Search

Search Results

• Evaluation of nutrient conditions in open hydroponic system based on tomato production

  116-119

  Istvánné Rácz

  Views:

  191

  Monoculture caused a gradual decline of soil conditions, while nematodes and salt accumulation stimulated the growers to choose alternative practices, such as soilless cultures, which proved their value in Western Europe. Exact statistics are lacking, but estimates deal with approximately 300-400 hectares of vegetable on rock wool, whereas other substrates of soilless culture may multiply this number. Real perspectives are attributed to the forced production of pepper, tomato and cucumber.
  Vegetable production in greenhouses may impair the ecological balance of the environment substantially as far as being uncontrolled. Soilless cultures especially should be handled thoughtfully. A fraction of the nutrients administered, more than 25-30%, is doomed to be lost in an open system, and the resulting ecological risk is accompanied with increasing costs of the production.
  In Hungary, the quantity of nutrient elements in drainage water is unknown, et all. Connecting the production results with chemical analysis, we gain more information about it.
  You can see a mathematical method for evaluation of nutrient and water conditions in tomato hydroponics production.

• Genetic and Practical Classifications of Hungarian Saline Soils (Contemporary Publication)

  111-118

  Sándor Arany

  Views:

  196

  The first part of the paper treates possible ways of soil alkalisation and the differences due to the reaction of the medium, neutral or alkaline, respectively. Alkalisation may occur in any soil, independently of the type, or even in soil-like formations, if conditions are favorable. Alkali soils are so-called hydrogenetic formations, developed in part through water effects. Under conditions prevailing in Hungary two kinds of salt migration processes, opposite to one another, are observable, i.e.:
  1. Leaching downward, causing decrease in the base content of the upper layers,
  2. Capillary rise of salts, causing increases in base content of the upper layers.
  Accumulation of soluble salts usually takes place in the transition zone where these two processes get into contact with each other (Fig. 1).
  * A közlemény első ízben a Bukaresti Nemzetközi Talajtani Konferencián (1958. IX. 26-án) német nyelven: „Die genetische Klassifizierung der ungarischen Szikböden” címen hangzott el.
  As precipitation amounts in the Hungarian lowlands from 500 to 550 mm and causes leaching, true saline soils do not occur, except on some spots.
  Between the two extreme types – completely leached, and salinized where leaching is completely absent, respectively – there exists a long range of soils alkalised or salinized to various degrees. Thus the various types of alkali soils display an interdependence with one another as shown in Fig. 2.
  This interrelations may perform a base for the genetical classification of alkali soils of various properties and peculiarities. Summarising the facts stated above the paper offers a roughly, elaborated scheme for the classification of Hungarian alkali and saline soils, shown in a comprehensive table, the particulars of which are dicussed in the text. Thus the foundation is laid down for a detailed classification of alkali soils that later may become incorporated into an internationally approved system of alkali soils. The so-called practical classes of alkali soils – determined according to methods of reclamation – may be inserted into the delineated genetical system.

• Study of factors controlling the amount of 0.01 M CaCl2 extractable Norg fraction

  437-449

  Emese Szabó

  Jakab Loch

  Views:

  332

  The use of new methods describing the “readily available” nutrient content of the soil is spreading on a global scale. The 0.01 M CaCl2 extractant is a dilute salt solution in which the easily soluble inorganic (nitrate-N and ammonium-N) and organic N fractions, P, K and micronutrients are also measurable. The 0.01 M CaCl2 has been tested in the University of Debrecen, Institute of Agricultural Chemistry and Soil Sciences since the 90’s. The results of the researches related to organic N fraction, performed in the last decades, and the results of the present study (originating from the long-term experiment of Karcag, 2007–2009) can be concluded as follows:

  The measurement of easily soluble and oxidizable organic nitrogen (Norg), besides inorganic fractions, could improve the nutrient management.

  The amount of the Norg fraction is determined by the soil conditions, therefore it is considered to be a site-specific parameter.

  Management practices and cropyear affect the amount of Norg as well. The present research confirmed that, the effect of fertilization on the amount of Norg can be explained by the changing of the yield (related to total biomass production), while the effect of cropyear is related to the differences in mineralization circumstances and yield as well.

  The measurement of the Norg fraction is increases the accuracy of N-supply, therefore it could prevent the environmentally harmful excess N application as well.

• Comparison of chemical parameters of enzyme active and inactive malt types

  161-166

  Vivien Nagy

  Endre Máthé

  Szintia Jevcsák

  Zsolt Fülep

  Ádám Fülep

  Gerda Diósi

  Views:

  419

  Nowadays there is an increasing emphasis on the use of raw materials. Typically, raw materials – in this study malt – are used in animal feeds and used in the brewing industry. However, in terms of quality (eg. high fibre content), these can be included in human nutrition, we have limited information on this possibility. The aim of our work was to compare different malt flours and examine the possibility of using malt in the baking industry. We were to investigate some of the most relevant parameters, such as dietary fibre content, crude protein content, fat content, carbohydrate content, dry matter content, moisture content, salt and energy content. In the future, we aim to conduct a research on some of these parameters with different malt types as the brewing industry uses novel ingredients different cereals, pseudocereals such as amaranth (Amaranthus spp.), oat (Avena sativa L.), quinoa (Chenopodium quinoa Willd.) in addition to the spring barley (Hordeum vulgare L.) or wheat (Triticum aestivum L.). Based on brewing studies, malt has a high fibre and protein content. Having these advantageous qualities, malt should be part of humans’ healthy diet. Using malt flour in the baking industry can be a new direction which can lead to creating a healthier lifestyle and healthier eating habits than suggested by the WHO (World Health Organization).

• Use of extensigraph in the examination of wheat flours

  17-23

  Norbert Boros

  Mária Borbélyné Varga

  Zoltán Győri

  Views:

  540

  The extensograph is widely used in quality control and research laboratories studying wheat flour quality. The most commonly used measurements include Rm, the maximum resistance (maximum height of the curve); R5 the resistance at a constant extension of 5 cm; E, extensibility (total curve length); Rm/E, the ratio of maximum resistance to extension; and A, the area under curve. The extensograph has proved useful in the classification and assessment of flours on the physical dough properties. Another important application is its use in wheat breeding programs. Furthermore, extensograph is an excellent tool to study the effects of a wide range of ingredients on dough properties of wheat flour (like oxidants, enzymes, salt and additives), and it can also be used measure the changes during the frozen storage. In the present study we provide a review of the scientific literature concerning the possible applications of the extensograph.