"One Rotten Apple Spoils the Whole Barrel": The Plant Hormone Ethylene, the Small Molecule and its Complexity

Author: Domenico De Martinis

Publisher: Frontiers Media SA

Published: 2015-08-14

Total Pages: 134

ISBN-13: 2889196232

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The gaseous molecule ethylene (C2H4), which is small in size and simple in structure, is a plant hormone most often associated with fruit ripening yet has a diversity of effects throughout the plant life cycle. While its agricultural effects were known even in ancient Egypt, the complexity of its mode of action and the broad spectrum of its effects and potential uses in plant physiology remain important scientific challenges today. In the last few decades, the biochemical pathway of ethylene production has been uncovered, ethylene perception and signaling have been molecularly dissected, ethylene-responsive transcription factors have been identified and numerous effects of ethylene have been described, ranging from water stress, development, senescence, reproduction plant-pathogen interactions, and of course, ripening. Thus ethylene is involved in plant development, in biotic and abiotic stress, and in reproduction. There is no stage in plant life that is not affected by ethylene, modulated by a complex and fascinating molecular machinery.

"One Rotten Apple Spoils the Whole Barrel": The Plant Hormone Ethylene, the Small Molecule and Its Complexity

Author:

Publisher:

Published: 2015

Total Pages: 0

ISBN-13:

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The gaseous molecule ethylene (C2H4), which is small in size and simple in structure, is a plant hormone most often associated with fruit ripening yet has a diversity of effects throughout the plant life cycle. While its agricultural effects were known even in ancient Egypt, the complexity of its mode of action and the broad spectrum of its effects and potential uses in plant physiology remain important scientific challenges today. In the last few decades, the biochemical pathway of ethylene production has been uncovered, ethylene perception and signaling have been molecularly dissected, ethylene-responsive transcription factors have been identified and numerous effects of ethylene have been described, ranging from water stress, development, senescence, reproduction plant-pathogen interactions, and of course, ripening. Thus ethylene is involved in plant development, in biotic and abiotic stress, and in reproduction. There is no stage in plant life that is not affected by ethylene, modulated by a complex and fascinating molecular machinery.

Laser Spectroscopy and Laser Imaging
Laser Spectroscopy and Laser Imaging

Author: Helmut H. Telle

Publisher: CRC Press

Published: 2018-04-17

Total Pages: 1292

ISBN-13: 1482256932

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"a very valuable book for graduate students and researchers in the field of Laser Spectroscopy, which I can fully recommend" —Wolfgang Demtröder, Kaiserslautern University of Technology How would it be possible to provide a coherent picture of this field given all the techniques available today? The authors have taken on this daunting task in this impressive, groundbreaking text. Readers will benefit from the broad overview of basic concepts, focusing on practical scientific and real-life applications of laser spectroscopic analysis and imaging. Chapters follow a consistent structure, beginning with a succinct summary of key principles and concepts, followed by an overview of applications, advantages and pitfalls, and finally a brief discussion of seminal advances and current developments. The examples used in this text span physics and chemistry to environmental science, biology, and medicine. Focuses on practical use in the laboratory and real-world applications Covers the basic concepts, common experimental setups Highlights advantages and caveats of the techniques Concludes each chapter with a snapshot of cutting-edge advances This book is appropriate for anyone in the physical sciences, biology, or medicine looking for an introduction to laser spectroscopic and imaging methodologies. Helmut H. Telle is a full professor at the Instituto Pluridisciplinar, Universidad Complutense de Madrid, Spain. Ángel González Ureña is head of the Department of Molecular Beams and Lasers, Instituto Pluridisciplinar, Universidad Complutense de Madrid, Spain.

The Ever Curious Gardener
The Ever Curious Gardener

Author: Lee Reich

Publisher: New Society Publishers

Published: 2018-04-03

Total Pages: 285

ISBN-13: 177142270X

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An irreverent romp through the natural science of gardening, with eye-opening insight and practical guidance for getting the most out of your plants. Curious why caressing your cucumber plants will help them bear more fruit? Or why you should grow oranges from seed even if the fruit is inedible? Or why trees need to sleep and how to help them? Join acclaimed gardener, scientist, and author Lee Reich on a journey through the delights of your garden in this laugh-out-loud treatise on the scientific wonders of plants and soil. The Ever Curious Gardener includes information on: How to maximize both flavor and nutrition in your garden bounty Helping plants thrive during drought Outwitting weeds by understanding their nature Making the best use of compost Tips on pruning and orchard care Why the dead language of Latin can make you a better gardener.

How to Feed the World
How to Feed the World

Author: Jessica Eise

Publisher: Island Press

Published: 2018-03-15

Total Pages: 258

ISBN-13: 1610918843

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By 2050, we will have ten billion mouths to feed in a world profoundly altered by environmental change. How will we meet this challenge? In How to Feed the World, a diverse group of experts from Purdue University break down this crucial question by tackling big issues one-by-one. Covering population, water, land, climate change, technology, food systems, trade, food waste and loss, health, social buy-in, communication, and equal access to food, the book reveals a complex web of challenges. Contributors unite from different perspectives and disciplines, ranging from agronomy and hydrology to economics. The resulting collection is an accessible but wide-ranging look at the modern food system.

Processed Apple Products
Processed Apple Products

Author: Donald L. Downing

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 447

ISBN-13: 1468482254

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The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.

Handbook of Brewing
Handbook of Brewing

Author: Hans Michael Eßlinger

Publisher: John Wiley & Sons

Published: 2009-04-22

Total Pages: 778

ISBN-13: 3527623493

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This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Science of Bakery Products
Science of Bakery Products

Author: William P Edwards

Publisher: Royal Society of Chemistry

Published: 2015-10-09

Total Pages: 216

ISBN-13: 1782626301

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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Essentials of Food Sanitation
Essentials of Food Sanitation

Author: Norman G. Marriott

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 356

ISBN-13: 1461560454

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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.