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Understanding Host-Pathogen Cross Talks and Strategies for Engineering Plants with Enhanced Resistance- a Review

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Introduction Co-evolution phenomenon between plants and microbes has led to substantial positive and negative effects. The effects of microbes such as positive (mutualistic), neutral (commensalistic) or deleterious (pathogenic) impact on plant fitness [1] and interactions among them are bidirectional. In general, plants are invaded by different biotic stress factors such as insect-pests, pathogens and weed …

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Enhancement of Growth, Yield and Nitrogen Use Efficiency in Rice Under the Application of Coated Urea

RESEARCH ARTICLE / By

 INTRODUCTION Rice is an important world food security crop that relies on chemical fertilizer to sustain high yields. The use of urea and urea-based fertilizers has increased considerably over the past 15 years. They currently account for approximately 50% of World agricultural Nitrogen consumption [1]. In the event of high input agriculture, more emphasis on …

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Kinetics, Equilibrium and Thermodynamics Study on the Adsorption of Pb2+ Ions by Water Hyacinth Powder from both Industrial Wastewater and Aqueous Solution

RESEARCH ARTICLE / By

Introduction The occurrence of heavy metals in the surroundings causes alarm because they’re poisonous even at low concentrations[1]. Heavy metal pollution poses health problems that require being addressed [2]. Exposure to lead has varied effects which include nausea, brain damage, headache, death, abdominal pain and swelling of optic nerve [3]. In children it lowers the …

Kinetics, Equilibrium and Thermodynamics Study on the Adsorption of Pb2+ Ions by Water Hyacinth Powder from both Industrial Wastewater and Aqueous Solution Read More »

Development and Evaluation of Functional and Nutritional Properties of Composite Flours

RESEARCH ARTICLE / By

INTRODUCTION Composite flour are better utilized for cookies production rather than for bread because of their ready-to eat form, relatively prolonged shelf-life, wide consumption and good eating quality. Cookies based on rye, barley, rice, maize, acha, amaranth and oat flour have been reported by several researchers. Protein enrichment studies on cookies have been carried out …

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