Search results for "GRI"
showing 10 items of 10209 documents
Octopamine increases individual and collective foraging in a neotropical stingless bee
2020
The biogenic amine octopamine (OA) is a key modulator of individual and social behaviours in honeybees, but its role in the other group of highly eusocial bees, the stingless bees, remains largely unknown. In honeybees, OA mediates reward perception and affects a wide range of reward-seeking behaviours. Thus, we tested the hypothesis that OA increases individual foraging effort and collective food source exploitation in the neotropical stingless bee Plebeia droryana . OA treatment caused a significant increase in the number of bees at artificial sucrose feeders and a 1.73-times higher individual foraging frequency. This effect can be explained by OA lowering the sucrose response threshold …
Decoupling of light intensity effects on the growth and development of C3 and C4 weed species through sucrose supplementation
2002
Light availability has a profound effect on plant growth and development. One of the ways to study the effects of light intensity on plant growth and development without the confounding problem of photosynthate availability is sucrose injection/supplementation. A greenhouse experiment was conducted to evaluate the effects of light levels (0% and 75% shade) and sucrose injection (distilled water or 150 g sucrose l(-1)) on three weed species: redroot pigweed (Amaranthus retroflexus L., C4), lambsquarters (Chenopodium album L., C3) and velvetleaf (Abutilon theophrasti Medic., C3). The average total sucrose uptake was 7.6 and 5.9 g per plant for 0% and 75% shading, respectively, representing 47…
Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures
2004
International audience; The gas-liquid partition coefficients of ethyl acetate and ethyl hexanoate have been measured in water and aqueous sucrose solutions from 25 to -10 degrees C by dynamic headspace. Experiments were carried out on sucrose solutions at temperatures where no ice formation was possible. Results showed that when sucrose concentration increased, aroma volatility increased except for ethyl hexanoate and in the highest sucrose concentration solution (57.5%). A quasi-linear temperature decrease on aroma volatility was observed in sucrose solutions from 25 to around 4 and 0 degrees C. Then, from 0 to -10 degrees C, aroma volatility did not decrease: ethyl acetate volatility rem…
Mediterranean forage legumes grown alone or in mixture with annual ryegrass: biomass production, N2 fixation, and indices of intercrop efficiency
2016
Aims: To evaluate the productivity and N2 fixation of a range of Mediterranean forage legume species as well as their ability to be grown in mixture with a forage grass, and to verify whether N transfer occurs from the legume to the non-legume component of the mixtures and, if so, to what extent this process is affected by legume species. Methods: Seven legume species (Hedysarum coronarium L., Medicago scutellata L., Trifolium resupinatum L., Trifolium squarrosum L., Trigonella foenum-graecum L., Vicia sativa L., Vicia villosa Roth) were grown alone or in mixture with annual ryegrass (Lolium multiflorum L.). Biomass and N yields and biological N2 fixation (15N dilution technique) were measu…
The aquaculture supply chain in the time of covid-19 pandemic: Vulnerability, resilience, solutions and priorities at the global scale
2022
13 pages, 3 tables, 5 figures
Stable coexistence of genetically divergent Atlantic cod ecotypes at multiple spatial scales
2018
Abstract Coexistence in the same habitat of closely related yet genetically different populations is a phenomenon that challenges our understanding of local population structure and adaptation. Identifying the underlying mechanisms for such coexistence can yield new insight into adaptive evolution, diversification and the potential for organisms to adapt and persist in response to a changing environment. Recent studies have documented cryptic, sympatric populations of Atlantic cod (Gadus morhua) in coastal areas. We analysed genetic origin of 6,483 individual cod sampled annually over 14 years from 125 locations along the Norwegian Skagerrak coast and document stable coexistence of two gene…
Genome sequence of the pea aphid Acyrthosiphon pisum
2010
The genome of the pea aphid shows remarkable levels of gene duplication and equally remarkable gene absences that shed light on aspects of aphid biology, most especially its symbiosis with Buchnera.
Arbuscular mycorrhiza and fungal root endophytes of weeds in an altitudinal gradient in the Pamir Alai Mountains of Central Asia
2014
Arbuscular mycorrhiza and fungal root endophytes of three weeds, Galium tricornutum, Lycopsis orientalis and Scandix pecten-veneris, were studied in an altitudinal gradient of the Pamir Alai Mountains. Colonisation by arbuscular mycorrhizal fungi (AMF) was found in all species. Only in the case of G. tricornutum was there a rise in mycorrhizal parameters values found for the medium altitude range. Similar tendencies were observed in the case of the AMF colonisation potential assessment. This suggests that plant species' identity, dependency on symbiosis and interactions with soil properties determine root colonisation and the abundance of AMF in soils at the elevations in question. Four AMF…
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
2021
AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
2020
Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…