19366 research outputs found
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Soil fertility, legumes & fertilisers: unravelling the mysteries
No full textPresentation on local soil types, the advantages of fertilising, soil acidity and aluminium toxicity in legumes
Tourism at the Glaciers
No full textThis presentation is the result of collaboration between researchers from the University of Canterbury and Lincoln University, bringing together our respective interests in the physical changes occurring at the Westland Glaciers and the consequential social effects - especially those related to the perceptions of visitors to the region. The recent changes at Fox and Franz Josef are evident to those who live and work here, and to those who have monitored these features over time. One of the aspects we wanted to explore is how aware visitors might be of changes, how their expectations about the glaciers matched their experiences, and how critical the glaciers themselves were to the ‘value’ of the Westland National Park experience. In addressing these sorts of questions, alongside improving our understanding of the physical conditions, the intention is to add to a database of information that can be used by those who live and work here, to make informed decisions about future delivery of the tourism experience.This on-going work is aligned to international studies of tourism in glacier environments – such as that in Athabasca Glacier, Jasper National Park – also experiencing environmental change
Effect of processing on the oxalate concentration of Com Hen and Canh Chua Bac Ha, two local dishes prepared from the petioles of taro grown in central Viet Nam
No full textPetioles of Mon Ngot (Sweet taro, Colocasia esculenta) are widely grown in Thua Thien Hue Province in Viet Nam and they are an important ingredient in the popular local dishes Com Hen and Canh Chua Bac Ha. During the preparation of the petioles the tough, fibrous outer skin, known to cause itchy throats, is removed. In the preparation of Com Hen the outer skin is removed sliced and washed while the preparation of Canh Chua Bac Ha, involves the natural fermentation of the peeled petioles with Lactobacillus to give a more even taste.
This experiment investigated the effect of removing the outer skin on the oxalate composition of the washed and cooked stems, the effect of cooking the these petioles for 10, 15 and 20 minutes to encourage increased leaching of soluble oxalates into the cooking water and the effect of fermentation of the petioles with Lactobacilllus for 24, 48 and 72 hours. Taro petioles constitute between 30% and 40% of the final local dishes. These dishes do not include
foods high in calcium that would bind soluble oxalate. This emphasises the importance of adequate processes for removing soluble oxalates prior to consumption
Water quantity and quality issues in Canterbury water
No full textOral presentation slides based on a talk given to the NZIA&HS, Lincoln University, 2014: (Having your cake and eating it too: balancing different land uses and their impacts (Or: Having your river & swimming in it too)). Paper to the ‘Canterbury Water –Are we doing enough?’ public forum; Southern Environment Trust, Hagley Oval Function Lounge, 18th March 2015
Archiving landscape architecture research and scholarship in the Lincoln University Research Archive
No full textLincoln University has developed an institutional repository to collect, organise and provide access to digital formats of research outputs and scholarly work. The Lincoln University Research Archive has been established to ensure there is preservation of these digital objects, to improve the likelihood of other researchers locating the outputs of the university, and to raise the visibility and impact of research produced by the organisation. The forthcoming completion of the new building for the School of Landscape Architecture (SoLA), and the events planned for the approaching fortieth anniversary of the establishment of the School at Lincoln University, provides a platform for focussing on collecting outputs from current staff, students, and alumni, highlighting the value of their achievements