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Id: biblio-975767
Autor: Vilchez-Fuentes-Rivera, Katherine; Rumiche, Francisco Aurelio; Tay, Lidia Yileng.
Título: Efecto del Extracto de Maíz Morado "Chicha Morada" durante el blanqueamiento Dental. In vitro / Effect of Purple Corn Beverage "Chicha Morada" During Dental Bleaching. In vitro
Fonte: Int. j. odontostomatol. (Print);12(4):416-422, dic. 2018. tab, graf.
Idioma: es.
Resumo: RESUMEN: El resultado del tratamiento de blanqueamiento dental puede verse afectado en pacientes que consumen bebidas pigmentantes durante el tratamiento. El objetivo de este trabajo consistió en valuar el efecto in vitro de la exposición al extracto de maíz morado (chicha morada) sobre el color del esmalte humano, durante y después del tratamiento del blanqueamiento dental con peróxido de hidrógeno al 35 %. Se utilizaron 48 dientes humanos, divididos en grupos según la bebida a la que se expuso: Extracto de maíz morado peruano (MM), té verde (T) y agua destilada (A); la mitad de los especímenes expuestos a cada bebida fueron sometidos a blanqueamiento dental con peróxido de hidrógeno al 35 % durante los primeros días de exposición a la pigmentación, resultando en los siguientes grupos: Grupo A: Sin blanqueamiento + maíz morado, Grupo B: Sin blanqueamiento + té verde, Grupo C: Sin blanqueamiento + agua destilada, Grupo D: Con blanqueamiento + maíz morado, Grupo E: Con blanqueamiento + té verde, Grupo F: Con blanqueamiento + agua destilada. Los cambios de color se midieron con un espectrofotómetro digital (VITA Easyshade Advance 4.0, VITA, Alemania) antes del blanqueamiento, durante el blanqueamiento, finalizado el blanqueamiento y al final de los 36 días de exposición a los pigmentos. Según el ∆E, el extracto de maíz morado difiere significativamente con el agua destilada (p < 0,05). Con respecto al grado de luminosidad, el extracto de maíz morado con blanqueamiento presentó los menores valores de luminosidad (p < 0,05). En cuanto al croma, no hubo diferencias entre los grupos (p > 0,05). La exposición al extracto de maíz morado pigmenta los dientes, durante el blanqueamiento el extracto de maíz morado no afecta el tratamiento, pero si la exposición continúa luego del blanqueamiento dental, el color de los dientes se verá afectado.

ABSTRACT: The result of tooth whitening treatment may be affected in patients who consume staining drinks during treatment. The aim of this work was to evaluate the in vitro effect of the exposure to purple corn extract (chicha morada) on human enamel color, during and after the treatment of teeth whitening with 35 % hydrogen peroxide. Forty-eight human teeth were used, divided into groups according to the drink to which it was exposed: Peruvian purple corn extract (MM), green tea (T) and distilled water (A); half of the specimens exposed to each drink were subjected to tooth whitening with 35 % hydrogen peroxide during the first days of exposure to pigmentation, resulting in the following groups: Group A: Without bleaching + purple corn, Group B: Without whitening + green tea, Group C: No whitening + distilled water, Group D: With whitening + purple corn, Group E: With whitening + green tea, Group F: With whitening + distilled water. The color changes were measured with a digital spectrophotometer (VITA Easyshade Advance 4.0, VITA, Germany) before bleaching, during whitening, after whitening and at the end of 36 days of exposure to pigments. According to the ∆E, the purple corn extract differs significantly with the distilled water (p <0.05). Regarding the degree of luminosity, the purple corn extract with whitening presented the lowest luminosity values (p <0.05). As for the chroma, there were no differences between the groups (p> 0.05). Exposure to purple corn extract pigments the teeth, during whitening the purple corn extract does not affect the treatment, but if the exposure continues after tooth whitening, the color of the teeth will be affected.
Descritores: Pigmentos Biológicos/química
Clareamento Dental
Clareadores Dentários
-Peru
Bebidas
Técnicas In Vitro
Espectrofotômetros
Comissão de Ética
Zea mays/classificação
Zea mays/química
Sensibilidade da Dentina
Peróxido de Hidrogênio
Limites: Humanos
Responsável: CL1.1 - Biblioteca Central


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Id: biblio-1285547
Autor: Laboratory of Plant AnatomyMarques, Daniele Maria; Magalhães, Paulo César; Marriel, Ivanildo Evódio; Gomes Júnior, Carlos César; Silva, Adriano Bortolotti da; Souza, Thiago Corrêa de.
Título: Gas Exchange, Root Morphology and Nutrients in Maize Plants Inoculated with Azospirillum brasilense Cultivated Under Two Water Conditions
Fonte: Braz. arch. biol. technol;64:e21190580, 2021. tab, graf.
Idioma: en.
Projeto: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.
Resumo: HIGHLIGHTS Azospirillum brasilense stimulates root growth in maize under water deficit. Maize inoculated with A. brasilense shows greater photosynthesis under drought conditions. Under water deficit, maize plants inoculated with A. brasilense showed greater water use efficiency (WUE).

Abstract The objective of this study was to evaluate the gas exchange, root morphology and nutrient concentration in maize plants inoculated with A. brasilense under two water conditions. The experiments were carried out in a greenhouse, one under irrigation and the other under water deficit. The treatments consisted of four A. brasilense inoculants (control (without inoculation), Az1 (CMS 7 + 26), Az2 (CMS 11 + 26) and Az3 (CMS 26 +42). At the V6 plant stage, water stress was imposed on maize plants for 15 days. The phytotechnical characteristics, gas exchange, root morphology, root dry matter and macronutrient analysis were evaluated after 15 days of water deficit imposition. The water deficit caused a reduction in the development of maize plants. The presence of A. brasilense Az1 under the same condition yielded higher photosynthesis, carboxylation efficiency, water use efficiency, and greater soil exploration with increased length, surface area and root volume of plants. Inoculation by A. brasilense increased root system volume by an average of 40 and 47% under irrigation and water deficit, respectively, when compared to non-inoculated plants. The inoculant Az1 attenuated the deleterious effects caused by drought and yielded the best growth of the root system, resulting in the tolerance of maize plants to water deficit.
Descritores: Fotossíntese
Consumo de Água (Saúde Ambiental)
Zea mays
Uso Eficiente da Água/métodos
Tipo de Publ: Estudo de Avaliação
Responsável: BR1.1 - BIREME


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Id: biblio-843173
Autor: Ramos, Araceli M; Gally, Marcela; Szapiro, Gala; Itzcovich, Tatiana; Carabajal, Maira; Levin, Laura.
Título: Crecimiento in vitro y producción de enzimas degradadoras de pared celular vegetal de aislamientos argentinos de Macrophomina phaseolina, agente causal de la podredumbre carbonosa en maíz / In vitro growth and cell wall degrading enzyme production by Argentinean isolates of Macrophomina phaseolina, the causative agent of charcoal rot in corn
Fonte: Rev. argent. microbiol;48(4):267-273, dic. 2016. graf, tab.
Idioma: en.
Resumo: Macrophomina phaseolina is a polyphagous phytopathogen, causing stalk rot on many commercially important species. Damages caused by this pathogen in soybean and maize crops in Argentina during drought and hot weather have increased due its ability to survive as sclerotia in soil and crop debris under non-till practices. In this work, we explored the in vitro production of plant cell wall-degrading enzymes --#91;pectinases (polygalacturonase and polymethylgalacturonase); cellulases (endoglucanase); hemicellulases (endoxylanase) and the ligninolytic enzyme laccase--#93; by several Argentinean isolates of M. phaseolina, and assessed the pathogenicity of these isolates as a preliminary step to establish the role of these enzymes in M. phaseolina-maize interaction. The isolates were grown in liquid synthetic medium supplemented with glucose, pectin, carboxymethylcellulose or xylan as carbon sources and/or enzyme inducers and glutamic acid as nitrogen source. Pectinases were the first cell wall-degrading enzymes detected and the activities obtained (polygalacturonase activity was between 0.4 and 1.3 U/ml and polymethylgalacturonase between 0.15 and 1.3 U/ml) were higher than those of cellulases and xylanases, which appeared later and in a lesser magnitude. This sequence would promote initial tissue maceration followed by cell wall degradation. Laccase was detected in all the isolates evaluated (activity was between 36 U/l and 63 U/l). The aggressiveness of the isolates was tested in maize, sunflower and watermelon seeds, being high on all the plants assayed. This study reports for the first time the potential of different isolates of M. phaseolina to produce plant cell wall-degrading enzymes in submerged fermentation.

Macrophomina phaseolina es un fitopatógeno polífago, causante de podredumbre carbonosa. Los daños que genera en cultivos de soja y maíz bajo siembra directa en Argentina, en períodos secos y calurosos, se incrementaron por su habilidad para sobrevivir como esclerocios en suelos y restos de cosecha. El propósito del trabajo fue estudiar la producción in vitro de enzimas degradadoras de pared celular vegetal (pectinasas --#91;poligalacturonasa y polimetilgalacturonasa--#93;; celulasas --#91;endoglucanasa--#93;; hemicelulasas --#91;endoxilanasa--#93; y la enzima ligninolítica lacasa) de varios aislamientos argentinos de M. phaseolina y evaluar la patogenicidad de esos aislamientos, como paso preliminar para establecer el papel de estas enzimas en la interacción M. phaseolina-maíz. Se estudió la cinética de crecimiento del hongo y la de la producción de dichas enzimas en medios de cultivo líquidos sintéticos con ácido glutámico como fuente de nitrógeno y con pectina, carboximetilcelulosa (CMC) o xilano como fuentes de carbono. Las pectinasas fueron las primeras enzimas detectadas y los máximos títulos registrados (1,4 UE/ml --#91;poligalacturonasa--#93; y 1,2 UE/ml --#91;polimetilgalacturonasa--#93;, respectivamente) superaron a los de celulasas y xilanasas, que aparecieron más tardíamente y en menor magnitud. Esta secuencia promovería la maceración inicial del tejido, seguida luego por la degradación de la pared celular vegetal. Se detectó actividad lacasa en todos los aislamientos (36 a 63 U/l). La agresividad de todos los aislamientos resultó alta en los 3 hospedantes evaluados: semillas de maíz, de girasol y de melón. En este trabajo se investiga por primera vez el potencial de distintos aislamientos de M. phaseolina para producir enzimas degradadoras de pared celular vegetal en cultivo líquido.
Descritores: Técnicas In Vitro/métodos
Parede Celular/enzimologia
Zea mays/enzimologia
Zea mays/parasitologia
-Poligalacturonase/isolamento & purificação
Celulase/isolamento & purificação
Endo-1,4-beta-Xilanases/isolamento & purificação
Tipo de Publ: Ensaio Clínico
Estudo de Avaliação
Estudo Observacional
Responsável: AR635.1 - FCVyS - Servicio de Información y Documentación


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Id: biblio-1249205
Autor: Hussain, Syed Makhdoom; Bashir, Maria; Nasir, Shabab; Shah, Syed Zakir Hussain; Aslam, Nosheen; Shahzad, Muhammad Mudassar; Ahsan, Shimron; Hanif, Saba; Hussain, Majid; Ahmad, Nisar.
Título: Efficacy of Probiotics Supplementation on Growth Performance, Carcass Composition and Hematological Parameters of Cyprinus carpio Fingerlings Fed Corn Gluten Meal-Based Diet
Fonte: Braz. arch. biol. technol;64:e21200187, 2021. tab, graf.
Idioma: en.
Resumo: Abstract Plant based protein sources are one of the best, cost effective and easily available protein sources being used in fish feed. But due to a lower number of micro-biota in fish gut plant meal based diets cannot be digested and absorbed well in fish body. Probiotics were supplemented at 0, 1, 2, 3, 4 and 5 gkg-1 levels in fish feed for formulating one control and five test diets. In this study, three replicates of each treatment were used and number of fingerlings was 15 in each replicate. The C. carpio (common carp) fingerlings were fed at 5% of live wet weight on their prescribed diet twice daily. The results revealed that supplementation of probiotics in corn gluten meal based diets significantly (p<0.05) improved growth performance, carcass composition and hematological parameters. Most optimum values of growth performance parameters were noted at 2 gkg-1 level of probiotics supplemented diet. C. carpio fingerlings fed corn gluten meal based diet supplemented with 2 gkg-1 level of probiotics indicated significant (p<0.05) improvements in crude protein (17g) crude fat (9g) and gross energy (3 kcalg-1) whereas higher red blood cells (RBCs), white blood cells (WBCs) and hemoglobin (Hb) was also recorded in fish blood when fed 2 gkg-1 probiotics level diet. From these results, it was concluded that 2 gkg-1 probiotics supplementation in corn gluten meal based diet is optimum for improving growth performance, body composition and hematology of C. carpio fingerlings.
Descritores: Composição Corporal/fisiologia
Carpas
Probióticos/administração & dosagem
Hematologia
-Zea mays
Responsável: BR1.1 - BIREME


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Id: biblio-1177370
Autor: Arévalo Gallegos, Sigifredo; Varela Rodríguez, Hugo; Lugo Aguilar, Héctor; Siqueiros Cendón, Tania S; Iglesias Figueroa, Blanca F; Espinoza Sánchez, Edward A; Aguado Santacruz, Gerardo A; Rascón Cruz, Quintín.
Título: Transient expression of a green fluorescent protein in tobacco and maize chloroplast
Fonte: Electron. j. biotechnol;45:1-9, May 15, 2020. ilus.
Idioma: en.
Resumo: BACKGROUND: Maize is one of the most important crops worldwide and has been a target of nuclear-based transformation biotechnology to improve it and satisfy the food demand of the ever-growing global population. However, the maize plastid transformation has not been accomplished due to the recalcitrant condition of the crop. RESULTS: In this study, we constructed two different vectors with homologous recombination sequences from maize (Zea mays var. LPC13) and grass (Bouteloua gracilis var. ex Steud) (pZmcpGFP and pBgcpGFP, respectively). Both vectors were designed to integrate into rrn23S/rrn16S from an inverted repeat region in the chloroplast genome. Moreover, the vector had the mgfp5 gene driven by Prrn, a leader sequence of the atpB gene and a terminator sequence from the rbcL gene. Also, constructs have an hph gene as a selection marker gene driven by Prrn, a leader sequence from rbcL gene and a terminator sequence from the rbcL gene. Explants of maize, tobacco and Escherichia coli cells were transformed with both vectors to evaluate the transitory expression­an exhibition of green and red fluorescent light under epifluorescence microscopy. These results showed that both vectors were expressed; the reporter gene in all three organisms confirmed the capacity of the vectors to express genes in the cell compartments. CONCLUSIONS: This paper is the first report of transient expression of GFP in maize embryos and offers new information for genetically improving recalcitrant crops; it also opens new possibilities for the improvement in maize chloroplast transformation with these vectors.
Descritores: Tabaco/metabolismo
Cloroplastos/genética
Cloroplastos/metabolismo
Zea mays/genética
Proteínas de Fluorescência Verde/metabolismo
-Transformação Genética
Biotecnologia
Reação em Cadeia da Polimerase
Plantas Geneticamente Modificadas
Plastídeos/genética
Proteínas de Fluorescência Verde/genética
Escherichia coli
Genoma de Cloroplastos
Responsável: CL1.1 - Biblioteca Central


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Id: biblio-1278464
Autor: Piroski, Camila Sztoltz; Bedin, Ana Cláudia; Lacerda, Luiz Gustavo; Nogueira, Alessandro; Demiate, Ivo Mottin.
Título: In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours
Fonte: Braz. arch. biol. technol;64(spe):e21200693, 2021. tab, graf.
Idioma: en.
Projeto: CNPq.
Resumo: Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen samples from Southern Brazil were procured in the market: eight dry cassava flours, six biju-type (flaked) corn flours and two biju-type cassava flours. Dry cassava flours had higher L* and lower b* values, and higher RS, relative crystallinity and viscosity peak values. Dry cassava flour partially preserves granular starch, as its processing involves lower drying temperatures and lower moisture of the pressed pulp. Dry cassava flours that had higher b* values also had higher rapidly digestible starch (RDS) levels, since higher temperatures are required in their production. Both biju-type flours showed the highest RDS values and no RS due to processing with elevated temperature and high moisture of the pressed pulp. In this study starch digestibility from the flours depended on processing, with minor influence of the raw material, fiber content and granulometry. The whiter and the smaller the granulometry of the dry cassava flours, the better they showed as potentially health benefiting.
Descritores: Indústria de Farinhas
Mucosa Gástrica
Amido Resistente/análise
-Brasil
Manihot
Zea mays
Limites: Humanos
Responsável: BR1.1 - BIREME


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Id: lil-569804
Autor: Arbat, Julieta; Terrasa, Sergio.
Título: Diverticulosis y consumo de nueces, maíz y palomitas de maíz "pochoclo" / Diverticular disease and nuts, corn, popcorn consumption
Fonte: Evid. actual. práct. ambul;13(1):35-36, ene.-mar. 2010.
Idioma: es.
Resumo: A partir del caso de un paciente con diverticulosis oligosintomática, se plantea la utilidad de la restricción del consumo de nueces y semillas con el objetivo de prevenir complicaciones de la enfermedad diverticular. Se plantea la pregunta con el formato PICO, y se describe la mejor evidencia obtenida -una única investigación observacional en forma de un prolijo estudio de cohortes en la que el consumo de dichos alimentos no mostró asociación con la incidencia de enfermedad diverticular complicada, salvo un efecto preventivo de las palomitas de maiz- concluyéndose que la indicación de restringir el consumo de estos alimentos no estaría indicada.
Descritores: Dieta
Dieta
Diverticulite/diagnóstico
Diverticulite/dietoterapia
Diverticulite/prevenção & controle
-Relatos de Casos
Nozes
Sementes
Zea mays
Limites: Humanos
Masculino
Feminino
Responsável: AR2.1 - Biblioteca Central


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Id: biblio-1223284
Autor: Alonzo Díaz, Dámaris Priscila; Chigüila Chávez, Claudia Verónica; Menéndez Velásquez, Gloria Nohemy.
Título: Variación de la neutralidad del PH salival a cinco minutos de ingesta de alimentos derivados del maíz en universitarios de 17 a 22 años / Variation of salivary pH neutrality at five minutes of ingestion of foods derived from corn in university students aged 17 to 22 years old.
Fonte: San Salvador; s.n; 2013. 31 p. Tab, Graf, Ilus.
Idioma: es.
Tese: Apresentada a Universidad de El Salvador para obtenção do grau de Doctor.
Resumo: Objetivo: establecer la variación de la neutralidad en el pH salival a cinco minutos de la ingesta de alimentos derivados del maíz. Metodología: el diseño corresponde a un estudio observacional, transversal comparativo. El universo de estudio fue conformado por 125 universitarios, de los cuales se seleccionó la muestra por conveniencia, aplicando criterios de inclusión y exclusión, obteniendo una muestra de 60 estudiantes que fueron distribuidos al azar por medio de una tabla aleatoria en cuatro grupos correspondientes a cada uno de los tres alimentos seleccionados para el estudio y parafina. Previo a la recolección de muestras se indicó: no lavarse los dientes, comer o beber (excepto agua) no realizar ejercicio extenuante mínimo una hora antes de la recolección de saliva. Los datos se recolectaron en cuatro días, en un horario de 8:00 a 10:00 am, haciendo dos tomas de muestra de saliva, una antes de la ingesta de alimentos y masticación de parafina y otra a cinco minutos de la ingesta. Posteriormente ambas muestras de saliva fueron medidas por medio de un pH metro (METROHM 632 PH-METER) para determinar el pH salival que presentaban, se registraron los valores en cuatro tablas, una por cada grupo; conformadas por tres columnas que correspondían al número correlativo del estudiante, pH inicial y pH a cinco minutos de ingesta del alimento. Para el análisis de datos se empleó el paquete estadístico SPSS. Se realizó prueba t y análisis de varianza ANOVA, el nivel de significancia fue de 5%. Resultados: se encontró que las variaciones producidas por los alimentos derivados del maíz investigados no son significativas a los cinco minutos de ingesta (p 0,68), existiendo diferencias significativa entre los grupos de alimento (p 0,000). La única variación no significativa estadísticamente entre pH inicial y pH a cinco minutos de ingesta, fue para el grupo C (tamal de elote) (p 0,123). Las comparaciones entre grupo mostraron que no existen diferencias significativas estadísticamente entre los grupos A y D (p 0,797), B y C (p 0,359) y entre C y D (p 0,109). Conclusiones: los resultados evidencian que a 5 minutos de la ingesta, los alimentos derivados del maíz investigados no producen una variación del pH salival fuera del rango de neutralidad.

Objective: to establish the variation of neutrality in salivary pH five minutes after the ingestion of foods derived from corn. Methodology: the design corresponds to an observational, cross-sectional comparative study. The study universe was made up of 125 university students, of which the sample was selected for convenience, applying inclusion and exclusion criteria, obtaining a sample of 60 students who were randomly distributed through a random table into four groups corresponding to each one of the three foods selected for the study and paraffin. Before collecting samples, it was indicated: do not brush teeth, eat or drink (except water) do not perform strenuous exercise at least one hour before collecting saliva. The data was collected in four days, from 8:00 to 10:00 am, taking two saliva samples, one before eating food and chewing paraffin and another five minutes after ingestion. Subsequently, both saliva samples were measured by means of a pH meter (METROHM 632 PH-METER) to determine the salivary pH they presented, the values were recorded in four tables, one for each group; made up of three columns that corresponded to the correlative number of the student, initial pH and pH at five minutes of food intake. The SPSS statistical package was used for data analysis. T-test and ANOVA analysis of variance were performed; the level of significance was 5%. Results: it was found that the variations produced by the foods derived from the investigated corn are not significant after five minutes of ingestion (p 0.68), with significant differences between the food groups (p 0.000). The only statistically non-significant variation between initial pH and pH at five minutes of ingestion was for group C (corn tamale) (p 0.123). Comparisons between groups showed that there are no statistically significant differences between groups A and D (p 0.797), B and C (p 0.359) and between C and D (p 0.109). Conclusions: the results show that 5 minutes after ingestion, the foods derived from corn investigated do not produce a variation in salivary pH outside the neutrality range.
Descritores: Saliva
-Estudantes
Zea mays
Alimentos
Responsável: SV2 - Departamento de Gobernanza y Gestión del Conocimiento


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Id: biblio-1142498
Autor: Zahra, Noreen; Raza, Zulfiqar Ali; Mahmood, Saqib.
Título: Effect of Salinity Stress on Various Growth and Physiological Attributes of Two Contrasting Maize Genotypes
Fonte: Braz. arch. biol. technol;63:e20200072, 2020. tab, graf.
Idioma: en.
Resumo: Abstract The response of two local maize (Zea mays L.) genotypes designated as Sahwal-2002 (salt-tolerant) and Sadaf (salt-sensitive) to salt stress was investigated under controlled growth conditions. The role of phenylalanine and seed priming under salt stress in maize with different morphological parameters were studied. The genotype Sadaf, being salt-tolerant, experienced more oxidative damage than the Sahiwall-2002 genotype under salt stress. The salinity affected both growth and physiological attributes of the maize species whereas the phenylalanine successfully increased the salinity tolerance in maize species at the seedling stage.
Descritores: Solo/química
Zea mays/crescimento & desenvolvimento
Salinidade
Estresse Salino
-Fenilalanina/análise
Análise de Variância
Zea mays/genética
Genótipo
Responsável: BR1.1 - BIREME


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Id: biblio-1142501
Autor: Wolschick, Neuro Hilton; Bertol, Ildegardis; Bagio, Bárbara; Wroblescki, Filipe Antonio; Bernardi, Loriane.
Título: Chemical Recovery of Degraded Soil and Consequence in the Cost of Corn Production
Fonte: Braz. arch. biol. technol;63(spe):e20190433, 2020. tab.
Idioma: en.
Resumo: Abstract Improper management degrades the soil, decreases corn productivity and is reflected in the cost of production. The objective of this research was to evaluate the soil recovery in non-conservationist treatments after the change of management and cultivation to the conservation condition direct sowing, and compare these systems to consolidated direct seeding; This evaluation was based on the soil responsiveness to crop production and water erosion control, and based on the financial cost of soil recovery and corn production when soil management was converted from non-conservationist (tillage rotation - RT, minimum tillage - MT, conventional tillage - CT and bare soil - BS) to no-tillage (NT) condition, in a Humic Cambisol. The transition from managements to no-tillage occurred in 2015 year, after 27 years of conducting the preexisting managements. The chemical recovery was carried out with the application of limestone, phosphorus, and potassium. At the end of the research the yield of the corn crop, the cost of recovering the soil fertility and the cost of crop production were evaluated. Previous soil management influenced the cost of soil chemical recovery. The cost of production showed a financial loss for the previous treatments CT and BS, on the average of the three corn crops.
Descritores: Fósforo/administração & dosagem
Potássio/administração & dosagem
Tratamento do Solo/métodos
Zea mays/crescimento & desenvolvimento
Fertilizantes
-Carbonato de Cálcio/administração & dosagem
Tratamento do Solo/economia
Erosão Hídrica/prevenção & controle
Custos e Análise de Custo
Rotação de Cultivos
Conservação de Terras/economia
Conservação de Terras/métodos
Fertilizantes/economia
Produção Agrícola/economia
Responsável: BR1.1 - BIREME



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde