Gas chromatographic analysis of low molecular weight organic acids in roots and shoots of durum wheat plants

2002 ◽  
Vol 33 (9-10) ◽  
pp. 1415-1423 ◽  
Author(s):  
Anna M. Szmigielska ◽  
Ken C. J. Van Rees ◽  
Grzegorz Cieśliński
Keyword(s):  
Molecular Weight ◽  
Organic Acids ◽  
Durum Wheat ◽  
Chromatographic Analysis ◽  
Low Molecular Weight ◽  
Gas Chromatographic Analysis

Ion-Chromatographic Analysis of Low Molecular Weight Organic Acids in Spodosol Forest Floor Solutions

1996 ◽  
Vol 60 (5) ◽  
pp. 1565-1571 ◽  
Author(s):  
Anna J. Krzyszowska ◽  
George F. Vance ◽  
Michael J. Blaylock ◽  
Mark B. David
Keyword(s):  
Molecular Weight ◽  
Organic Acids ◽  
Forest Floor ◽  
Chromatographic Analysis ◽  
Low Molecular Weight

Low molecular weight organic acids released from roots of durum wheat and flax into sterile nutrient solutions

1997 ◽  
Vol 20 (6) ◽  
pp. 753-764 ◽  
Author(s):  
G. Cieslinski ◽  
K. C. J. Van Rees ◽  
A. M. Szmigielska ◽  
P. M. Huang
Keyword(s):  
Molecular Weight ◽  
Organic Acids ◽  
Durum Wheat ◽  
Low Molecular Weight ◽  
Nutrient Solutions

Toxic Hazards of Acrolein and Carbon Monoxide During Combustion

1984 ◽  
Vol 2 (2) ◽  
pp. 142-152
Author(s):  
Tokio Morikawa
Keyword(s):  
Molecular Weight ◽  
Carbon Monoxide ◽  
Chromatographic Analysis ◽  
Polymeric Materials ◽  
Tube Furnace ◽  
Low Molecular Weight ◽  
Flammable Liquid ◽  
Gas Chromatographic Analysis

Low molecular weight flammable liquid materials and sucrose, in place of polymeric materials such as polyethylene, polypropylene, cellulose, etc., were combusted in a tube furnace under different burning conditions. Evolution of acrolein and carbon monoxide were determined using gas chromatographic analysis. It was found that acrolein may have a greater lethal role than carbon monoxide under certain burning conditions.

scholarly journals Genetic diversity of high and low molecular weight glutenin subunits in Saharan bread and durum wheats from Algerian oases

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 23-32 ◽  
Author(s):  
I. Bellil ◽  
M. Chekara Bouziani ◽  
D. Khelifi
Keyword(s):  
Genetic Diversity ◽  
Molecular Weight ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Allelic Variation ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Lmw Glutenin Subunits ◽  
Genotypic Identification ◽  
Diversity Studies

Saharan wheats have been studied particularly from a botanical viewpoint. Genotypic identification, classification and genetic diversity studies to date were essentially based on the morphology of the spike and grain. For this, the allelic variation at the glutenin loci was studied in a set of Saharan bread and durum wheats from Algerian oases where this crop has been traditionally cultivated. The high molecular weight and low molecular weight glutenin subunit composition of 40 Saharan bread and 30 durum wheats was determined by SDS-PAGE. In Saharan bread wheats 32 alleles at the six glutenin loci were detected, which in combination resulted in 36 different patterns including 17 for HMW and 23 for LMW glutenin subunits. For the Saharan durum wheats, 29 different alleles were identified for the five glutenin loci studied. Altogether, 29 glutenin patterns were detected, including 13 for HMW-GS and 20 for LMW-GS. Three new alleles were found in Saharan wheats, two in durum wheat at the Glu-B1 and Glu-B3 loci, and one in bread wheat at the Glu-B1 locus. The mean indices of genetic variation at the six loci in bread wheat and at the five loci in durum wheat were 0.59 and 0.63, respectively, showing that Saharan wheats were more diverse. This information could be useful to select Saharan varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

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