The RING-type protein BOI negatively regulates the protein level of a CC-NBS-LRR in Arabidopsis

2021 ◽  
Vol 578 ◽  
pp. 104-109
Author(s):  
Jianzhong Huang ◽  
Xiaoqiu Wu ◽  
Zhiyong Gao
Keyword(s):  
Protein Level ◽  
Ring Type ◽  
Type Protein

Modulation of key metabolic enzyme of Labeo rohita (Hamilton) juvenile: effect of dietary starch type, protein level and exogenous α-amylase in the diet

2008 ◽  
Vol 35 (2) ◽  
pp. 301-315 ◽  
Author(s):  
Shivendra Kumar ◽  
N. P. Sahu ◽  
A. K. Pal ◽  
Vidya Sagar ◽  
Amit Kumar Sinha ◽  
...  
Keyword(s):  
Protein Level ◽  
Labeo Rohita ◽  
Metabolic Enzyme ◽  
Type Protein ◽  
Dietary Starch

FACTORS AFFECTING RYE (SECALE CEREALE L.) UTILIZATION IN GROWING CHICKS. II. THE INFLUENCE OF PROTEIN TYPE, PROTEIN LEVEL AND PENICILLIN

1978 ◽  
Vol 58 (4) ◽  
pp. 703-715 ◽  
Author(s):  
R. MISIR ◽  
R. R. MARQUARDT
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Fish Meal ◽  
Protein Quality ◽  
Factors Affecting ◽  
Type Protein ◽  
Meat Meal ◽  
Secale Cereale L ◽  
Maximum Improvement ◽  
Sparing Effect

Three experiments were conducted to evaluate the influence of protein type, protein level and penicillin on the utilization of rye by growing chicks. The effects of the following dietary ingredients, respectively, were studied: meat meal or fish meal in rye or wheat diets containing 18 or 26% crude protein, increasing levels of penicillin in rye diets containing meat meal or fish meal, and two levels of penicillin in rye or wheat diets containing meat meal or fish meal. The results indicate that the type (quality) and level (quantity) of the dietary protein plus penicillin affected chick performance. As a dietary ingredient, rye consistently depressed chick growth and the efficiency of feed utilization relative to wheat; these adverse effects were accentuated by feeding rye diets containing a low level of a lower quality protein. However, supplementation of these diets with penicillin or a higher quality protein markedly alleviated these effects. The maximum improvement in chick performance was achieved with rye diets containing fish meal plus penicillin compared to those containing meat meal without penicillin; these relative changes for rye and wheat diets, respectively, were: +121 and +26% for weight gain; +35 and +5% for feed intake, −39 and −17% for feed:gain, +11 and −1% for dry matter retention and +83 and +30% for protein retention. Results would suggest that rye contains factor(s) that reduce(s) the utilization of nutrients, particularly protein. Penicillin supplementation appears to have a protein-sparing effect, particularly when the dietary protein quality and/or levels are suboptimal.

No Association Between lck Gene Polymorphisms and Protein Level in Type 1 Diabetes

Diabetes ◽  
2002 ◽  
Vol 51 (11) ◽  
pp. 3326-3330 ◽  
Author(s):  
S. Nervi ◽  
S. Nicodeme ◽  
C. Gartioux ◽  
C. Atlan ◽  
M. Lathrop ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Protein Level ◽  
Gene Polymorphisms

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

Nano Probe Analysis of Device Characteristics Affected by Ring Type Crystalline Defect

2011 ◽  
Author(s):  
Jong Hak Lee ◽  
Yu Jun Lee ◽  
Jung Sam Kim ◽  
Seo Kyung Jeong ◽  
Min Su Kim ◽  
...  
Keyword(s):  
Failure Analysis ◽  
Physical Method ◽  
Hybrid Analysis ◽  
Electrical Method ◽  
Ring Type ◽  
Crystalline Defects ◽  
Address Data ◽  
Signal Input ◽  
Crystalline Defect ◽  
Top View

Abstract In this work, crystalline defects (dislocations) occurred in the silicon substrate during annealing SOD (Spin On Dielectric) which is an easy choice for its superior STI gap-fill ability. The reversal of address data that share same SIO (Signal Input Out) line in a DQ arises from crystalline defects. The failure analysis of physical methods has difficulty finding minute defects within the active because it is scarcely detectable from the top view. Situation can be well understood by electrical analysis using the nano probe. Due to its ability to probing contact nodes around the fail area, a ring type crystalline defect which is hardly detected from the top view was effectively analyzed by 3D TEM with the assistance of nano probe. This work shows that hybrid analysis of electrical method by nano probe and physical method by 3D TEM is useful and effective in failure analysis in semiconductor.

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