Search Results - "water"
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Variabilidad germinativa en semillas de diferentes poblaciones de cuatro especies de gramíneas nativas de patagonia : un estudio de caso en el noroeste de Chubut
Published 2017“…This characteristic could be associated with these plants adapting physiologically to germinate, emerge and establish themselves quickly in response to the limited availability of water in this area. The genotypes of this particular population could be used for restoration programs in arid environments with annual rainfall less than 150 mm. …”
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Aerobic stability of whole plant corn silage inoculated with a bacterial inoculant in three maturity stages
Published 2021“…There was a difference (P<0.05) between MS, where 25% DM had higher water-soluble carbohydrates and acetic acid, which allowed greater aerobic stability than with 35 and 45% DM. …”
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In vitro screening and in vivo colonization pilot model of Lactobacillus plantarum LP5 and Campylobacter coli DSPV 458 in mice
Published 2021“…All animals were treated with antibiotics in their drinking water to weaken the indigenous microbiota and to allow colonization of C. coli. …”
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Morpho-physiological acclimation to canopy coverage of Araucaria angustifolia during the establishment in the Atlantic Forest, Argentina = Aclimatación morfo-fisiológica durante el...
Published 2021“…Plants under full sun duplicated their size in six months and had higher capacity to deliver water to the leaves. However, shade plants had higher specific hydraulic conductance. …”
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Soybean in rotation with cereals attenuates nitrous oxide emissions as compared with soybean monoculture in the Pampas region
Published 2021“…Soybean in Argentina is mainly planted as monoculture, though, the inclusion of cereals in crop rotations may modify soil properties associated with N-N2O emissions such as water-filled pore space (%WFPS), soil temperature, or nitrate content. …”
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Evaluación de dos concentrados para cerdos en sus diferentes etapas de producción
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Geomorphological survey in the area between río Destierro and río Reventazón in Costa Rica
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Fertilidad de Typic Dystrandepts de Costa Rica. I. Metodología, acidez y cationes (Ca, Mg, K, Fe, Mn, Zn, Cu)
Published 2022“…Ca concentration in 1ypic Dystrudepts of Costa Rica varies, with a 90h statistic probability.rom 32 to 1.7 meg/100 m, Ms, from 0.9 to 3 2 meal100 mi, K, from o03 to 083 meal100 ml, Fe. from 27 to 104 Hg/ml, Mn from traces to 60 H8/ml, Zn, from 14 to 70 Hg/ml and Cu, from traces to 23 4g/ml Soil pH in water varies between 5.6 and 6 7 and in KC between 4.9 and 56 Exchangeable acidity varies from 0 07 to 0 12 meq|100 ml. …”
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Control de calidad fisicoquímico de bioplaguicidas microbianos
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The importance of tropical tree-ring chronologies for global change research
Published 2025“…Tropical forests and woodlands are key components of the global carbon and water cycles. Yet, how climate change affects these biogeochemical cycles is poorly understood because of scarce long-term observations of tropical tree growth. …”
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Variación en la composición botánica de un sistema silvopastoril de Nothofagus antarctica tras la aplicación de tratamientos de fertilización y riego
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Contenidos de nitrógeno y fósforo del suelo ante un cambio de cobertura y condición topográfica
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Intensive plant productions - “Proalim Km 0”, in times of a Covid-19 pandemic – Part 1. Predisposition of consumers of vegetables, fruits and medicinal aromatics to their productio...
Published 2021“…The surveyed population demonstrated to know and have interest in the production, agribusiness and consumption of PVIAS, and it was detected that, in many cases, this interest is not specified in practice, especially in relation to the consumption of vegetables and water, in the that reality is, to a great extent, far from national and international recommendations. …”
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Feeding strategies and ageing time alter calpain system proteins activities and meat quality of Braford steers
Published 2022“…Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. …”
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