The issue could be the result of a lack of ventilation in a roof space, cellar or other enclosed space within an otherwise dry building. Whilst moisture is a leading factor resulting in a woodworm infestation, some species of woodboring insects, such as the woodboring weevil, are only found where fungal rot has already begun.
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Epacris lanuginosa is highly susceptible to the exotic fungal rot root disease Phytophthora cinnamomi. It is a water mould pathogen that can cause disease and death by impairing the plants physiological and biochemical functions where the roots are the primary site of infection. Although there is currently a threat abatement plan in place for the reduction of the pathogen, it has only recently been implemented and the heath is still vulnerable to contracting the disease.
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Like all other orchids it is best to water in the mornings to avoid fungal rot due to overnight dampness. Feeding as per other orchids and similar light conditions: in humid and hot regions (sub tropical) feed fortnightly during growing season (Summer) with a certified orchid fertiliser following directions on packet, weaker solutions are also okay if you're worried. In summer water weekly or more depending on situation. Angraecums flower best when in a lighter position.
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The fresh calyces are imported mainly during December and January to make Christmas and New Year infusions, which are often made into cocktails with rum. They are very perishable, rapidly developing fungal rot, and need to be used soon after purchase — unlike the dried product, which has a long shelf-life. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is sold on the street. The dried flowers can be found in every market.
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Woodpeckers use their chisel-like bills to excavate their cavity nests, a process which takes, on average, about two weeks. Cavities are normally excavated on the downward-facing side of a branch, presumably to make it more difficult for predators to access the nest, and to reduce the chance that rain floods the nest. There is also some evidence that fungal rot may make the wood on the underside of leaning trunks and branches easier to excavate. Most woodpeckers use a cavity for only a single year.
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These warmer regions can see an average of 320 days of sunshine a year. The northwestern wine regions are particularly prone to the effects of the hurricane force winds known as the Zonda which blows from the Andes during the flowering period of early summer. This fierce wind of hot, dry air can disrupt the flowering process and severely reduce potential yields. Most of the growing season is dry with the lack of humidity limiting the risk and hazard from various grape diseases and fungal rot.
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An apple spoiled by a soft Penicillium type fungal rot Fungi, especially moulds but also yeasts, are important agents of food spoilage. Penicillium moulds cause soft rot such as of apples, while Aspergillus moulds create patches on the surface of old bread, yoghurt and many other foods. Yeasts spoil sugary foods such as plums and jams, fermenting the sugars to alcohol. Scientific understanding of spoilage began in the 19th century with works such as Louis Pasteur's 1879 Studies on Fermentation, which investigated the spoilage of beer.
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Copper naphthenate is an active ingredient used predominantly in industrial and commercial wood preservation for non-pressure (dip/brush/spray) and pressure treatments (vacuum/full cell) to protect against fungal rot, decay, termites and wood-boring insects in unfinished wood and various fabricated wood products. This preservative is also used for remedial treatments to in-service poles including internal/external surfaces at ground or below ground level via brush/trowel, mechanical injection, or bandage wrap. Wood treated with copper naphthenate is specified for exterior above ground, ground contact, below ground and fresh water contact use applications. Copper naphthenate is also used as protective wood preservative surface treatments when applied to bare seasoned wood.
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Emmer wheat (triticum dicoccum) was initially the most widespread variety of wheat, as it grew well in the warm climate and was resistant to fungal rot. It was high yielding, with large grains and relatively high amounts of gluten, and bread made from emmer wheat flour was thus fairly light in texture. However, emmer required time-consuming pounding or roasting to remove its husk, and during the Iron Age, durum wheat (triticum durum), a descendant of emmer, gradually replaced emmer and became the favored grain for making fine flour. Durum grew well in the rich soil of the larger valleys of the central and northern areas of the country, where rainfall exceeded 225 millimeters per year, was higher yielding than emmer, and its grains released more easily from the chaff.
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