Effects of temperature, water stress and saline stress on seeds germination of Tetraclinis articulata (Vahl) Masters in Saïda, Algeria

2021 ◽  
Keyword(s):  
Water Stress ◽  
Saline Stress ◽  
Tetraclinis Articulata ◽  
Effects Of Temperature ◽  
Seeds Germination ◽  
Temperature Water

Effects of temperature, water content and nitrogen fertilisation on emissions of nitrous oxide by soils

1998 ◽  
Vol 32 (19) ◽  
pp. 3301-3309 ◽  
Author(s):  
K.A Smith ◽  
P.E Thomson ◽  
H Clayton ◽  
I.P Mctaggart ◽  
F Conen
Keyword(s):  
Nitrous Oxide ◽  
Water Content ◽  
Nitrogen Fertilisation ◽  
Effects Of Temperature ◽  
Temperature Water

The Self-Decay Characteristics of Chlorine Dioxide in Water

2012 ◽  
Vol 610-613 ◽  
pp. 296-299
Author(s):  
Xin Jie Li ◽  
Dan Nan Jiang ◽  
Yue Jun Zhang
Keyword(s):  
Rate Constants ◽  
Tap Water ◽  
Pure Water ◽  
Decay Behaviour ◽  
Increase With Increase ◽  
Higher Temperature ◽  
Effects Of Temperature ◽  
Lower Temperature ◽  
Kinetics Of ◽  
Temperature Water

In order to learn the ClO2 decay behaviour in tap water, the kinetics of ClO2 decay in pure water was studied. Under the conditions of tap water treatment and keeping away from light, the effects of temperature and pH on ClO2 degradation were investigated. The results show that the ClO2 decay reaction in pure water is the first-order with respect to ClO2, the decay rate constants increase with increase in temperature or pH. At pH=6.87, the rate constants are 0.012h-1(15°C), 0.017h-1(25°C), 0.023h-1(35°C), and 0.029h-1(45°C), respectively. At 25°C, the rate constants are 0.0083h-1(pH=4.5), 0.0111h-1(pH=5.5), 0.0143h-1(pH=6.5), 0.0222h-1(pH=7.5), and 0.0351h-1(pH=8.5), respectively. The experimental data prove that ClO2 is more stable in acidic or lower temperature water than in neutral, alkalescent, or higher temperature water.

Effects of temperature, water content and pH on degradation of Cry1Ab protein released from Bt corn straw in soil

2011 ◽  
Vol 43 (7) ◽  
pp. 1600-1606 ◽  
Author(s):  
Yuanjiao Feng ◽  
Lin Ling ◽  
Huizhi Fan ◽  
Yinghu Liu ◽  
Fengxiao Tan ◽  
...  
Keyword(s):  
Water Content ◽  
Bt Corn ◽  
Corn Straw ◽  
Cry1ab Protein ◽  
Effects Of Temperature ◽  
Temperature Water

scholarly journals Growth Limits of Listeria monocytogenesas a Function of Temperature, pH, NaCl, and Lactic Acid

2000 ◽  
Vol 66 (11) ◽  
pp. 4979-4987 ◽  
Author(s):  
S. Tienungoon ◽  
D. A. Ratkowsky ◽  
T. A. McMeekin ◽  
T. Ross
Keyword(s):  
Experimental Data ◽  
Logistic Regression ◽  
Lactic Acid ◽  
Model Parameters ◽  
Food Borne ◽  
Food Borne Illness ◽  
Effects Of Temperature ◽  
Growth Limits ◽  
Food Safety Risk ◽  
Temperature Water

ABSTRACT Models describing the limits of growth of pathogens under multiple constraints will aid management of the safety of foods which are sporadically contaminated with pathogens and for which subsequent growth of the pathogen would significantly increase the risk of food-borne illness. We modeled the effects of temperature, water activity, pH, and lactic acid levels on the growth of two strains ofListeria monocytogenes in tryptone soya yeast extract broth. The results could be divided unambiguously into “growth is possible” or “growth is not possible” classes. We observed minor differences in growth characteristics of the two L. monocytogenes strains. The data follow a binomial probability distribution and may be modeled using logistic regression. The model used is derived from a growth rate model in a manner similar to that described in a previously published work (K. A. Presser, T. Ross, and D. A. Ratkowsky, Appl. Environ. Microbiol. 64:1773–1779, 1998). We used “nonlinear logistic regression” to estimate the model parameters and developed a relatively simple model that describes our experimental data well. The fitted equations also described well the growth limits of all strains of L. monocytogenesreported in the literature, except at temperatures beyond the limits of the experimental data used to develop the model (3 to 35°C). The models developed will improve the rigor of microbial food safety risk assessment and provide quantitative data in a concise form for the development of safer food products and processes.

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