Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.     

生态环境和我国的粘胶纤维工业(续)

3　粘胶纤维生产中的三废治理由于供水、供电以及三废排放的需要 ,粘胶纤维企业的位置 3 0 %沿海 ,40 %邻江 ,3 0 %建于城镇 ,其中有些还建于大中城市中心区域。粘胶纤维工业的三废产生及排放具有其鲜明的特点 ,它的原料和最终产品均系纤维素 ,仅仅是结构形式的不同。亦就是说 ,生产过程中加入的所有化学药品、制剂 ,只是加工工艺的需要 ,最终全部以三废的形式排放。因此 ,排放的废水和有毒气体量大 ,对环境造成严重污染 ,给人员健康带来巨大危害。以纤维素为原料的人纤中 ,粘胶法生产占 90 %以上。经历了近百年的发展 ,该方法工艺成熟 ,但…     

云南主产烟区不同品种烟叶质体色素含量研究

以不同品种的C3F等级烟叶为对象,研究了云南主产烟区不同品种C3F烟叶中质体色素含量水平。结果显示,不同品种烟叶色素含量顺序为:红花大金元>云87>K326>NC297>云85,叶黄素含量、色素总量红花大金元品种与K326、云87、云85、NC297品种在0.05水平上存在显著性差异,其他品种间差异不显著;β-胡萝卜素含量仅红花大金元品种与K326、云85、NC297等品种在0.05水平上存在显著性差异,其他品种间差异不显著。     

北京地区138个月季品种夏秋观赏效果 综合评价

对种植在北京市园林科学研究院资源圃内的138个 月季品种(48个杂交茶香月季、36个灌木月季、13个藤本月 季、22个丰花月季、19个微型月季)进行夏秋观赏效果综合 评价,以筛选出在北京地区夏秋季节观赏效果优秀的月季品 种。从2019年7月—2020年7月对138个月季品种的14个生 物学性状进行连续观测。采用层次分析法,从植株性状、花部 性状、抗性3个层面,建立适宜北京地区应用的夏秋观赏效果 综合评价体系,并利用该评价体系将138个月季品种划分为4 个等级：Ⅰ级包括29个品种;Ⅱ级包括63个品种;Ⅲ级包括 33个品种;Ⅳ级包括13个品种。     

新品种丰花玫瑰与紫枝玫瑰出油率及成分的探讨

玫瑰是一种香原料植物,其鲜花提取的精油应用于高档化妆品及日用品的凋香。丰花玫瑰和紫枝玫瑰是经过有性杂交培育出的新品种。在一年中均能多次开花,但集中开花期只有两次,以后便是零星开花。经过两年的鲜花出油率提取实验发现,不仅两个品种的鲜花出油率不同,即使同一品种,不同花期的鲜花出油率亦不同,而且差别还很大。经山东检测中心测试分析,丰花玫瑰和紫枝玫瑰的鲜花提取的精油的化学成分及其含量也存有差别。     

Improvement in end-use quality of spring wheat varieties grown in different eras

Evaluation of wheat cultivars from different eras allows scientists to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. Forty-four spring wheat cultivars introduced or released since 1933 were evaluated for quality improvement using canonical variant analysis. It was observed that there was a considerable improvement in protein content from 1933 to 1964 whereas the genetic potential for straight grade flour protein from 11.34% in 1933–1964 to 12.13% in 1991–1996. Crude protein increased by 6.95% from 1933 to 1996. Ash content and flour yield declined by 9.55% and 5.51%, respectively. Total chapati scores of modern cultivars were 8.97% higher than those of cultivars grown earlier. The average spread ratio and overall cookie scores increased almost 5.53% and 4.44%, respectively from 1933 to 1996. It was also observed that overall cookie scores were highest during the period 1981–1990. The average dry gluten and total chapati scores of varieties grown since 1991 were approximately 10.20% and 74.72% respectively, which were 4.72% and 8.97% higher than those of cultivars grown since 1933. Average spread ratio and overall cookie scores increased almost 5.53% and 4.44% from 1933 to 1996, respectively. The era (1991–1996) containing the modern varieties showed a substantial improvement in lysine content than the era containing the oldest wheat varieties. Similarly amino acid score was also found to be 4.26% higher than the varieties released during the period 1933–1964.     

Field performance and nutritive value of a new forage sorghum variety ‘Pnina’ recently developed in Israel

A new forage sorghum entitled Pnina was developed in Israel. Pnina, harvested at early milk (EM) and hard dough (HD) stages of maturity, was compared with commercial sorghum variety FS‐5 and a sorghum BMR/Sudan hybrid Nutriplus. Plants grew during summer and were irrigated with 190 mm water. Pnina was semi‐dwarf (1.35 m height) and absolutely resistant to lodging. The tall varieties FS‐5 and Nutriplus suffered at HD from high lodging. Pnina was more leafy than Nutriplus and FS‐5. The dry matter (DM) content of FS‐5 and Nutriplus were at EM below the level recommended for ensilage and elevated slightly at HD, whereas DM content of Pnina was higher. Crop yields of all varieties at HD were similar and ranged between 13.3 and 14.7 t ha^?1 DM. Dry matter losses during ensilage and silage pH were similar in the three varieties at HD. In vitro DM digestibility of HD silages ranged between 62.5 and 67.1%. Neutral detergent fiber (NDF) content was higher in Pnina silages. Yields of digestible silage per hectare, were similar in the three varieties harvested at HD (8.4 to 8.8 t ha^?1 DM); however, yield of digestible NDF per hectare was higher in Pnina. Data suggest that the new variety Pnina may have field advantage over the other varieties of this study. Copyright © 2005 Society of Chemical Industry     

金属针布、梳理工艺与纺纱品种的配套关系

通过对比试验,明确了纱线品种与梳理工艺、金属针布规格型号配套的关系,指出针布齿条制造厂家应与企业联手攻关,研究满足针对特种纤维梳理要求的专用针布。     

Physico‐mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

By texture analysis tests, the ability of berries to resist rupture under compression load during intracellular fermentation was studied for twenty‐three red wine grape varieties. The softest berries were associated with Ancellotta (1.72 N), Dolcetto (1.79 N), Gamay (2.26 N) and Schiava gentile (2.29 N) cultivars. The hardest berries corresponded to Franconia and Bonarda cultivars (4.02–4.03 N). High resistance to splitting was also detected for Grenache, Raboso, Marzemino, Negramaro, Montepulciano and Croatina cultivars (3.50–3.95 N). The differentiating power of the mechanical variables of the whole berry and skin was assessed by univariate and multivariate analysis. Relationships among the instrumental berry hardness and other physical and mechanical properties were also investigated. The results obtained suggest that the manufacture of carbonic macerated wines should be planned considering the berry hardness, and it represents a new variable that should be considered in selecting the most appropriate wine grape variety to elaborate these wines.