A broad definition of forestry would include the study of trees and forests and their use by people. Modern or science-based forestry began in the nineteenth century when Europeans looked to specialists to address questions of wood supply and its extraction from both their forests at home and their colonies....
This final evaluation report shares findings from the summative evaluation study of the Connected Science Learning: Linking In-School and Out-ofSchool STEM Learning (CSL) journal as well as themes that emerged across the broader three-year evaluation study. The ongoing study was conducted by researchers at the Center for Research on Lifelong...
Cadmium is a common impurity in phosphatic fertilizers and may contribute to soil Cd accumulation. Changes in total and bioavailable Cd burdens to agricultural soils and the potential for plant Cd accumulation resulting from fertilizer input was investigated. Three year field studies were conducted using three dose levels of cadmium-rich,...
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purchased from the National Institute
of Standards andTechnology (NIST, Gaithersburg, MD, USA). Soil CRMs
The efficacy of DNA extraction protocols can be highly dependent upon both the type of sample being investigated and the types of downstream
analyses performed. Considering that the use of new bacterial community analysis techniques (e.g., microbiomics, metagenomics) is becoming
more prevalent in the agricultural and environmental sciences and many...
Volatile sulfur compounds have been reported to be
responsible for the sulfurous off-flavors generated during
the thermal processing of milk; however, their analysis
has been a challenge due to their high reactivity,
high volatility, and low sensory threshold. In this study,
reactive thiols were stabilized and the volatile sulfur
compounds...
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study....