فایل ورد (word) STUDY ON THE POSSIBILITY OF IMPROVING OF NUTRITIVE VALUE OF WHEAT STRAW BY BAKER"S YEAST (SACCHAROMYCES CEREVISIAE 1026

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 فایل ورد (word) STUDY ON THE POSSIBILITY OF IMPROVING OF NUTRITIVE VALUE OF WHEAT STRAW BY BAKER"S YEAST (SACCHAROMYCES CEREVISIAE 1026 دارای 5 صفحه می باشد و دارای تنظیمات در microsoft word می باشد و آماده پرینت یا چاپ است

فایل ورد فایل ورد (word) STUDY ON THE POSSIBILITY OF IMPROVING OF NUTRITIVE VALUE OF WHEAT STRAW BY BAKER"S YEAST (SACCHAROMYCES CEREVISIAE 1026  کاملا فرمت بندی و تنظیم شده در استاندارد دانشگاه  و مراکز دولتی می باشد.

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بخشی از متن فایل ورد (word) STUDY ON THE POSSIBILITY OF IMPROVING OF NUTRITIVE VALUE OF WHEAT STRAW BY BAKER"S YEAST (SACCHAROMYCES CEREVISIAE 1026 :




نام کنفرانس یا همایش : اولين کنفرانس بين المللي و چهارمين کنفرانس ملي بازيافت مواد آلي در کشاورزي

تعداد صفحات :5

چکیده مقاله:

In order to study the possibility of enrichment of wheat straw through inoculation by backer"s yeast ( Saccharomyces cerevisiae 1 026), with or without additives, a completely rand01nized design experiment, using of factorial method, including 4x3x3 treatments with 3 replicates was conducted. The major factor was S. cerevisiae at four levels including 0.0, 0.5, 1.0 and 1.5 percent, second factor was molasses at three levelsincluding 5 , 10 and 15 percent and the third factor was a Inixture of com-barley flour atthree levels of 0.0, 5 and 10 percent at wheat straw (illy matter basis). For eachexperimental unit, 300 g of chapped wheat straw was mixed with 300 ml. of 30-35°C contained the relative amount at yeast and additives and packed in black plastic bags when the bags were left down at 25-27°C room temperature for 7-10 days. Thereafter, the samples were removed from the bags and used for chemical analysis. Results indicated that no any significantly differences were observed for the illy matter, cmdeprotein, ether extract, crude fiber, Ash, neutral detergent fiber and acid detergent fiber among the treatments. It can be concluded that inoculation of wheat straw with or without additives could not have any positive effect on its nutritive value

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