We conducted a study to
characterize dissolved organic carbon (DOC) and soil microbial community by comparing greenhouse vegetable fields with contrasting management intensity and adjacent cereal fields (wheat maize rotation) in Shouguang and Quzhou in North China. Compared with cereal fields, greenhouse vegetable cultivation increased soil organic carbon (SOC) and total nitrogen (TN), while it decreased the soil pH, particularly at the high-intensity site. The DOC concentration was significantly higher in greenhouse vegetable fields than in cereal fields, whereas learn more DOC composition differed between greenhouse vegetable fields and cereal fields only at high management intensity. Chemical fractionation indicated that DOC from greenhouse vegetable fields with high management intensity was less decomposed than DOC from cereal fields, because the percentage of hydrophobic acid (HOA) as DOC was higher in vegetable fields. Vegetable production significantly changed the microbial
community structure in comparison to cereal fields: high-intensity management increased total bacteria, G (+) bacteria and fungi, while low-intensity decreased fungi and increased bacteria-to-fungi ratio. The main factor affecting microbial community structure was soil pH in this study, accounting for 24% of the differences. (C) 2012 Elsevier Masson SAS. All rights reserved.”
“Research into the Selleckchem LCL161 biomechanical manifestation of fatigue during exhaustive
runs is increasingly popular but additional understanding of the adaptation of the spring-mass behaviour during the course of strenuous, self-paced exercises continues to be a challenge in order to develop optimized training and injury prevention programs. This study investigated continuous changes in running mechanics and spring-mass behaviour during a 5-km run. 12 competitive triathletes performed a 5-km running time trial (mean performance: ?17 min 30 s) on a 200 m indoor track. Vertical and anterior-posterior ground reaction forces were measured every 200 m by a 5-m long force platform https://www.selleckchem.com/products/epacadostat-incb024360.html system, and used to determine spring-mass model characteristics. After a fast start, running velocity progressively decreased (- 11.6%; P<0.001) in the middle part of the race before an end spurt in the final 400-600 m. Stride length (- 7.4%; P<0.001) and frequency (- 4.1%; P=0.001) decreased over the 25 laps, while contact time (+ 8.9%; P<0.001) and total stride duration (+ 4.1%; P<0.001) progressively lengthened. Peak vertical forces (- 2.0%; P<0.01) and leg compression (- 4.3%; P<0.05), but not centre of mass vertical displacement (+ 3.2%; P>0.05), decreased with time. As a result, vertical stiffness decreased (- 6.0%; P<0.001) during the run, whereas leg stiffness changes were not significant (+ 1.3%; P>0.05).