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Bioherbicide
Bioherbicides are herbicides consisting of phytotoxins, pathogens, and other microbes used as biological weed control. Bioherbicides may be compounds and secondary metabolites derived from microbes such as fungi, bacteria or protozoa; or phytotoxic plant residues, extracts or single compounds derived from other plant species. Production The production of bioherbicides is a process of biosynthesis where different mediums ranging from soybean bran to corn steep liquor are fermented to obtain desirable results. In addition to solid-state fermentation, bioherbicides can also be produced by submerged fermentation in stirred tanks or in other environments. Despite the ‘eco-friendliness’, there are several obstructions that make it less practical to use bioherbicides in fields because the lab results may not be the same as the real results. Current status With increasing awareness of the effects of the chemical herbicides and pesticides, bioherbicides can be adopted as an alterna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weed Control
Weed control is a type of pest control, which attempts to stop or reduce growth of weeds, especially noxious weeds, with the aim of reducing their competition with desired flora and fauna including domesticated plants and livestock, and in natural settings preventing non native species competing with native species. Weed control is important in agriculture. Methods include hand cultivation with hoes, powered cultivation with cultivators, smothering with mulch, lethal wilting with high heat, burning, and chemical control with herbicides (weed killers). Need for control Weeds compete with productive crops or pasture, they can be poisonous, distasteful, produce burrs, thorns or otherwise interfere with the use and management of desirable plants by contaminating harvests or interfering with livestock. Weeds compete with crops for space, nutrients, water and light. Smaller, slower growing seedlings are more susceptible than those that are larger and more vigorous. Onions are one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbicide
Herbicides (, ), also commonly known as weedkillers, are substances used to control undesired plants, also known as weeds.EPA. February 201Pesticides Industry. Sales and Usage 2006 and 2007: Market Estimates. Summary in press releasMain page for EPA reports on pesticide use ihere Selective herbicides control specific weed species, while leaving the desired crop relatively unharmed, while non-selective herbicides (sometimes called total weedkillers in commercial products) can be used to clear waste ground, industrial and construction sites, railways and railway embankments as they kill all plant material with which they come into contact. Apart from selective/non-selective, other important distinctions include ''persistence'' (also known as ''residual action'': how long the product stays in place and remains active), ''means of uptake'' (whether it is absorbed by above-ground foliage only, through the roots, or by other means), and ''mechanism of action'' (how it works). Historica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytotoxin
Phytotoxins are substances that are poisonous or toxic to the growth of plants. Phytotoxic substances may result from human activity, as with herbicides, or they may be produced by plants, by microorganisms, or by naturally occurring chemical reactions. The term is also used to describe toxic chemicals produced by plants themselves, which function as defensive agents against their predators. Most examples pertaining to this definition of phytotoxin are members of various classes of specialised or secondary metabolites, including alkaloids, terpenes, and especially phenolics, though not all such compounds are toxic or serve defensive purposes. Phytotoxins may also be toxic to humans. Toxins produced by plants Alkaloids Alkaloids are derived from amino acids, and contain nitrogen. They are medically important by interfering with components of the nervous system affecting membrane transport, protein synthesis, and enzyme activities. They generally have a bitter taste. Alkaloids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pathogen
In biology, a pathogen ( el, πάθος, "suffering", "passion" and , "producer of") in the oldest and broadest sense, is any organism or agent that can produce disease. A pathogen may also be referred to as an infectious agent, or simply a germ. The term ''pathogen'' came into use in the 1880s. Typically, the term ''pathogen'' is used to describe an ''infectious'' microorganism or agent, such as a virus, bacterium, protozoan, prion, viroid, or fungus. Small animals, such as helminths and insects, can also cause or transmit disease. However, these animals are usually referred to as parasites rather than pathogens. The scientific study of microscopic organisms, including microscopic pathogenic organisms, is called microbiology, while parasitology refers to the scientific study of parasites and the organisms that host them. There are several pathways through which pathogens can invade a host. The principal pathways have different episodic time frames, but soil has the longest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microorganism
A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in older texts. The informal synonym ''microbe'' () comes from μικρός, mikrós, "small" and βίος, bíos, "life". is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Because mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protozoa
Protozoa (singular: protozoan or protozoon; alternative plural: protozoans) are a group of single-celled eukaryotes, either free-living or parasitic, that feed on organic matter such as other microorganisms or organic tissues and debris. Historically, protozoans were regarded as "one-celled animals", because they often possess animal-like behaviours, such as motility and predation, and lack a cell wall, as found in plants and many algae. When first introduced by Georg Goldfuss (originally spelled Goldfuß) in 1818, the taxon Protozoa was erected as a class within the Animalia, with the word 'protozoa' meaning "first animals". In later classification schemes it was elevated to a variety of higher ranks, including phylum, subkingdom and kingdom, and sometimes included within Protoctista or Protista. The approach of classifying Protozoa within the context of Animalia was widespread in the 19th and early 20th century, but not universal. By the 1970s, it became usual to require th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytotoxic
Phytotoxins are substances that are poisonous or toxic to the growth of plants. Phytotoxic substances may result from human activity, as with herbicides, or they may be produced by plants, by microorganisms, or by naturally occurring chemical reactions. The term is also used to describe toxic chemicals produced by plants themselves, which function as defensive agents against their predators. Most examples pertaining to this definition of phytotoxin are members of various classes of specialised or secondary metabolites, including alkaloids, terpenes, and especially phenolics, though not all such compounds are toxic or serve defensive purposes. Phytotoxins may also be toxic to humans. Toxins produced by plants Alkaloids Alkaloids are derived from amino acids, and contain nitrogen. They are medically important by interfering with components of the nervous system affecting membrane transport, protein synthesis, and enzyme activities. They generally have a bitter taste. Alkaloids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cantonese or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Steep Liquor
Corn steep liquor is a by-product of corn wet-milling. A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals, it is an important constituent of some growth media. It was used in the culturing of ''Penicillium'' during research into penicillin by American microbiologist Andrew J. Moyer. It is an excellent source of organic nitrogen.Liggett, W and Koffler, H. (December 1948). "Corn Steep Liquor in Microbiology". ''Bacteriol Rev''. 12(4): 300. . . Corn steep liquor has CAS number A CAS Registry Number (also referred to as CAS RN or informally CAS Number) is a unique identification number assigned by the Chemical Abstracts Service (CAS), US to every chemical substance described in the open scientific literature. It inclu ... 66071-94-1 and EC Number 266-113-4. References Maize products {{microbiology-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jute
Jute is a long, soft, shiny bast fiber that can be spun into coarse, strong threads. It is produced from flowering plants in the genus ''Corchorus'', which is in the mallow family Malvaceae. The primary source of the fiber is ''Corchorus olitorius'', but such fiber is considered inferior to that derived from ''Corchorus capsularis''. "Jute" is the name of the plant or fiber used to make burlap, hessian, or gunny cloth. Jute is one of the most affordable natural fibers and second only to cotton in the amount produced and variety of uses. Jute fibers are composed primarily of plant materials cellulose and lignin. Jute fiber falls into the bast fiber category (fiber collected from bast, the phloem of the plant, sometimes called the "skin") along with kenaf, industrial hemp, flax ( linen), ramie, etc. The industrial term for jute fiber is ''raw jute''. The fibers are off-white to brown and 1–4 meters (3–13 feet) long. Jute is also called the "golden fiber" for its color an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
