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Bioherbicide
Bioherbicides are herbicides consisting of phytotoxins, pathogens, and other microbes used as biological weed control. Bioherbicides may be compounds and secondary metabolites derived from microbes such as fungi, bacteria or protozoa; or phytotoxic plant residues, extracts or single compounds derived from other plant species. Production The production of bioherbicides is a process of biosynthesis where different mediums ranging from soybean bran to corn steep liquor are fermented to obtain desirable results. In addition to solid-state fermentation, bioherbicides can also be produced by submerged fermentation in stirred tanks or in other environments. Despite the ‘eco-friendliness’, there are several obstructions that make it less practical to use bioherbicides in fields because the lab results may not be the same as the real results. Current status With increasing awareness of the effects of the chemical herbicides and pesticides, bioherbicides can be adopted as an altern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weed Control
Weed control is a type of pest control, which attempts to stop or reduce growth of weeds, especially noxious weeds, with the aim of reducing their competition with desired flora and fauna including domesticated plants and livestock, and in natural settings preventing non native species competing with native species. Weed control is important in agriculture. Methods include hand cultivation with hoe (tool), hoes, powered cultivation with cultivators, smothering with mulch, lethal wilting with high heat, burning, and Benthiocarb, chemical control with herbicides (weed killers). Need for control Weeds compete with productive crops or pasture. They can be poisonous, distasteful, produce burrs, thorns, or otherwise interfere with the use and management of desirable plants by contaminating harvests or interfering with livestock. Weeds compete with crops for space, nutrients, water and light. Smaller, slower growing seedlings are more susceptible than those that are larger and more ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbicide
Herbicides (, ), also commonly known as weed killers, are substances used to control undesired plants, also known as weeds.EPA. February 201Pesticides Industry. Sales and Usage 2006 and 2007: Market Estimates. Summary in press releasMain page for EPA reports on pesticide use ihere Selective herbicides control specific weed species while leaving the desired crop relatively unharmed, while non-selective herbicides (sometimes called "total weed killers") kill plants indiscriminately. The combined effects of herbicides, nitrogen fertilizer, and improved cultivars has increased yields (per acre) of major crops by three to six times from 1900 to 2000. In the United States in 2012, about 91% of all herbicide usage, was determined by weight applied, in agriculture. In 2012, world pesticide expenditures totaled nearly US$24.7 billion; herbicides were about 44% of those sales and constituted the biggest portion, followed by insecticides, fungicides, and fumigants. Herbicide is also used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytotoxin
Phytotoxins are substances that are poisonous or toxic to the growth of plants. Phytotoxic substances may result from human activity, as with herbicides, or they may be produced by plants, by microorganisms, or by naturally occurring chemical reactions. The term is also used to describe toxic chemicals produced by plants themselves, which function as defensive agents against their predators. Most examples pertaining to this definition of phytotoxin are members of various classes of specialised or secondary metabolites, including alkaloids, terpenes, and especially phenolics, though not all such compounds are toxic or serve defensive purposes. Phytotoxins may also be toxic to humans. Toxins produced by plants Alkaloids Alkaloids are derived from amino acids, and contain nitrogen. They are medically important by interfering with components of the nervous system affecting membrane transport, protein synthesis, and enzyme activities. They generally have a bitter taste. Alkaloids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pathogen
In biology, a pathogen (, "suffering", "passion" and , "producer of"), in the oldest and broadest sense, is any organism or agent that can produce disease. A pathogen may also be referred to as an infectious agent, or simply a Germ theory of disease, germ. The term ''pathogen'' came into use in the 1880s. Typically, the term ''pathogen'' is used to describe an ''infectious'' microorganism or agent, such as a virus, bacterium, protozoan, prion, viroid, or fungus. Small animals, such as helminths and insects, can also cause or Transmission (medicine), transmit disease. However, these animals are usually referred to as parasites rather than pathogens. The scientific study of microscopic organisms, including microscopic pathogenic organisms, is called microbiology, while parasitology refers to the scientific study of parasites and the organisms that host them. There are several pathways through which pathogens can invade a host. The principal pathways have different episodic time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microorganism
A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in Jain literature authored in 6th-century BC India. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Anton van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s, Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, diphtheria, and anthrax. Microorganisms are extremely diverse, representing most unicellular organisms in all three domains of life: two of the three domains, Archaea and Bacteria, only contain microorganisms. The third domain, Eukaryota, includes all multicellular o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit the air, soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protozoa
Protozoa (: protozoan or protozoon; alternative plural: protozoans) are a polyphyletic group of single-celled eukaryotes, either free-living or parasitic, that feed on organic matter such as other microorganisms or organic debris. Historically, protozoans were regarded as "one-celled animals". When first introduced by Georg Goldfuss, in 1818, the taxon Protozoa was erected as a class within the Animalia, with the word 'protozoa' meaning "first animals", because they often possess animal-like behaviours, such as motility and predation, and lack a cell wall, as found in plants and many algae. This classification remained widespread in the 19th and early 20th century, and even became elevated to a variety of higher ranks, including phylum, subkingdom, kingdom, and then sometimes included within the paraphyletic Protoctista or Protista. By the 1970s, it became usual to require that all taxa be monophyletic (derived from a common ancestor that would also be regarded as protozo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytotoxic
Phytotoxins are substances that are poisonous or toxic to the growth of plants. Phytotoxic substances may result from human activity, as with herbicides, or they may be produced by plants, by microorganisms, or by naturally occurring chemical reactions. The term is also used to describe toxic chemicals produced by plants themselves, which function as defensive agents against their predators. Most examples pertaining to this definition of phytotoxin are members of various classes of specialised or secondary metabolites, including alkaloids, terpenes, and especially phenolics, though not all such compounds are toxic or serve defensive purposes. Phytotoxins may also be toxic to humans. Toxins produced by plants Alkaloids Alkaloids are derived from amino acids, and contain nitrogen. They are medically important by interfering with components of the nervous system affecting membrane transport, protein synthesis, and enzyme activities. They generally have a bitter taste. Alkaloids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Steep Liquor
Corn steep liquor is a by-product of corn wet-milling. A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals, it is an important constituent of some growth media. It was used in the culturing of ''Penicillium'' during research into penicillin by American microbiologist Andrew J. Moyer. It is an excellent source of organic nitrogen Nitrogen is a chemical element; it has Symbol (chemistry), symbol N and atomic number 7. Nitrogen is a Nonmetal (chemistry), nonmetal and the lightest member of pnictogen, group 15 of the periodic table, often called the Pnictogen, pnictogens. ....Liggett, W and Koffler, H. (December 1948). "Corn Steep Liquor in Microbiology". ''Bacteriol Rev''. 12(4): 300. . . Corn steep liquor has CAS number 66071-94-1 and EC Number 266-113-4. References Maize products {{microbiology-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jute
Jute ( ) is a long, rough, shiny bast fibre that can be Spinning (textiles), spun into coarse, strong threads. It is produced from flowering plants in the genus ''Corchorus'', of the mallow family Malvaceae. The primary source of the fiber is ''Corchorus olitorius'', but such fiber is considered inferior to that derived from ''Corchorus capsularis''. Jute fibers, composed primarily of cellulose and lignin, are collected from bast (the phloem of the plant, sometimes called the "skin"). The industrial term for jute fiber is ''raw jute''. The fibers are off-white to brown and range from long. In Bangladesh, jute is called the "golden fiber" for its color and monetary value. The bulk of the jute trade is centered in South Asia, with India and Bangladesh as the primary producers. The majority of jute is used for durable and sustainable packaging, such as Gunny sack, burlap sacks. Its production and usage declined as Disposable product, disposable plastic packaging became common, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
