Yield, Growth and Vegetative Development Parameters Response of Dry Beans to Organic and Inorganic Fertilizers and Biofertilizer

As part of the promotion of common bean cultivation, fertilization methods will have to be proposed to growers. The aim of this study is therefore to develop a technical itinerary for dry bean fertilization. To this end, different types of chemical and organic fertilizers were evaluated on three dry bean varieties (HARI25/GHA19, HARI35/GHA19 and HARI36/GUI21). Seven (7) doses of chemical and organic fertilizers were used, including two controls (D0 with no fertilizer and D1, the reference dose using NPK base and cover fertilizers in the form of urea). The fertilization trial was set up as a Split-Plot design, with variety as the primary factor and dose as the secondary factor. The experiment was repeated three (3) times. The results showed that vegetative development parameters and fruit set rate varied according to the variety studied. For yield and its components, the treatments had a significant effect. Indeed, the response of varieties to fertilizers was specific. For each variety used, the optimum yield was obtained with a different treatment, thus highlighting the genotype effect of the dry bean varieties studied. Among the treatments tested, D4 (5 t organic fertilizer/ha) performed best in all three varieties, generating yield increases of 20%, 46% and 91% respectively.

Effects of Natural Brassinolide on Seed Germination and Hypocotyl Elongation of Beans

Seeds of soybeans and mung beans were soaked into five different concentrations （0, 0.05, 0.10, 0.20, 0.30 mg/L） of natural brassinolide （ NBR ） solution. According to the results, natural brassinolide treatment could improve seed germination rate and hypocotyl-radicle ratio of soybeans and mung beans and promote the growth of sprouts. To be specific, seed germination rate of soybeans reached the highest in 0.05 mg/L natural brassinolide treatment, which was im- proved by 25.0 percentage points compared with the control group, and the sprout length was improved by 4.33 em; 0.30 mg/L natural brassinolide exhibited the most significant promotion effect on seed germination and sprout growth of mung beans, seed germination rate was improved by 18.3 percentage points and sprout length was improved by 7.29 cm; hypocotyl-radiele ratio of soybean and mung bean sprouts reached the highest （2.96, 1.43 ） in 0.05 mg/L natural brassinolide treatment.

The Chemical Quality of Some Legumes, Peas, Fava Beans, Blue and White Lupins and Soybeans Cultivated in Finland

The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.

基于Java Beans的Web数据库开发

随着Web技术的发展和对Internet与Intranet的软件需求,Java语言"一次编写,到处可用"的特点及其安全性和可靠性,使之无可置疑地代表了网络技术的潮流.基于当前软件开发所面临的软件的可复用性、可扩展性等问题,Java相关技术也在不断发展.其中,Java Beans技术是当前软件开发中一种全新的组件技术,利用它的可复用性及与平台的不相关性,可实现复杂的Web数据库开发要求,提高开发质量,使Web数据库系统具有更好的可扩展性.

基于JSP和Java Beans的网上自动抽题组卷系统

以网上自动抽题组卷系统为案例背景 。

Physicochemical Properties and Bioactivities of Rice Beans Fermented by Bacillus amyloliquefaciens

The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans(Vigna umbellata)fermented by Bacillus amyloliquefaciens.The fermentation conditions were optimized on the basis of the fibrinolytic activity.Under the optimal fermentation conditions,the fibrinolytic activity reached a maximum of 78.0 FU·g^(-1)(4890 IU·g^(-1),fibrin plate method,FU:fibrin degradation unit).The contents of peptides(which increased from 2.1 to 10.9 g per 100 g),total phenolics(from 116.7 to 388.5 mg gallic acid per 100 g),total flavonoids(from 235.5 to 354.3 mg rutin per 100 g),and anthocyanin(from 20.1 to 47.1 mg per 100 g),as well as the superoxide dismutase activity(from 55.3 to 263.6 U·g^(-1))in rice beans were significantly increased after fermentation.The 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)diammonium salt(ABTS)free radical scavenging activities and ferric reducing antioxidant power(FRAP)of fermented rice beans were 1.9–4.8 times higher than those of unfermented rice beans.Moreover,fermentation induced an increase in the dipeptidyl peptidase IV(DPP-IV)inhibition,a-glucosidase inhibition,and anticoagulant activities of rice beans.Rice beans fermented by Bacillus amyloliquefaciens may serve as a functional food with potential benefits for the prevention of thrombotic diseases.

Chlorogenic acid complex(CGA7),standardized extract from green coffee beans exerts anticancer effects against cultured human colon cancer HCT-116 cells

Coffee is commonly consumed beverage in the world and it has been suggested to have beneficial effect.Chlorogenic acids(CGAs)are main ingredient of coffee beans which has been extensively used in nutraceuticals and medicine.Recently,various therapeutic effects of chlorogenic acids have been investigated.However,there are limited studies to investigate its anticancer properties.In the present study,we have used chlorogenic acid complex(CGA7)a decaffeinated water soluble green coffee bean extract to evaluate its cytotoxic effect on human and mouse cancer cell lines by using different approaches.From our results we found CGA7 treatment induces cell death in a dose and time dependent manner in different cancer cell lines.Further,CGA7 induced apoptosis was characterized by DNA fragmentation,PARP-1 cleavage,caspase-9 activation,and down regulation of Bcl-2,an anti-apoptotic protein and up regulation of pro-apoptotic protein BAX.Overall findings indicated that CGA7 complex a potent anticancer molecule found in green coffee beans could be a safe bioactive ingredient for prevention of cancer.

Characterization of New Ent-kaurane Diterpenoids of Yunnan Arabica Coffee Beans

Five new ent-kaurane diterpenoids,named mascaroside Ⅲ–Ⅴ(1–3),and 20-nor-cofaryloside Ⅰ–Ⅱ(4–5),together with seven known diterpenoids,were isolated from methanol extracts of the green coffee beans of Yunnan Arabica Coffee.Their chemical structures were elucidated by extensive spectroscopic analyses.Meanwhile,cytotoxicity assay against HL-60,A-549,SMMC-7721,MCF-7 and SW480 cell lines showed that they have not evident inhibition of cytotoxicity.

GC-MS Analysis on Form and Content of Phytosterol in the Beans from Different Producing Areas

This paper established the GC-MS method to analyze phytosterol in beans and study the content and distribution of phytosterol in green beans,red beans,black beans and soybeans in 5 main producing areas of China(Inner Mongolia,Heilongjiang,Jilin,Hebei,Shandong).This paper used GC-MS method to analyze the content and distribution of campesterol,stigmasterol,sitostanol,brassicasterol,ergosterol,cycloartanol,cycloartenol,2,4-methylenecycloartanol,spinasterol,cholesterol and cholestanol in the beans from different producing areas.Results showed that the content of sterol in green beans was higher than in three other kinds of beans,and the content of sterol in red beans was the lowest.Different producing areas had a significant impact on the content of sterol in beans,and the dominant producing areas included Inner Mongolia and Heilongjiang.The study provided a basis for quality assessment and nutritional evaluation of beans and provided a reference for traceability and variety distinction study of other edible beans.

A STUDY ON Ti ELECTRODE MODIFIED BY NICKEL ION BEANS

The reduction of H^+ on Ti electrodes which were treated by implanting nickel ions and thermodiffusing in vacuum has been studied.The calytic activity of the afore- mentioned electroes for H^+ reduction is much higher than that of the untreated Ti electrodes.

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.

Comparative Evaluation of a Modified Acetic Method for Extraction of Antioxidant Compounds from Black Beans (<i>Phaseolus vulgaris</i>)

Extraction of phenolic compounds from bean seed coats by acetic acid was evaluated and compared to conventional extraction with 80% methanol. Total phenols, flavonoids and free radical scavenging capacity were determined by colorimetric methods. Furthermore, qualitative flavonoid characterization was performed via HPLC diode array. The acetic acid extract contained 73.4 ± 7 mg/g of sample expressed as gallic acid equivalents (GAE), and 41.3 ± 4 mg/g as catechin equivalents (CE). The acetic acid extract (at 1 mg/mL) showed over 89% efficiency to scavenge the 1,1 diphenyl-2-picrylhydrazil (DPPH) radical (EC50 = 6.13 mg extract/mg standard). Gallic acid, delphinidin-3-glycoside, petunidinglycoside, petunidin, malvidin-3-glycoside, myricetin-glycoside, quercitin-glycoside, saponin (β-g), and 3-hydroxy-5, 7-megastigmadien-9-one were identified in both extracts. Additionally, kaempferol-3-glycoside was found in the acetic acid extract. Sequential acetic acid extractions indicated that the antiradical activity was about 90% in DPPH radical scavenging within the first 8 h of extraction, when compared to a 24 h extraction. In general, acetic acid offered a faster and more efficient approach for the extraction of

Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans

Consumption of nutrient rich foods such as beans and peas is recommended because these foods provide key nutrients and relatively little energy. Many consumers are unfamiliar with dried beans or do not have the time to prepare them. The purpose of this study was to compare nutrient density and nutrient-to-cost among dried cooked, canned (liquid and solids), and canned/drained black, garbanzo, kidney, lima, pinto, white beans, and black-eyed peas. Prices were obtained from 60 grocery stores in January 2009. Nutrient content per 100 g was calculated using the U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 22, and Nutrition Data System for Research (for canned/drained). Nutrient density scores were estimated using the Nutrient Rich Food Index 9.3 (NRF9.3). Nutrient-to-cost ratio (NTCR) was computed as the NRF 9.3 score (per 100 kcal) divided by the cost per half-cup servings per package (12) or per can (3.5). Compared to canned beans, dried cooked beans were significantly more energy dense, contained more protein, fiber, iron, potassium and magnesium;and less sodium than canned beans (p < 0.05 for all). Canned/drained beans contained more sodium than cooked beans (p < 0.05). NRF9.3 scores were 7.3, 2.8, and 4.8 for cooked, canned, and canned/drained beans, respectively. NTCR for cooked, canned, and canned/drained beans was 63.4, 8.9, and 15.2, respectively. Results highlight the benefits of choosing dried beans and also illustrate that canned beans, when drained, provide a healthy alternative. Beans, regardless of type/form, are a nutrient rich food and should be encouraged as part of an overall healthy diet.

Growth and Development of Callosobruchus chinensis L.(Coleoptera:Bruchidae) on Different Beans

[ Objective ] The paper was to study the growth and development characteristics of Callosobruchus chinensis L. on different beans, and to explore the resistance of different beans to C. chiaensis. [ Method] The egg hatchability, growth and development of larva and adult of C. chinensis L. on different beans were observed in the laboratory at 30℃. [ Result] All the eight kinds of beans were spawned, but there were differences in egg hatchability among different beans. The egg hatchahility on Vigna radiate was the highest of （78.47 ±6.70） %. After hatching, larvae only drilled into grains of V. radiate, Vigna umbellate, Vicia faba, Pisum sativum and Cicer arietiaum, but there were significant differences in generation survival rate. The generation survival rate on V. radiate was the highest of （68.75 ±9.08）% and that on 1/. faba was the lowest of （26.93± 10.28 ）%. The development duration of C. chinensis on V. radiate was the shortest of （34.78 ± 2.02）d; the intrinsic rate of increase and finite rate of increase were greater of 0. 041 09 and 1. 041 95, respectively. [ Conclusion] A large number of C. chinertsis could be reproduced within a short period if feeding on V. radiate.

Technical Regulations for Production of Green Food--Adzuki Beans

According to the experiment and production practice,this paper brings forward the technical regulations on the production technology,the environmental conditions of production area,the output index,the site selection and land preparation,the variety selection and seed quality,the fertilization,the sowing,the field management,the pest and disease control,the harvesting,the storage,the filing etc. about the adzuki beans in Qingyang City.

Research on Development Strategy of Industry of Edible Beans in West China

The West China is main producing region and advantageous producing region of edible beans. Developing industry of edible beans in West China has prominent regional advantage, production advantage, quality advantage, market advantage, and price advantage. We analyze the problems existing in the process of development of industry of edible beans in West China as follows: the cognition is insufficient; fund for scientific research is short; the basic research is weak; the planting is sparse; the industrialization is not sound; the information is restricted. Corresponding suggestions are put forward in this paper as follows, in order to ensure the healthy development of industry of edible beans in China: formulate preferential policies; establish high-quality edible producing bases; promote the brand effect; pay attention to post-production development; develop the idea of new agricultural planting and cultivation.

Removal of Some Heavy Metals from Wastewater by Using of Fava Beans

The Fava Beans were used in this work as low cost adsorbent material for removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The samples were prepared without farther treatment and sorted according to the particles diameter by standard sieves 250 - 500 μm. Batch adsorption experiments were carried out to study the adsorption process, several parameters such as Initial pH of adsorbent, effect of contact time, effect of adsorbent amount and effect of metal concentration were conducted in these experiments. The effects of any one of those previously mentioned parameters on the adsorption capacity were studied while the other parameters were kept constant. It was found that the obtained maximum adsorption capacities of Fave beans for the removal of selected heavy metals were very high. This provide us to use Fava beans as a low coast adsorbent material to clean up the water in the environment from toxic heavy metals such as Pb(II), Cd(II) and Zn(II) ions.

<i>In-Vitro</i>Measurement of pH and Antioxidant Capacity during Colonic Fermentation of Selected Underutilized Wild and Edible Beans

Human gut flora-mediated non-digestible fraction of wild edible and common edible was observed for pH at every 6 hours regime. The antioxidant ability was measured up to 18 hours of fermentation with different associated gut microbes. Changes in pH provide an overview of the fermentation process. In the in-vitro study of antioxidant activity by DPPH test, anti-oxidants values showed differences, depending on the substrate and microbial fermenters used for fermentation. At first 6 hours interval, it was observed that the wild bean-Feregede fermented by Enterococcus feacalis exerts the highest antioxidant capacity of 0.0043 Cathechin equivalents. It also exerts lowest antioxidant capacity of 0.0034 Cathechin equivalents after 18 hours fermentation. These data provided preliminary evidence that consumption of beans diet such as the wild bean—Otili, Feregede, pakala and edible bean—oloyin is limiting factor to liberation of antioxidant components during the gastrointestinal digestion. Thus, disruption of normal cellular homeostasis by redox signaling may result in the development of various gastrointestinal pathological conditions, including inflammatory bowel diseases.

Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking

Hydrodynamic characteristics and its associated thermodynamic and textural variation of three common Malawian beans varieties (Boma, Sugar and Mandondo) during soaking were evaluated at four temperature regimes (25°C, 35°C, 45°C and 55°C). The equilibrium water uptake of 127% ± 5% was reached in 10, 6, and 4 hours respectively, for 25°C, 35°C and 45°C. Not much variation was observed between 45°C and 55°C except for sugar beans where equilibrium water uptake was reached within two hours of soaking at 55°C. Three models namely Peleg, two-parameter Mitscherlich model and viscoelastic model were used to evaluate the comparative predicting capabilities of the bean hydrodynamic characteristics. All models predicted the water absorption accurately (R2 > 0.903, RMSE activation kinetic parameters to be between 25 - 65 kJ/mol. Sugar beans were found to be the least hard. At room temperature, its hardness reduced by 58% within 2 hours of soaking. At higher temperature (55°C) hardness values were reduced to 12.5%, 11.1% and 15.0% within the first hour for Boma, Sugar and Mandondo beans, respectively.

The Effect of Lion’s Ear (<i>Leonotis nepetifolia</i>) and African Basil (<i>Ocimum gratissimum</i>) Plant Extracts on Two-Spotted Spider Mites (<i>Tetranychus urticae</i>) for Improved Yield and Quality of French Beans

An experiment to evaluate the bio-control potential of Leonotis nepetifolia and Ocimum gratissimum plant extracts against two-spotted spider mites on French beans was conducted in the field. Five plant extract concentrations (1.5%, 3.0%, 6.0% and 12.0% w/v) were applied with water and Abamectin 0.6 ml/L as controls. Mite counts were done before and after treatment application and expressed as corrected percent efficacy. The impact of the mites on the French beans was evaluated by recording percent leaf reduction and quality and quantity by number of pods, pod length, diameter and yield. There was a dose dependent response in percent mite and leaf reduction, number of pods and yield. Treatments applied at 12% w/v indicated higher mite reduction (82.75%) for L. nepetifolia and 69.06% for O. gratissimum compared to abamectin (65.76%). The lowest percent leaf reduction of 1.71% for L. nepetifolia 0.39% for O. gratissimum and abamectin (20.46%) was also at 12% w/v. Similarly, the highest number of pod (61.00) for L. nepetifolia, 48.67 for O. gratissimum compared to 28.33 abamectin and yield (0.88 kg) for L. nepetifolia and 0.90 kg for O. gratissimum was also recorded at 12% w/v compared to 0.36 kg for abamectin. There were no significant differences in pod diameter and pod length between the extracts concentrations and abamectin. The study demonstrated the efficacy of L. nepetifolia and O. gratissimum in managing two-spotted spider mite and subsequent increase in French bean yield under field conditions.