Xem 1-20 trên 68 kết quả Mineral nutrition
  • MINERAL NUTRIENTS ARE ELEMENTS acquired primarily in the form of inorganic ions from the soil. Although mineral nutrients continually cycle through all organisms, they enter the biosphere predominantly through the root systems of plants, so in a sense plants act as the “miners” of Earth’s crust (Epstein 1999). The large surface area of roots and their ability to absorb inorganic ions at low concentrations from the soil solution make mineral absorption by plants a very effective process.

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  • Tuyển tập những bài báo cáo nghiên cứu khoa học hay nhất được đăng trên tạp chí JOURNAL OF FOREST SCIENCE đề tài: Mineral nutrition in relation to the Norway spruce forest decline in the region Horný Spiš (Northern Slovakia)...

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  • Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí lâm nghiệp đề tài: The effect of liming on the mineral nutrition of the mountain Norway spruce (Picea abies L.) forest...

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  • Tuyển tập các báo cáo nghiên cứu về lâm nghiệp được đăng trên tạp chí lâm nghiệp quốc tế đề tài: "Sensitivity of seedlings from different oak species to waterlogging: effects on root growth and mineral nutrition...

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  • Tuyển tập các báo cáo nghiên cứu về lâm nghiệp được đăng trên tạp chí lâm nghiệp Original article đề tài:Effects of sulfuric acid and nitrogen deposition on mineral nutrition of Picea abies (L.) Karst...

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  • The latest research shows that the foods we choose to eat—or not to eat—may increase our life span or the quality of our lives. Not a day goes by, it seems, without feature news stories about food and its impact on health. The message that we can reduce our chances of developing cancer, high blood pressure, diabetes, and other diseases by maintaining a healthy weight, decreasing the fat and calories in our diets, eating more vitamin- and mineral-rich fruits and vegetables, and getting fit is becoming a familiar one.

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  • This book is about what we consider the essentials of human nutrition. The science of human nutrition deals with all the effects on people of any component found in food. This starts with the physiological and biochemical processes involved in nourishment—how substances in food provide energy or are converted into body tissues, and the diseases that result from insufficiency or excess of essential nutrients (malnutrition). The role of food components in the development of chronic degenerative disease like coronary heart disease, cancers, dental caries, etc.

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  • Harrison's Internal Medicine Chapter 70. Nutritional Requirements and Dietary Assessment Nutritional Requirements and Dietary Assessment: Introduction Nutrients are substances that must be supplied by the diet because they are not synthesized in the body in sufficient amounts. Nutrient requirements for groups of healthy persons have been determined experimentally. For good health we require energy-providing nutrients (protein, fat, and carbohydrate), vitamins, minerals, and water.

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  • Intravenous nutrition (IVN), also known as parenteral nutrition (PN), involves the administration of nutrients, electrolytes, minerals and fluid directly into patients’ veins. It is used in patients whose gastrointestinal absorption of food and/or fluids is inadequate, unsafe or inaccessible. Infusing a mixture of nutrients and fluid, however, is not without risk.

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  • Trace Mineral Intake Zinc 2.5–4 mg/d, an additional 10–15 mg/d per L of stool or ileostomy output Copper 0.5–1.5 mg/d, possibility of retention in biliary tract obstruction Manganese 0.1–0.

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  • Nutrition is of interest to everyone. For the impoverished, nutrition is an issue of obtaining enough food to survive. For some, it is a health concern in their fight against obesity and diabetes, hypertension, heart disease, and degenerative skeletal disorders that accompany this nutritional problem. For others, it is of interest so that they will not be embarrassed wearing their bathing suits.

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  • Table 73-10 Enteral Formulas Composition Characteristics Clinical Indications STANDARD ENTERAL FORMULA 1. Complete dietary products (+)a Suitable for most patients requiring tube feeding; some can be a. Caloric density 1 kcal/mL used orally b. Protein ~14% cals, caseinates, soy, lactalbumin c. CHO ~60% cals, hydrolyzed corn starch, maltodextrin, sucrose d. Fat ~30% cals, corn, soy, safflower oils e. Recommended daily intake of all minerals and vitamins in 1500 kcal/d f. Osmolality (mosmol/kg): ~300 MODIFIED ENTERAL FORMULAS 1. Caloric density 1.

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  • The concept of nutritional essentiality was firmly established less than 100 years ago. It arose from observations that certain diseases observed in human populations consuming poor diets could be prevented by including other foods in the diet and that failure of animals fed on diets composed of purified components or restricted to one or a few foodstuffs to grow and survive could similarly be corrected by including another food or an extract of the food in the diet. The food constituents that were found to prevent these problems were classified as indispensable (or essential) nutrients.

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  • The increased attention given to equine nutritional issues during the last 6–7 years by research groups around the world, has prompted me to revise the 2nd edition of this book. The preparation of this edition entailed the careful reading of the previous edition and with it the embarrassing discovery of a few errors, including one or two in equations, which I have now corrected. It has been necessary to revise all chapters and other sections, some to a greater extent than others.

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  • Funneling basic chemical, preclinical, and clinical data into a descriptive form useful to health care professionals, researchers, and educated, health-conscious consumers, Encyclopedia of Dietary Supplements presents peer-reviewed, objective entries that rigorously examine the most significant scientific research. It presents evidence-based information on the major vitamin and mineral micronutrients, single herbs and botanicals, phytochemicals, and other bioactive preparations.

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  • This book is for anyone who wants an understanding of the fascinating role vitamins and minerals play in nutrition. It can be used as a supplementary textbook for nutrition classes, as a self-learning guide, and as a refresher for health professionals. This book broadens and explains the vitamin and mineral information found in standard nutrition courses. Throughout the text are many figures, graphs, and tables that visually display information and relationships. If you have not taken a class in biochemistry, then this will be an interesting and relevant way to be introduced to it....

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  • Once upon a time people simply sat down to dinner, eating to fill up an empty stomach or just for the pleasure of it. Nobody said, “Wow, that cream soup is loaded with calories,” or asked whether the bread was a highfiber loaf or fretted about the chicken being served with the skin still on. No longer. Today, the dinner table can be a battleground between health and pleasure. You plan your meals with the precision of a major general moving his troops into the front lines, and for most people, the fight to eat what’s good for you rather than what tastes good has become a...

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  • In the first volume of this two-volume book, Advanced Nutrition: Macronutrients , the needs for the macronutrients were discussed. The absorption, metabolism, excretion, and function of the various sources of energy as well as detailed discussions of the need for water and energy balance were presented. The needs for the micronutrients, as well as explanations of how these nutrients function in the body, were deferred to this, the second volume.

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  • Plants are sessile organisms and as such must have mechanisms to deal with both abiotic and biotic stresses to ensure survival. The term “abiotic stress” includes many stresses caused by environmental conditions such as drought, salinity, UV and extreme temperatures. Due to global climate change it is predicted that abiotic stresses will increase in the near future and have substantial impacts on crop yields (Intergovernmental Panel of Climate Change; http://www.ipcc.ch).

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  • Baking Soda: Sodium bicarbonate is a product that can be used as a natural fungicide for black spot, powdery mildew and brown patch by mixing 4 teaspoons (approximately 1 rounded tablespoon) per gallon of water along with one teaspoon of mild liquid soap or horticultural oil and spraying foliage. Be careful to keep the spray on the foliage and not on the soil as much as possible. Baking soda is composed of sodium and bicarbonate ñ both are necessary in the soil but only in very small amounts. Potassium bicarbonate is a good alternative for those concerned about sodium....

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