Throughout fermentation ammonium is the primary form of assimilable nitrogen available to yeast.

When available nitrogen is limited, the levels of glycerol and trehalose, which may influence mouthfeel, are higher.

While that also added sugar both methods provided extra nitrogen and other nutrients still available in the skins and seeds.

This leaves the nitrogen unused and available for spoilage organisms that may come afterwards.

Magnesium helps plants use the available nitrogen, phosphorus and sulfur in the soil.

Environment Canada reported the amount of nitrogen and phosphorus available for plant uptake has increased dramatically in the past several decades.

On top of that excess nitrogen available to plant produces rapid growth of above ground tissue.

The rate of parasitic expansion is theorized to be related to the amount of available nitrogen in the host and parasite mediums.

Phytoplankton, one of the most efficient life-forms known, can convert seventy-eight percent of available nitrogen into protein.

In addition, the increasing microbial mass in the soil causes an increase in available nitrogen.