2,754 research outputs found
Integrated disease management using environmental control in tea fields
No full textThe occurrence of plant disease depends on interactions between the host plant, a pathogen, and the environment in a dynamic called "the disease triangle". Bacterial shoot blight (BSB) disease, caused by _Pseudomonas syringae_ pv. _theae_ (_Pst_), is a major bacterial disease of tea plants in Japan and substantially reduces tea productivity. BSB mainly occurs in the low-temperature season, and lesion formation by _Pst_ is enhanced by both low temperature and the presence of ice nucleation-active _Xanthomonas campestris_ (INAX), which catalyses ice formation at -2 to -4^o^C and is frequently co-isolated with _Pst_ from tea plants^5^. Low temperature is thus the most important environmental factor to influence the incident; however, the effects of environmental controls in fields on the occurrence of the disease are poorly understood. Here we show that the natural incidence of BSB in the field is closely related to low temperatures in late autumn. Frost protection in late autumn, which protected tea plants against extremely low temperatures, significantly decreased the incidence of BSB, and frost protection combined with bactericide application held the incident under the economic threshold level. Our data indicate that environmental control in the field based on microbial interactions in the host offers a new strategy for plant disease control using integrated plant disease management based on the disease triangle concept
Tea Tales – India’s ever evolving chai culture
No full textAs we observed International Tea Day on May 21, to peek into the vibrant history of chai and chai tapris in India, Village Square spoke to Arup K Chatterjee, professor of English at OP Jindal Global University. He is the author of widely acclaimed books including, The Purveyors of Destiny: A Cultural Biography of the Indian Railways and The Great Indian Railways
Investigation on Rosehip Fruit Tea, Linden Herbal Tea, Sage Herbal Tea and Green Tea-are thay acidic or not?
No full textTea is a widely-consumed daily life product, which is claimed to be very
advantageous for health. But it may have negative effects on health, too. Consuming
tea with a hungry stomach causes stomachache, and doctors say that this is because
the tea is acidic. This investigation aims to determine if four types of teas (Rosehip
Fruit tea, Linden Herbal Tea, Sage Herbal Tea and Gren Tea with Lemon) are acidic
or not.
This investigation is important in the sense that the way the tea is consumed may be
limited. Determining if the tea is acidic or not may effect the habits of many people
about tea consumption. In order to determine if the tea is acidic or not, I used the
titration method. Titration is a technique in which the molarity of a solution can be
found by using a strong base or acid with a known molarity and volume.
At the end of my trials, I found out that these four types of teas are all acidic. These
results showed me that Rosehip Fruit Tea is the most acidic one among all, and the
Linden Herbal Tea is the one closest to the neutral. When an order is made between
the acidities tea types, I reached to the conclusion below:
Rosehip tea > Green tea with Lemon > Sage tea > Linden te
Tea Industry: Focus on Kenya
No full textAbstract: Tea is an important commodity in East Africa. Kenya is the major tea producer, followed by Uganda, Tanzania, and Rwanda. The growth in the tea sector has led to development of Kenya’s economy. Tea sector in Kenya is dominated by smallholders along with investments by private companies. East African Tea Trade Association (EATTA) was formed to develop the tea trade in Africa. Kenyan tea sector is also facing challenges, such as lack of infrastructure for transport, restrictions in government policies, climate change and the competition to Mombasa tea auction from Dubai auction centre.
Keywords: Tea, Kenya, Mombasa auctions, China, India, CTC, Orthodox.
Title: Tea Industry: Focus on Kenya
Author: Srinivas Anand Sriram
International Journal of Management and Commerce Innovations
ISSN 2348-7585 (Online)
Vol. 10, Issue 2, October 2022 - March 2023
Page No: 208-211
Research Publish Journals
Website: www.researchpublish.com
Published Date: 15-November-2022
DOI: https://doi.org/10.5281/zenodo.7323440
Paper Download Link (Source)
https://www.researchpublish.com/papers/tea-industry-focus-on-kenyaInternational Journal of Management and Commerce Innovations, ISSN 2348-7585 (Online), Research Publish Journals, Website: www.researchpublish.co
Assessment of oral health related quality of life in patients with bruxism
No full textCilj: Cilj ovog istraživanja bio je procijeniti i usporediti kvalitetu života ovisnu o oralnom zdravlju (OHRQoL) u ispitanika kojima je po prvi put dijagnosticiran bruksizam u usporedbi s kontrolnim ispitanicima koji taj poremećaj nemaju.
Materijali i metode: U ovom istraživanju sudjelovalo je ukupno 69 ispitanika, 38 kojima je dijagnosticiran bruksizam i 31 ispitanik bez tog poremećaja. Istraživanje je provedeno pomoću OHIP-14 upitnika koji su ispitanici ispunjavali nakon provedenog kliničkog pregleda. OHIP-14 upitnik sastojao se od 14 pitanja. Odgovori su zabilježeni na Likertovoj ljestvici u rasponu od 0 (nikad) do 4 (jako često).
Rezultati: U istraživanju je sudjelovalo 69 ispitanika od čega 32 (46,4%) žene i 37 (53,6%) muškaraca. Ispitanici su bili podijeljeni u dvije skupine, ispitivana i kontrolna. Prosječna dob ispitanika bila je 25,45±4,89 godina. Ukupna vrijednost zbroja bodova OHIP-14 upitnika u ispitivanoj skupini iznosila je 7,26 ± 5,34 bodova, dok je u kontrolnoj skupini zbroj bio 10,97±10,17 (P = 0,291). Najviši zbroj bodova u obje skupine bio je u kategoriji “Psihološka nelagoda” (ispitivana skupina 2,86±1,84 bodova vs. kontrolna skupina 3,35±2,19 bodova, P=0,061).
Zaključak: Rezultati ovog istraživanja pokazali su kako nije bilo statistički značajne razlike u kvaliteti života ovisnoj o oralnom zdravlju u ispitanika s bruksizmom i onih koji taj poremećaj nemaju.Objective: The aim of this study was to evaluate and compare oral health-related quality of life (OHRQoL) in patients who were newly diagnosed with bruxism in comparison to those who did not have that condition.
Materials and methods: A total of 69 subjects participated in this study, 38 with bruxism and 31 subjects who did not have that condition. The study was conducted using the OHIP-14 (Oral Health Impact Profile) questionnaire, which subjects completed after a clinical examination. The OHIP-14 questionnaire consisted of 14 questions. The responses were recorded on a Likert scale ranging from 0 (never) to 4 (very common).
Results: A total of 69 subjects participated in this study, 32 (46.4%) women and 37 (53.6%) men. Subjects were divided in two groups, experimental and control. The average age of subjects was 25.45±4.89 years. The total sum of OHIP-14 scores in the experimental group was 7.26 ± 5.34 points, while in the control group it was 10.97±10.17 (P = 0.291). The highest score was in the category “Psychological discomfort” in both groups (experimental group 2.86±1.84 points vs. control group 3.35±2.19 bodova, P=0.061).
Conclusion: The results of this study demonstrated no significant difference in oral health related quality of life between patients with bruxism and control subjects without that condition
Chado: The Japanese Way of Tea
No full textNot peer reviewedJapanese tea ceremony -- Study and teaching.Japanese tea ceremony -- Philosophy.Japanese tea ceremony -- Japan -- HistoryJapanese tea ceremony -- Study and teachingJapanese tea ceremony -- Philosoph
Chado: The Japanese Way of Tea
No full textNot peer reviewedJapanese tea ceremony -- Japan -- History.Japanese tea ceremony -- Study and teaching.Japanese tea ceremony -- Philosophy
A potent thromboxane formation inhibitor in green tea leaves
No full textA ninhydrin positive compound (L2) now identified as 2-amino-5-(N-ethylcarboxyamido)-pentanoic acid, from unprocessed tea leaves was a potent inhibitor of thrombin-stimulated thromboxane formation in rabbit whole blood (Ali and Afzal; Prostaglandins, Leukotrienes and Medicine, 27: 9, 1987). In the present study, processed and unprocessed tea leaf extracts were given to rats to consume for a period of eight weeks. Cholesterol and thromboxane levels were measured in the serum obtained from clotting the blood at 37 degrees C. A significant reduction in thromboxane levels was observed in rats taking unprocessed tea extract. This reduction was equally distributed in adult as well as in juvenile rats. However no appreciable changes in the levels of thromboxane were noticed in the serum of rats taking processed tea extracts. This might be due to the presence of a labile component which is destroyed during the processing of green tea leaves. A decreased level of cholesterol was observed in rats consuming unprocessed tea extract. This decrease could be linked to the decrease in thromboxane levels as observed. Processed tea refers to commercially available tea of different brands while unprocessed tea refers to dried green tea leaves.LR: 20061115; PUBM: Print; JID: 8802730; 0 (Amino Acids); 108589-72-6 (2-amino-5-(N-ethylcarboxyamido)pentanoic acid); 54397-85-2 (Thromboxane B2); 57-88-5 (Cholesterol); ppublishSource type: Electronic(1
Mad Hatter's tea party flyer
No full textAdvertisement flyer for Mad Hatter's Tea Party, a fundraiser for Gustafson Gallery held at Ammons Hall
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