气功对小麦α-淀粉酶生物合成的诱导效应初探

THE PRIMARY STUDY ABOUT THE INDUCE FUNCTION OF QIGONG TO THE COMPOSITION OF α-AMYLASE IN THE SEEDS OF WHEAT

通过对小麦萌发过程不同时间的淀粉酶活力测定,认为外气可以影响其中的α-淀粉酶的活力,这种作用与赤霉素对α-淀粉酶合成的诱导相似。

In this experiment, we find that the Qigong mainly affected on the vitaliy of a-amylase, especially the biological composition of a-amylase and this is as similar as the affecting of gibberellins.