R-plasmid transfer in soil and water

1986 ◽  
Vol 32 (7) ◽  
pp. 610-613 ◽  
Author(s):  
J. T. Trevors ◽  
K. M. Oddie
Keyword(s):  
Escherichia Coli ◽  
Stream Water ◽  
Plasmid Transfer ◽  
Nutrient Broth ◽  
Water Holding Capacity ◽  
Sterile Soil ◽  
Water Holding ◽  
Soil And Water

R-plasmid transfer in Escherichia coli was investigated in nutrient broth, sterile soil, and sterile stream water. Plasmid transfer occurred in broth cultures at 30 and 22 °C, but not at 15 °C. R-plasmid transfer was not observed at 30, 22, and 15 °C in nonamended sterile soil and stream water. The addition of nutrients to sterile stream water and soil allowed plasmid transfer to occur at temperatures ranging from 15 to 30 °C. R-plasmid transfer was also observed in soil adjusted from 20 to 100% of its water-holding capacity.

Evaluation of Four Kinds of Water and Soil Conservation Measures on Highway Side Slope

2013 ◽  
Vol 726-731 ◽  
pp. 3843-3846
Author(s):  
Shu Li Wang ◽  
Jian Ping Zhou ◽  
Zhen Yang
Keyword(s):  
Water Conservation ◽  
Soil Conservation ◽  
Soil And Water Conservation ◽  
Water Holding Capacity ◽  
Side Slope ◽  
Network Measure ◽  
Conservation Measures ◽  
Hollow Brick ◽  
Water Holding ◽  
Soil And Water

Four kinds of protective measures and three contrast measures were chosen on Harbin-Suifenhe highway to analyze the effects of different types of soil and water conservation measure on highway side slope soil. The results showed that Soil and water conservation measures of highway side slope increased water holding capacity and soil conservation capacity significantly. The saturated water holding capacity, capillary water holding capacity and field water holding capacity of E, PP grid measure were 1.79 times,1.60 times and 1.62 times respectively of that in contrast 1 measure. E, PP grid measure, resin network measure and spread planting measures reduced runoff 58.5%, 59.3% and 50.8% compared with contrast measures. Consider of landscape and cost factors, spread planting measures was recommended to use on the smaller slope degree of highway side, E, PP grid measure, resin network measure were recommended to be used on the steep slope of highway side, hex hollow brick measure was not recommended.

scholarly journals Soils & Fertilizers for Master Gardeners: Soil Drainage and Water Holding Capacity

EDIS ◽  
2009 ◽  
Vol 2009 (1) ◽  
Author(s):  
Amy L. Shober
Keyword(s):  
Natural Water ◽  
Water Status ◽  
Water Holding Capacity ◽  
Soil Drainage ◽  
Plant Selection ◽  
Fact Sheet ◽  
Water Science ◽  
Water Holding ◽  
Soil And Water

Revised! SL-272, a 3-page illustrated fact sheet by Amy L. Shober, helps homeowners understand the natural water status of local soils, allowing them to make decisions about plant selection and irrigation needs. It is part of a series entitled Soils and Fertilizers for Master Gardeners. Includes references. Published by the UF Department of Soil and Water Science, January 2009.

scholarly journals The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

2020 ◽  
Vol 8 (1) ◽  
pp. 8-14
Author(s):  
A. Martiana ◽  
I. I. Arief ◽  
H. Nuraini ◽  
E. Taufik
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Physicochemical Quality ◽  
Total Plate Count ◽  
Distribution Process ◽  
Water Holding

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Image Enhancement Applied to Water Holding Capacity Images

2020 ◽  
Author(s):  
Renan G. de Andrade ◽  
Mariah C. Durval ◽  
Isaura M. Ferreira ◽  
Robson C. Antunes ◽  
Andre R. Backes
Keyword(s):  
Image Enhancement ◽  
Water Holding Capacity ◽  
Water Holding

Impact of postmortem degradation of cytoskeletal proteins on intracellular gap, drip channel and water-holding capacity

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108472 ◽  
Author(s):  
Boruo Yang ◽  
Tao Chen ◽  
Huanjian Li ◽  
Yanqing Li ◽  
Runan Yang
Keyword(s):  
Cytoskeletal Proteins ◽  
Water Holding Capacity ◽  
Water Holding

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1692
Author(s):  
Theresa Boeck ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Juergen Bez ◽  
Elke K. Arendt
Keyword(s):  
Laser Scanning ◽  
Base Material ◽  
Small Deformation ◽  
Protein Isolate ◽  
Protein Supplementation ◽  
Water Holding Capacity ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Deformation Analysis ◽  
Water Holding

The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.

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