):

New Zealand ◽

Sugar Content ◽

Food Composition ◽

Soft Drinks ◽

Alcoholic Beverages ◽

Slight Reduction ◽

Cross Sectional ◽

Sweetened Beverages ◽

Sugary Drinks ◽

High Sugar Content

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

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The Inhibiting Effect of Potassium Chloride in Sodium Chloride Glycosuria

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)91653-4 ◽

1908 ◽

Vol 5 (4) ◽

pp. 351-354

Author(s):

Theo C. Burnett

Keyword(s):

Sodium Chloride ◽

Potassium Chloride ◽

Inhibiting Effect

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ChemInform Abstract: ON THERMALLY STIMULATED SPACE-CHARGE DECAY IN TIN(2+) ION-DOPED SODIUM CHLORIDE AND POTASSIUM CHLORIDE CRYSTALS

Chemischer Informationsdienst ◽

10.1002/chin.197828012 ◽

1978 ◽

Vol 9 (28) ◽

Author(s):

A. M. HOR ◽

P. W. M. JACOBS

Keyword(s):

Sodium Chloride ◽

Space Charge ◽

Potassium Chloride ◽

Charge Decay

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Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

Journal of Food Protection ◽

10.4315/0362-028x-58.1.62 ◽

1995 ◽

Vol 58 (1) ◽

pp. 62-69 ◽

Cited By ~ 14

Author(s):

K. ANJAN REDDY ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Lactic Acid Bacteria ◽

Potassium Chloride ◽

Starter Culture ◽

Cheddar Cheese ◽

Starter Cultures ◽

Detectable Effect ◽

Agar Media ◽

Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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