排序方式： 共有8条查询结果，搜索用时 125 毫秒
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Shuxian Li Anatoliy Lygin Olga Zernova Vera Lozovaya Glen L．Hartman Jack M．Widholm 《大豆科学》2008,27(2):275-282
摘要：茄病镰刀菌（Fusarium solani f．sp．glydne）是一种土生细菌,通过侵染大豆根系引发猝死综合症。利用温室盆栽试验和须根培养试验研究了接种茄孢镰刀菌对13个不同基因型大豆的影响。结果表明：接种后所有盆栽大豆主根都有明显深褐色的侵染病斑;移植后21d测定了盆栽植株叶部发病程度,Peking表现最为严重,然后依次为Spencer,Ripley,P3981,Williams82,Essex,Forrest,Iroquois,PI520733,Hartwig,PI567650B,Jack,和PI567374。叶部发病程度与冠高（r=-0．422,P=0．0018）、冠重（r=-0．857,P〈0．0001）和根重（r=-0．732,P〈0．0001）呈显著负相关。主根病斑长度与叶部发病程度没有相关性,表明大豆对病原菌的抗性不能仅通过根系得到充分控制。对培养的大豆须根接种茄病镰刀菌菌丝体10d后,不同基因型大豆的菌落直径的变化范围为17—40mm,差异显著（P=0．05）,其中Spencer和Peking须根上的菌落直径显著（P=0．05）大于PI567374和PI520733。对Spencer和PI567374的须根接种10灿茄病镰刀菌常量成分悬浮液,10d后菌落直径分别为50和38mm,差异显著（P=0．05）。通常,不同基因型大豆间茄病镰刀菌在培养须根上的生长与整株的症状间有一定的相关性,但不总是这样,这是因为即使根系对毒素产生抗性来减少叶部病害症状,但并不是所有的大豆都表现出明显的根系抗性。 相似文献
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Daiva Daugelaite Anatoliy Strybulevych Martin G. Scanlon John H. Page David W. Hatcher 《Cereal Chemistry》2016,93(2):125-129
This is the first use of a longitudinal ultrasonic technique to address the rheological properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence of glucose oxidase (GOx) at the 1.5 U/g of flour level on the rheological properties of cooked alkaline noodles before and after 72 h of storage at 4°C. Cooked noodle dough samples were studied by simultaneously conducting stress relaxation and transmission ultrasonic measurements, yielding Peleg's K1 and K2 parameters (initial rate of relaxation and extent of relaxation, respectively) and ultrasonic information on noodle texture properties. Ultrasonic phase velocities and attenuation coefficients did not show significant differences between control and GOx noodles either before or after 72 h of refrigeration. However, refrigerated storage of control and GOx noodles did result in a significant increase in wave velocity and storage modulus (M′) as well as a decrease in attenuation and tanδL (ratio of longitudinal loss modulus to longitudinal storage modulus), indicating increased firmness of noodle structure with storage time. Stress relaxation results on fresh unrefrigerated noodles showed an increase in Peleg's K1 and K2 parameters with GOx addition but did not resolve any significant changes in these parameters after 72 h of storage. This small amount of GOx did not improve cooked noodle texture, although noodle matrix changes during storage were clearly revealed by the noninvasive ultrasonic data. 相似文献
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Anatoliy I. Fisenko 《Water, air, and soil pollution》2004,156(1):1-27
A new long-term approach to the cleaning-up of streams directly on site is proposed. This approach is based on the natural capacity of rivers to purify themselves through the discovered froth formation process. One of the important processes in stream self-purification is the decomposition of total organics by fungi, bacteria and other microorganisms. While the decomposition takes place, the entire water as well as the benthic soil is periodically enriched with biological surfactants and the generated dissolved biogases. Further, this system also contains dissolved air and all kinds of polluting particles, including man-made surfactants. Therefore, the next step in river self-purification–the generating of biogas and air bubbles, and the attaching of the polluting particles to the bubbles in the presence of surfactants should be considered. For the latter, the proper level of turbulence must exist. Water cascading over weirs, waterfalls and other obstacles, creating the shallow-turbulent character of water current, is the suitable condition. The particle–bubble aggregates will rise to the water surface and concentrate in the froth. The resulting froth comprises a high concentration of polluting agents–organic and inorganic, including pathogens. By testing a large number of the froth and the water samples, we proved our hypothesis that rivers possess their own environmental capacity to purify themselves from pollutants through the natural froth formation process. As a result, we can, without adding any chemicals, intervene directly on site in the clean-up of the stream that is heavily polluted from all kinds of polluting sources, including the non-point ones. 相似文献
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This study is focused on the selection analysis of high rutin contents in various buckwheat species and cultivars, such as Fagopyrum esculentum Moench. (Cultivars Lileya, Bilshovik, Rubra), F. tataricum G. (ssp. rotundatum (Bab) Krot. and ssp. tuberculatum Krot.), F. cymosum Meissn, and Fagopyrum giganteum Krot. Rutin contents in vegetative organs of plants showed good correlation with anthocyanins contents in vegetative organs of Rubra cultivar. The presence of anthocyanin’s contents in the vegetative organs of buckwheat can be a reliable genetic marker for screening plants with high content of rutin. In the third generation of selection process with the proposed selection method by us, a genetic line of Rubra cultivar with high rutin content in the vegetative mass has been obtained. The proposed method of selection based on the color visual assessment of plant parts of buckwheat which is correlated with anthocyanin contents. The color visual assessment of vegetative organs of buckwheat plants can be marker for selection buckwheat cultivars with high anthocyanin’s and rutin contents. 相似文献
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Filiz Koksel Anatoliy Strybulevych John H. Page Martin G. Scanlon 《Cereal Chemistry》2014,91(4):327-332
Altering the properties of dough by reducing sodium chloride (NaCl) content affects aeration processes during mixing. The effect of NaCl concentration on the bubble size distribution (BSD) in unyeasted doughs was investigated by an ultrasonic transmission technique through analysis of frequency‐dependent ultrasonic phase velocity and attenuation coefficient. As NaCl concentration was decreased, the volume fraction of gas in the dough increased, resulting in a larger attenuation coefficient for the dough. From the peak in attenuation coefficient, estimates of the median radius and the width of the lognormal BSD in the dough were extracted, both of which were sensitive to the dough's NaCl concentration. As NaCl concentration was reduced, the bubble radius decreased and the width of the distribution increased, in accordance with expectations arising from changes in the dough's consistency. Over the course of 150 min, the radius increased (40–50%) and the width decreased (4–8%) for all dough formulations, consistent with changes in the BSD arising from disproportionation. These dynamic changes demonstrate that dough is an interesting soft material whose formulation can be manipulated to enable it to possess different BSDs; the diffusively driven evolution in these bubble sizes can be investigated noninvasively with ultrasound. 相似文献
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Trent R. Wennekamp Cheryl L. Waldner M. Claire Windeyer Kathy Larson Anatoliy Trokhymchuk John R. Campbell 《The Canadian veterinary journal. La revue veterinaire canadienne》2022,63(1):47
This study compared changes in prevalence and antimicrobial susceptibility of Mannheimia haemolytica, Pasteurella multocida, and Histophilus somni in feedlot calves derived from the auction market (AUCT; n = 299) and from a single-ranch source (RANCH; n = 300). In the AUCT calves, the prevalence of Mannheimia haemolytica decreased, whereas Histophilus somni increased over the feeding period. The AUCT calves showed an increase in isolates not susceptible to tulathromycin for all bovine respiratory disease (BRD) pathogens, an increase in Pasteurella multocida and Histophilus somni isolates not susceptible to oxytetracycline, and an increase in Pasteurella multocida isolates not susceptible to florfenicol. In the RANCH calves, the prevalence of all 3 BRD pathogens was high at feedlot entry and decreased significantly during the study period. In RANCH calves, there was a significant increase in Pasteurella multocida isolates not susceptible to oxytetracycline, tulathromycin, and florfenicol. Surprisingly, there was a significant decrease in Mannheimia haemolytica isolates that were not susceptible to oxytetracycline, tilmicosin, and tulathromycin. 相似文献
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Sergey Popov Nikita Paderin Daria Khramova Elizaveta Kvashninova Anatoliy Melekhin Fedor Vityazev 《Marine drugs》2022,20(2)
This study aimed to investigate the influence of kappa (κ)-carrageenan on the initial stages of the foreign body response against pectin gel. Pectin-carrageenan (P-Car) gel beads were prepared from the apple pectin and κ-carrageenan using gelling with calcium ions. The inclusion of 0.5% κ-carrageenan (Car0.5) in the 1.5 (P1.5) and 2% pectin (P2) gel formulations decreased the gel strength by 2.5 times. Car0.5 was found to increase the swelling of P2 gel beads in the cell culture medium. P2 gel beads adsorbed 30–42 mg/g of bovine serum albumin (BSA) depending on pH. P2-Car0.2, P2-Car0.5, and P1.5-Car0.5 beads reduced BSA adsorption by 3.1, 5.2, and 4.0 times compared to P2 beads, respectively, at pH 7. The P1.5-Car0.5 beads activated complement and induced the haemolysis less than gel beads of pure pectin. Moreover, P1.5-Car0.5 gel beads allowed less adhesion of mouse peritoneal macrophages, TNF-α production, and NF-κB activation than the pure pectin gel beads. There were no differences in TLR4 and ICAM-1 levels in macrophages treated with P and P-Car gel beads. P2-Car0.5 hydrogel demonstrated lower adhesion to serous membrane than P2 hydrogel. Thus, the data obtained indicate that the inclusion of κ-carrageenan in the apple pectin gel improves its biocompatibility. 相似文献
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