Abstract In the research, five test groups were set, including urea at O, 120, 240, 360 and 480 kg/hm^2, respectively, and analysis was conducted on mulberry leaf yield and some characters of the quality in order to e...Abstract In the research, five test groups were set, including urea at O, 120, 240, 360 and 480 kg/hm^2, respectively, and analysis was conducted on mulberry leaf yield and some characters of the quality in order to establish utility functions of ap-plied N in mulberry gardens with different production purposes and to provide schemes of rational N fertilization. The results indicated that yield of mulberry leaf and content and yield of active nutritional substances in the leaves would be reduced either by insufficient or excessive N quantity. In addition, 240 kg/hm^2 of applied N significantly improved active nutritional substances in leaf and 360 kg/hm^2 of applied N significantly improved yields of mulberry leaf and active nutritional sub-stances. Therefore, utility functions of applied N quantity with leaf yield, DNJ content and yield were established accordingly. The optimal N quantity in mulberry gardens for sericulture is recommended 360 kg/hm^2 and the optimal N quantities in mulberry gardens for increase of yield and content of DNJ are 299.56 and 294.72 kg/hm^2, respectively.展开更多
During the last decades the concept of bile secretion as merely a way to add detergent components to the intestinal mixture to facilitate fat digestion/absorption and to eliminate side products of heine metabolism has...During the last decades the concept of bile secretion as merely a way to add detergent components to the intestinal mixture to facilitate fat digestion/absorption and to eliminate side products of heine metabolism has evolved considerably. In the series of mini-reviews that the World Journal of Gastroenterology is to publish in its section of ＂Highlight Topics＇; we will intend to give a brief but updated overview of our knowledge in this field. This introductory letter is intended to thank all scientists who have contributed to the development of this area of knowledge in gastroenterology.展开更多
基金Supported by Special Fund of Modern Agricultural Industry Technology System(No.CARS-22)Special Fund of Major Industry Technology of Sichuan Economic and Trade Commission(No.2008NC00365)+1 种基金Excellent Paper Fund of Sichuan Academy of Agricultural Sciences(No.2011JYGC-LWJJ-07)Special Fund of Sichuan Financial Genetic Engineering(No.2011JYGC-QNJJ-021)~~
文摘Abstract In the research, five test groups were set, including urea at O, 120, 240, 360 and 480 kg/hm^2, respectively, and analysis was conducted on mulberry leaf yield and some characters of the quality in order to establish utility functions of ap-plied N in mulberry gardens with different production purposes and to provide schemes of rational N fertilization. The results indicated that yield of mulberry leaf and content and yield of active nutritional substances in the leaves would be reduced either by insufficient or excessive N quantity. In addition, 240 kg/hm^2 of applied N significantly improved active nutritional substances in leaf and 360 kg/hm^2 of applied N significantly improved yields of mulberry leaf and active nutritional sub-stances. Therefore, utility functions of applied N quantity with leaf yield, DNJ content and yield were established accordingly. The optimal N quantity in mulberry gardens for sericulture is recommended 360 kg/hm^2 and the optimal N quantities in mulberry gardens for increase of yield and content of DNJ are 299.56 and 294.72 kg/hm^2, respectively.
文摘During the last decades the concept of bile secretion as merely a way to add detergent components to the intestinal mixture to facilitate fat digestion/absorption and to eliminate side products of heine metabolism has evolved considerably. In the series of mini-reviews that the World Journal of Gastroenterology is to publish in its section of ＂Highlight Topics＇; we will intend to give a brief but updated overview of our knowledge in this field. This introductory letter is intended to thank all scientists who have contributed to the development of this area of knowledge in gastroenterology.
