Effects of application of phenylalanine in vineyard cv Roumi Red
Wednesday, 29 July 2009
Applied Knowledge
Amino acids in the vineyard cultivation
Applied Knowledge
Biological activity of L- and D- amino acids
Wednesday, 29 July 2009
Terra-Sorb® | Applied Knowledge
Application of L- and D-α-amino acids to chrysanthemum plants
Effects of Application of Amino Acids under different cold situations
Wednesday, 29 July 2009
Terra-Sorb® | Applied Knowledge
BIOIBERICA jointly with the University of Barcelona have a long experience to better comprehend the effects of applying amino acids to plants subjected to different cold situations.
Role of amino acids to correct iron-induced chlorosis
Wednesday, 29 July 2009
Terra-Sorb® | Applied Knowledge
The problems caused by an insufficient supply of iron to the plant, generally known as iron-induced chlorosis, have important effects over many crops of significant economic interest such as tomato, grapes, citrus, fruit trees, etc.
Chemical composition of Cucumis melon (cv Makdimon) during ripening
Wednesday, 29 July 2009
Applied Knowledge
Results of the analysis of this variety of melon
Amino Acids and Iron
Tuesday, 28 July 2009
Terra-Sorb® | Applied Knowledge
Deficiency of iron is one of the most common physiopathies in Spain. Causes can vary, but in general the presence of important levels of active lime in the soils is the main agent blocking plant access to the iron
Amino acids in biosynthesis
Tuesday, 28 July 2009
Terra-Sorb® | Applied Knowledge
The first pre conditions for an organism to do photosynthesis is to have the ability to absorb, store, and use the energetic contents of light
Amino acids in Sprouting
Tuesday, 28 July 2009
Terra-Sorb® | Applied Knowledge
Sprouting of seeds constitutes one of the most critical steps in the plant’s vital cycle
Amino acids chelates
Tuesday, 28 July 2009
Applied Knowledge | AminoQuelant®
The main micronutrients used by the plant such as iron, zinc, copper and manganese are usually not available in most soil solutions when they are supplied in the form of inorganic salts
Chelating Agent
Tuesday, 28 July 2009
Applied Knowledge | AminoQuelant®
How strong the union with the nutrient’s cations is what influences the availability of minerals for the plants