scholarly journals Pengaruh Suhu Terhadap Siklus Hidup Lalat Buah (Drosophila melanogaster)

2019 ◽  
Vol 5 (2) ◽  
pp. 114-120
Author(s):  
Suharsono Suharsono ◽  
Egi Nuryadin
Keyword(s):  
Drosophila Melanogaster ◽  
Life Cycle ◽  
Quantitative Analysis ◽  
Light Intensity ◽  
Block Design ◽  
Fruit Flies ◽  
Effect Of Temperature ◽  
Fast Time ◽  
Randomized Block Design ◽  
Time Required

Fruit flies (Drosophila melanogaster) generally have four phases in their life cycle, namely eggs, larvae, pupae and imago. In general, Drosophila melanogaster experiences a life cycle of 8-11 days at optimal temperatures. At lower temperatures the time required to complete its life cycle is relatively longer and slower which is around 18-20 days. Whereas at higher temperatures adult flies that grow will be sterile. The development period of Drosophila melanogaster in its life cycle is influenced by several factors, namely ambient temperature, food availability, level of maintenance density and light intensity. This study aims to determine the effect of temperature on the life cycle of fruit flies (Drosophila melanogaster). The study will be analyzed using quantitative analysis using randomized block design (RBD) with six temperature difference treatments for each treatment and repeated 4 times so that there are 24 experiments. The results showed the development in the Drosophila melanogaster cycle starting from Egg - Larva (Instar I) - Larva (Instar II) - Larva (Instar III) - Pre Pupa - Pupa - Imago. The life cycle of Drosophila melanogaster has an average of 42.08 hours or 1.75 days up to 79.96 hours or 3.33 days in each treatment. And obtained a fast time during the life cycle of Drosophila melanogaster at a temperature of 30°C is 10.47 days and the longest at a temperature of 18°C is 18.35 days.

scholarly journals Germination and emergence of trumpet flower (tecoma stans) under different environmental conditions

2014 ◽  
Vol 32 (2) ◽  
pp. 283-290 ◽  
Author(s):  
F.C. Reis ◽  
J.F. Medina Sotomayor ◽  
D.B. Garcia ◽  
A.A.M. Barroso ◽  
A.J.P. Albrecht ◽  
...  
Keyword(s):  
Seed Germination ◽  
Light Intensity ◽  
Constant Temperature ◽  
Block Design ◽  
Seedling Emergence ◽  
Soil Surface ◽  
Effect Of Temperature ◽  
Experimental Unit ◽  
Total Percentage ◽  
Randomized Block Design

The aim of this work was to analyze the effect of temperature and light intensity on trumpet flower seed germination, as well as the effect of seeding depth on its emergence. To study the influence of temperature, nine temperature intervals were evaluated, ranging from 15.0 to 40.0 ºC. A randomized block design experiment was used with five replications and 20 seeds per replication, and performed twice. To evaluate light intensity on seed germination, a randomized experimental design was used with eight replications and 25 seeds per replication. The treatments applied were: photoperiod with temperature alternation; photoperiod with constant temperature; darkness with temperature alternation; and darkness with constant temperature. The photoperiod consisted of 8 hours of light and 16 hours of darkness, and the constant temperature was 25 ºC. The treatments with temperature alternations were established with 8 hours at 30 ºC, and 16 hours at 20 ºC. Germination was assessed daily to calculate the total percentage of germination as well as the Germination Velocity Index (GVI). To study the influence of seeding depth on plant emergence, 25 seeds were seeded at 0, 20, 40, and 80 mm in pots with sieved soil. The experiment was arranged in a randomized block design with four replications. Seedling emergence was monitored daily until the 15th day after seeding. After that period, the total percentage of emergence was calculated for each experimental unit, as well as the Emergence Velocity Index (EVI). Formation of normal seedlings and the Germination Velocity Index were different among temperatures and higher germination percentages were observed between 20.3 ºC and 37.5 ºC. Tecoma stans seedlings did not germinate when planted at 40 and 80 mm depth. However, the seedlings placed on the soil surface had an emergence percentage of 72. At 20 mm depth, the emergence rate was 31%.

scholarly journals PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

2021 ◽  
Vol 9 (2) ◽  
pp. 186
Author(s):  
Dimas Anggi Ananta ◽  
G.P. Ganda Putra ◽  
I Wayan Arnata
Keyword(s):  
Antioxidant Capacity ◽  
Block Design ◽  
Natural Antioxidants ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Randomized Block Design ◽  
Cocoa Pod Husk ◽  
Effect On Yield ◽  
Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

scholarly journals Pengaruh Suhu dan Waktu Maserasi terhadap Karakteristik Ekstrak Daun Bidara (Ziziphus mauritiana L.) sebagai Sumber Saponin

2019 ◽  
Vol 7 (4) ◽  
pp. 551
Author(s):  
Sarah Chairunnisa ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Leaf Extract ◽  
Block Design ◽  
Foam Height ◽  
Effect Of Temperature ◽  
Ziziphus Mauritiana ◽  
Extraction Temperature ◽  
Natural Surfactant ◽  
Randomized Block Design ◽  
Two Factors ◽  
Crude Saponin

Bidara (Ziziphus mauritiana L.) is one of the most natural ingredients that has the potential as a source of saponins. Saponins can be used as a natural surfactant which can replace the synthesis surfactant. The purposes of this research were to determine the effect of temperature and time of maceration on the characteristics of bidara leaf extract (Ziziphus mauritiana L.) and to obtain the best maceration temperature and time in producing the bidara leaf extract (Ziziphus mauritiana L.) as a source of saponins. This research is using randomized block design with two factors. The first factor is the maceration temperature which consists of 3 levels, namely 29±1°C, 40±2°C, and 50±2°C. The second factor is the maceration time which consists of 3 levels, namely 36 hours, 48 hours, and 60 hours. Each treatment is grouped into 2 based on the time of implementation so obtained 18 units. The results showed that treatment of temperature and maceration time and interaction between the treatment were had very significant on the yield, crude saponins levels, and the height of bidara leaf extract foam (Ziziphus mauritiana L.) as the source of saponins. Temperature of 50±2°C and maceration time of 48 hours is the best treatment to produce bidara leaf extract (Ziziphus mauritiana L.) as a source of saponin with a yield characteristic of 42.59±0.02%, crude saponin levels of 40.84±0.09% and foam height 29.03±0.38 mm. Keywords: Ziziphus mauritiana L., saponins, extraction, temperature, maceration time

scholarly journals PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA

2018 ◽  
Vol 6 (4) ◽  
pp. 307
Author(s):  
Ni Kadek Ariani Dewi ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Acid Type

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose

scholarly journals PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

2019 ◽  
Vol 7 (3) ◽  
pp. 417
Author(s):  
Anak Agung Gede Rai Giri Natha ◽  
A.A.P. Agung Suryawan Wiranatha ◽  
Sri Mulyani
Keyword(s):  
Phenolic Compounds ◽  
Heating Temperature ◽  
Block Design ◽  
Characteristic Temperature ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Randomized Block Design

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

Expression of ras cellular oncogenes during development of Drosophila melanogaster

1985 ◽  
Vol 5 (6) ◽  
pp. 1540-1542
Author(s):  
Z Lev ◽  
Z Kimchie ◽  
R Hessel ◽  
O Segev
Keyword(s):  
Drosophila Melanogaster ◽  
Life Cycle ◽  
Fruit Flies ◽  
Entire Life ◽  
Entire Life Cycle ◽  
Cellular Oncogenes

The transcription patterns of three v-Ha-ras-related cellular oncogenes in Drosophila melanogaster were studied. Each gene coded for at least two distinct transcripts. The larger transcript of each gene was expressed at a similar abundance during the entire life cycle of fruit flies, whereas the shorter transcripts were much more abundant in embryonic stages than at later stages.

scholarly journals Influence of long days on the production of cut chrysanthemum cultivars

2018 ◽  
Vol 36 (1) ◽  
pp. 33-39 ◽  
Author(s):  
Alessandra S Zandonadi ◽  
Ciro Maia ◽  
José Geraldo Barbosa ◽  
Fernando Luiz Finger ◽  
José Antônio S Grossi
Keyword(s):  
Vegetative Growth ◽  
Morphological Traits ◽  
Block Design ◽  
Agronomic Performance ◽  
Cut Flower ◽  
Randomized Block Design ◽  
The World ◽  
Two Factors ◽  
Agronomic Quality ◽  
Time Required

ABSTRACT Chrysanthemum is one of the most widely marketed cut flower in the world. For this flower cultivation, long days to induce vegetative growth are required, until the plant reaches the necessary size for commercial flowering. The aim of this study was to evaluate the influence of the number of long days on the production of floral stems of five cut chrysanthemum cultivars. The experiment was evaluated in a randomized block design with split plots, with two factors and three replicates. Considering the number of long days (21, 28, 35, 42 and 49) the plots, and sub-plots the cut chrysanthemum cultivars (Calábria, Dragon, Sheena, Apricot Repin and Rebasco). We noticed significant differences for most of morphological traits for number of long days, and for interaction of cultivar x number of long days. Dragon, Apricot Repin and Calábria were the cultivars which stood out producing greater vigor of stems and better agronomic quality. Sheena and Rebasco cultivars showed the lowest performance among the evaluated cultivars, though. The cut chrysanthemum cultivars showed agronomic performance which allows a reduction in the number of long days of exposure, from 35-45 days usually practiced, to 21-28 days, reducing the time required for commercialization.

scholarly journals Expression of ras cellular oncogenes during development of Drosophila melanogaster.

1985 ◽  
Vol 5 (6) ◽  
pp. 1540-1542 ◽  
Author(s):  
Z Lev ◽  
Z Kimchie ◽  
R Hessel ◽  
O Segev
Keyword(s):  
Drosophila Melanogaster ◽  
Life Cycle ◽  
Fruit Flies ◽  
Entire Life ◽  
Entire Life Cycle ◽  
Cellular Oncogenes

The transcription patterns of three v-Ha-ras-related cellular oncogenes in Drosophila melanogaster were studied. Each gene coded for at least two distinct transcripts. The larger transcript of each gene was expressed at a similar abundance during the entire life cycle of fruit flies, whereas the shorter transcripts were much more abundant in embryonic stages than at later stages.

scholarly journals PEMANFAATAN ATRAKTAN NABATI UNTUK PENGENDALIAN LALAT BUAH Bactrocera sp PADA TAANAMAN CABAI (Capsicum annum L.)

AGRICA ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 35-43
Author(s):  
Yustina Maria Silvia Wonga Puu
Keyword(s):  
Block Design ◽  
Fruit Flies ◽  
Chilli Plant ◽  
Capsicum Annum ◽  
Randomized Block Design ◽  
Custard Apple

The research aimed to know the use of vegetable attractants for monitoring  fruit flies (bactrocera sp) and to know the most effective attractant on trapping fruit flies of chilli plant (Capsicum annum L). The method used in this study was Randomized Block Design namely treatment without attractan (A0), Steiner + guava attractan (A1), steiner + custard apple attractan (A2), steiner + banana attractan (A3), steiner +papaya attractan (A4). The variable is a population of fruit flies, the number of rotten fruit, and rotten intensity of fruit. The result showed that the use of vegetable attractan is effective in monitoring fruit flies pest, in which population of fruit flies pest was trapped about 27.74  %, a number of rotten fruit is 23,38 % and rotten intensity is 18,64 %. Custard apple attraction gave the highest influence on all observed variables.

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