Agronomic and economic viability of Miscanthus x giganteus as a novel biofuel in the Maryland climate

Gemstone Team Biofuels

Respuesta de los rendimientos de trigo y maíz a la variación del almacenaje de agua en el suelo en la Región Pampeana

p.177-183

Presencia de Anagrus flaveolus en la Argentina parasitoide de un insecto dañino del trigo y maíz (Insecta - Hymenoptera - Mymaridae)

p.19-23

Validación de un modelo de balance hidrológico versátil para maíz en condiciones de semiáridez

p.125-132

Análisis de la sensibilidad de distintos índices del ENSO para explicar los rendimientos de maíz en la región pampeana

p.53-60

Medición de la capacidad de nitrificación mediante la técnica de incubaciones in situ en suelos cultivados con maíz

p.101-114

Estado de la vegetación y rendimientos de maíz en la provincia de Córdoba evaluados mediante datos NOAA - NDVI

p.51-55

Efectividad de la evaluación de polen en el campo para determinar androesterilidad en maíz (Zea mays ssp. mays)

p.213-220

Algunas consideraciones sobre la selección de híbridos de maíz

p.81-92

Análisis foliar en plantas de maíz II : microelementos

p.31-38

Influencia de algunas variables edáficas en la extracción de microelementos en suelos de la zona maicera núcleo

p.47-52

Análisis foliar en plantas de maíz de cultivo, I : macroelementos

p.23-30

Living sustainably: changing cultures and behaviours

2007 was a turning point on what sustainability meant for the construction industry with its new regulation and initiatives. The Government defined sustainability in terms of environmental objectives that can be measured, monitored and met. Last year was also the introduction of the Code for Sustainable Homes. This seminar explores the lessons learnt and the next stage of sustainability in terms of policy and practice.

Levels of glucose and triglycerides in seminal plasma and spermatic motility in guinea pig fed with 10% more in digestible energy

The objective the study was to determine the levels of glucose and triglycerides in seminal plasma of 10 guinea pigs, which were fed for a period of 2 months with a diet containing 10% more ED. The level of glucose found in seminal plasma was 11.59 ± 0.5 mg/dL and triglyceride value was 55.95 ± 3.2 mg/dL, while the motility was 97% on average. We conclude that in guinea pigs the levels both glucose and triglycerides were increased by major level of ED in feed, but the spermatic motility was not.

Formation of Strecker aldehydes and pyrazines in a fried potato model system

Sugars and amino acids were removed from potato slices by soaking in water and ethanol. They were then infused with various combinations of sugars (glucose and/or fructose) and amino acids (asparagine, glutamine, leucine, isoleucine, phenylalanine, and/or methionine) and fried. Volatile compounds were trapped onto Tenax prior to gas chromatography-mass spectrometry. Relative amounts of compounds (relative to the internal standard) and relative yields (per mole of amino acid infused into the slices) were determined. Amounts of 10 pyrazines, 4 Strecker aldehydes, and 4 other compounds were monitored. Relative amounts and relative yields of compounds varied according to the composition of the system. For the single amino acid-glucose systems, leucine gave the highest relative amount and relative yield of its Strecker aldehyde. Asparagine and phenylalanine gave the highest total relative amount and total relative Yield, respectively, of pyrazines. In the system containing all of the amino acids and glucose, the relative amount of 3-methylbutanal was higher, whereas the amounts of the other monitored Strecker aldehydes were lower. Most of the relative amounts of individual pyrazines were lower compared to the glucose-asparagine system, whereas the total relative yield of pyrazines was lower, compared to all of the single amino acid-glucose mixtures. Addition of fructose to the mixed amino acid-glucose model system generated Strecker aldehydes and pyrazines in ratios that were more similar to those of untreated potato chips than to those from the same system but without fructose. Both the sugars and the amino acids present in potato are crucial to the development of flavor compounds in fried potato slices.