葡萄细胞诱变植株的培育

葡萄花丝在含有６ＢＡ２－３ｍｇ／Ｌ＋２，４－Ｄ０．５ｍｇ／Ｌ的Ｂ５培养上诱导出可分化愈伤组织。继代培养一个月之后，转入含有２，４－Ｄ０．５ｍｇ／Ｌ＋ＮＡＡ０．０１ｍｇ／Ｌ和６ＢＡｍｇ／Ｌ的Ｂ５液体培养基振荡培养，获葡萄体细胞悬浮系。用０．０１－０．８％的秋水仙素溶液诱变处理浮培养的胚状体堆，然后转入成苗培养基上胚状体发育成苗。通过茎端切片、气孔测量、叶片干物质含量和根尖细胞染色体观察，确认变异体为     

烟草抗野火病细胞突变体筛选

烤烟品种红花大金元叶片组织悬浮培养细胞经过４～５代继代培养后，铺平板于含野火病粗毒的ＭＳ＋２，４－Ｄ２．０ｍｇ／Ｌ＋６－ＢＡ０．１ｍｇ／Ｌ（简称ＭＳＩ）培养基上进行筛选或置于含野火病粗毒的ＭＳＩ液体培养基上进行浅层筛选培养。存活愈伤组织转移至相同培养基进一步筛选，经两次筛选得到的愈伤组织在ＭＳ＋２，４－Ｄ０．１ｍｇ／Ｌ＋６－ＢＡ２．０ｍｇ／Ｌ培养基上诱导分化形成植株，通过上述方法筛选得到的抗性愈伤组织细胞比未经筛选进行继代培养的愈伤组织细胞对野火病粗毒表现出较强的抵抗力；对筛选得到的愈伤组织再生植株及其后代进行人工接种，从中筛选出一些抗病株系，研究结果表明，利用体细胞无性系变异，采用细胞离休筛选技术，可以获得抗野火病的烟草新材料。     

山葡萄及其杂交品种组培脱毒技术的研究

１９９１－１９９５年，采用无病毒症状山葡萄及其２０个杂交后代的茎尖，进行培养。分化培养基为：ＭＳ附加ＮＡＡ０．０１－０．１ｍｇ／Ｌ、６－ＢＡ２ｍｇ／Ｌ、蔗糖３．０％、琼脂５．０％；生根培养基为：１／２ＭＳ附加ＩＢＡ０．２－０．４ｍｇ／Ｌ、蔗糖１．５％，     

几种激素对茶愈伤组织合成茶氨酸的影响

根据生长素（ＩＡＡ），吲哚丁酸（ＩＢＡ），萘乙酸（ＮＡＡ），以及２，４－二氯苯氧乙酸（２，４－Ｄ）和６－卞艹基腺嘌呤（６－ＢＡ），激动素（ＫＴ），玉米素（ＺＴ）及三十烷醇（ＴＡ）等的不同浓度和不同组合，测定茶愈伤组织生长和茶氨酸的积累情况，以求得茶愈伤组织生长和茶氨酸积累的较佳培养条件。试验证明，以４ｍｇ／Ｌ６－ＢＡ＋２ｍｇ／ＬＩＡＡ或３ｍｇ／Ｌ６－ＢＡ＋１．５ｍｇ／ＬＩＡＡ＋２ｍｇ／ＬＴＡ的组合，添加于ＭＳ培养基上，茶愈伤组织生长和茶氨酸积累均良好，茶氨酸含量最高可达１７０ｍｇ／ｇ．     

葡萄花丝胚性愈伤组织的诱导及其植株再生

本文以玫瑰香、白诗南、梅郁、胜利等３０多个葡萄品种的花丝为外植体，在含２，４－ＤＯ．５——１ｍｇ／ｌ＋６ＢＡ２－３ｍｇ／ｌ的Ｂ５培养基上，培养２０ｄ后，有１１个品种的花丝诱导出胚性愈伤组织，将这种胚性愈伤组织转入分化培养基上，培养３０ｄ后可产生高频率的胚状体，并且再生完整植株。     

花生未成熟胚培养与植株再生

采用ＭＳ，Ｂ５，Ｗｈｉｔｅ，Ｎｏｒｓｔｏｇ四种培养基及六种植物激素，配制成多种培养基，对授粉后２０－２５天的花生幼胚进行离体培养和再生研究。结果显示：ＭＳ，Ｂ５为幼胚离体培养和发育较好的培养基。ＭＳ＋ＢＡ１．０ｍｇ／Ｌ（单位下同）＋ＮＡＡ０．００５＋ＧＡ３０．０２＋ＧＨ６００＋ＰＶＰ０．２％＋蔗糖５％能有效促进幼胚发育成熟。小苗通过ＭＳ＋ＢＡ２．０＋ＰＰ３３３０．２＋ＣＨ４００＋蔗糖２％中培养，诱     

SAS60表面活性剂

ＳＡＳ６０是一只带支链，平均碳数为１５．５的磺酸盐，简称仲烷基磺酸钠。ＳＡＳ６０具有极强的渗透力，相当于ＪＦＣ和快速渗透剂Ｔ。在２０℃２００ｍｇＣａＣＯ３中，５．０ｇ／ＬＳＡＳ，渗透力４．０ｓ；２．５ｇ／ＬＳＡＳ，渗透力６．０ｓ；２．０ｇ／ＬＳＡＳ，渗透力６．０ｓ。在去离子水中，２．０ｇ／ＬＳＡＳ，渗透力４．０ｓ；１．５ｇ／ＬＳＡＳ，渗透力６．０ｓ。它还具有较强的增溶性，即使配成高浓度，也不需增溶剂。乳化性能优越，与非离子表面活性剂相当。它在２００℃温度可耐碱８０ｇ／Ｌ，还耐硬水及氧化剂，且生物…     

CPPU与GA4＋7及2HGA5不同浓度对无核葡萄品种果实生长的影响

ＣＰＰＵ与ＧＡ４＋７及２ＨＧＡ５采用６种不同浓度，在花后１４ｄ处理维纳斯、希姆劳特和维娜莎三个早熟无核葡萄品种。各处理都显著地增大每个品种的果实。其中２５ｍｇ／Ｌ ＧＡ４＋７＋２０ｍｇ／Ｌ ＣＰＰＵ、１２．５ｍｇ／Ｌ ２ＨＧＡ５＋０ｍｇ／ＬＣＰＰＵ，２５ｍｇ／Ｌ ２ＨＧＡ５＋２０ｍｇ／Ｌ ＣＰＰＵ，分别处理维纳斯、希姆劳特和维娜莎增大果实效果最明显，分别为对照的１６５．８％、１６４．２％和１４５．     

茶愈伤组织培养及其茶氨酸的累积

对不同的培养条件下茶愈伤组织生长及其茶氨酸累积情况进行了研究。结果表明，激素ＩＡＡ和６－ＢＡ结合作用时，存在着相互效应，其中以ＩＡＡ２ｍｇ／Ｌ和６－ＢＡ４ｍｇ／Ｌ时对茶氨酸累积最有利。不同碳源对于愈伤组织生长和茶氨酸积累的影响相近。增加糖浓度有利于次生代谢物的累积，茶氨酸组织的最适培养温度和茶氨酸累积温度都是２５℃。暗培养比有光培养更有利于茶氨酸的累积。茶氨酸的累积曲线与愈伤组织生长密切相关，调节培养基成分使茶氨酸在茶愈伤组织（干质量）中的含量达到了２０１．６ｍｇ／ｇ．     

甜菜远缘杂交胚培养及植株再生

以甜菜远缘杂交胚为外植体进行离体培养时，在ＭＳ培养基上，适合胚继续生长，分化的激素浓度为０．５ｍｇ／Ｌ，ＮＡＡ，０．５ｍｇ／Ｌ６ＢＡ。胚的离体时期至关重要，初步认为以授粉６～８天的远缘杂交胚的离体再生诱导率最高，同时比较了正，反远缘杂交的受精效果和诱导率，存在明显差异。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.