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Topic Review
White Tiger
The white tiger or bleached tiger is a pigmentation variant of the Bengal tiger, which is reported in the wild from time to time in the Indian states of Madhya Pradesh, Assam, West Bengal and Bihar in the Sunderbans region and especially in the former State of Rewa. Such a tiger has the black stripes typical of the Bengal tiger, but carries a white or near-white coat.
  • 9.1K
  • 19 Oct 2022
Topic Review
Starter Cultures in Foods
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity.
  • 9.1K
  • 19 Apr 2021
Topic Review
Fiber Crops
Fibers are everywhere around us and they are essential materials supporting our daily lives. Most fibers that we use in our daily activities are derived from fiber crops. In this entry, we introduce how fibers are classified, describe the main fiber crops in the world, and summarize their distributions and main usages by humans.
  • 8.9K
  • 01 Jul 2020
Topic Review
Palm Kernel Cake for Poultry
Palm kernel cake (PKC), a by-product of oil extracted from palm nuts through expeller press or solvent extraction procedures is one of the highest quantities of locally available and potentially inexpensive agricultural products. PKC provides approximately 14–18% of crude protein (CP), 12–20% crude fiber (CF), 3–9% ether extract (EE), and different amounts of various minerals that feasible to be used as a partial substitute of soybean meal (SBM) and corn in poultry nutrition. Poultry’s digestibility is reported to be compromised due to the indigestion of the high fiber content, making PKC potentially low for poultry feeding. Nevertheless, solid-state fermentation (SSF) can be applied to improve the nutritional quality of PKC by improving the CP and reducing CF content. PKC also contains β-mannan polysaccharide, which works as a prebiotic.
  • 8.8K
  • 07 Mar 2021
Topic Review
Vision in Fishes
Vision is an important sensory system for most species of fish. Fish eyes are similar to the eyes of terrestrial vertebrates like birds and mammals, but have a more spherical lens. Birds and mammals (including humans) normally adjust focus by changing the shape of their lens, but fish normally adjust focus by moving the lens closer to or further from the retina. Fish retinas generally have both rod cells and cone cells (for scotopic and photopic vision), and most species have colour vision. Some fish can see ultraviolet and some are sensitive to polarized light. Among jawless fishes, the lamprey has well-developed eyes, while the hagfish has only primitive eyespots. The ancestors of modern hagfish, thought to be the protovertebrate were evidently pushed to very deep, dark waters, where they were less vulnerable to sighted predators, and where it is advantageous to have a convex eye-spot, which gathers more light than a flat or concave one. Fish vision shows evolutionary adaptation to their visual environment, for example deep sea fish have eyes suited to the dark environment.
  • 8.8K
  • 10 Nov 2022
Topic Review
Wine Aroma and Flavor Compounds
Wine sensory experience includes flavor, aroma, color, and  even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas. Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. One of the most important “tools” for modulating flavor in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds.
  • 8.8K
  • 29 Oct 2020
Topic Review
Stonefish: venom components, pathology, distribution
There are five species of stonefish within the genus Synanceia: Synanceia horrida (previously referred to as S. trachynis), S. verrucosa, S. alula, S. nana and S. platyrhyncha. Synanceia spp. can grow 35–50 cm in length and have evolved grey and mottled skin to camouflage themselves amongst encrusted rocks and coral for predation and defense. Synanceia species have up to 15 dorsal fin spines that are erected when the fish is disturbed. Stings from this medically important group of fish are known to cause painful and lethal human envenomations. Stonefish are regarded as one of the most venomous fish in the world. Research on stonefish venom has chiefly focused on the in vitro and in vivo neurological, cardiovascular, cytotoxic and nociceptive effects of the venom.
  • 8.5K
  • 17 Jun 2021
Topic Review
Agricultural Expansion Drivers and Constraints
Agricultural expansion refers to the conversion of uncultivated land, including natural forests, woodlands, grasslands and wetlands into crop or grazing land, and may be undertaken by smallholders or largescale farmers. 
  • 8.5K
  • 30 Apr 2021
Topic Review
Importance, Properties and Benefits of Biochar
Biochar can be defined as the carbonaceous product that is obtained when biomass is subjected to heat treatment in an oxygen-limited environment (pyrolysis) and the charred product when applied to soil as an amendment. It is an important and popular carbon sequestration method to mitigate climate change.
  • 8.3K
  • 15 Jun 2022
Topic Review
Biomechanics of Table Tennis
Table tennis is a popular recreational and competitive sports at all levels. Recent research on table tennis maneuvers identified the differences between playing levels and between maneuvers using parameters which included ball and racket speed, joint kinematics and kinetics, electromyography, and plantar pressure distribution. Different maneuvers underlined changes on body posture and lines of movement which were accommodated particularly by the racket face angle, trunk rotation, knee and elbow joint movements, and thus different contributions of muscles. Higher-level players produced ball and strike at higher accuracy and repeatability but not necessarily lead to higher speed. In addition, higher-level players utilize superior whole-body coordination and footwork to compromise between agility and stability for a quality strike. Strengthening shoulder and wrist muscles could enhance the speed of the strike while personalized training shall be considered since motor coordination and adaptation vary among individuals.
  • 8.3K
  • 29 Oct 2020
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