[Objective] To provide scientific basis for high phosphorus efficiency cultivation and regulation of rice. [Method] Changbai9 （CB9） and Jijing81 （JJ81） were used as experimental materials for pot experiment, and f...[Objective] To provide scientific basis for high phosphorus efficiency cultivation and regulation of rice. [Method] Changbai9 （CB9） and Jijing81 （JJ81） were used as experimental materials for pot experiment, and five levels of phosphorus nutrient （ Po - P4 ） were set for each variety, the net photosynthesis rate, Chlorophyll Meter Readings （SPAD Readings）, stomatal conductance, transpiration rate, intercellular CO2 concentration, and stomatal limitation were observed and compared between five different phosphorus levels at filling stage. [ Result] The net photosynthesis rate of CB9 reached the highest at P3, and was significantly different from other treatments （P 〈0.05）;the net photosynthesis rate of groups with phosphorus of J J81 were higher than that of the control group,and reached the highest at P,. The SPAD Readings of CB9 and JJ81 all achieved the highest at P3, and stomatal conductance and transpiration rate were all at first increased then decreased with the phosphor- us increased in CB9 and JJ81. With the phosphorus increased, intercellular CO2 concentration of CB9 decreased at first and then increased, while in JJ81 the trend was inversed,but the tendency of intercellular CO2 concentration were opposite to that of stomatal limitation in both culti- vars. [ Conclusion] Appropriate adding phosphorus could improve photosynthetic characteristic of rice flag-leaf,but displayed significant genotypic difference.展开更多
The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional ...The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.展开更多
基金Supported by Key Technique Research on Middle and Low Yield Paddy Field Improvement in Jilin Middle Part(20096026)~~
文摘[Objective] To provide scientific basis for high phosphorus efficiency cultivation and regulation of rice. [Method] Changbai9 （CB9） and Jijing81 （JJ81） were used as experimental materials for pot experiment, and five levels of phosphorus nutrient （ Po - P4 ） were set for each variety, the net photosynthesis rate, Chlorophyll Meter Readings （SPAD Readings）, stomatal conductance, transpiration rate, intercellular CO2 concentration, and stomatal limitation were observed and compared between five different phosphorus levels at filling stage. [ Result] The net photosynthesis rate of CB9 reached the highest at P3, and was significantly different from other treatments （P 〈0.05）;the net photosynthesis rate of groups with phosphorus of J J81 were higher than that of the control group,and reached the highest at P,. The SPAD Readings of CB9 and JJ81 all achieved the highest at P3, and stomatal conductance and transpiration rate were all at first increased then decreased with the phosphor- us increased in CB9 and JJ81. With the phosphorus increased, intercellular CO2 concentration of CB9 decreased at first and then increased, while in JJ81 the trend was inversed,but the tendency of intercellular CO2 concentration were opposite to that of stomatal limitation in both culti- vars. [ Conclusion] Appropriate adding phosphorus could improve photosynthetic characteristic of rice flag-leaf,but displayed significant genotypic difference.
文摘The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
