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ÉTUDES SUR LES HYBRIDES DE CISTES : IV. CORRÉLATION DES CARACTÈRES DUC.SALVIIFOLIUSL. |
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Canadian Journal of Research,
Volume 19c,
Issue 2,
1941,
Page 27-39
Pierre Dansereau,
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摘要:
not available
ISSN:1923-4287
DOI:10.1139/cjr41c-004
出版商:NRC Research Press
年代:1941
数据来源: NRC
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2. |
EFFECTS OF TALC AND PHYTOHORMONE TREATMENT ON THE ROOTING OFDAHLIACUTTINGS |
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Canadian Journal of Research,
Volume 19c,
Issue 2,
1941,
Page 40-41
N. H. Grace,
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摘要:
Groups ofDahliacuttings, untreated, talc treated, and treated with talc containing various concentrations of naphthylbutyric acid, were propagated in sand in a greenhouse. All the untreated cuttings died; those treated with talc alone suffered only 4% mortality. Although phytohormone treatment increased the number of roots per rooted cutting, it increased the average mortality to 23%. There were no significant differences in the effects of the various concentrations of phytohormone. Reduction of mortality by talc treatment was the chief feature of the results.
ISSN:1923-4287
DOI:10.1139/cjr41c-005
出版商:NRC Research Press
年代:1941
数据来源: NRC
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SOME FACTORS AFFECTING THE VIRULENCE OF ARTIFICIAL INOCULUM OFHELMINTHOSPORIUM SATIVUMP. K. AND B. AND OFFUSARIUM CULMORUM(W. G. SM.) SACC. |
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Canadian Journal of Research,
Volume 19c,
Issue 2,
1941,
Page 42-48
L. E. Tyner,
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摘要:
Investigations were conducted on the virulence of inoculum ofHelminthosporium sativumP. K. and B. and ofFusarium culmorum(W. G. Sm.) Sacc. as affected by the size of the vessel in which the inoculum was increased, the amount of corn meal present in the medium, and the period of incubation. Inoculum of either pathogen containing 12% corn meal caused more disease on wheat seedlings than that with 5%.H.sativum, 14 days old, was more virulent than after 21, 28, or 35 days' incubation, but in the case ofF.culmorum, there was no definite tendency with respect to the effect of age. The size of container was unimportant if desiccation was avoided.
ISSN:1923-4287
DOI:10.1139/cjr41c-006
出版商:NRC Research Press
年代:1941
数据来源: NRC
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4. |
STUDIES ON BACTERIOPHAGE IN RELATION TO CHEDDAR CHEESEMAKING |
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Canadian Journal of Research,
Volume 19c,
Issue 2,
1941,
Page 49-58
C. K. Johns,
H. Katznelson,
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摘要:
The sudden stoppage of acid development in several experimental vats of Cheddar cheese was shown to be due to the activity of a polyvalent streptococcal phage. Although the starter used consisted of a mixture of organisms, the stoppage was as abrupt as that in cases in which single strain starters are employed. Experimental infection of a vat of milk duplicated the original findings and resulted in the production of a cheese of poor body and texture, with a decidedly "fruity" flavour.The presence of phage in the starter itself could not be demonstrated. Tests made on the milk of 18 cows, composite herd samples, stable and laboratory air, and rennet extract failed to indicate specifically the origin of the lytic agent.
ISSN:1923-4287
DOI:10.1139/cjr41c-007
出版商:NRC Research Press
年代:1941
数据来源: NRC
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