The Experts below are selected from a list of 62073 Experts worldwide ranked by ideXlab platform
Kauser A. Malik - One of the best experts on this subject based on the ideXlab platform.
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Salt tolerance of diazotroph Alaligenes faecalis and its salt-tolerant association with host rice
Nitrogen Fixation with Non-Legumes, 1998Co-Authors: S. Z. Ping, M. Lin, Y. N. Liu, C. B. You, Kauser A. MalikAbstract:There are about 20 million hectares of saline land in North and East China, which causes a loss of approximately 30 million tons of crop yield annually. Some studies conducted in China showed that biofertilizer containing salt-tolerant nitrogen-fixing bacteria could promote growth of plants and increase the yield of crops (Ping et al., 1996). Alcaligenes faecalis A1501, which was isolated from paddy soils in South China in 1980, could grow well in solid or liquid medium containing 0.8 mol/L NaCl Table 1 Effect of various concentrations of NaCl on growth of A. faecalis frown in solid medium Na+(mol/L) 0.2 0.4 0.6 0.8 1.0 1.2 Solid medium +++ +++ ++ ++ + - +++, grow well; ++, grow normally; +, grow slowly; -, no growth. . Growth of bacteria was repressed in solid medium containing 1.2 mol/L NaCl. A1501 could grow very slowly even if the NaCl concentration reached 1.6 mol/L in liquid medium. A1501 could produce IAA under salt stress and maintain N-fixing activity until the NaCl concentration was higher than 1.0 mol/L Table 2 Identification of IAA produced by A. faecalis A1501 under salt street (0.4 M NaCl) Time of inclubation (h) A1501 Klebsiella sp. 101 Klebsiella NIAB-I 24 ++ + - 48 ++ + - 72 ++ + - 96 ++ + - 120 +++ ++ - +, IAA Production; -, no IAA Production. Table 3 Associative nitrogen fixation between host rice and A. faecalis A1501 Concentration of NaCl(%) 0.01 0.5 1.0 3.0 Rice roots inoculated with A1501 1045.3* 1565.4 956.7 799.1 Pure culture of A1501 681.0 755.1 803.6 456.5 *Activity Unit is ‘nmol C2H4 produred/h. g f.w. roots’. . Southern hybridization of total DNA from A1501 grown under condition of different NaCl concentration with Klebsiella pneumoniae nifHDK DNA probe show that homologous hybridization bands under the normal condition were identifical to those of the cells grown under the salt stress.
Zheng Chong - One of the best experts on this subject based on the ideXlab platform.
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Papermaking industry should be given priority in development——An input-output analysis of papermaking and paper products industry
2007Co-Authors: Zheng ChongAbstract:Through an analysis of the conditions of papermaking and paper products industry in the input-output Production Table, the character- istics of their industrial linkage and spread effect are revealed, and the conclusion can be drawn that papermaking industry should be given priority in development and the analysis can be of some help for reference for the related parts ( policy-making divisions, managerial personell and investors) to deepen the awareness of the characteristics of papermaking industry and their position in the national economy and to grasp their law and trend of development.
Peng Li-sha - One of the best experts on this subject based on the ideXlab platform.
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Analysis of enterprise spread in Sichuan tourist industry based on input-output theory
Journal of Chengdu University of Information Technology, 2007Co-Authors: Peng Li-shaAbstract:Using the input-output theory and taking the Sichuan input and output Production Table in 2002 as a basis,an all-round quantitative analysis of the enterprise relationship and enterprise spread effect is made.The important norms such as the spread route of tourist industry,the effect power and effect power coefficient,the sense degree and sense degree coefficient so on are disclosed. Some suggestions about the sustainable development of the Sichuan tourist industry in the future are put forward.
N.a. Olasupo - One of the best experts on this subject based on the ideXlab platform.
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Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae
Nigerian Food Journal, 2015Co-Authors: O.d. Teniola, O.d. Aroyeun, A.e. Asagbra, O.o. Banjo, T.o. Lasaki, N.a. OlasupoAbstract:Wine samples were produced from locally available tea infusions (Lipton tea, Top tea and Highland tea) using baker’s yeast (Saccharomyces cerevisiae By1) and yeast cultures from pineapple (S. cerevisiae Py6) and cocoa (S. cerevisiae CY43). Physicochemical analyses and microbial evaluation were undertaken during fermentation. Lipton tea wine produced, using baker’s yeast, pineapple yeast and cocoa yeast had highest alcoholic contents of 7.88%, 6.25% and 7.20%, respectively. Top tea wine produced using the same set of yeasts had highest alcoholic contents of 9.78%, 5.43 and 8.15% respectively, while Highland tea wine produced highest alcoholic contents of 9.78%, 7.07% and 7.61% respectively. Physicochemical analyses for all the wines produced showed that the specific gravity, total solids and pH of the must decreased as fermentation progressed while the titraTable acidity remained constant throughout the must fermentation. Colony counts showed a high biomass of yeast cells that decreased as it tended towards the end of fermentation. Sensory analysis of the wines showed that Lipton and Top tea are the most accepTable organoleptically when compared with the commercial wine used as control although the three tested teas were not significantly different statistically. Baker’s yeast was rated as the best yeast for wine fermentation irrespective of the type of tea used. All the wines produced were generally accepted as they were scored above average. This study highlights the potential of using different tea infusions as alternatives to grape and other fruit musts in wine making. It also confirms that commercial yeasts such as baker’s yeast can be used in homemade wine Production. Keywords : Wine Production, Table wine, beverage, tea bags, Saccharomyces cerevisiae.
Guo Yue - One of the best experts on this subject based on the ideXlab platform.
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An Analysis of Enterprise Spread in Chongqing Tourist Industry on the Base of Input-output Analysis
Journal of Nanjing Xiaozhuang University, 2006Co-Authors: Guo YueAbstract:This paper,by using the theory of input and Production and taking the input and Production Table of Chongqing as basis,makes an all-round quantitative analysis of enterprise relationship and enterprise spread effect and discloses such important norms as the spread route of tourism industry,effect power and effect power coefficient,sense degree and sense degree coefficient and so on.At the same time,some suggestions on the sustainable development of tourism industry in Chongqing in the future was put forward.
