264 research outputs found
VELO-CARDIO-FACIAL SYNDROME AND CATCH22 - 5 DISTINCT TRANSCRIPTS EXPRESSED IN HEART IDENTIFIED, MAPPED AND ORDERED IN THE CRITICAL REGION
No full textGlobal warming potential of a Mediterranean irrigated forage system: Implications for designing the fertilization strategy
No full textUnder Mediterranean conditions, the impacts of both organic and mineral N fertilization on soil Greenhouse Gases (GHG) emission can be controversial. The aim of this study was to assess the soil GHG emissions and the net Global Warming Potential (GWP) in a Mediterranean irrigated forage system under different fertilization treatments. Three N fertilization options were compared for two years in a double-crop rotation of silage maize and Italian ryegrass for hay: cattle slurry (SL), solid fraction of slurry (SO) and mineral fertilizer with a nitrification inhibitor (MI). The soil CO2, N2O and CH4 fluxes were highly influenced by the interaction between treatment and date. The maximum values of GHG emissions were observed after fertilizations, to a different extent depending on the fertilizer. In the net GWP reference year, soil respiration (SR) was higher in SO (46.26 ± 3.26 Mg ha−1 yr−1 of CO2) than SL (30.03 ± 0.40 Mg ha−1 yr−1) and MI (23.71 ± 0.57 Mg ha−1 yr−1). However, the C sequestration was higher in SO than in the other treatments. The N2O fluxes were higher in SL (11.5 ± 5.2 kg ha−1 yr−1 of N2O) than in SO (3.4 ± 1.8 kg ha−1 yr−1), while the MI had intermediate values (6.5 ± 1.4 kg ha−1 yr−1). No differences were observed in cumulative CH4 emissions. The SO resulted as a net GWP sink (-9.86 ± 3.05 Mg yr−1 of CO2eq based on SR), while the SL and MI (9.79 ± 1.41 and 1.34 ± 1.87 Mg yr−1, respectively, based on SR) resulted as a source. The SO seemed to have a higher potential in terms of reducing GHG emissions by maintaining adequate levels of agronomic efficiency. This study put in evidence how different organic fertilizers can have contrasting impacts on GHG emissions providing some insights on their different potential mitigation roles under Mediterranean conditions
A transcription map in the CATCH-22 critical region: identification, mapping and ordering of 4 novel transcripts expressed in heart
No full textFluoride uptake and translocation in food crops grown in fluoride-rich soils
No full textBACKGROUND: The East African Rift Valley (EARV) area is characterized by an intense volcanic activity, which largely influences the nature of soils, ground and surface waters causing a transfer of fluoride from volcanic emissions to the environment. Field experiments were conducted in fluorine-contaminated areas of Ngarenanyuki (Arumeru district) in north Tanzania. In order to evaluate the potential fluoride exposure from diet and the related health risk for the local population, the content of fluoride in soil and plant tissues was assessed, focusing on the edible portions (leaves, fruits or seeds) of the main cultivated and consumed food crops in the area. RESULTS: Average fluoride contents of 8.0, 11.4, 11.3 and 14.2 mg kg−1 of dry matter were observed respectively for maize (Zea mays L.), tomato (Lycopersicon esculentum Mill.), bean (Phaseolus vulgaris L.) and kale (Brassica sp. pl.) edible parts. The cumulative estimated average daily dose (EADD) ranged from 0.026 to 0.165 mg F d−1 kg−1 among different rural population groups and considering two different hypotheses of absorption fraction (75% or 100%), i.e. the amount of fluoride that is absorbed during the digestion process. The associated hazard index (HI) values varied from 0.43 to 2.75. CONCLUSIONS: Considering the dietary habits of the local population, the outcomes of the present study suggest that the investigated crops can substantially contribute to fluoride related diseases, especially in earlier ages. © 2020 Society of Chemical Industry
Trait beta-talassemico e gravidanza: incidenza e parametri della carenza di ferro, acido folico e Vit. B12.
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TnPhoA Salmonella abortusovis mutants unable to adhere to epithelial cells and with reduced virulence in mice
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