Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes

1973 ◽  
Vol 50 (1) ◽  
pp. 24-31 ◽  
Author(s):  
W. M. Iritani ◽  
L. Weller ◽  
T. S. Russell
Keyword(s):  
Sugar Content ◽  
Russet Burbank ◽  
Relative Differences

Sugar content and color of Russet Burbank potatoes as related to storage temperature and sprout inhibitors

1966 ◽  
Vol 43 (9) ◽  
pp. 305-314 ◽  
Author(s):  
Mary V. Zaehringer ◽  
Helen H. Cunningham ◽  
Walter C. Sparks
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Russet Burbank ◽  
Sprout Inhibitors

Breeding and usage of sugar beet cultivars and hybrids resistant to sugar beet nematode Heterodera schachtii

2015 ◽  
Vol 2 (1) ◽  
pp. 12-22 ◽  
Author(s):  
L. Pylypenko ◽  
K. Kalatur
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Production Capacity ◽  
Nematode Resistance ◽  
Control Measures ◽  
Heterodera Schachtii ◽  
Yield Reduction ◽  
Agricultural Practice ◽  
Germplasm Exchange ◽  
Good Agricultural Practice

Heterodera schachtii Schmidt, 1871 is one of the most economically important pests of sugar beet (Beta vulgaris L.) worldwide. It is also widespread in most sugar beet growing regions in Ukraine causing serious yield reduction and decreasing sugar content of sugar beet in infested fi elds. An advanced parasitic strategy of H. schachtii is employed to support nematode growth, reproduction and harmfulness. In intensive agriculture systems the nematode control measures heavily rely on nematicides and good agricultural practice (crop rota- tion in the fi rst place). But alternative strategies based on nematode resistant sugar beet cultivars and hybrids are required as none of nematicides approved for the open fi eld application are registered in Ukraine. Here we review the achievements and problems of breeding process for H. schachtii resistance and provide the results of national traditional breeding program. Since the beginning of 1980s fi ve sugar beet cultivars (Verchnyatskyi 103, Yaltuschkivska 30, Bilotcerkivska 45, BTs-40 and Yuvileynyi) and seventeen lines partly resistant or toler- ant to H. schachtii have been obtained throughout targeted crossing and progenies assessment in the infested fi elds. The further directions for better utilization of genetic sources for nematode resistance presented in na- tional gene bank collection are emphasized. There is a need for more accurate identifi cation of resistance genes, broader application of reliable molecular markers (suitable for marker-assisted selection of nematode resistant plants in the breeding process) and methods for genetic transformation of plants. Crop cash value and national production capacity should drive the cooperation in this fi eld. Knowledge as well as germplasm exchange are thereby welcomed that can benefi t breeding progress at national and international level.

STUDYING THE KINETIC CHARACTERISTICS OF THE EXTRACTION OF ANTHOCYANINS FROM THE SQUEEZE OF KRASNOSTOP ZOLOTOVSKY

2020 ◽  
Author(s):  
M.A. Egyan ◽  
Keyword(s):  
Reaction Rate ◽  
Sugar Content ◽  
Extraction Process ◽  
Efficiency Coefficient ◽  
Kinetic Characteristics ◽  
Reaction Rate Constants ◽  
Solids Content ◽  
Kinetics Of ◽  
Process Speed

The article shows studies characterizing the quality of the squeeze: the mechanical composition of the squeeze is determined, the structural moisture of each component is determined, the sugar content in the formed process of sedimentation of the juice and its acidity are determined refractometrically. The kinetics of anthocyanins extraction was determined in two ways, the solids content in the extract was calculated, and the reaction rate constants of the extraction process and the efficiency coefficient of ultrasonic amplification of the extraction process speed were calculated.

Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

2020 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
Ni Putu Diah Cahyani Subamia ◽  
Komang Ayu Nocianitri ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Diabetes Mellitus ◽  
Blood Sugar ◽  
Wheat Flour ◽  
Sugar Content ◽  
Type Ii Diabetes Mellitus ◽  
Positive Control ◽  
Water Soluble ◽  
Control Group ◽  
Unhealthy Lifestyle ◽  
Control Group Design

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

LUMINESCENT DETERMINATION OF SUGAR IN NATURAL HONEY

2020 ◽  
Vol 0 (4) ◽  
pp. 29-32
Author(s):  
B.M. GAREEV ◽  
◽  
A.M. ABDRAKHMANOV ◽  
G.L. SHARIPOV ◽  
◽  
...  
Keyword(s):  
Quantum Dots ◽  
Laboratory Test ◽  
Aqueous Solutions ◽  
Analytical Method ◽  
Sugar Content ◽  
Carbon Quantum Dots ◽  
Photoluminescence Intensity ◽  
Sucrose Content ◽  
Natural Honey

The photoluminescence of carbon quantum dots synthesized from natural honey and mixtures of honey and sugar has been studied. An increase in the sugar content leads to a decrease in the photoluminescence intensity without changing the shape of the luminescence spectrum of these quantum dots aqueous solutions, which is associated with a decrease in the yield of their synthesis in the sugar presence. The discovered effect can be used to detect sugar in honey. When examining five different market samples of flower honey using this method, two of them showed a significant decrease in the photoluminescence intensity. A laboratory test for compliance with GOST 19792-2017 Standard requirements established an excess of the sucrose content in these samples. Luminescent determination of sugar in honey does not require complicated equipment and can be used to develop a new analytical method for determining the sugar content in counterfeit natural honey.

Productivity of sugar beets depending on the method of main soil tillage and levels of fertilization

2018 ◽  
Vol 1 (94) ◽  
pp. 21-26
Author(s):  
M. L. Tyrus
Keyword(s):  
Sugar Content ◽  
Climatic Conditions ◽  
Soil Tillage ◽  
Soil Protection ◽  
Forest Steppe ◽  
Sugar Beets ◽  
Yielding Capacity ◽  
Root Crops ◽  
Favorable Weather ◽  
Fertilization Level

Soil tillage and fertilization level are important in the system of agro-technical measures that increase soil fertility and sugar beets productivity. Today the cultivation of this crop requires a great deal of expense, therefore, there is a need for a wider study of the use of cheap soil cultivation, soil protection, energy-saving soil tillage technologies and appropriate ferti-lization levels. Under western Forest-Steppe of Ukraine conditions, investigations were conducted on dark grey podzolic light loamy soils where the influence of tillage models and fertilization levels on the formation of sugar beets root crops was studied. Shallow no-plow tillage of the soil on 14-16 cm is expedient to use as a main tillage under sugar beets. Under favorable weather and climatic conditions, it can provide yielding capacity at the level of deep fall plowing. The use of shallow no-plow tillage helped to increase the yielding capacity of sugar beet roots relative to plowing by 28-30 cm for 1.3 t / ha and the biological sugar output – for 0.2 t / ha. Then the sugar content was by 0.1% higher in the application of deep fall plowing on 28-30 cm. The optimization of the system of sugar beets fertilization allows ensuring the growth of the yielding capacity of root crops. It is established that the application of fertilizer norm N300P225K350 provides the yielding capacity at the level of 90 t / ha. The sugar content of root crops at the given fertilizer rate was the lowest in the experiment - 16.5 – 16.6%. Thanks to the high yielding capacity of root crops in terms of N300P225K350, the sugar harvesting was the highest and depending on the method of basic soil tillage was 14.95 – 14.79 t / ha. That is in 3.2 times more as to the control, in 1.3 times more than the norm of N180P135K210 and in 1.1 more than the fertilization level N240P180K280.

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

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