兴化莳萝为伞形科植物宽裂叶毒芹(Cicuta virosa L. var. latisecta Celak.)。分布于苏北里下河地区,在水乡兴化种植较多。其果实可药用或作食用香料。据《兴化县志》记载“果色微黑,性温味辛,具温脾散寒,行气开胃之功。”民间验方多用...兴化莳萝为伞形科植物宽裂叶毒芹(Cicuta virosa L. var. latisecta Celak.)。分布于苏北里下河地区,在水乡兴化种植较多。其果实可药用或作食用香料。据《兴化县志》记载“果色微黑,性温味辛,具温脾散寒,行气开胃之功。”民间验方多用以治腹部冷痛,呕逆,痞满,效果较好。展开更多
The granular structure, crystal structure and gelatinization temp. of thermoplastic starch were studied with a polarized light microscope and a scanning electron microscope, and the crystallinity and crystalline patte...The granular structure, crystal structure and gelatinization temp. of thermoplastic starch were studied with a polarized light microscope and a scanning electron microscope, and the crystallinity and crystalline patterns were determined through X ray diffraction. The results indicate that the original granular structure and spherical crystalline structure of starch were disrupted by the action of pressure, heat and shear force with the help of additives. The starch can be melted during extrusion, and part of the spheric crystal was destroyed and changed into a continual amorphous with a few crystalline fractions dispersed in it. The configuration of starch molecules changed from double helices to single helix, which indicated the formation of the complex.展开更多
In cross sections by microscopic studies have examined the features of the shell thickness grains, cells, aleuronic layer and endosperm in the species T. dicoccum Schuebl., sorts Mironovskaya-808 and their interspecif...In cross sections by microscopic studies have examined the features of the shell thickness grains, cells, aleuronic layer and endosperm in the species T. dicoccum Schuebl., sorts Mironovskaya-808 and their interspecific hybrids F9 （alloplasmatic lines）. The result of studies showed the specific and varietal differences, and differences in hybrid plants on linear parameters size grains, the degree of specificity of the shells grains of wheat and identified species and varietal differences as well as differences among hybrids in the linear dimensions of the cells of the aleuronic layer. It is shown that among the studied forms of wheat allocated species T. dicoccum Shuebl. and the lines D-N-05, D-F-05 and D-40-05-KhNA with relatively large grains, a well-developed endosperm, most of thin shells and large grain aleurone layer cells. They are of most interest for further breeding research in terms of nutritional value.展开更多
文摘The granular structure, crystal structure and gelatinization temp. of thermoplastic starch were studied with a polarized light microscope and a scanning electron microscope, and the crystallinity and crystalline patterns were determined through X ray diffraction. The results indicate that the original granular structure and spherical crystalline structure of starch were disrupted by the action of pressure, heat and shear force with the help of additives. The starch can be melted during extrusion, and part of the spheric crystal was destroyed and changed into a continual amorphous with a few crystalline fractions dispersed in it. The configuration of starch molecules changed from double helices to single helix, which indicated the formation of the complex.
文摘In cross sections by microscopic studies have examined the features of the shell thickness grains, cells, aleuronic layer and endosperm in the species T. dicoccum Schuebl., sorts Mironovskaya-808 and their interspecific hybrids F9 （alloplasmatic lines）. The result of studies showed the specific and varietal differences, and differences in hybrid plants on linear parameters size grains, the degree of specificity of the shells grains of wheat and identified species and varietal differences as well as differences among hybrids in the linear dimensions of the cells of the aleuronic layer. It is shown that among the studied forms of wheat allocated species T. dicoccum Shuebl. and the lines D-N-05, D-F-05 and D-40-05-KhNA with relatively large grains, a well-developed endosperm, most of thin shells and large grain aleurone layer cells. They are of most interest for further breeding research in terms of nutritional value.
