Tamarix

Tamarix Author Anna Sher
ISBN-10 9780199898206
Year 2013-03-21
Pages 488
Language en
Publisher Oxford University Press
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Few plant species have had as much combined scientific, public, and political attention as exotic Tamarix spp (tamarisk, saltcedar). 24 essays by 44 authors explore its biology, ecology, politics, history, and management, reflecting the controversy that has arisen around its "invasion" and what should (or should not) be done.

Tamarix Ramosissima Whole Plant and Leaf Level Physiological Response to Increasing Salinity

Tamarix Ramosissima Whole Plant and Leaf Level Physiological Response to Increasing Salinity Author Jacob Carter
ISBN-10 OCLC:654850518
Year 2010
Pages
Language en
Publisher
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In 1902, President Theodore Roosevelt signed and enacted the Reclamation Act, which would fundamentally alter the lowland hydrology of the arid southwest over the next century. Flow regulations, groundwater pumping, damming, and river channel changes have led to decreases in water table heights and periodic overbank flooding, and subsequently, increased soil salinity in the arid Southwest. During this period, native riparian tree species have declined significantly and an invasive tree species, Tamarix ramosissima [italicize last two words], has increased in abundance and distribution. Increases in soil salinity negatively impact the physiology of native riparian tree species, but the impacts of soil salinity on Tamarix [italicize last word] physiology are incompletely known. I studied the impact of increasing soil salinities on the physiology of Tamarix [italicize last word] in both field and controlled environments. I first studied the impacts of increasing soil salinities on Tamarix [italicize last word] physiology at two semi-arid sites in western Kansas. I concluded that physiological functioning in Tamarix [italicize last word] was maintained across a soil salinity gradient from 0 to 14,000 ppm illustrating robust physiological responses. Using cuttings from Tamarix [italicize last word] trees at both sites, I subjected plants to higher NaCl concentrations (15,000 and 40,000 ppm). Tamarix [italicize last word] physiology was decreased at 15,000 ppm and 40,000 ppm. Tamarix [italicize last word] physiological functioning was affected at the induction of treatments, but acclimated over 30-40 days. These results reveal a threshold salinity concentration at which Tamarix [italicize last word] physiological functioning decreases, but also illustrate the advantageous halophytic nature of Tamarix [italicize last word] in these saline environments. Many arid and semi-arid environments are predicted to become more saline, however, results from both studies suggest that increasing salinity will not be a major barrier for Tamarix [italicize last word] persistence and range expansion in these environments.

Iranian Cuisine

Iranian Cuisine Author Source Wikipedia
ISBN-10 1156842700
Year 2011-09-04
Pages 50
Language en
Publisher Books LLC, Wiki Series
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 49. Chapters: Rose water, Stew, Kebab, Tamarix, Caviar, Biryani, Jujube, Naan, Khash, Ghorabiye, Pomegranate juice, Tarhana, Lavash, Mahlab, Zam Zam Cola, Quince cheese, Tursu, Najmieh Batmanglij, Heracleum persicum, Chelow kabab, Khoresht, Doogh, Pomegranate soup, Ghormeh sabzi, Domsiah, Kourabiedes, Ossetra, Gaz, Samanu, Dastarkh?n, Sohan, Black lime, Bamiyeh, Faloodeh, Yahni, Sangak, Advieh, Kabab Barg, Gondi dumpling, Roza Montazemi, Abgoosht, Reshteh, Noghl, Gogli, Tandoor bread, Fesenj?n, Kofte kebab, Sabzi polo, Kabab koobideh, Tahdig, Pashmak, Nan-e kabab, Barbari bread, Taftan, Ash Reshteh, Jujeh kabab, Kateh, Koloocheh and Masgati, Gheimeh, Aragh Sagi, Parsi Cola, Kabab torsh, Eggah, Topsia Cola, Kookoo, Reshteh khoshkar, Gosh Feel, Abnabat, Qottab, Mirza-Qasemi. Excerpt: Iranian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region. It includes a wide variety of foods ranging from chelo kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white basmati or Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup: for example Ash-e anar), kookoo (vegetable Souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, Sabzi polo, zereshk polo, Baghali Polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive. Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Pe...