The Effect of Salinity and Bacteria on Wheat Emergence

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dc.contributor.advisorAl-Fares , Heba
dc.contributor.authorHowari, Nidal
dc.contributor.authorQarash, Donia
dc.contributor.authorAyoub, Mohammad
dc.contributor.authorSakhen, Wael
dc.contributor.authorDaragmeh, Omar
dc.contributor.authorAl-Fares, Ansam
dc.contributor.authorJabi, Abdullah
dc.date.accessioned2018-05-16T05:59:13Z
dc.date.available2018-05-16T05:59:13Z
dc.date.issued2018-05-16
dc.description.abstractWheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Salinity is one of the most brutal environmental factors limiting the productivity of crop plants because most of the crop plants are sensitive to salinity caused by high concentrations of salts in the soil, and the area of land affected by it is increasing day by day. Salinity acts to inhibit plant access to soil water by increasing the osmotic strength of the soil solution. To solve this problem with salinity we use two type of bacteria: Pesudomouns Florscens, Bacillus Megaterium on two cultivars of wheat White hetiah ,Yellow hetiah.Under three concentration of salt 0,4,and 8 ds/m.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.11888/13447
dc.language.isoenen_US
dc.subjectSalinity,Bacteria,Wheat.en_US
dc.titleThe Effect of Salinity and Bacteria on Wheat Emergenceen_US
dc.typeGraduation Projecten_US
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