E. Malavolta

Determinação fotométrica do ácido ascórbico

The photometric determination of ascorbic acid with the E. E. L. portable colorimeter can be carried out rapid and conveniently using either 3% HPO3 or 0,4% (COOH) 2 as protective agent. The standards would contain from 2 to 20 micrograms of ascorbic acid per ml of metaphosphoric or oxalic acid solutions. We mix 10 ml of these solutions with 3 ml of the adequate citrate buffer solutions, and we pipet 5 ml of the resulting mixture to a matched test tube containing 5 ml of sodium - 2,6 - dichlorobenzenoneindophenol (80 mg per liter); then we shake well and after 15 seconds the extintion is read using green filter. The readings are subtracted from the blank one. Designating the differences by x and the concentrations of ascorbic acid/ml in the standards by y, we get, with the acid of the method of least squares, the following regression equations: for the metaphosphoric acid Y = 0,543x + 0,629 for the oxalic acidxa0Y = 0,516x + 0,422, which permit, by interpolating, the determination of the ascorbic acid content in plant materials.

Estudos sôbre a alimentação mineral do cafeeiro, X: extração de macronutrientes na colheita pelas variedades "Mundo Novo", "Caturra" e "Bourbon Amarelo"

Foi determinado o teor de micronutrientes na casca (polpa) e no grao de cafe cereja das variedades Caturra Amarelo, Bourbon Amarelo e Mundo Novo colhidos em plantas cultivadas em tres tipos de solos - terra roxa legitima, massape-salmourao e arenito de Bauru. A analise revelou que as tres variedades possuem a mesma composicao mineral com respeito aos elementos determinados. O tipo de solo - ou o local - influiu na composicao das amostras. Em um saco de cafe em coco existem quantidades aproximadamente iguais dos elementos na casca e no grao.

Estados sobre a alimentação mineral do cafeeiro: XVII - efeito da adubação NPK na composição química do solo, do fruto e na qualidade da bebida (Nota preliminar)

This paper gives some preliminary results from determinations of the effect of N, P and K fertilization on the chemical composition of soil and coffee berries, as well in the quality of the beverage there of. The main findings are as follows: a) The use of P arid K caused an increase in the level of the respective element in the soil; no similar effect of N fertilisation was ascertained. b) N content in the bean tuas raised by that of K; P increased N content in the pulp. The application of P failed to raise its level in the fruit; the use of N, however decreased P % in the pulp. The use of KCl increased the level of K in the fruit. c) Fruits collected in treatments where P was omitted gave significantly lower quality beverage. A positive correlation was found between P content in the soil and quality of the beverage; the meaning - if any - of such correlation cannot be evaluated at present.

Interação entre alumínio e fósforo, em duas variedades de trigo (Triticum Vulgare L.) cultivado em solução nutritiva

Plântulas de trigo da variedade Piratini suscetivel ao crestamento e da variedade Colonias, considerada resistente, foram cultivadas em solucao nutritiva empregando-se a tecnica das raizes divididas. Estas variedades foram submetidas aos tratamentos correspondentes as concentracoes de 0,2 a 6,0 ppm de aluminio, sendo aplicados 25 microcuries de fosforo radioativo que foram retirados posteriormente a fim de que fosse determinada a sua translocacao. Em ambas variedades observou-se que a concentracao de aluminio nas folhas nao influia na translocacao do fosforo (32P) para as folhas novas. Entretanto, as relacoes entre os teores de aluminio nas folhas e os teores de fosforo nas folhas, hastes e raizes foram diferentes nas variedades estudadas.

Estudos sôbre a alimentação mineral do cafeeiro: XXI. efeito da adubação N, P, K e orgânica na composição mineral do grão e na qualidade da bebida. (2a. Nota)

O efeito da adubacao NPK e da materia orgânica na composicao mineral do grao e na qualidade da bebida (prova de xicara) foi estudado. Verificou-se que a adubacao fosfatada e o uso da materia orgânica nao influiram nas caracteristicas mencionadas. A adubacao nitrogenada e potassica aumentou o teor dos elementos correspondentes no grao e prejudicou pouco mas, significativamente a qualidade da bebida. Esses dados devem ser encarados com cautela e tidos apenas como preliminares.

Estudos sôbre a Alimentação Mineral do Abacaxí (Ananas sativus) Sch

Pineapple plants when grown in the greenhouse by the sand culture technique in order to study the effects of deficiencies of macronutrients in growth, yield, leaf and fruit composition, the main results were the following. As a result of the several treatments, yield decreased in the order: Complete Minus Mg Minus S Minus Ca Minus K; nitrogen and phosphorus deficiente plants did not bear fruit. xa0Leaf analyses (see Table 5-1) showed that the ommission of given element from the nutrient solution always caused a decrease in its level in the green tissue. xa0As seen in Table 5-2 the lack of macronutrients had certain effects on fruit composition: acidity increased in all cases excet in the minus Mg fruits; ash usually decreased reaching its lowest valued in fruits from the minus K plants; when compared to fruits picked in the normal plants, those lacking K showed a marked decrease both in brix and in total sugars as well; sulfur deficiency also brought a net reduction in the sugar content. Table 5-1. Levels of macronutrients found in pinapple leaves. Elements xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Treatment xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Percent of dry matter Nitrogen (N)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 1.29xa0xa0xa0xa0xa0xa0xa0xa0 xa0Minus Nxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 xa0xa0xa00.78xa0xa0xa0 Phosphorus (P)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.12xa0xa0xa0xa0xa0xa0xa0 Minus Pxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0.05xa0xa0xa0xa0xa0xa0xa0xa0 Potassium (K)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa02.28xa0xa0xa0xa0xa0xa0xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Minus Kxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.16xa0xa0xa0xa0xa0xa0xa0xa0 Calcium (Ca)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.19xa0xa0xa0xa0xa0xa0xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Minus Caxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.10xa0xa0xa0xa0xa0xa0xa0xa0 Magnesium (Mg)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.41xa0xa0xa0xa0xa0xa0xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Minus Mgxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0.29xa0xa0xa0xa0xa0xa0xa0xa0 Sulfur (S)xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Completexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.00xa0xa0xa0xa0xa0xa0xa0xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Minus Sxa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0.65xa0xa0xa0xa0xa0xa0xa0 Table 5-2. Effects of macronutrients deficiency in yield and fruit characteristics. Treatmentxa0xa0xa0xa0xa0xa0Ave. weight ofxa0xa0xa0xa0xa0xa0Acidityxa0xa0xa0xa0xa0xa0xa0xa0 As per xa0xa0xa0xa0xa0xa0Brix xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Total sugars xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0fruits (gm)xa0xa0xa0xa0xa0xa0xa0xa0xa0per centxa0xa0xa0xa0xa0xa0xa0xa0xa0centxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 xa0per centxa0xa0xa0 Completexa0xa0xa0xa0xa0xa0xa0xa0xa0 1.031xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 1.16xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.40xa0xa0xa0xa0xa0xa0xa014.7xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa010.8xa0xa0xa0xa0xa0xa0xa0 Minus Nxa0xa0xa0xa0xa0xa0xa0noxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0fruitxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0wasxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0producedxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 Minus Pxa0xa0xa0xa0xa0xa0xa0noxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0fruitxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0wasxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0producedxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 Minus Kxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 246xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.44xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.26xa0xa0xa0xa0xa0xa0xa0xa011.9xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa08.3xa0xa0 Minus Caxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0513xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.40xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.35xa0xa0xa0xa0xa0xa0xa0xa017.8xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa014.3xa0xa0 Minus Mgxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 957xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 0.97xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 0.38xa0xa0xa0xa0xa0xa0xa0xa015.4xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa013.0xa0xa0 Minus Sxa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 576xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa01.42xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa00.46xa0xa0xa0xa0xa0xa0xa0xa017.1xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa06.5

Competição entre adubos fosfatados em milho (Zea mays L)

This paper relates the results of an experiment designed to study the comparative effects of several phosphates applied to corn crops. The following phosphates were applied to a latin square of 6x6: Latif (a rock phosphate), fospal, superphosphate, fertifos, hiperfosfato and serranafosfato (a fusion phosphate). The nutrients were employd at the rates of 200 kg of N (as Chilean nitrate), 200kg of K2O (as muriate of potash) and 200 kg of P205. To correct the acidity and to improve the poor physical conditions of the sandy soil studied limestone (450 kg/Ha) and cotton seed meal (900 kg/Ha) were added to all plots; liming was made one month in advance to the planting. In the second year, in the same place, the split-plot technique was used: half plot received only N and K20 whereas the other half received the same treatment as the year before. The results can be summarized as follows: 1. in the first year, superphosphate of lime, produced better results than the other phosphates; there was no significant difference among fertifos, serranafosfato, and hiperfosfato but these phosphates proved to be superior to fospal and Latif; 2. in the second year, superphosphate, fertifos and serranafosfato produced practically the same effect, being better than hiperfosfato, fospal, and Latif which did not differ signicantly; 3. the increase in yield due to the reapplication of phosphates to the half plots was not advantageous under an economic point of view; however, it is interesting to note that the yield was still benefited in spite of the heavy doses of phosphates applied the year before.

Adubação da mandioca (Manihot utilissima Pohl.) I: ensaio em areia lavada (Nota prévia)

This paper deals with the preliminary results of a sand culture experiment carried out to obtain physiological bases to study the fertilization of cassava in the State of Sao Paulo. On the other hand, the authors are interested in the possible influence of mineral nutrients in the quantity and quality of starch. Cassava (Manihot utilissima Pohl.), Branca de Sta. Catarina variety, was grown under the following treatments: NO PO KO, NO P1 K1, N1 P0 Kl, NI P1K0, N2 p1 Kl N1 P2 K1 and N1 P1 K2. A striking response to phosphorus was observed among the treatments. However, once secured the necessary phosphoric level to the plant, the production becomes limited by nitrogen; in other words, increase in yield can be accomplished only by raising the nitrogenous level. The present results suggest that the remarkable effects of phosphates applied to cassava cultures in the State of Sao Paulo are due not only to the poor quality of our soils, as far phosphorus is concerned: we are facing a positive physiological response showed by the plant.

Fatôres que afetam a determinação da vitamina C na goiaba (Psidium guajava L.)

In the present paper the authors deal with the content of ascorbic acid in guavas (Psidium guajava L.) and the methods of sampling used. Ascorbic acid was determined directly in the photoeletric colorimeter (EEL), after extraction with a 4 per cent solution of oxalic acid. Guavas from various parts of State of S.Paulo were used and the general mean found was around 100 mgm of ascorbic acid per 100 gm fresh weight of the material used for extraction. It was found that there is great variation in the ascorbic acid content according to the condition of the fruit: xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Ascorbic acid Condition xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0content in xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0Mean xa0xa0xa0mgm/100 gmxa0 Green and hardxa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa093,36 - 119,54xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0102,43 Small greenxa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa057,34 - 92,30xa0 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa083,40 Firm ripe xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa071,28 - 115,98 xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa090,32 Overripexa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 63,22 - 85,98xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0xa0 77,36 Of the diferent parts of the fruit, the skin has the highest content; the pulp between the skin and the parts containing the seeds, the inner pulp contains little and finallw the central parts, formed by the pulp between seeds, the inter pulp a engligible amount. The proportion of ascorbic acid found in the skin, inner pulp and inter pulp may be as high as 1.6: 1: 0. Furthermore, the section near the peduncule and the sepals are richer than equatorial crossections. It was proved that the amount and intensity of sun-light is at least one important factant factor determining differences in the ascorbic acid content of the fruit, which is higer in the parts which have received more light. A sharp decrease was found in the vitamin C content of ripe fruite stored in a home refrigerator. The periods of the preservation were 12-24-48-96 hours and the decrease of the ascorbic acid content m per cent was 23.4 - 42.0 - 66.8 - 76.4 of the initial content of 144.28 mgm/100 gm. The following five different methods of sampling in the determination of the amount of vitamin C were tested, with extraction in a Waring blendor: 1) whole fruit; 2,) sample taken form fruits cut into many small pieces; 3) half of a fruit divided by a crossection at equal distance from both ends; 4) half of fruit divided lenghtwise; 5) a transversal slice of about 1 cm. It was found that the two first methods geve the most reliable results.

Estudos sobre a nutrição mineral do arroz: XXV. Exigências nutricionais da variedade Dourado Precoce

Rice plants, Dourado Precoce, were grown in nutrient solution in order to study its nutritional requirement as well as the accumulation of dry matter and macro and micronutrients (excet Mo) during the life cycle. Demand for mineral elements followedxa0 the following decreasing order: macronutrients -K, N, Ca, Mg and S; micronutrients - Fe, Mn, Cu, Zn and B. Dry matter yield reached a maximun 100 days after germination (DAG), whereas accumulation of elements showed thexa0 geghest values at largest (140 DAG).