Pregnancy-associated Glycoprotein Profile during the First Trimester of Pregnancy in Egyptian Buffalo Cows     

KA El-Battawy  NM Sousa  O Szenci  JF Beckers 《Reproduction in domestic animals》2009,44(2):161-166

Pregnancy-associated glycoprotein (PAG) concentrations were measured in buffalo cows starting from day 28 after breeding. Oestrus was synchronized in 10 buffaloes using two injections of 25 mg prostraglandin (PG)F_{2 α} (Lutalyse^®) at a 11-day interval. Blood sampling was conducted nearly twice weekly. Results indicated that plasma PAG concentrations in non-pregnant buffaloes were low (<0.20 ng/ml) during the whole experimental period (day 28 to 103), while in pregnant animals plasma PAG levels increased from day 28 (4.48 ± 0.92 ng/ml) until day 41 (27.27 ± 6.74 ng/ml), remaining high (20.71 ± 9.20 ng/ml) until day 103. Progesterone levels were significantly (p < 0.0001) higher in pregnant (3.51–4.80 ng/ml) than in non-pregnant buffaloes (0.28–1.52 ng/ml). A significant difference (p < 0.0001) in plasma PAG concentrations between pregnant and non-pregnant animals starting at day 28 after breeding suggests that PAG-radioimmunoassay could be suitable for pregnancy diagnosis in buffaloes during this period. In conclusion, PAG test offers the advantages that it requires a single plasma sample for early pregnancy diagnosis as well as the accuracy of the test for the detection of pregnancy as early as day 28.  相似文献   

Ethylene and alpha-farnesene metabolism in green and red skin of three apple cultivars in response to 1-methylcyclopropene (1-MCP) treatment     

Tsantili E  Gapper NE  Arquiza JM  Whitaker BD  Watkins CB 《Journal of agricultural and food chemistry》2007,55(13):5267-5276

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Fate of Dwarf Bunt Fungus Teliospores During Milling of Wheat into Flour     

Donald B. Bechtel  Jeff D. Wilson  W. D. Eustace  Keith C. Behnke  Thomas Whitaker  Gary L. Peterson  David B. Sauer 《Cereal Chemistry》1999,76(2):270-275

Wheat contaminated with teliospores of Tilletia controversa Kühn (TCK) was mixed with uncontaminated wheat and processed through the Kansas State University pilot mill. Two 50-bu lots of the contaminated mixture were cleaned, tempered, and milled. Approximately 500 samples of wheat, cleanings, and mill fractions were collected and examined for the presence of intact and broken TCK teliospores. Whole wheat samples (50 g) were washed, sieved through a 60-μm nylon sieve, and pelleted by centrifugation. Contents of the pellet were examined microscopically for the presence of TCK spores. The procedure was modified as needed to accommodate cleanings and mill fractions. Levels of spore contamination in whole wheat samples decreased at each step during the handling process, and large numbers of spores were found in materials that were sieved or aspirated from the grain. Very few spores were found in bran, germ, and shorts; none were detected in red dog or straight-grade flour. The results showed that a high percentage of spores can be removed from wheat by mechanical cleaning but that it is not feasible to remove all of them.  相似文献   

Measurement of Contour and Volume Changes During Cake Baking     

A. M. Whitaker  S. A. Barringer 《Cereal Chemistry》2004,81(2):177-181

Volume is an important characteristic in the evaluation of cakes and cake quality, relating to the underlying structural development of the cake. A method for evaluation of changes in contour and volume during the cake baking process is proposed: the height profile method. Volumes of baked cakes were determined using two standard methods, rapeseed displacement and cross‐sectional tracings, and compared with height profile analysis to determine the accuracy of the new method for cake volume analysis. Height analysis values did not significantly differ from rapeseed and tracing results. The height profile method was used to analyze and calculate changes in volume during the baking process for cakes made with chlorine‐treated and nonchlorine‐treated flours. The method was also able to depict changes in contour of the baking cakes, showing definite differences in contour development between chlorine‐treated and nonchlorinetreated flours. The height profile method of volume determination is a nonintrusive method that can be employed in the study of volumetric and contour changes of cakes while they bake.  相似文献