The value of break crops in weed management

This publication discusses the effect on weed management of the inclusion of break crops (lupin, field pea, chickpea, faba bean, lentil and canola) in the cropping rotation compared to a rotation of continuous cereals. Including break crops in the cropping rotation allows weed management options unavailable or not suited in wheat. For example, growing field peas allows crop-topping/ desiccation for weed seed set control, crop topping cannot be used in wheat without severe yield loss. Problem weeds can be targeted through break crops, for example, grass weeds are generally more easily controlled in break crops than in cereals. Most weed management benefits attributed to break crops depend upon a well grown and well managed break crop.https://researchlibrary.agric.wa.gov.au/bulletins/1117/thumbnail.jp

An Improved & Adaptive Software Development Methodology

The methods of software development have increased a lot from the beginning. From the first waterfall to current agile methodology there still have some drawbacks. For this reason, the software delivery is still a very challenging and heavy-duty work. In this paper, we proposed a new software development methodology which is easy to implement and will help software development companies a secure and robust software releases. The proposed SDLC process is known as 4A. The empirical result shows that the proposed methodology is more adaptive and flexible for developers and project managers

Chromium Adsorption on Banana Rachis Adsorbent from Tannery Wastewater: Optimization, Isotherm, Kinetics and Desorption Studies

This study investigates the banana rachis adsorbent for adsorption characterization, removal, and recovery of the chromium ion from the chrome tanning wastewater. The batch analysis was conducted to find out an adsorbent dose, contact time, relative pH of the aqueous solution, and initial and final chromium value in the filtrate. The equipped adsorbent was studied by the Fourier transform infrared spectroscopy (FT-IR) analysis to reveal the associated functional groups during adsorption. Batch adsorption examination reveals the optimum conditions of 3 g adsorbent input for 75 mL wastewater at 15 min contact time. The adsorption mechanism showed chromium removal 99.64% with the obtained reduction of biochemical oxygen demand (BOD), chemical oxygen demand (COD), and chloride (Cl-) 96.65%, 93.18%, and 59.62%, respectively. The adopted method followed the pseudo-second-order kinetics and Freundlich isotherm for physical adsorption. Primary desorption studies exhibit a scope for the reuse of chromium from the adsorbed adsorbent. Moreover, in comparison with other studies, the study discloses that banana rachis might be utilized as a feasible adsorbent to be adopted in industrial wastewater treatment, especially chrome tanning wastewater in the tannery

Evolution of ryegrass resistance to glyphosate changes soil microbial diversity 14 years continuous application

Glyphosate is the most widely used herbicides in agriculture. Short-term impacts of glyphosate on soil microbial communities have been reported but long-term effects are rarely studied. There is concern for non-target effects on soil microbial communities with potential to negatively affect soil functions after long-term use of glyphosate. Therefore, our objective was to investigate changes in bacterial community composition following long-term glyphosate application on annual ryegrass

Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball