Forest fragmentation has several phases; thus, the ecological significance of each phase during a particular period of time must be interpreted. To interpret, this study quantifies the magnitude of forest loss and the changes in the temporal pattern of fragmentation in the State of Selangor, peninsular Malaysia. Using the decision tree model of land transformation, five phases of forest fragmentation were identified: perforation, dissection, dissipation, shrinkage and attrition. This analysis showed that the magnitude of forest loss was the highest during the dissipation phase. The patchiness analysis showed that dissipation contributes to the highest environmental uncertainty found for the forest patches. This study can be considered a first step in the exploration of the properties and the behavioural pattern shown by the spatial process of forest fragmentation. 相似文献
Food loss and waste is a major issue affecting food security, environmental pollution, producer profitability, consumer prices, and climate change. About 1.3 billion tons of food products are yearly lost globally, with China producing approximately 20 million tons of soybean dregs annually. Here, we review food and agricultural byproducts with emphasis on the strategies to convert this waste into valuable materials. Byproducts can be used for animal and plant nutrition, biogas production, food, extraction of oils and bioactive substances, and production of vinegar, wine, edible coatings and organic fertilizers. For instance, bioactive compounds represent approximately 8–20% of apple pomace, 5–17% of orange peel, 10–25% of grape seeds, 3–15% of pomegranate peel, and 2–13% of date palm seeds. Similarly, the pharmaceutical industry uses approximately 6.5% of the total output of gelatin derived from fish bones and animal skin. Animals fed with pomegranate peel and olive pomace improved the concentration of deoxyribonucleic acid and protein, the litter size, the milk yield, and nest characteristics. Biogas production amounts to 57.1% using soybean residue, 53.7% using papaya peel, and 49.1% using sugarcane bagasse.
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