agronomy

• 農学、農耕学

関

agricultural、agriculture、agronomic、agronomical

　 　

WordNet

1. the application of soil and plant sciences to land management and crop production (同)scientific agriculture
2. relating to or used in or promoting agriculture or farming; "agricultural engineering"; "modern agricultural (or farming) methods"; "agricultural (or farm) equipment"; "an agricultural college"
3. the class of people engaged in growing food
4. of or relating to or promoting agronomy (同)agronomical

PrepTutorEJDIC

1. 作物学,農学(土壌管理と作物生産に関する科学)
2. 『農業の』,農耕の;農学[上]の
3. 『農業』,農学

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/01/16 11:28:59」(JST)

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Agriculture
General
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History
History of agriculture History of organic farming British Agricultural Revolution Green Revolution Neolithic Revolution
Types
Aquaculture Aquaponics Dairy farming Dryland farming Grazing Hydroponics Livestock Natural farming Orchard Pig farming Poultry farming Ranching Sharecropping Sheep husbandry Slash-and-burn
Categories
Agricultural Agriculture by country Agriculture companies Biotechnology Livestock Meat industry Poultry farming
Agriculture / Agronomy portal

For Agricultural economics, see Agronomics.

Agronomy is the science and technology of producing and using plants for food, fuel, fibre, and land reclamation. Agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists today are involved with many issues including producing food, creating healthier food, managing environmental impact of agriculture, and extracting energy from plants. Agronomists often specialize in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

Plant breeding

Main article: Plant breeding

An agronomist field sampling a trial plot of flax.

This area of agronomy involves selective breeding of plants to produce the best crops under various conditions. Plant breeding has increased crop yields and has improved the nutritional value of numerous crops, including corn, soybeans, and wheat. It has also led to the development of new types of plants. For example, a hybrid grain called triticale was produced by crossbreeding rye and wheat. Triticale contains more usable protein than does either rye or wheat. Agronomy has also been instrumental in fruit and vegetable production research.

Biotechnology

Purdue University agronomy professor George Van Scoyoc explains the difference between forest and prairie soils to soldiers of the Indiana National Guard's Agribusiness Development Team at the Beck Agricultural Center in West Lafayette, Indiana

An agronomist mapping a plant genome

Agronomists use biotechnology to extend and expedite the development of desired characteristic. Biotechnology is often a lab activity requiring field testing of the new crop varieties that are developed.

In addition to increasing crop yields agronomic biotechnology is increasingly being applied for novel uses other than food. For example, oilseed is at present used mainly for margarine and other food oils, but it can be modified to produce fatty acids for detergents, substitute fuels and petrochemicals.

Soil science

Main article: Agricultural soil science

Agronomists study sustainable ways to make soils more productive and profitable. They classify soils and analyze them to determine whether they contain nutrients vital to plant growth. Common macronutrients analyzed include compounds of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur. Soil is also assessed for several micronutrients, like zinc and boron. The percentage of organic matter, soil pH, and nutrient holding capacity (cation exchange capacity) are tested in a regional laboratory. Agronomists will interpret these lab reports and make recommendations to balance soil nutrients for optimal plant growth.

Soil conservation

In addition, agronomists develop methods to preserve the soil and to decrease the effects of erosion by wind and water. For example, a technique called contour plowing may be used to prevent soil erosion and conserve rainfall. Researchers in agronomy also seek ways to use the soil more effectively in solving other problems. Such problems include the disposal of human and animal wastes; water pollution; and also the build-up in the soil of pesticides. No-tilling crops is a technique now used to help prevent erosion. Planting of soil binding grasses along contours can be tried in steep slopes. For better effect, contour drains of depths up to 1 metre may help retain the soil and prevent permanent wash off.

Agroecology

Agroecology is the management of agricultural systems with an emphasis on ecological and environmental perspectives. This area is closely associated with work in the areas of sustainable agriculture, organic farming, alternative food systems and the development of alternative cropping systems.

Theoretical modeling

Main article: Theoretical production ecology

Agronomy schools

Agronomy programs are offered at colleges, universities, and specialized agricultural schools. Agronomy programs often involve classes across a range of departments including agriculture, biology, chemistry, and physiology. They can usually take from four to twelve years. Many companies will pay an agronomist-in-training's way through college if they agree to work for them when they graduate.

See also

• Agricultural engineering
• Agroecology
• Agrophysics
• Food systems
• Green Revolution
• Vegetable farming
• Agricultural policy

References

Bibliography

• Wendy B. Murphy, The Future World of Agriculture, Watts, 1984.
• Antonio Saltini, Storia delle scienze agrarie, 4 vols, Bologna 1984-89, ISBN 88-206-2412-5, ISBN 88-206-2413-3, ISBN 88-206-2414-1, ISBN 88-206-2415-X

External links

• The American Society of Agronomy (ASA)
• Crop Science Society of America (CSSA)
• Soil Science Society of America (SSSA)
• European Society for Agronomy
• The National Agricultural Library (NAL) – Comprehensive agricultural library.
• Information System for Agriculture and Food Research
• Agronomy Q.& A. project on stackexchange.
• Agronomy | News | Tips | Recommendations | pests and diseases in agriculture

English Journal

• Antioxidant activity of bovine casein hydrolysates produced by Ficus carica L.-derived proteinase.

• Di Pierro G1, O'Keeffe MB2, Poyarkov A3, Lomolino G4, Fitzgerald RJ5.Author information 1Department of Life Sciences, University of Limerick, Limerick, Ireland; Department of Agronomy, Food, Natural Resources, Animals and Environment - DAFNAE, Università di Padova, Legnaro, Padova, Italy.2Department of Life Sciences, University of Limerick, Limerick, Ireland.3Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland, Department of Life Sciences, University of Limerick, Limerick, Ireland.4Department of Agronomy, Food, Natural Resources, Animals and Environment - DAFNAE, Università di Padova, Legnaro, Padova, Italy.5Department of Life Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland, Department of Life Sciences, University of Limerick, Limerick, Ireland. Electronic address: dick.fitzgerald@ul.ie.AbstractA Ficus carica L. latex proteinase preparation was investigated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN). The Oxygen Radical Absorbance Capacity (ORAC) values for NaCN and β-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19μmol Trolox equivalents/mg freeze-dried sample, respectively. Gel permeation HPLC showed that the β-CN hydrolysate with a degree of hydrolysis of 21% had 65% of peptide material with a molecular mass <500Da. The RP-UPLC profiles also indicated that β-CN was substantially hydrolysed during the early stages of hydrolysis. Analysis of the 4h β-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8 peptide sequences with potential antioxidant properties.
• Food chemistry.Food Chem.2014 Aug 1;156:305-11. doi: 10.1016/j.foodchem.2014.01.080. Epub 2014 Feb 5.
• A Ficus carica L. latex proteinase preparation was investigated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN). The Oxygen Radical Absorbance Capacity (ORAC) values for NaCN and β-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19μmol Trolox equiv
• PMID 24629973

• The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components.

• Gazzola D1, Vincenzi S1, Gastaldon L1, Tolin S2, Pasini G1, Curioni A3.Author information 1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Padova University, via dell'Università 16, 35020 Legnaro (PD), Italy.2Proteomics Center of Padova University, VIMM and Padova University Hospital, via G. Orus 2b, 35129 Padova, Italy.3Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), Padova University, via dell'Università 16, 35020 Legnaro (PD), Italy. Electronic address: andrea.curioni@unipd.it.AbstractIn the present study, grape (Vitis vinifera L.) seed endosperm proteins were characterized after sequential fractionation, according to a modified Osborne procedure. The salt-soluble fraction (albumins and globulins) comprised the majority (58.4%) of the total extracted protein. The protein fractions analysed by SDS-PAGE showed similar bands, indicating different solubility of the same protein components. SDS-PAGE in non-reducing and reducing conditions revealed the polypeptide composition of the protein bands. The main polypeptides, which were similar in all the grape varieties analysed, were identified by LC-MS/MS as homologous to the 11S globulin-like seed storage proteins of other plant species, while a monomeric 43kDa protein presented high homology with the 7S globulins of legume seeds. The results provide new insights about the identity, structure and polypeptide composition of the grape seed storage proteins.
• Food chemistry.Food Chem.2014 Jul 15;155:132-9. doi: 10.1016/j.foodchem.2014.01.032. Epub 2014 Jan 23.
• In the present study, grape (Vitis vinifera L.) seed endosperm proteins were characterized after sequential fractionation, according to a modified Osborne procedure. The salt-soluble fraction (albumins and globulins) comprised the majority (58.4%) of the total extracted protein. The protein fraction
• PMID 24594165

• Particle-stabilizers modified from indica rice starches differing in amylose content.

• Song X1, Pei Y2, Zhu W3, Fu D4, Ren H2.Author information 1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China. Electronic address: songxiaoyan2737@163.com.2College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.3College of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China.4Xinyang Institute of Agricultural Sciences, Xinyang 464000, PR China.AbstractOctenyl succinic anhydride (OSA) starches were prepared from four cultivars of native indica rice starches with amylose contents of 1.90%, 18.01%, 25.40% and 26.98% (w/w). The emulsion stability and microstructure of the oil-in-water Pickering emulsions (soybean oil/water, 1/2, v/v) stabilized by OSA starch particles were investigated. Results indicated that the average droplet sizes of the emulsions were in the range of 10-70 μm, depending on starch cultivars. During 100 days of storage, the emulsions made from OSA starches (degree of substitution: 0.0287-0.0294) were stable. Optical microscopy showed that starch particles were accumulated at the oil-water interface in the form of a densely packed layer, which prevented the flocculation and coalescence of oil droplets by a steric mechanism. Moreover, the emulsification of particle-stabilizers was positively correlated with degree of substitution (P<0.01) but had no obvious correlation with amylose content and pasting properties.
• Food chemistry.Food Chem.2014 Jun 15;153:74-80. doi: 10.1016/j.foodchem.2013.12.046. Epub 2013 Dec 15.
• Octenyl succinic anhydride (OSA) starches were prepared from four cultivars of native indica rice starches with amylose contents of 1.90%, 18.01%, 25.40% and 26.98% (w/w). The emulsion stability and microstructure of the oil-in-water Pickering emulsions (soybean oil/water, 1/2, v/v) stabilized by OS
• PMID 24491702

• Neutralization of the antimicrobial effect of glyphosate by humic acid in vitro.

• Shehata AA1, Kühnert M2, Haufe S2, Krüger M3.Author information 1Institute of Bacteriology and Mycology, Faculty of Veterinary Medicine, Leipzig University, An den Tierkliniken 29, 04103 Leipzig, Germany; Albrecht Daniel Thaer-Institute of Agronomy at the University Leipzig, Gustav-Kuhn Straße 8, 04159 Leipzig, Germany; Avian and Rabbit Diseases Department, Faculty of Veterinary Medicine, Sadat City University, Egypt. Electronic address: shehata@vetmed.uni-leipzig.de.2WHPharmawerk Weinböhla GmbH, Poststr. 58, 01689 Weinböhla, Germany.3Institute of Bacteriology and Mycology, Faculty of Veterinary Medicine, Leipzig University, An den Tierkliniken 29, 04103 Leipzig, Germany.AbstractIn the present study, the neutralization ability of the antimicrobial effect of glyphosate by different humic acids was investigated. The minimal inhibitory concentrations of glyphosate for different bacteria such as Bacillus badius, Bifidobacterium adolescentis, Escherichia coli, E. coli 1917 strain Nissle, Enterococcus faecalis, Enterococcus faecium, Salmonella enteritidis and Salmonella typhimurium were determined in the presence or absence of different concentrations of humic acid (0.25, 0.5 and 1.0mgmL(-1)). Our findings indicated that humic acids inhibited the antimicrobial effect of glyphosate on different bacteria. This information can help overcome the negative impact of glyphosate residues in feed and water.
• Chemosphere.Chemosphere.2014 Jun;104:258-61. doi: 10.1016/j.chemosphere.2013.10.064. Epub 2013 Nov 20.
• In the present study, the neutralization ability of the antimicrobial effect of glyphosate by different humic acids was investigated. The minimal inhibitory concentrations of glyphosate for different bacteria such as Bacillus badius, Bifidobacterium adolescentis, Escherichia coli, E. coli 1917 strai
• PMID 24268342

Japanese Journal

• Toxicity of Insecticides to Neochrysocharis okazakii, a Parasitoid Liriomyza Leafminers on Vegetables

• Tran Dang Hoa,Ueno Takatoshi,上野 高敏
• Journal of the Faculty of Agriculture, Kyushu University 57(1), 127-131, 2012-02
• Compatible use of biocontrol agents with insecticides is often essential to integrated pest management because the targets of each agent are normally restricted to a single or only a few species of pe …
• NAID 80022323795

• Effects of Temperature and Host on the Immature Development of the Parasitoid Neochrysocharis okazakii (Hymenoptera: Eulophidae)

• Tran Dang Hoa,Le Khac Phuc,Ueno Takatoshi,Takagi Masami,上野 高敏,髙木 正見
• Journal of the Faculty of Agriculture, Kyushu University 57(1), 133-137, 2012-02
• The development of Neochrysocharis okazakii, an eulophid parasitoid attacking pest Liriomyza leafminers, was studied under laboratory conditions at seven constant temperatures (15˚, 17.5˚, 2 …
• NAID 120004191753

• Photosynthetic Traits of Upper Three Leaves in the Vietnamese F_1 Hybrid Rice Vietlai 45 and Its Parents during the Ripening Period

• Hamaoka Norimitsu,Araki Takuya,Kumagai Etsushi,Hanh Tang Thi,Cuong Pham Van,Ueno Osamu,濱岡 範光,荒木 卓哉,熊谷 悦史,上野 修
• Journal of the Faculty of Agriculture, Kyushu University 57(1), 27-33, 2012-02
• Vietlai 45 (VL45) is F_1 hybrid rice that has been recently introduced in Vietnam. Despite its high yield potential, the grown period is about two weeks shorter than the parents. To elucidate the fact …
• NAID 120004191737

Related Links

• Agronomy - Wikipedia, the free encyclopedia

Agronomy is the science and technology of producing and using plants for food, fuel, fiber, and reclamation. Agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the ...

• Home | American Society of Agronomy

Dedicated to the development of agriculture enabled by science, in harmony with environmental and human values.

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★リンクテーブル★

リンク元	「農学」「agronomic」「agriculture」「agricultural」「agronomical」

「農学」

　　[★]

英

agriculture、agronomy、agricultural、agronomic、agronomical

関

農学的、農業、農・、農耕学、農業従事者

「agronomic」

　　[★]

• adj.

• 農学の、農耕学の、農学的な

関

agricultural、agriculture、agronomical、agronomy

　

「agriculture」

　　[★]

• n.

• 農業、農学

関

agricultural、agricultural worker、agronomic、agronomical、agronomy

　 　

「agricultural」

　　[★]

• adj.

• 農業の、農学の

関

agriculture、agronomic、agronomical、agronomy

　 　

「agronomical」

　　[★]

• adj.

• 農学の

関

agricultural、agriculture、agronomic、agronomy