Characterization and determination of the S/G ratio via Py-GC/MS of agricultural and industrial residues.
<h3>What is the abstract?</h3>
To investigate the potential lignin values, agricultural residues (apple tree pruning, olive tree pruning, and almond shell) and industrial residues (kraft black liquor) were employed as source materials for lignin extraction via various fractionation procedures (kraft, organosolv, acetosolv and acetosolv and formosolv processes). Py-GC/MS, FTIR, and GPC were used to characterise the separated lignins. The fractionation method had a significant impact on the average molecular weight (Mw) assessed by GPC. The severe circumstances of the acetosolv and acetosolv-formosolv procedures favoured repolymerization, resulting in high Mw lignins. Because of the longer retention durations, the EKL had a smaller Mw. Except for almond shell lignin, which has the highest relative abundance of G-type phenols, all lignins have higher relative abundances of S-type phenols.
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Answer: Many pathogenic fungi are parasitic in humans and are known to cause diseases of humans and other animals. In humans, parasitic fungi most commonly enter the body through a wound in the epidermis (skin). Such wounds may be insect punctures or accidentally inflicted scratches, cuts, or bruises. One example of a fungus that causes disease in humans is Claviceps purpurea, the cause of ergotism (also known as St. Anthony’s fire), a disease that was prevalent in northern Europe in the Middle Ages, particularly in regions of high rye-bread consumption. The wind carries the fungal spores of ergot to the flowers of the rye, where the spores germinate, infect and destroy the ovaries of the plant, and replace them with masses of microscopic threads cemented together into a hard fungal structure shaped like a rye kernel but considerably larger and darker. This structure, called an ergot, contains a number of poisonous organic compounds called alkaloids. A mature head of rye may carry several ergots in addition to noninfected kernels. When the grain is harvested, much of the ergot falls to the ground, but some remains on the plants and is mixed with the grain. Although modern grain-cleaning and milling methods have practically eliminated the disease, the contaminated flour may end up in bread and other food products if the ergot is not removed before milling. In addition, the ergot that falls to the ground may be consumed by cattle turned out to graze in rye fields after harvest. Cattle that consume enough ergot may suffer abortion of fetuses or death. In the spring, when the rye is in bloom, the ergot remaining on the ground produces tiny, black, mushroom-shaped bodies that expel large numbers of spores, thus starting a new series of infections.
I do believe it's a recessive trait. I hope that helps
Answer:
Option D.) Groundwater
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