File:CSIRO ScienceImage 11385 Pasta made from durum wheat.jpg
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DescriptionCSIRO ScienceImage 11385 Pasta made from durum wheat.jpg |
English: CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in saline soils. The breakthrough will enable wheat farmers to achieve higher yields of durum wheat in saline soils. Although durum wheat is less salt tolerant than bread wheat it attracts a premium price because of its superior pasta making qualities. The CSIRO Plant Industry research team responsible for the breakthrough isolated two salt tolerance genes (Nax1 and Nax2) derived from the old wheat relative Triticum monococcum. Both genes work by excluding potentially toxic sodium from the leaves by limiting its passage from the roots to the shoots. Through traditional, non-GM breeding methods aided by molecular markers the team was able to introduce the salt exclusion genes into durum wheat lines. |
Date | |
Source | http://www.scienceimage.csiro.au/image/11385 |
Author | division, CSIRO |
Permission (Reusing this file) |
http://www.scienceimage.csiro.au/pages/about/ |
Rights holder InfoField | CSIRO |
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This file is licensed under the Creative Commons Attribution 3.0 Unported license.
Attribution: CSIRO
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Date/Time | Thumbnail | Dimensions | User | Comment | |
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current | 03:37, 20 September 2014 | 1,520 × 1,008 (581 KB) | File Upload Bot (99of9) (talk | contribs) | {{User:99of9/CSIRO_template |id=11385 |Title=Pasta made from durum wheat |Creator=division |Creator_scheme=LCNA |Date=2010-08-06 |Date_scheme=ISO8601 |Description=CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more... |
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Horizontal resolution | 96 dpi |
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Vertical resolution | 96 dpi |
File change date and time | 14:11, 13 April 2010 |
Exif version | 2.21 |
Image width | 1,520 px |
Image height | 1,008 px |
Width | 1,520 px |
Height | 1,008 px |
Software used | Adobe Photoshop Lightroom |
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IIM version | 2 |