Chromosomal regions associated with barley yellow dwarf virus resistance in oat     

José F. Barbosa-Neto  Wilawan Siripoonwiwat  Louise S. O'Donoughue  Stewart M. Gray  Down M. Smith  Fred L. Kolb  Catherine Gourmet  Charlie M. Brown  Mark E. Sorrells 《Euphytica》2000,114(1):67-76

Immature embryos of the spring barley variety GoldenPromise, were bombarded with three different particledelivery systems and both transient and stabletransformation examined. In addition, a range oftechniques for the preparation of the DNA coated goldparticles was examined. Fertile transgenic barleyplants were obtained using three particle preparationtechniques which differed in the amount of gold andDNA used for each bombardment. However, only one ofthe particle delivery systems, the PDS 1000/He device,appeared to be effective in yielding transformedbarley plants.  相似文献   

Effect of feeding level of Ugachick feed on the reproductive performance and growth of Nile tilapia (Oreochromis niloticus) in ponds in Uganda     

David Semu Matsiko  Eugene Rurangwa  Harrison Charo‐Karisa  Musiimbi Fred 《Aquaculture Research》2010,41(6):949-951

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Pasting Property Differences of Commercial and Isolated Rice Starch with Added Lipids and β‐Cyclodextrin     

Xiaoming Liang  Joan M. King  Fred F. Shih 《Cereal Chemistry》2002,79(6):812-818

Lipids are known to generally affect starch properties but the effects of lipid structure and β‐cyclodextrin (β‐CD) on different starches has not been investigated. This study compared the effects of lipids and β‐CD on pasting properties of isolated rice starch with commercial rice starch. Flour was defatted by Soxhlet extraction and deproteinated by alkaline protease digestion. Fatty acids, monopalmitin (MP), tripalmitin, lysophosphatidylcholine (LC), lysophophatidylethanolamine (LE), each added at 0.2 and 0.6% (starch db), and β‐CD added at 2 and 6% (starch db) were tested. Pasting temperature (PT) increased with added phospholipid, particularly in the commercial starch, while all lipids except tripalmitin increased final viscosity (FV) and total setback (TSB). Breakdown (BKD) was mainly affected and increased by up to 39 RVU for fatty acids while decreasing by up to 80 RVU for other lipids in both starches. TSB doubled by the addition of 0.6% MP but decreased to onethird by 0.6% LE or LC. Addition of β‐CD decreased minimum viscosity (MV) and FV while increasing BKD in isolate but decreased TSB in commercial starch.  相似文献