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EVALUATE THE EFFECT OF SOME FACTORS AFFECTING SOLUBILIZATION OF PHOSPHORUS IN RHIZOSPHERE
2019
rookaya el-hag | A. Elgala | M. Elsharawy | M. Eid
The aim of this work was to conduct pot experiment to study the ability of plant roots on solubilizing various sources of phosphorus and factors that may facilitate or inhibit their activity. A split medium – split root technique experiment was conducted to study the effect of CaCO3, pH, organic matter (humic acid) and bentonite on the pH, P solubility in the medium and P concentration in bean plants (Vicia faba var. balady). The changes in pH of the lower solution was recorded, also the root exudate was collected in 500 ml of CaCl2 solution 0.5 × 10-4 M and pH 6.85. Results showed that the highest recorded total dry weight was found when both N forms were applied in the ratio of 1:4 NO-3: NH+4 or NO-3 alone. The mechanism of solubilizing rock phosphate by exudating protons or organic, amino and other organic compounds is possible at the root surface even in alkaline soil as long as the rock phosphate material was added near the root and organic matter was added to limit the fixing power of the inorganic components as CaCO3 and excess soluble Ca. Also, the availability of P from rock phosphate sources depends on its reactivity value.
显示更多 [+] 显示较少 [-]anufacture of low fat Soft white cheese by using fat replacers
2000
Abdel-Gawad, M.A.M. | Hassan, F.A.M. (National Research Center, Cairo (Egypt). Dairy and Food Technology Dept.)
Inhibitory activity of free and encapsulated bifidobacteria and their PH and bile salt solution stability in free enzymes simulated gastrointestinal Conditions
Mansour, E.H.(Monoufeyia Univ., Shebin El-Kom (Egypt). Faculty of Agriculture | Khalil, A.H.
ydrolytic enzyme profiles of lactococcus lactis ssp: lactis isolated from Laban Rayeb
2000
Roushdy, I.M. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)
Fate of Escherichia coli 0157 : H7 in yoghurt and as affected by nisin or pH of synthetic medium and milk
1998
Abd-El-Ghani, S. | Hosny, I.M. (National Research Centre, Cairo (Egypt). Food Technology & Dairying Dept.)
