Search results
Results from the WOW.Com Content Network
Nitrogen deficiency is a deficiency of nitrogen in plants. This can occur when organic matter with high carbon content, such as sawdust, is added to soil. [1] Soil organisms use any nitrogen available to break down carbon sources, making nitrogen unavailable to plants. [1] This is known as "robbing" the soil of nitrogen. All vegetables apart ...
Leghemoglobin (also leghaemoglobin or legoglobin) is an oxygen-carrying phytoglobin found in the nitrogen-fixing root nodules of leguminous plants. It is produced by these plants in response to the roots being colonized by nitrogen-fixing bacteria, termed rhizobia, as part of the symbiotic interaction between plant and bacterium: roots not colonized by Rhizobium do not synthesise leghemoglobin.
Plants that contribute to N2 fixation include the legume family – Fabaceae – with taxa such as kudzu, clovers, soybeans, alfalfa, lupines, peanuts, and rooibos.They contain symbiotic bacteria called rhizobia within the nodules, producing nitrogen compounds that help the plant to grow and compete with other plants.
Nitrogen deficient plants will also exhibit a purple appearance on the stems, petioles and underside of leaves from an accumulation of anthocyanin pigments. [6] Phosphorus deficiency can produce symptoms similar to those of nitrogen deficiency, [35] characterized by an intense green coloration or reddening in leaves due to lack of chlorophyll ...
Nitrogen fixation is a chemical process by which molecular ... soybean , alfalfa, lupin, ... Nitrogen deficiency; Nitrogen fixation package for quantitative ...
Rhizobia are diazotrophic bacteria that fix nitrogen after becoming established inside the root nodules of legumes . To express genes for nitrogen fixation, rhizobia require a plant host; they cannot independently fix nitrogen. [1] In general, they are gram negative, motile, non-sporulating rods.
Nitrogen is therefore a necessary ingredient in the production of proteins. Hence, legumes are among the best sources of plant protein. [citation needed] When a legume plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.