Leaf analysis offers window into proper fertilization schedule

Zhongchun Jiang

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Leaf analysis offers window into proper fertilization schedule

机译：叶分析为正确施肥计划提供了窗口

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Proper nitrogen (N) management is critical for maintaining high-quality turf while conserving resources and protecting the environment. This is in part because N applications affect turfgrass growth directly and disease susceptibility indirectly. N application can be costly, not only because of the expenditures on N fertilizers. More importantly, costs rise because of the maintenance costs associated with the excessive shoot growth, poor root growth, and high disease susceptibility that often result. Such ill-timed and excessive N applications can potentially cause runoff, ammonia volatilization, nitrate leaching and groundwater contamination.

机译：适当的氮（N）管理对于维持高质量草皮，节约资源和保护环境至关重要。部分原因是氮肥的施用直接影响草皮草的生长，并间接影响疾病的敏感性。氮肥的施用不仅成本高，还因为氮肥的花费。更重要的是，成本的增加是由于与芽过度生长，根系生长不良以及经常引起的高疾病易感性相关的维护成本。此类不合时宜和过多的氮肥施用可能会导致径流，氨气挥发，硝酸盐浸出和地下水污染。

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《Golfdom》 |2003年第10期|共4页
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Zhongchun Jiang;
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正文语种 eng
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机译：叶分析为正确施肥计划提供了窗口
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5. Nitrogen use efficiency of cotton following corn in rotation and foliar fertilization of cotton using leaf blade analysis [D] . Craig, Charles Chism, Jr. 2002

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Leaf analysis offers window into proper fertilization schedule

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