scholarly journals Omics-based Approach for Cereal Starch Biosynthesis: Toward a Determination of Key Factors for Quality of Rice Grain Affected by High Temperature

2011 ◽  
Vol 58 (2) ◽  
pp. 35-38 ◽  
Author(s):  
Hiromoto Yamakawa
2017 ◽  
Vol 17 (1) ◽  
pp. 79-82 ◽  
Author(s):  
K. Kaczmarska ◽  
A. Bobrowski ◽  
S. Żymankowska-Kumon ◽  
B. Grabowska

Abstract Emission of gases under high temperature after pouring molten metal into moulds, which contain the organic binder or other additives (solvents or curing agent), may be an important factor influencing both on the quality of the produced castings, and on the state of environment. Therefore, a comprehensive study of the emitted gases would allow to determine restrictions on the use of the moulding sands in foundry technologies, eg. the probability of occurrence of casting defects, and identify the gaseous pollutants emitted to the environment. The aim of the research presented in this paper was to determine the amount of gases that are released at high temperatures from moulding sands bonded by biopolymer binder and the quantitative assessment of the emitted pollutants with particular emphasis on chemical compounds: benzene, toluene, ethylbenzene and xylenes (BTEX). The water-soluble modified potato starch as a sodium carboxymethyl starch with low (CMS-NaL) or high (CMS-NaH) degree of substitution was a binder in the tested moulding sands. A tests of gases emission level were conducted per the procedure developed at the Faculty of Foundry Engineering (AGH University of Science and Technology) involving gas chromatography method (GC). The obtained results of the determination of amount of BTEX compounds generated during the decomposition process of starch binders showed lower emission of aromatic hydrocarbons in comparison with binder based on resin Kaltharz U404 with the acidic curing agent commonly used in the foundries.


2017 ◽  
Vol 63 ◽  
pp. 18-26
Author(s):  
Nguyen Thi Lang ◽  
Phan Ho Truc Giang ◽  
Pham Thi Thu Ha ◽  
Tran Bao Toan ◽  
Truong Anh Phuong ◽  
...  

Chalkiness is a major constraint on rice production because it is one of the key factors determining grain quality (appearance, processing, milling, storing, eating, and cooking quality) and price. In this study, we conducted grain chalkiness gene identification using co-dominant insertion/deletion (INDEL) markers and SSR marker combination on 50 different varieties. The application results in 7 InDel markers and SSR marker on chromosome 7 were recorded. Three primers, InDel 5, InDel 14 and RM21938, associated with grain chalkiness. For the InDel 5 primer, the amplification product was 100%. Use of primer InDel 5 in detection and evaluation of genotype to the chalkiness trait of rice grain on 50 rice varieties indicated the suitability level with phenotypic evaluation was 86% and the unsuitability level was 14%. For the InDel 14 primer, the amplification products were 100%. The suitability with phenotypic assessment was 84% and the unsuitability was 16%. For the RM21938 primer, the amplification product was 94%. The suitability with phenotypic assessment was 76% and the unsuitability was 24%. Thirteen of the selected varieties had grain chalkiness gene both InDel 5, InDel 14 and RM21938. Total 13 varieties were detected from InDel 5, InDel 14 and RM12938 primer combinations also showed high efficiency of the InDel technique in identifying chalkiness gene in rice grain. A cluster analysis was performed and a dendrogram was constructed which evinced the nature of phylogenetic classification among the genotypes of the varieties. These markers could be used for developing quality of rice in breeding program.


1994 ◽  
Vol 57 (8) ◽  
pp. 737-739 ◽  
Author(s):  
NIEVES CORZO ◽  
TERESA DELGADO ◽  
ESPERANZA TROYANO ◽  
AGUSTIN OLANO

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.


2013 ◽  
Vol 65 ◽  
pp. 260-265 ◽  
Author(s):  
Lenka Bodnárová ◽  
Jiří Zach ◽  
Jitka Hroudová ◽  
Jaroslav Válek

Author(s):  
Nataliia Skryhun ◽  
Larysa Kapinus ◽  
Dmytro Haidukov

With the aim of providing the enterprise’s profitability there is an actual problem of searching the effective marketing technologies that would promote the value of commodity for consumers. It is important to point effort at brand capitalization, using totality of marketing instruments; one of basic aspect is price. The essence of brand pricing and brand value as an important constituent of price politics taking into account the marketing and expense approach to pricing is considered in the article. Essence of brands pricing, main purposes of the enterprises, that produce brands, their varieties and methods of achievement, is considered. The row of key factors that directly influence on brand cost and its value for consumers is set. The basic approaches to the process of forming the price of branded commodity, their strengths and weaknesses is proved. The basic differences of brands pricing from ordinary trademarks, the basic constituents of successful brand, their structure, role and influence, are analyzed on the consumers’ decision are established. The value of brand equity, its description, advantage of brand possessing, and also influence on pricing on the whole is investigated. The basic categories of brands depending on price and quality of commodity, their value for consumers were determined. The process of price setting on the branded commodity that consists of some basic stages they are: determination of commodity cost taking into account the charges on producing goods and minimum mark-up; prices coregulation to the standard of prices of commodities-analogues from firms-competitors; determination of size of extra charge for unique trade suggestion, that commodity contains; determination of extra charge for marketing possibilities of company and degree of possessing the channels of distribution; adding to the price a certain price bonus for a brand. The types of strategies that are used for brand pricing taking into account the selected method of its positioning at the market and aims of pricing are established: strategy of skimming; strategy of cost penetration; strategy of stable prices; strategy of price discrimination; strategy of price leadership and others, and also their descriptions and separate features are considered. The influence of such factor as loyalty of consumers on forming the branded cost of commodity is shown. Psychological methods that are needed to be used for forming and adjustment of brand price that will give an opportunity to promote profitability of enterprise activity, retain and fix market positions of the enterprise and its brands are generalized.


2012 ◽  
Vol 10 (9) ◽  
pp. 1110-1117 ◽  
Author(s):  
Makoto Hakata ◽  
Masaharu Kuroda ◽  
Tomomi Miyashita ◽  
Takeshi Yamaguchi ◽  
Mikiko Kojima ◽  
...  

Plant Science ◽  
2020 ◽  
Vol 294 ◽  
pp. 110443 ◽  
Author(s):  
Qian Zhao ◽  
Yu Ye ◽  
Zhanyu Han ◽  
Lujian Zhou ◽  
Xianyue Guan ◽  
...  

2018 ◽  
Vol 230 ◽  
pp. 02034 ◽  
Author(s):  
Yuriy Tsapko ◽  
Volodymyr Kyrycyok ◽  
Aleksii Tsapko ◽  
Olga Bondarenko ◽  
Sergii Guzii

The article covers all the stages of the process of fire protection: as the separation of gases, heat transfer, the swelling of the coating, which is formed during by the action of fire. To determine the fire protection efficiency in the coatings developed, studies have been carried out on determining the combustibility of wood in terms of mass loss and increase in the temperature of flue gases, and it has been established that mass loss of coated wood does not exceed 3% and the temperature does not exceed 160°C. The results of the determination of the protection efficiency for the system have shown that under the influence of the high-temperature flame of burning of the material and the loss of the mass of the coating is reduced due to the formation of high-temperature compounds, while the time to reach the limiting temperature increases. Studies on determining the quality of fire protection wood treatment by coating showed that the rate of cooking for a rough sample of wood was more than 2 mm/min, for fire-proof samples - did not exceed 0.5 mm/min, which makes it possible to conclude that it is advisable to use them.


2015 ◽  
Vol 65 (4) ◽  
pp. 261-268 ◽  
Author(s):  
Anna Piotrowska ◽  
Franciszek Świderski ◽  
Eliza Kostyra ◽  
Małgorzata Żebrowska-Krasuska ◽  
Anna Sadowska

AbstractThe evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.


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