scholarly journals Low Temperature Treatment during the Imbibition Period for the Induction of Secondary Dormancy in Rice Seeds(Oryza sativa L.).

1996 ◽  
Vol 46 (3) ◽  
pp. 235-239 ◽  
Author(s):  
Kiyoyuki Miura ◽  
Hitoshi Araki
Keyword(s):  
Oryza Sativa ◽  
Low Temperature ◽  
Oryza Sativa L ◽  
Temperature Treatment ◽  
Low Temperature Treatment ◽  
Secondary Dormancy ◽  
Rice Seeds

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

Analysis of QTLs for seed low temperature germinability and anoxia germinability in rice (Oryza sativa L.)

2006 ◽  
Vol 98 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Ling Jiang ◽  
Shijia Liu ◽  
Mingyu Hou ◽  
Jiuyou Tang ◽  
Liangmin Chen ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Low Temperature ◽  
Oryza Sativa L

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

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