Statistical analysis of factors determining the composition of segetal communities in the Bashkir Transural region

Statistical analysis of factors determining the composition of segetal communities in the Bashkir... ISSN 1067-4136, Russian Journal of Ecology, 2006, Vol. 37, No. 4, pp. 284–287. © Pleiades Publishing, Inc., 2006. Original Russian Text © E.F. Shaikhislamova, Ya.T. Suyundukov, B.M. Mirkin, 2006, published in Ekologiya, 2006, No. 4, pp. 314–317. SHORT COMMUNICATIONS Statistical Analysis of Factors Determining the Composition of Segetal Communities in the Bashkir Transural Region a b a E. F. Shaikhislamova , Ya. T. Suyundukov , and B. M. Mirkin Bashkir State University, ul. Frunze 32, Ufa, 450074 Russia Sibai Institute, Bashkir State University, ul. Belova 21, Sibai, 453640 Russia; e-mail: geobot@bashnet.ru Received September 16, 2004 DOI: 10.1134/S1067413606040114 Key words: Bashkir Transural region, effect of cultivation, gradient analysis, segetal vegetation, edaphic–cli- matic factor, effect of factor interaction. Segetal communities (assemblages of populations thermal coefficient decreases from 1.5 to 0.8. The entire of segetal species within uniform areas under crops) are flatland part of the region has been plowed up, and nat- traditional objects of geobotany, and the study of them ural vegetation has virtually disappeared from it. In the has a long history (Mirkin et al., 1985). They are past, there were meadow steppes, typical mixed herb– described by the so-called r-model (Mirkin, 1994; Mir- hairy oat–feather grass (Stipa zalesskii, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Ecology Springer Journals

Statistical analysis of factors determining the composition of segetal communities in the Bashkir Transural region

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Publisher
Nauka/Interperiodica
Copyright
Copyright © 2006 by Pleiades Publishing, Inc.
Subject
Life Sciences; Environment, general; Ecology
ISSN
1067-4136
eISSN
1608-3334
D.O.I.
10.1134/S1067413606040114
Publisher site
See Article on Publisher Site

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