Phase transition - ice nucleation and super cooling in plants
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This presentation discusses the phase transition of water and its relevance to freezing tolerance in plants. It discusses the ice nucleation and supercooling
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The soil-plant-atmosphere continuum (SPAC) is the pathway for water moving from soil through plants to the atmosphere.
Continuum in the description highlights the continuous nature of water connection through the pathway.
The low water potential of the atmosphere, and relatively higher (i.e. less negative) water potential inside leaves, leads to a diffusion gradient across the stomatal pores of leaves, drawing water out of the leaves as vapour.
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Methods for measuring water potential
Plant scientists have developed several instruments to accurately measure the water potential (Ψ) of plants, including psychrometers, pressure chambers, cryoscopic osmometers, and pressure probes. Psychrometers measure the vapor pressure of a sample to determine its Ψ. Pressure chambers apply pressure to a cut plant organ to return water to xylem conduits, allowing calculation of Ψ. Cryoscopic osmometers measure the freezing point depression of cell sap to determine its osmotic potential (Ψs). Each method allows scientists to evaluate plant water status.
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Recommended
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The soil-plant-atmosphere continuum (SPAC) is the pathway for water moving from soil through plants to the atmosphere.
Continuum in the description highlights the continuous nature of water connection through the pathway.
The low water potential of the atmosphere, and relatively higher (i.e. less negative) water potential inside leaves, leads to a diffusion gradient across the stomatal pores of leaves, drawing water out of the leaves as vapour.
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Plant scientists have developed several instruments to accurately measure the water potential (Ψ) of plants, including psychrometers, pressure chambers, cryoscopic osmometers, and pressure probes. Psychrometers measure the vapor pressure of a sample to determine its Ψ. Pressure chambers apply pressure to a cut plant organ to return water to xylem conduits, allowing calculation of Ψ. Cryoscopic osmometers measure the freezing point depression of cell sap to determine its osmotic potential (Ψs). Each method allows scientists to evaluate plant water status.
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Freezing
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Freezing
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Thermodynamics of Food Freezing
Freezing is commonly used to preserve foods by reducing microbial and enzyme activity through lowering temperatures. The rate of freezing and temperature differences between the food and freezing medium impact properties and quality. Very rapid freezing results in significantly different properties than slow freezing due to differences in ice crystal formation within the food structure. Properties of frozen foods like water content and thermal properties affect freezing processes. Ice crystal formation and freezing point depression are important concepts, and controlling recrystallization through consistent low storage temperatures preserves quality. Common freezing equipment includes air blast, plate, and immersion freezers.
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Freezing
Freezing has been successfully employed for the long-term preservation of many foods, providing a significantly extended shelf life.
The process involves lowering the product temperature generally to -18 °C or below.The extreme cold simply retards the growth of microorganisms and slows
down the chemical changes that affect quality or cause food to spoil.
During freezing the cellular solution present in the food matrix is cooled to its initial freezing point, and further cooling causes the water molecule to
separate, forming ice crystal.
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Freezing is a method of food preservation where heat is removed from food to reduce its temperature below its freezing point, causing ice crystals to form. The best preservation occurs between -1 and -5°C, where maximal ice formation occurs, then moving quickly to at least -18°C. Freezing prevents microbial growth and slows chemical reactions by reducing water activity and temperature. However, freezing can also cause quality losses through physical damage from ice crystal formation, as well as chemical and biochemical changes. The rate of freezing impacts these losses, with faster freezing producing smaller ice crystals and better maintaining quality.
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Bird's eye view of technology applied in pharmaceutics and other industries like food industry in order to preserve the thermolabile compunds.
LYOPHILISER.pdf
The document discusses a lyophiliser or freeze dryer, which uses a three step process to freeze-dry materials for preservation. The process involves prefreezing the material to form ice crystals, primary drying where heat and low pressure allow water to sublime from the frozen material, and secondary drying to remove remaining bound water molecules. A lyophiliser is commonly used in industries like pharmaceuticals, biotech, diagnostics and tissue culture to dry materials while retaining their porous structure and physical form with minimal residual moisture.
Conditions for life on earth
Water is essential for all life as a physiological solvent, for transporting nutrients and waste, and as a coolant. It has properties like its anomalous expansion when freezing and high heat capacity that help regulate temperatures and allow life to exist on Earth. Water provides habitats for aquatic organisms and allows photosynthesis through its transparency. Overall, the presence of liquid water, a moderate climate, gases like carbon dioxide and nitrogen in the atmosphere, and energy from the sun have made Earth suitable for the development and survival of life.
Cryopreservation
Cryopreservation involves storing biological material at ultra-low temperatures, usually in liquid nitrogen. This allows long-term preservation by stopping almost all metabolic activity in cells. Materials are frozen using slow freezing, rapid freezing, or stepwise freezing methods. They are then stored long-term at temperatures near -196°C. When needed, samples are thawed quickly in a warm water bath before use or analysis. Cryopreservation has many applications for preserving cells, tissues, blood, embryos and more.
Similar to Phase transition - ice nucleation and super cooling in plants (20)
Properties of Water (Molecular Structure and Intermolecular pre activity - Co...
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This slide describes major stress like late blight, potato colarado beetle and heat stress in potato and recent breeding advancements in it.
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The document summarizes information about the two-tailed mealy bug (Ferrisia virgata), including its:
1) Scientific and common names, taxonomic classification, and related species.
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3) Host range of over 150 plant genera from 68 families, including various crops.
4) Damage symptoms of white mealy masses, yellowing and wilting leaves, and fruit shedding.
Status of sericulture in india and tamilnadu
India is the second largest producer of silk in the world and the largest consumer of raw silk and silk fabrics. Tamil Nadu ranks third among Indian states in terms of area under sericulture, with around 14,593 hectares dedicated to mulberry cultivation. Once limited to around 500 hectares in the 1950s, sericulture in Tamil Nadu has expanded significantly due to cost-saving techniques and the use of disease preventatives, now engaging over 45,000 farmers across districts like Kancheepuram, Kumbakonam, Arani, Salem, Coimbatore, Madurai and Tirunelveli.
Metamorphic rocks-Definition, Formation, Classification
The document discusses metamorphism, which is the transformation of rocks due to changes in chemical and physical conditions. Metamorphic rocks form from the alteration of pre-existing igneous, sedimentary, or other metamorphic rocks (called protoliths) due to heat, pressure, and chemically active fluids. Metamorphism can be divided into contact metamorphism near magma intrusions and regional metamorphism caused by heat and pressure at depth over large areas. The degree and type of metamorphism determines the texture and mineral composition of the resulting rock.
Plant mucilages,pectins,gums
This document discusses plant gums and mucilages, which are secreted by plants and have industrial uses. Gums are generally obtained from tree bark and are classified as water soluble or insoluble. Guar gum, from the guar bean, is water soluble and used as a thickening agent in foods, pharmaceuticals, printing, and explosives. Mucilages are similar to gums in being gelatinous polysaccharides and proteins secreted by plants and microbes.
Management Information System
A management information system (MIS) is an organized collection of people, procedures, software, databases, and devices used to provide routine information to managers and decision-makers. MIS was started in the early 1960s using regularly generated scheduled reports on a daily, weekly, and monthly basis. Exception reports were also used to represent unusual events. Now, all reports are merged from different fields to form comprehensive MIS. The objective of MIS is to support operational efficiency, marketing, production, finance, and other areas through common databases and the generation of reports from transaction processing systems. MIS has wide applications in agriculture for pest prediction, helping farmers with price information and product analysis.
Natural Unplanned Ecological Entities
This document defines and describes three rural sociological entities: regions, communities, and neighborhoods. A region is an area with homogeneous physical, cultural, and economic traits that distinguish it from surrounding regions. It has a distinct core and indistinct boundaries. Communities are groups of mutually dependent people living in a continuous geographical area who share values, norms, institutions, and some common interests. Neighborhoods are limited geographic areas where people have frequent face-to-face contact and intimate associations through shared activities and institutions.
Varieties of capsicum in India
This document summarizes several varieties and selections of Capsicum introduced by public institutions in India. It introduces four introduced varieties - California Wonder, Yolo Wonder, Chinese Giant, and World Beater. It then describes three varieties selected by IIHR Bangalore: Arka Mohini, Arka Gaurav, and Arka Basant. The document also mentions two public sector hybrids - Pusa Deepti and Pusa Meghdoot, as well as two private sector hybrids - Bharat and Solan Hybrid-2. It concludes with a brief thank you.
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The document appears to be a reference code for a person named J. Delince and the code BSA-11-409. In 3 sentences or less, it does not provide enough contextual information to generate a meaningful summary. The short reference code is the only information provided.
Gene library
A gene library is a large collection of DNA fragments cloned from an organism. It contains genomic DNA or cDNA sequences. Gene libraries are constructed using molecular tools like restriction enzymes and ligases to cut and paste DNA fragments into vectors such as plasmids, phages, or artificial chromosomes. The choice of vector depends on the size of the genome being cloned. Libraries allow screening to identify genes of interest through techniques like hybridization or expression screening. cDNA libraries contain only expressed sequences without introns, making them preferable for cloning eukaryotic genes in prokaryotes.
Excercise to practise vowels
The document discusses the different types of vowel sounds in English:
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- Examples of monophthongs are short vowels like /i/ in "bit" and long vowels like /i:/ in "bee". Diphthongs include combinations like /ei/ in "page".
- Mastering vowel sounds is important for pronunciation, communication skills, and singing ability. They allow for clearer speech and determine tone.
Conjunctive use of water and water budgeting
Conjunctive use of water involves using multiple water sources like groundwater and surface water together to provide sustained irrigation that meets crop demands. It allows for greater water supply security and yield by taking advantage of natural groundwater storage and the ability to rapidly deploy groundwater when other sources are limited. This helps ensure better timing of irrigation, reduces environmental impacts, prevents water scarcity in remote regions, creates equal water distribution, and meets crop demands in a reliable way.
Beneficial and Harmful effects of weeds under aquatic ecosystem
Aquatic weeds can have both beneficial and harmful effects in water bodies. The most problematic weed in India is water hyacinth, which spreads rapidly and blocks streams, reducing water flow and irrigation efficiency. Excessive growth of weeds also prevents boat traffic and can increase organic content and eutrophication. However, weeds also provide food and habitat for fish, can absorb pollutants from industries, and have uses as animal feed, in biogas production, crafts, and organic fertilizer. Some weeds help nutrient removal or have medicinal properties.
Bacterial and viral diseases of rice
This document summarizes several bacterial and viral diseases that affect rice, including bacterial leaf blight, bacterial leaf streak, rice tungro disease, rice grassy stunt, rice ragged stunt, and rice yellow mottling. It describes the pathogens, symptoms, favorable conditions, and management strategies for each disease. The key points are that bacterial leaf blight is caused by Xanthomonas oryzae pv oryzae, rice tungro disease is caused by two viruses and transmitted by green leafhoppers, and management involves using resistant varieties, controlling insect vectors, and destroying weed hosts.
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Bioreactors for plant cell cultures
Mechanically agitated bioreactors, pneumatically driven bioreactors, and hydrodynamically driven disposable bioreactors are the main types used in plant cell cultures. Disposable bioreactors are becoming more common as they are low cost, simple to operate, and ensure high process security by eliminating cleaning and sterilization needs. These bioreactors are primarily used for large scale production of secondary metabolites and biotransformation of compounds in the pharmaceutical industry.
Chemotaxis
Chemotaxis is the movement of bacteria and microbes toward or away from chemicals in their environment. There are two types: positive chemotaxis involves moving toward nutrients or food, while negative chemotaxis moves away from toxins. Bacteria use chemotaxis to find food sources by sensing chemical gradients in the rhizosphere, the area around plant roots. The phenomenon was first observed microscopically in the late 1800s and research has since uncovered the mechanisms that allow bacteria like E. coli to detect chemicals and navigate chemotactic gradients. Chemotaxis plays an important role in soil bacteria finding nutrients from root exudates and forming symbiotic relationships with plants.
Production technology of isabgol (plantago ovata)
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Improving drought tolerance in maize (zea mays)
The document discusses improving drought tolerance in maize. Drought stress can cause over 20% yield loss in maize by stopping cell division and growth. The tasseling and silking stages are most critical. Varieties have been developed with drought tolerance, avoidance, and escape mechanisms. Breeding programs aim to improve drought tolerant varieties through recurrent selection and identify drought tolerant traits and genes to increase their frequency in maize plants. Marker assisted selection and quantitative trait loci analysis can also help breed maize with improved drought tolerance.
Commercial propagation of acid lime and minor fruit crops
This document discusses the propagation methods for various acid and minor fruit crops. It provides information on the botanical name, common propagation techniques such as seed propagation, grafting, budding, layering and cuttings. It also lists some popular varieties for fruits where applicable, including acid lime, litchi, mangosteen, strawberry, rambutan, durian, persimmon, carambola, passion fruit, West Indian cherry, jamun, karonda, loquat, phalsa, avocado, apricot, quince, fig, kiwi fruit, bread fruit, egg fruit, dragon fruit and country gooseberry.
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When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
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Phase transition - ice nucleation and super cooling in plants
- 1. PHASE TRANSITION - ICE NUCLEATION AND SUPER COOLING -J.Delince
- 2. PHASE TRANSITION • The term phase transition (or phase change) is most commonly used to describe transitions between solid, liquid and gaseous states of matter, and, in rare cases, plasma.
- 3. MELTING POINT OR FREEZING POINT? The melting point of a substance is defined as the temperature at which a solid, when given enough heat, is turned into liquid depending on the purity of the substance and the pressure that is applied to it. The freezing point of a substance is defined as the temperature at which matter or a substance is changed from its liquid state into solid The melting point is considered as a characteristic property of a substance while the freezing point is not
- 4. ICE NUCLEATION Nucleation is typically defined to be the process that determines how long an observer has to wait before the new phase or self-organized structure appears Ice nucleation refers to phase transition of liquid to solid phase by formation of crystal nucleus Two types of ice nucleation occurs in nature Homogeneous ice nucleation – it uses preformed ice and it happens in pure water at -40°C Heterogenous ice nucleation – it uses other compounds to initiate the nucleation. This is common in plants as they contain solutes in water. This is an efficient way for nucleation and crystal formation catalyzed by the presence of dust, salts, organic molecules or ice-nucleation active (INA) bacteria
- 5. HOW CRYSTAL FORMS The heterogeneous nucleators act as a template that make it easier for water molecules to begin to take on a crystalline arrangement. Once a core of water molecules has assumed this crystalline arrangement (ice nucleus), the ice nucleus acts as a catalyst to induce the freezing of the surrounding water molecules The speed of ice nucleation spread will be up to 27 cm per minute in the surrounding areas
- 6. TYPES OF ICE NUCLEATING AGENTS There are two types of ice nucleating agents Intrinsic ice nucleators which are found in plants itself Extrinsic ice nucleators which are foreign materials to the plants The water droplets on the surface is an extrinsic nucleator and it aggravates the process of nucleation. Hence the plant surface have to be dry to avoid this (row covers). This type of extrinsic nucleation spreads through broken cuticle. The plants with thick cuticle avoids this spread Even application of hydrophobic film prevents this type of spread as in case of tomato which could withstand upto - 6 °C
- 7. SUPERCOOLING Also known as undercooling, It is the process of lowering the temperature of a liquid or a gas below its freezing point without it becoming a solid. The ability of some plants to maintain symplastic water in an unfrozen condition and without movement of water into the apoplast Pure water has the ability to supercool to temperatures as low as −40°C (homogeneous nucleation temperature) and perhaps even to temperatures as low as −100°C
- 8. ANTIFREEZE PROTEINS Antifreeze proteins (AFPs), also known as hysteresis proteins (THPs), inhibit ice crystal growth in a non-colligative mechanism, lowering the freezing point of water below the melting point, thereby producing a thermal hysteresis The separation of the melting and freezing temperature is usually referred to as thermal hysteresis They are identified in fishes, insects and plants Thermal hysteresis activity of plant AFPs is low (0.2–0.5°C) compared with fish (0.7–1.5°C) and insects (3–6°C). But they reduced freezing injury by slowing the growth and recrystallization of ice.
- 11. ANTINUCLEATORS Anti-nucleators (compounds that inhibit ice nucleation activity but do not exhibit hysteresis) have been identified from a variety of sources including microorganisms, insects, plants and synthetic polymers Eg: PCA 60 (dehydrin)
- 12. DEEP SUPERCOOLING Deep supercooling of bud and xylem parenchyma tissuesof woody plants is one of the most enigmatic aspects of biological ice nucleation and cold hardiness Water in these tissues exists in the liquid phase to temperatures as low as −50°C by being isolated from internal, heterogeneous ice nucleators including extracellular ice This is an ancestral trait evolved before the development of antifreeze proteins and dehydrins
- 13. In order for tissues to supercool, the cells within the tissue must: (i) be free of heterogeneous nucleating agents that are active at warm temperatures; (ii) have a barrier the excludes the growth of ice crystals into the supercooled cells from the surrounding apoplast; (iii) have a barrier that prevents the rapid loss of cellular water to sites of extracellular ice despite the presence of a large vapour pressure gradient; and (iv) have cell walls with sufficient tensile strength to counteract the negative hydrostatic pressures that result from a large vapour pressure gradient.
- 15. How to Supercool Water: A SciShow Experiment https://youtu.be/NMSxuORKynI