Claim · model-written summary
High and low water temperatures reduced silicification of epidermal cells of the leaf blade.
- Taxon
- rice plant
Oryza sativae0 - Organ / stage
- epidermal cells of leaf bladee7
- Treatment
- water temperature higher and lower than optimume7
- Outcome
- silicification of epidermal cells of leaf bladee7
- Direction
- reducede7
- Comparator
- optimume7
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the nutrition and metabolism of the rice plant”
e7“The water temperature higher and lower than optimum conspicuously reduced the silicification of epidermal cells of leaf blade”
Title
I. BABA; Y. TAKAHASHI; I. IWATA Journal of Agricultural Meteorology 1955. doi:10.2480/agrmet.11.61
Other claims from this paper (11)
- Intervention effect Water temperature higher or lower than optimum reduced nutrient absorption.
- Intervention effect Low temperature reduced water absorption.
- Intervention effect Low temperature decreased the moisture content of the top.
- Intervention effect Low water temperature decreased dry weight of the top less in Rikuu-132 than in kamenoo.
- Intervention effect Low water temperature reduced nutrient and water absorption less in Rikuu-132 than in kamenoo.
- Intervention effect Water temperature higher or lower than optimum increased the percentage content of NH3-N, amide-N and soluble-N.
- Intervention effect Water temperature higher or lower than optimum decreased the percentage content of protein-N.
- Intervention effect Water temperature higher or lower than optimum markedly increased the soluble-N/protein-N ratio.
- Intervention effect Soluble-N and the soluble-N/protein-N ratio were lower in Rikuu-132 than in kamenoo.
- Intervention effect High and low water temperatures decreased the percentage content of reducing and non-reducing sugars in the top.
- Intervention effect Decreasing water temperature increased the starch content of the top.