THE PHYSIOLOGY OF DORMANCY IN THE SWEETCLOVER WEEVIL

1956 ◽  
Vol 34 (2) ◽  
pp. 86-98 ◽  
Author(s):  
K. G. Davey
Keyword(s):  
Oxygen Consumption ◽  
Water Content ◽  
Low Temperatures ◽  
Adult Stage ◽  
Reproductive Organs ◽  
Fat Content ◽  
Low Level ◽  
Slight Rise

The physiology of the overwintering adult stage of Sitona cylindricollis (Fahr.), the sweetclover weevil, has been examined. It has been shown that the dormancy is characterized by a drop in oxygen consumption, a cessation of development in the reproductive organs, and a slight rise in fat content; and that the termination of dormancy is characterized by a reversal of these conditions. The water content does not change. Although the total respiration exhibited the characteristic U-shaped curve from entry into dormancy until its cessation, the CO-insensitive respiration remained at a low level throughout. Termination of the dormancy requires a period of exposure to low temperatures. It is concluded that this dormancy is not essentially different from diapause in immature insects.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

scholarly journals Cold Wave-Induced Reductions in NDII and ChlRE for North-Western Pacific Mangroves Varies with Latitude and Climate History

2021 ◽  
Vol 13 (14) ◽  
pp. 2732
Author(s):  
Jonathan Peereman ◽  
J. Aaron Hogan ◽  
Teng-Chiu Lin
Keyword(s):  
Water Content ◽  
Geographic Distribution ◽  
Low Temperatures ◽  
Forest Canopy ◽  
Cold Wave ◽  
Mangrove Forests ◽  
Climate History ◽  
Wave Effects ◽  
Northern Pacific ◽  
Wave Induced

Mangrove forests growing at the poleward edges of their geographic distribution are occasionally subject to freezing (<0 °C) and cold wave (>0 °C) events. Cold wave effects on mangrove trees are well documented and adaptation to cold stress has been reported for local mangrove populations in the North Atlantic. However, there is less understanding of effects of cold waves on mangroves in the northern Pacific, especially at the regional scale. Moreover, it is unclear if cold tolerant mangrove species of North Asia display variation in resistance to cold temperatures across their geographic distribution. Using a cold wave event that occurred in January 2021, we evaluated the effects of low temperatures on vegetation index (VI) change (relative to a recent five-year baseline) for mangrove forests dominated by Kandelia obovata (Rhizophoraceae) and Avicennia marina (Acanthaceaee) at the northern edge of their geographical range. We used two VIs derived from Sentinel-2 imagery as indicators for canopy health: the normalized difference infrared index (NDII) and the chlorophyll red-edge index (ChlRE), which reflect forest canopy water content and chlorophyll concentration, respectively. We isolated the cold wave effects on the forest canopy from phenology (i.e., cold wave induced deviation from a five-year baseline) and used multiple linear regression to identify significant climatic predictors for the response of mangrove forest canopy VI change to low temperatures. For areas where the cold wave resulted in temperatures <10 °C, immediate decreases in both VIs were observed, and the VI difference relative to the baseline was generally greater at 30-days after the cold wave than when temperatures initially recovered to baseline values, showing a slight delay in VI response to cold wave-induced canopy damage. Furthermore, the two VIs did not respond consistently suggesting that cold-temperature induced changes in mangrove canopy chlorophyll and water content are affected independently or subject to differing physiological controls. Our results confirm that local baseline (i.e., recent past) climate predicts canopy resistance to cold wave damage across K. obovata stands in the northern Pacific, and in congruence with findings from New World mangroves, they imply geographic variation in mangrove leaf physiological resistance to cold for Northern Pacific mangroves.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

scholarly journals Temperature induced variation in oxygen consumption of juvenile and adult stage of the dog conch Laevistrombus canarium (Linnaeus 1758)

2015 ◽  
Author(s):  
Wan Nurul Husna Wan Hassan ◽  
S. M. Nurul Amin ◽  
Mazlan Abd Ghaffar ◽  
Zaidi Che Cob
Keyword(s):  
Oxygen Consumption ◽  
Adult Stage ◽  
Induced Variation

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Regulation of Heat Production by Large Moths

1967 ◽  
Vol 47 (1) ◽  
pp. 21-33
Author(s):  
JAMES EDWARD HEATH ◽  
PHILLIP A. ADAMS
Keyword(s):  
Oxygen Consumption ◽  
Heat Loss ◽  
Low Temperatures ◽  
Cooling Curve ◽  
O2 Consumption ◽  
Internal Temperature ◽  
Warm Up ◽  
Temperature Changes ◽  
Thoracic Temperature ◽  
Silk Moth

1. Moths ‘warm-up’ prior to flight at mean rates of 4.06° C./min. in Celerio lineata and 2.5° C./min. in Rothschildia jacobae. The abdominal temperature rises only 2-3° C. during activity. 2. Oxygen consumption of torpid sphinx moths increases by a factor of 2.27 as temperature changes from 26° to 36° C. 3. Oxygen consumption during ‘warm-up’ increases with duration of ‘warm-up’ from about 1000 µl./g. min during the initial 30 sec. to nearly 1600µl./g. min. during the 3rd min. This increase compensates for increasing heat loss from the thorax during ‘warm-up‘. 4. When the moths are regulating thoracic temperature, oxygen consumption increases with decreasing air temperature from a mean of about 400µl./g. min at 31° C. to about 650µl./g. min. at 26° C 5. Values of O2 consumption calculated from the cooling curve of C. lineata are about 85% of the measured values of O2 consumption. 6. The giant silk moth, Rothschildia jacobae, regulates thoracic temperature during activity between about 32° and 36° C. at ambient temperature from 17° to 29° C. Moths kept at high temperatures are active longer, have more periods of activity and expend more energy for thermoregulation than moths kept at low temperatures. 7. Large moths increase metabolism during active periods to offset heat loss and thereby maintain a relatively constant internal temperature. In this regard they may be considered endothermic, like birds and mammals. 8. We estimate that male moths use 10% of their stored fat for thermoregulation, while females may use 50%.

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