Difference between revisions of "Team:WashU StLouis/Cincinnati"
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| − | <p style="font-size:18px; font-family: 'Josefin Sans';margin-top: 5px;">One of our team members spoke with Mark Frommeyer, the owner of Blue Oven Bakery, a bakery and wheat farm near Cincinnati, Ohio concerning the pathogens that he had experienced on his wheat farm. He said that he had never seen stem rust on his wheat; leaf rust was a common pathogen but was not a significant worry for him. It might stress the plants slightly, but did not greatly decreases his yield. His main concern, as well as the main concern of other wheat farmers in the area is <I>Fusarium graminearum</I> (vomitoxin), which both significantly decreases the crop yield and produces a mycotoxin which renders the entire crop inedible.</p> | + | <p style="font-size:18px; font-family: 'Josefin Sans';margin-top: 5px;"><imgcap><img src="https://static.igem.org/mediawiki/2018/e/ed/T--WashU_StLouis--bob.pdf" width="100%"></imgcap>One of our team members spoke with Mark Frommeyer, the owner of Blue Oven Bakery, a bakery and wheat farm near Cincinnati, Ohio concerning the pathogens that he had experienced on his wheat farm. He said that he had never seen stem rust on his wheat; leaf rust was a common pathogen but was not a significant worry for him. It might stress the plants slightly, but did not greatly decreases his yield. His main concern, as well as the main concern of other wheat farmers in the area is <I>Fusarium graminearum</I> (vomitoxin), which both significantly decreases the crop yield and produces a mycotoxin which renders the entire crop inedible.</p> |
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Revision as of 01:40, 18 October 2018
