Limnology of Lake Buchanan, a tropical saline lake, and associated pools, of North Queensland

1987 ◽  
Vol 38 (6) ◽  
pp. 877
Author(s):  
BV Timms
Keyword(s):  
Sodium Chloride ◽  
Saline Lake ◽  
Late Summer ◽  
Salt Lakes ◽  
Tropical Species ◽  
Salt Tolerant ◽  
Climatic Cycles

During 1974-1984, Lake Buchanan and seven peripheral pools usually contained water for only a few months each year, commencing in late summer. They ranged in salinity from 1 to 202 g l-1, their waters were dominated by sodium chloride, but with Ca2+/Mg2+ ratios of c. 1, and were generally alkaline. The fauna of 53 species included three halobionts (e.g. Parartemia minuta, Diacypris compacts), 18 halophilics (e.g. Mytilocypris splendida, Trigonocypris globulosa, Microcyclops dengizicus) and many salt- tolerant freshwater forms, mainly insects. Overall, the fauna was distinctly Australian, but some prominent taxa found in southern salt lakes were absent and others were replaced by local endemics and tropical species. Past climatic cycles have probably influenced the composition of the fauna.

Behavior of Listeria monocytogenes at 4 and 22°C in Whey and Skim Milk Containing 6 or 12% Sodium Chloride

1989 ◽  
Vol 52 (9) ◽  
pp. 625-630 ◽  
Author(s):  
DEMETRIOS K. PAPAGEORGIOU ◽  
ELMER H. MARTH
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Skim Milk ◽  
Salt Tolerant ◽  
Ph Values ◽  
Generation Times ◽  
Order Of Magnitude ◽  
Entire Experiment

Autoclaved samples of skim milk and deproteinated whey were fortified with 6 or 12% NaCl, inoculated with Listeria monocytogenes strains Scott A or California (CA), to contain ca. 1.0 × 103 cfu/ml (in the products with 6% salt) or ca. 5.0 × 103 cfu/ml (in the products with 12% salt) and incubated at 4 and 22°C. The pH values of the 6% salted whey, 6% salted skim milk, 12% salted whey, and 12% salted skim milk were 5.65, 6.20, 5.50, and 6.00 respectively. These values remained relatively constant during the entire experiment. Listeria counts were obtained by surface-plating appropriate dilutions and/or undiluted samples on Trypticase Agar (TA). Samples in which L. monocytogenes was not detected, were re-examined after 2, 4, 6 and 8 weeks of cold-enrichment. Generation times of L. monocytogenes in 6% salted whey at 22°C (3.67 h and 3.56 h for strains Scott A and CA, respectively) were significantly shorter than those in 6% salted skim milk at 22°C (4.31 and 4.42 h for the two strains, respectively). Generation times in 6% salted products at 4°C ranged between 37.49 h and 49.43 h. Maximum populations reached at 22 and 4°C ranged from 7.58 to 8.10 Log10 cfu/ml, and were significantly higher in 6% salted whey than in 6% salted skim milk. In 12% salted whey and skim milk incubated at 22°C, L. monocytogenes gradually decreased in numbers. Strain CA was inactivated within 85 d in 12% salted skim milk or within 110 d in 12% salted whey, and was significantly less salt tolerant than strain Scott A which survived for more than 130 d under the same conditions. Loss of viability by both strains was similar in 12% salted whey and skim milk after 130 d of storage at 4°C, and the decreases in population were less than 0.7 order of magnitude.

STUDIES ON FILM-FORMING YEASTS: II. FILM-FORMING YEASTS IN RENNET BRINE

1942 ◽  
Vol 20c (2) ◽  
pp. 63-67 ◽  
Author(s):  
V. E. Graham ◽  
E. G. Hastings
Keyword(s):  
Sodium Chloride ◽  
Low Temperature ◽  
Low Temperatures ◽  
Commercial Production ◽  
Salt Tolerant ◽  
Film Forming

In the commercial production of rennet extract, calves' stomachs are soaked in brine tanks held at a low temperature. Unless special precautions are taken, a heavy scum forms on these tanks. Salt tolerant yeasts of the genus Debaryomyces, which grow well at low temperatures, are chiefly responsible for this scum from which D. tyrocola, originally isolated from cheese, and D. Guilliermondi, originally isolated from sausages, were isolated. Attempts to isolate these species from the contents of a calf's stomach, salted calves' stomachs, dried calves' stomachs, and soil were unsuccessful. These species did not grow in a medium containing 20% sodium chloride, nor in one in which the pH had been lowered to 2.0.

The effects of magnesium fertilizers on yield and chemical composition of sugar beet

1969 ◽  
Vol 72 (2) ◽  
pp. 319-324 ◽  
Author(s):  
A. P. Draycott ◽  
M. J. Durrant
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Sugar Beet ◽  
Dry Matter ◽  
Magnesium Deficiency ◽  
Late Summer ◽  
Yield Response ◽  
Dolomitic Limestone ◽  
Deficiency Symptoms ◽  
Muriate Of Potash

SUMMARYNineteen experiments were made between 1964 and 1967 on fields where previous sugar beet crops showed symptoms of magnesium deficiency. None, 2·5 or 5 cwt/acre kieserite or 20 cwt/acre dolomitic limestone were tested in a factorial design with none or 3 cwt/acre agricultural salt (crude sodium chloride), and 0.8 or 1.2 cwt/acre nitrogen as ‘Nitro-Chalk’. Additional plots tested kainit (7 cwt/acre) and a large dressing of potash (2 cwt/acre) as muriate of potash.Kieserite and dolomitic limestone increased sugar yield and the most effective dressing was 5 cwt/acre kieserite, which gave 3·1 cwt/acre more sugar than the crop without magnesium fertilizer. Agricultural salt and the larger dressing of nitrogen were profitable, and neither interacted with magnesium on average; the large dressing of potash also increased yield. The magnesium in the kainit increased yield slightly, but the dressing tested supplied too little to satisfy the crop's requirement of magnesium.Each year in late summer the percentage of plants showing magnesium-deficiency symptoms was recorded, and a sample of twenty-four plants harvested from each of the magnesium treatments and analysed. All the magnesium fertilizers increased the concentration of magnesium in leaves, petioles and roots, and also decreased the number of plants showing deficiency symptoms.The magnesium concentrations in plants grown without magnesium differed widely and were related both to the yield response to magnesium fertilizer and to the percentage of plants with deficiency symptoms. Both relationships showed a similar ‘transition zone’ from deficiency to adequate supply, for leaves this was 0·2–0·4% Mg, for petioles 0·1–0·2 Mg and for roots 0·075–0·125 % Mg in the dry matter.

Responses of salt-tolerant and intolerant wheat genotypes to sodium chloride: Photosynthesis, antioxidants activities, and yield

2009 ◽  
Vol 47 (1) ◽  
pp. 87-94 ◽  
Author(s):  
Y. H. Zheng ◽  
X. B. Xu ◽  
M. Y. Wang ◽  
X. H. Zheng ◽  
Z. J. Li ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Salt Tolerant ◽  
Wheat Genotypes

scholarly journals UTILIZING BIOTECHNOLOGY TOOLS FOR SILECTING SALT TOLERANT ROOTSTOCK OF PEACH HASSAWI

2020 ◽  
Vol 51 (Special) ◽  
Author(s):  
Shehata & Alturki
Keyword(s):  
Sodium Chloride ◽  
Salinity Stress ◽  
The Other ◽  
Salt Tolerant ◽  
Low Salinity ◽  
Evaluation Of Performance ◽  
Modern Technique ◽  
Bitter Almond ◽  
Maximum Tolerance ◽  
Peach Rootstocks

This study was carried out with an aim of evaluation of performance of Hassawi peach rootstocks and testing their variance towards salinity stress thus to find out a quick effective modern technique for their reculture and re-propagation again in the region. Eight different concentrations of sodium chloride (NaCl) that represent progressive gradual levels of salinity were used to investigate tolerability of the explants towards variant levels of salinity stress. Thus to evaluate the performance of these Hassawi peach rootstocks (peach, plum ]ghwj[, and almond). Date and results declared the general superiority of bitter almond to the other rootstocks, as it vitally survived and tolerated salinity to 3500 ppm NaCl, followed by peach that tolerated salinity to 2500 ppm, and eventually ghwj that just survived with maximum tolerance of 2000 ppm of NaCl. The study recommends to count on bitter almond as a salinity tolerant rootstock followed by peach for grafting Hassawi peach rootstocks for its regeneration again in Al-Ahsa oasis, and to exclude plum rootstock because of its low salinity tolerance besides its very low harmonization with peach that negatively affect grafting process.

Influence of sodium chloride on thermal denaturation of a high-salt-tolerant neutral protease from Aspergillus oryzae

2013 ◽  
Vol 22 (5) ◽  
pp. 1-7 ◽  
Author(s):  
Dong Wang ◽  
Zhi-Yong Zheng ◽  
Jie Feng ◽  
Xiao-Bei Zhan ◽  
Li-Min Zhang ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Aspergillus Oryzae ◽  
Thermal Denaturation ◽  
High Salt ◽  
Neutral Protease ◽  
Salt Tolerant
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