Sentence examples for maize such as from inspiring English sources
Such cropping systems are sometimes tested as more sustainable and biodiversity-friendly alternatives to A1. Examples are an inclusion of switchgrass or mixed-grass-forb prairie in maize production [24], strips of wildflower mixtures for biogas in maize-dominated areas [70] and alternative crops to maize, such as the cup plant Silphium perfoliatum L. [71].
Meanwhile a multiple virulence factors have been demonstrated to be involved in pathogen infection to maize, such as cellulose [ 5], non-host specific toxin (methyl 5- hydroxymethyl -furan-2-carboxylate) [ 6], melanin [ 7].
It was found that these VIs perform better in estimating the structure parameters of maize, such as Leaf Area Index (LAI), height and biomass, than the original ones.
Various techniques have been employed to enrich for single-copy sequences in maize, such as High Cot selection [15], methylation filtering [16] and hypomethylated partial restriction (HMPR) [17].
We see evidence of allelic series in several other candidate genes studies in maize, such as su1 and LcyE, that also exhibit these inconsistencies between association and linkage mapping [52].
Transgenic Bt maize, such as those expressing Cry1Ab, Cry1Ac and Cry1Ie, can offer season-long protection against ACB [ 3- 5].
Among the different Bt proteins, Cry1Ab has been introduced by genetic modification in various crops including so-called insect-resistant maizes such as MON810.
Fermented maize products, such as ogi, are prepared by soaking the maize kernel for 1 3 days until soft.
It remains to be established whether other cold-resistant microbial inoculants, directly isolated from the maize rhizosphere, such as Acinetobacter rhizosphaerae BIHB727, Pseudomonas putida B0, or Mycoplana bullata MpB46 [16], could be more effective in this context.
The metabolomic profiles revealed some exposure-dependent changes in the amount of several maize metabolites, such as carbohydrates, amino acids, tricarboxylic acid cycle intermediates, and fatty acids, which were included in a diagram of biosynthetic pathways [35].
People in Africa usually ferment mainly cereal-based foods like sorghum, millet and maize; roots such as cassava; fruits; vegetables, though less commonly; and, to a lesser extent, meat and fish.
