Nitrogen Utilization in High and Low Protein Wheat Varieties 1

Autor:	Jagdish Seth, G. K. Middleton, T. T. Hebert
Rok vydání:	1960
Předmět:	Low protein High protein food and beverages chemistry.chemical_element Nitrogen Protein content chemistry.chemical_compound Agronomy chemistry Nitrate nitrogen Total nitrogen Urea Agronomy and Crop Science Chemical composition
Zdroj:	Agronomy Journal. 52:207-209
ISSN:	1435-0645 0002-1962
DOI:	10.2134/agronj1960.00021962005200040009x
Popis:	SynopsisNo differences were found in total nitrogen content of vegetative parts of high and low protein wheat varieties prior to heading. After heading nitrogen increased more rapidly in the heads of high protein varieties. Varietal differences in protein content of the kernels were not decreased by growing plants in solution culture, or by foliar applications of urea or nitrate nitrogen.
Databáze:	OpenAIRE
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