Mapping density, diversity and species-richness of the Amazon tree flora

Using 2.046 botanically-inventoried tree plots across the largest tropical forest on Earth, we mapped tree species-diversity and tree species-richness at 0.1-degree resolution, and investigated drivers for diversity and richness. Using only location, stratified by forest type, as predictor, our spatial model, to the best of our knowledge, provides the most accurate map of tree diversity in Amazonia to date, explaining approximately 70% of the tree diversity and species-richness. Large soil-forest combinations determine a significant percentage of the variation in tree species-richness and tree alpha-diversity in Amazonian forest-plots. We suggest that the size and fragmentation of these systems drive their large-scale diversity patterns and hence local diversity. A model not using location but cumulative water deficit, tree density, and temperature seasonality explains 47% of the tree species-richness in the terra-firme forest in Amazonia. Over large areas across Amazonia, residuals of this relationship are small and poorly spatially structured, suggesting that much of the residual variation may be local. The Guyana Shield area has consistently negative residuals, showing that this area has lower tree species-richness than expected by our models. We provide extensive plot meta-data, including tree density, tree alpha-diversity and tree species-richness results and gridded maps at 0.1-degree resolution

Pisco Bagasse As A Potential Source Of Bioactive Compounds - A Review

Pisco is a traditional beverage from Peru (South America) produced by the fermentation of pisco grapes. This article discusses the by-products of pisco production as a potential source of bioactive compounds; until now, pisco bagasse has had no industrial application. There is a knowledge gap that is the result of the lack of qualitative and quantitative information in the literature about the by-product of pisco production. Thus, we focus on the benefits that may be obtained with pisco by-product recovery, utilizing a literature review - including articles and patents - of the by-product generated in the production of wine and of the differences between the pisco and wine processes. This article analyzes the chemical composition, the biological activity and the major uses of pisco by-product, in addition to the applications for and biological activity of the extracts obtained through different extraction methods. © 2013 Bentham Science Publishers.714150(2012), http://apps.who.int/ghodata/?vid=10012, World Health Organization [Online]. 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