Influence of soil type and water content on release of triticonazole from coated maize seed     

Marie‐Paule Charnay  Christine Verg  Enrique Barriuso 《Pest management science》2000,56(3):249-256

The release of [¹⁴C]triticonazole from coated maize seeds into soil, and its incorporation in maize, were studied under laboratory conditions over seven days in two soils at two different water contents (equivalent to a matrix potential of −3 kPa and −1580 kPa). The behaviour of a commercial coating formulation was compared to that of the same formulation supplemented with a pellicle to improve coated seed handling. Triticonazole released into soil, remaining in the integument and incorporated in different parts of the plant (stem, root, albumen) was measured. The triticonazole released into the soil corresponded to 25% of the initial applied amount on the seed under the best conditions (sandy soil, matrix potential of −3 kPa, set without pellicle). In these conditions, 13% of applied triticonazole was incorporated into roots and stems after seven days. The presence of an additional pellicle to improve the coating decreased the quantity of triticonazole released into soil and consequently the quantity of triticonazole incorporated into the plant. In all cases, the diffusion of triticonazole from the seed to the soil was not limited by the water solubility of triticonazole. Instead, the sorption of triticonazole on soil appears to be the key process governing its fate in soil. © 2000 Society of Chemical Industry  相似文献   

Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior,Rheological Properties,and Molecular Size Distribution     

Andreas Redl  Marie Hlne Morel  Joëlle Bonicel  Bruno Vergnes  Stephane Guilbert 《Cereal Chemistry》1999,76(3):361-370

Gluten-glycerol dough was extruded under a variety of processing conditions using a corotating self-wiping twin-screw extruder. Influence of feed rate, screw speed, and barrel temperature on processing parameters (die pressure, product temperature, residence time, specific energy) were examined. Use of flow modeling was successful for describing the evolution of the main flow parameters during processing. Rheological properties of extruded samples exhibited network-like behavior and were characterized and modeled by Cole-Cole distributions. Changes in molecular sizes of proteins during extrusion were measured by chromatography and appeared to be correlated to molecular size between network strands, as derived from the rheological properties of the materials obtained. Depending on operating conditions, extrudates presented very different surface aspects, ranging from very smooth-surfaced extrudates with high swell to completely broken extrudates. The results indicated that extrudate breakup was caused by increasing network density, and some gliadins may have acted as cross-linking agents. Increasing network density resulted in decreasing mobility of polymeric chains, and “protein melt” may no longer have been able to support the strain experienced during extrusion through the die. Increasing network density was reflected in increased plateau modulus and molecular size of protein aggregates. Increasing network structure appeared to be induced by the severity of the thermomechanical treatment, as indicated by specific mechanical energy input and maximum temperature reached.  相似文献   

Temperature and soil moisture change microbial allocation of pesticide-derived carbon     

Johannes Wirsching  Luciana Chavez Rodriguez  Franziska Ditterich  Holger Pagel  Rushan He  Marie Uksa  Christian Zwiener  Ellen Kandeler  Christian Poll 《European Journal of Soil Science》2023,74(5):e13417

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Quantification of Common Wheat Adulteration of Durum Wheat Pasta Using Real‐Time Quantitative Polymerase Chain Reaction (PCR)     

Rmi Alary  Arnaud Serin  Marie‐Pierre Duviau  Philippe Jourdrier  Marie‐Franoise Gautier 《Cereal Chemistry》2002,79(4):553-558

Common wheat adulteration of durum wheat pasta was quantified using real‐time duplex polymerase chain reaction (PCR). The total DNA content of pasta was determined by amplifying part of a wheat gene encoding a lipid transfer protein, and common wheat DNA was quantified by amplifying part of the puroindoline‐b gene. Under the conditions defined by this study, for pasta with a theoretical adulteration of 3%, the experimentally determined mean value was 2.6–3.4%, depending on drying temperature. Pure durum wheat pastas were distinguished from adulterated pastas without ambiguity. This study demonstrates the feasibility of using real‐time duplex PCR to quantify common wheat adulteration of pasta dried at high temperature, quantification that was impossible with the French official peroxidase‐marker method.  相似文献   

Correction to: Associated effects of shading on the behavior,growth, and survival of Stichopus cf. horrens juveniles     

Rioja  Rose Angeli  Palomar-Abesamis  Nadia  Juinio-Meñez  Marie Antonette 《Aquaculture International》2022,30(2):1087-1088

Aquaculture International -  相似文献   

Amino Acid Sequence of Wheat Flour Arabinogalactan‐Peptide,Identical to Part of Grain Softness Protein GSP‐1, Leads to Improved Structural Model     

Katie Van den Bulck  Anne‐Marie A. Loosveld  Christophe M. Courtin  Paul Proost  Jozef Van Damme  Johan Robben  Andrew Mort  Jan A. Delcour 《Cereal Chemistry》2002,79(3):329-331

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