The experience has been executed on a cernosium soil, typical from the southern area of Oltenia, with 3,12% humus, 0,45% nitrogen, 7 mg/10 g soil P2O5, 19,2 mg/100g dry soil K2O and a PH = 6,2. In the present paper it was pursued the influence of the agrofund applied to maize, as a remaining effect upon the wheat production, the experience being placed after the method of the subdivided plots with the graduations: a1=N100P50, a2=N150P100 and a3=N200P150. From table 1, which includes the dates, under the influence of the agrofund, in average on 3 years, result the following: - on the agrofund a1(N100P150), it was obtained the lowest wheat production, as a remaining effect of applying this agrofund to the maize, and namely, of 4449 kg/ha, on the agrofund a2(N150P100) the wheat production was of 4337 kg/ha, and on the agrofund a3(N200P150) the wheat production was of 5136 kg/ha. - on the agrofund a2 was obtained a statistically ensured increase, of 288 kg/ha, and on the agrofund a3 was obtained a very significant increase, of 677 kg/ha, in comparison to the production of the witness a1. In conclusion, under the climatic conditions of the years 2001-2003, on the typical cernosium from southern Oltenia, the doses of chemical fertilizers N150 and N200P150 have ensured the highest wheat productions, as a remaining effect applied at maize after different preliminary plants.

Romania has tradition and a great potential to improve its production of medicinal and spice plants. Whether this important potential is used within the organic farming system, this will create new opportunities for small farmers. Medicinal and spice plants grown within the organic farming system could have a significant contribution to the following aspects: clean agriculture, new technologies, healthy products, environmental protection and conservation of the natural resources. In Romania, there are possibilities to produce and obtained organic medicinal and spice plants products.

In this paper there are presented the results regarding the influence of the rooting substrate on 5 species from the Coniferales order, subdividion Gymnospermae. The species take it into study are: Cryptomeria japonica D.Don (Fam. Taxodiaceae), Chamaecyparis pisifera S. et Z. (Fam. Cupressaceae), Thuja occidentalis L. (Fam. Cupressaceae), Juniperus horizontalis Mnch. (Fam. Cupressaceae) and Taxus baccata L. (Fam. Taxaceae). All the research has been carried out within the Botanical Garden Al. Buia from Craiova, in the multiplication greenhouse, using warm substrate. There has been used 2 rooting substrate perlite and sand (Table 1, Table 2). For the rooting percentage an important role have the rooting substrate and thats why we have to take it into account their capacity for water retaining and the aeration coefficient.

In pedo-climatic conditions of Romania, the no tillage system can be applied to maize, soybean, wheat and barley crops on an area of at least 1 million hectares of the 10 million hectares of the countrys arable land. The no tillage system was studied for 30 years, namely in the interval 1963 1993 at the National Institute for Agricultural Research. In the conventional system, the maize yield was 8,287 kg/ha, while in the no tillage system the yield was 9,561 kg/ha so the yields in the two cases were almost the same, but there were big differences in terms of fuel consumption. In the period 2005 2007, the no tillage system was studied at the Agrofam Agricultural Company on maize crops. The average value of the yields obtained in the 3 years by applying the conventional system was of 9,980 kg/ha and by applying the no tillage system the yield was lo,l79 kg/ha (the crops being irrigated), so the yields obtained were practically the same. Yet there were big differences in terms of fuel consumption and mechanical work expenses. The fuel consumption in the conventional system was of 96 l/ha, whereas in the no tillage system the consumption was much smaller, namely 26 l/ha. As for other mechanical works, there were also big differences, these expenses amounting to l435.0 RON/ha in the conventional system and to only 373.0 RON/ha in the no tillage system.

The production of dietetic candies using isomalt as sugar substitute and some natural ingredients was carried out on a classical technolo gical line with small batch of 25 kg. The caramel mass obtained by replacing sugar with i somalt, was characterized from rheological, sensorial, physical - chemical point of view. The improvement of nutritional value was made by adding natural ingredients on the classical technological line of sugar and glucose syrup candies production by stamping the candy mass. Based on the comparative study of the mentioned parameters, it can be state that the free sugar, but with natural ingredients candies are difficult to p roduced using the classical technology due to the d ifferences between the rheological and physical - chemical pro perties of those candies compared with sugar candie s. In our study, we produced the caramel mass on the same under vacuum boiling system, but the candy formation was made by casting or extrusion .

Within Europe, half the annual requirement for feed is provided by grassland. However, although the EU is a net exporter of feed grain it is a substantial importer of protein and non grain feed ingredients. After a long period of decline, there is a renewed interest in forage legumes for several economical and ecological reasons and the European Union strengthen the role of protein-rich crops, by providing a supplementary payment for farmers producing these crops. The main environmental advantage of legume-based forage crop husbandry is the reduction of the fossil energy that is necessary to synthesize inorganic N fertilizers and to reform other protein sources into useful feed for cattle. In order to develop sustainable, legume-based live stock production systems, we need to understand the complex relationships that exist between herbivores and the plants they consume. In addition, more information is required on the processes of energy transfer and nutrient loss from the system. To increase farmer confidence in the use of forage legumes it is necessary to have more reliable establishment techniques and to reduce the variability in legume contribution within and between years, particularly for legumes in mixed swards. And last not least how leguminous crops will adapt to the climate change in Europe?

The paper proposes an analysis of the effects of the works taken complexively, on a natural grass-land made of Festuca rubra, placed in the experimental station of P?ltini?. The experimental variants are represented through mineral and organic fertilization works and over-sowing, both on ammended as well as non-ammended background and are aimed at increasing the productivity of the grass-lands expressed through the harvest of dry substance, but also of the quality of fodders, especially based on the growth of the importance of vegetables within the structure of the vegetal carpet. Together with these aspects, we ave also followed the evolution of the composition both of the flora and of the ground.

The rate of isomerization of alpha acids to iso-alpha acids (the bittering compounds in beer) was characterized over a representative pH, wort concentration, time boiling and temperature range during the boiling portion of the brewing process. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and ?-acids/iso-?-acids complexation), this investigation on ?-acid isomerization was performed in wort solution as a function of time (60?120 min), pH variation (5.1-5.8) and wort original gravity ( 10-14oPlato). Precise understanding of isomerization kinetics allows improved accuracy in hopping rate calculation to achieve target concentrations of bitter compounds in wort, despite varying pH as the kettle approaches boiling, or as wort encounters a lag time prior to entering a heat exchanger for cooling. Also, understanding of isomerization is essential if novel regimes are to be explored for potential bioactive compounds in final products.

In the present paper we studied the possibility of iron strengthening of the bakery products, by introducing some high iron content ingredients into their recipes. In order to do this we made bread samples, for which we partially and totally replaced the raw material with nettle and spinach decoction or with fresh spinach and nettle. We also studied samples in which we used egg yolk. These analysis consisted in the determination of the iron concentration for nettle, spinach and egg yolk as raw material, for the nettle and spinach decoction and for the finished products obtained out of these materials. After that, we realized the comparative study for the obtained results. The bread was obtained in our own college laboratory, and the determination of the iron content for the analyzed samples was made using the Atomic Absorption Spectrometric method. We also proceeded with the sensuous comparative analysis of the resulted products.

Seeds being hygroscopic, grain either absorbs moisture from the environment (under high relative humidity (rh conditions) or loses moisture (under low rh conditions).  This relationship is represented graphically by two typical curves, respectively, when grain is adsorbing or desorbing moisture.