User talk:Henchang/sandbox

I would like to add more detail to the general article about Theobroma cacao. There are many new science articles published about the plant in which updates to the wikipedia page have not been done. I would like add on more detail to the articles about the plant to give more information about Theobroma cacao to people who are interested in the plant.

Here is an article that is about how a bacteria both helps grow and protects Theobroma cacao. I would like to investigate if this relationship is mutually beneficial for both parties and how this bacteria really does help this plant grow I also think this would be good information to have the common article about the plant. https://www-ncbi-nlm-nih-gov.proxy.lib.umich.edu/pubmed/28260703

The next article talks about how we can optimize the roasting conditions of Theobroma cacao to allow for more plentiful flavor by changes in amino acids and sugars the active components that result in the flavor. https://www.ncbi.nlm.nih.gov/pubmed/28251656

Pectin, a substance found in cocoa plants, looks to be an increasing field of study of the plants. Pectin has had qualities that promote antiviral, antibacterial, antioxidant, and many other positive factors as said by in these articles https://www.ncbi.nlm.nih.gov/pubmed/28208630 and https://www.hindawi.com/journals/jphar/2016/7608693/. More research has also been done on the best conditions on how to extract this pectin as seen in this article https://www.ncbi.nlm.nih.gov/pubmed/28322947. This study looks at the mechanisms that produce pectin in the plant https://www.ncbi.nlm.nih.gov/pubmed/28040177.

Some new positives effects from the plant one from a main chemical in the plant, theobromine, is talked about in the article https://www.ncbi.nlm.nih.gov/pubmed/27833051. The other article seems to be very similar and may study the same effect but referred that an acute level of chocolate leaded to a higher level of oxygenation in the brain but the article could not conclude that this lead to an overall beneficial effect for cognitive function https://www.ncbi.nlm.nih.gov/pubmed/27849355.

This article seems some potential uses of Theobroma cacao in the bedding of cows and that because of the cocoa bedding in the stalls a decrease of ammonia (waste) and bacterial count was seen. https://www.ncbi.nlm.nih.gov/pubmed/28002931

Phytopathogens, only mentioned very briefly in the wikipedia article, shows that the phytopathogens had genetic differences in relation to what strain of Theobroma cacao they affected. Because of this, it can lead to prevention of new phytopathogens into a country. https://www.ncbi.nlm.nih.gov/pubmed/28028594

The article mentions one type of pollinator but according to another article ceratopogonid midges (a type of fly in the family Dipteran) is also a major pollinator because of its unique morphological and behavioral characteristics. The real focus of this article is that having natural pollinators has beneficial effects in both agricultural and biological production because it increases Theobroma cacao crop yield and also density of predators of the midges (still beneficial to all parties. https://www.ncbi.nlm.nih.gov/pubmed/28019052

Henchang (talk) 20:17, 25 March 2017 (UTC)