scholarly journals The Role of Volatile Substances Emitted by Cultivated Plant's Roots in Indirect Defense Against Soil Herbivores

Author(s):  
Žiga Laznik ◽  
Stanislav Trdan
2001 ◽  
Vol 81 (3) ◽  
pp. 411-420 ◽  
Author(s):  
Rikako Kimura

The identity and amount of volatile substances in the feces, urine and feces scent-marked with urine (i.e., feces mixed with urine) of feral horses was determined by acid/steam distillation and gas chromatography–mass spectrometry. The frequency of excretion and scent marking, as evaluated in the breeding and non-breeding seasons, showed clear evidence of seasonal behavioral differences. The concentration of each substance (fatty acids, alcohols, aldehydes, phenols, amines and alkanes) in the feces differed according to maturity, sex and stage in the reproductive process. They had a characteristic chemical fingerprint. Although the levels of tetradecanoic and hexadecanoic acids in the feces of estrous mares were significantly higher than the respective levels in the feces of non-estrous mares, in the case of scent-marked feces by stallions, the levels of them in the feces from estrous mares had decreased to levels similar to those in non-estrous mares. The concentration of these substances in mares were not significantly different. The presence of a high concentration of cresols in the urine of stallions in the breeding season suggests that one role of scent marking by stallions is masking the odor of the feces produced by mares. Key words: Odors (volatile), excrement, scent-marking, masking, horse (feral), (releaser) pheromone


1991 ◽  
Vol 31 (1) ◽  
pp. 103-109 ◽  
Author(s):  
R. Gonzalez ◽  
F. Levy ◽  
P. Orgeur ◽  
P. Poindron ◽  
JP Signoret

1981 ◽  
Vol 44 (4) ◽  
pp. 302-312 ◽  
Author(s):  
J. I. GRAY ◽  
B. MACDONALD ◽  
A. M. PEARSON ◽  
I. D. MORTON

Little is known about the mechanism of the reactions leading to formation of cured meat flavor or of the identity of volatile and non-volatile substances responsible for it. This review of the contribution of nitrite to cured meat flavor in products such as ham, bacon and frankfurters includes sensory analyses and studies of the chemical components contributing to cured meat flavor. The antioxidant properties of nitrite in retarding development of warmed-over flavor in cured meats are also discussed.


Atmosphere ◽  
2021 ◽  
Vol 12 (3) ◽  
pp. 364
Author(s):  
Oscar Chiantore ◽  
Tommaso Poli

The control of air quality in museum showcases is a growing issue for the conservation of the displayed artefacts. Inside an airtight showcase, volatile substances may rapidly concentrate and favor or directly cause the degradation or other unwanted phenomena on the objects. The role of materials used in the construction of museum display cases as a source of pollutants and volatile compounds dangerous for the cultural heritage integrity is here reviewed with an illustration of consequences and critical damages. Ways of assessing the suitability of materials used either in the construction or in use of the display cases are also discussed altogether with an overview of the possible choices for monitoring the air quality and limiting the concentration of volatile compounds in their interior.


1988 ◽  
Vol 14 (3) ◽  
pp. 1023-1033 ◽  
Author(s):  
S. Fuzeau-Braesch ◽  
E. Genin ◽  
R. Jullien ◽  
E. Knowles ◽  
C. Papin

JAMA ◽  
1966 ◽  
Vol 195 (12) ◽  
pp. 1005-1009 ◽  
Author(s):  
D. J. Fernbach
Keyword(s):  

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