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In classical [1] soil science, humus is the dark organic matter in soil that is formed by the decomposition of plant and animal matter. It is a kind of soil organic matter. It is rich in nutrients and retains moisture in the soil. Humus is the Latin word for "earth" or "ground". [2]
Nutrients in the soil are taken up by the plant through its roots, and in particular its root hairs.To be taken up by a plant, a nutrient element must be located near the root surface; however, the supply of nutrients in contact with the root is rapidly depleted within a distance of ca. 2 mm. [14] There are three basic mechanisms whereby nutrient ions dissolved in the soil solution are brought ...
There are separate editions for the sciences and the social sciences; the 2013 science edition includes 8,411 journals, and the 2012 social science edition contains 3,016 titles. The issue for each year is published the following year after the citations for the year have been published and the information processed.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
While these journals still did not receive an impact factor until the next year, they did contribute citations to the calculation of other journals' impact factors. [ 4 ] [ 5 ] In July 2022, Clarivate announced that journals in the ESCI obtain an impact factor effective from JCR Year 2022 first released in June 2023.
Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia ( Purdue University ).
Mor humus has three distinct layers: A litter (L) layer, atop a fermentation (Fm) layer, followed by a humus (H) layer, before the transition to mineral soil (Ae, Bf). ). Unlike other types of forest floor humus, the litter layer is well-differentiated from the fermentation layer, and the fermentation layer remains distinct from the humus la
The Journal of Horticultural Sciences is a biannual peer-reviewed open-access scientific journal covering all branches of horticulture. It was established in 2006 and is published by the Society for Promotion of Horticulture. The journal contains review articles, research papers, and short communications. [1]