Effects of Different Application Amounts of Potassium Fulvate on Yield and Quality of Tomato and Soil Physical and Chemical Properties

This study was conducted to study the optimum dosage of potassium ful- vate （PF） on greenhouse tomato, the effects of different amounts of PF on yield and quality of greenhouse tomato and soil physical and chemical properties were investigated by a field plot experiment. The results showed that the bottom applica- tion of PF increased tomato yield, plant dry matter weight and root dry matter weight by 14.0%, 14.4 and 50.6%, respectively; Vc and soluble sugar content of tomato increased by 1＆5% and 10.0%, respectively; and soil bulk density de- creased by 3.6%, and CEC increased by 5.0%. All the indexes increased with the increase of PF application amount, and reached the maximum value when the PF application rate was 4 500 kg/hm2. In consideration of the cost of fertilizer and all indexes, the optimum dosaqe of PF fertilizer was 4 500 kg/hm2.

Correlation of Simple Sequence Repeat (SSR) Variants in the Leader Sequence of the waxy Gene with Amylose Content of the Grain in Rice

Variation of two simple sequence repeats (SSRs) in the leader region of the waxy gene was analyzed in a sample of 74 accessions, including Oryza sativa L. ssp. indica, japonica and wild rice (O.rufipogon) representing a wide distribution range of amylose content (AC) in cultivated rice. Eight alleles were detected in the (CT) n motif and two alleles were resolved in the (AATT) n motif. The distribution of the alleles of the two SSRs was quite uneven as detected by the (CT) n motif. The repeat numbers of the two SSR motifs, (CT) n and (AATT) n, appeared to be inversely related such that the total length of this region was maintained. AC of the varieties was highly correlated with the length of SSRs. Differences in AC among the various SSR genotypes were statistically highly significant as analyzed using genotypes of both SSR motifs. Although the SSR variation did not seem to have obvious function in the synthesis of the starch synthase encoded by the waxy gene, the almost perfect correlation between the two SSRs and AC level could be used for quality improvement in rice breeding programs.

Analysis of Correlation between Yield and Quality Traits of Quality Hybrid Rapeseed

[Objective] This study aimed to investigate the correlation between yield and quality traits of rape. [Method] Taking ＂Sanbei 98＂ and ＂Youyan 599＂ as ex- periment materials, correlation between yield and quality traits of Brassica napus L. cultivars was explored by orthogonal rotation method. [Result] The results showed that： 1 In both the two varieties-Sanbei98 and Youyan599, erucic acid content had the largest coefficient of variation, but its average content was lower than 2% in both the two varieties （0.90% in Sanbei98 and 1.24% in Youyan599）, and the palmitic acid content had the smallest coefficient of variation. 2 In terms of the dif- ferences in quality traits at different yield levels, only the mean of eicosenoic acid content revealed significant difference in Sanbei98, and only the mean of seed-pro- tein content revealed significant difference in Youyan599, and there was no signifi- cant difference in any combined quality traits in both the two varieties. 3 The yield was negatively correlated with the erucic acid content or oil content, and posi- tively correlated with the content of seed-protein, linoleic acid, or linolenic acid, and the coefficient of correlation between the yield and either of the contents of glucosi- nolates, oleic acid, palmitic acid, stearic acid, and eicosenoic acid was smaller. ~, when the yield of a variety increased considerably, there was a certain decreasing trend in erucic acid content, oil content, the total amount of erucic chain fatty acids （El ＆ Er）, while there was an increasing trend in seed-protein content, linoleic acid content, linolenic acid content, saturated fatty acids （SFA）, the total amount of fat and protein （P ＆ F）, unsaturation index （IUFA）, unsaturated fatty acids （UFA）, the total amount of 18 carbon fatty acids （18-C FA）, unsaturated fatty acids [UFA/（Ei ＆ Er） ], and the sum of oleic acid and linoleic acid （OI ＆ Li）. 5 When the seed-pro- tein content is increased, the quality of rape oil cake is also improved; when the unsaturated index is increased, the oil stability is decreased. The increase in the total amount of unsaturated fatty acids, oleic acid and linoleic acid helps to increase in the total amount of fatty acids absorbed by human bodies. [Conclusion] This study provides a theoretical foundation for the cultivation of high-yielding and top- quality hybrid rape cultivars.

Analysis of the Conditional Correlations from Different Genetic Systems Between the Protein Content and the Appearance Quality Traits of Indica Rice

A factorial mating design in two environments was conducted using 7 cytoplasmic male sterile lines （A） and 5 restorer lines （R） along with their F1 （A × R） and F2 populations. The unconditional and conditional analyses of genetic models and the corresponding statistic methods, including endospermic, cytoplasmic, and maternal plant genetic systems, were used to analyze the genetic relationships between protein content （PC） and the appearance quality traits of indica rice （Oryza sativa L.）. The results from unconditional analysis indicated that PC was significantly correlated with the appearance quality traits of rice, except for the brown rice thickness （BRT）. Only the genetic covariance between PC and the brown rice width （BRW） was positively correlative, whereas all the other pairwise traits were negatively correlative. The results from conditional analysis revealed that the weight of brown rice （WBR） or the amylose content （AC） could significantly affect the relationships between PC and the appearance quality traits of indica rice. The conditional analysis showed that WBR might negatively affect the relationships between PC and the brown rice length （BRL）, BRW, or BRT through the geuotype x environmental （GE） interaction effects, but positively affected the relationships between PC and the ratio of brown rice length to width （RLW） or the ratio of brown rice length to thickness （RLT）. The amylase content could positively affect the relationships between PC and BRL, RLW, RLT through the cytoplasmic effects and maternal additive effects, but negatively affected the relationships between PC and BRW.

An Introduction to Intelligent Sensory Evaluation

Sensory evaluation is the evaluation of signals that a buman receives via its sensory organs. Nowadays sensory evaluation is widely used in quality inspection and quality control of products. and many other fields. Actually sensory evaluation always give. uncertain and inprecise results, therefore it derivates many problems. we reviews in detail these problem and give some cumputing methods to resolve them.

An accelerated scheme with high quality mesh based on Lloyd iteration

High quality mesh plays an important role for finite element methods in science computation and numerical simulation.Whether the mesh quality is good or not,to some extent,it determines the calculation results of the accuracy and efficiency.Different from classic Lloyd iteration algorithm which is convergent slowly,a novel accelerated scheme was presented,which consists of two core parts:mesh points replacement and local edges Delaunay swapping.By using it,almost all the equilateral triangular meshes can be generated based on centroidal Voronoi tessellation(CVT).Numerical tests show that it is significantly effective with time consuming decreasing by 40%.Compared with other two types of regular mesh generation methods,CVT mesh demonstrates that higher geometric average quality increases over 0.99.

信息桥

据全国食品工业标准化技术委员会权威人士透露,新修订的强制性国家标准《食品标签通用标准》即将实施。有关粮油食品、食盐等项的包装物上标签要求、介绍如下:

Growth Performance, Carcass Yield and Meat Quality of Korean Native Duck

This study was carried out to investigate the growth performance, carcass yield and meat quality of large-type Korean native ducks （KND）. A total of 420 day-old ducklings were divided into four treatments （seven replicates/treatment, 15 birds/replicate） by strains （A and B） and gender （male and female） in a 2 × 2 factorial arrangement under complete randomized design. The body weight （BW） of female KND was higher at week 2 and for male it was higher in week 8 （P 〈 0.05）. BW gain, feed intake and feed conversion ratio of male KND were higher than those of female KND （P 〈 0.05） during week 0 to week 8. The carcass yield of both strains increased from 6 weeks to 8 weeks （P 〈 0.05）. The breast meat ratio was the highest at week 8 whereas the leg meat ratio was the highest at 6 weeks of age in both strains （P 〈 0.01）. Lightness （L＊）, yellowness （b＊） and juiciness of meat were the highest at 6 weeks （P 〈 0.05）. Moisture, ash and fat contents of meat were the highest at 7 weeks （P 〈 0.05） and protein content was the highest at 8 weeks （P 〈 0.01）. These results may provide the basic data on growth performance and meat quality of large-type KND, which can be used for genetic improvements and rearing at commercial scale.

Overview of Quality Standardization for Traditional Chinese Medicine

This paper presentsan overview of the standardizationprocess for TraditionalChinese Medicine (TCM)Quality,and reports on the latestresearch projects.It also highlightsthe roles of quality andmodernization in this standardization.

Issues in Freeze Drying of Aqueous Solutions

Freeze drying or lyophilization of aqueous solutions is widely used in pharmaceutical industry. The in-creased importance Of the process is gaining a worldwide interest of research. A growing body of literature has demonstrated that the scientific approach can result in improved product quality with minimum trial and error em-piricism. Formulation and process development need a systematical understanding of the physical chemistry of freezing and freeze drying, material science and mechanisms of heat and mass transfer. This paper presents an overview on freeze ding of aqueous solutions based on publications in the past few decades. The important issuesof the process are analyzed.

A procedure for design of hydrogen networks with multiple contaminants

It is necessary to reduce hydrogen consumption to meet increasingly strict environmental and product-quality regulations for refinery plants. In this paper, the concentration potential concepts proposed for design of water-using networks are extended to synthesis of hydrogen networks with multiple contaminants. In the design procedure, the precedence of processes is determined by the values of concentration potential of demands.The usage of complementary source pair(s) to reduce utility consumption is investigated. Three case studies are presented to illustrate the effectiveness of the method. It is shown that the design procedure has clear engineering meaning.

Discussion on the Measurement Method for the Coda Wave Quality Factor

The Quality factor is the parameter that can be used to describe the energy attenuation on seismic wave. In theory, we can obtain the relationship between the change of the coda wave quality factor with time and the strong earthquake preparation process on the basis of the quality factor of a coda wave in a same ray path. However, in reality the coda wave quality factor measured by different seismic coda waves corresponds to different seismic wave ray paths. The change of the quality factor with time is related to non-elastic characteristics of the medium and the volume of scattering ellipsoid constrained by scattered wave phase fronts, besides the change of regional stress field. This paper discusses the relationship between quality factor, epicenter distance and different lapse time, and then discusses the relationship between quality factor and frequency. Furthermore the determination method of the coda wave quality factor is put forward. The improved determination method of the quality factor, which removes the influence of different earthquakes or propagation depth of scattered waves, may increase measurement precision, thus information pertaining to abnormal changes in quality factor and the relationship between the quality factor and earthquake preparation process can be acquired.

IMPROVEMENT OF PRODUCT QUALITY AND PRODUCTION PROCESS PERFORMANCE IN JEWELLERY MANUFACTURING THROUGH “INTEGRATED CRAFTSMANSHIP”

This paper attempts to identify the loss of quality of craftsmanship intensive products. It shows that errors in production process and degradation in the jewellery pro duct quality in the (complex) transition from hand crafted silver model making to mass production are largely due to the ignorance of the importance of design——craftsmanship in production process. In fact, the design can be employed to solve the problems of the quality degradation or even as a tool to prevent error in the stages of product design, development and production. In testing this hypo thesis, production processes (from designing, model making, casting, polishing, buffing to texturing) are all examined in order to identify the root causes of product quality degradation in mass production. After the analysis, the concept of “integrated craftsmanship” is proposed to assist integration of traditional goldsmith′s and je wellery designers′ techniques in jewellery designing and making, and to change the attitudes to quality control in mass production systems. Finally, the model of “integra ted design craftsmanship” as a comprehensive design conceptual and quality organizational tool is formulated for managing and improving product quality.

Influence of Aloe Gel Enrichment on the Physicochemical, Textural and Sensory Characteristics of Dahi

Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.

Application of rigorous coupled-wave theory on quality analysis of natural jadeite

In order to make more available methods for natural jadeite quality evaluation,this study applied rigorous coupled wave theory to calculate and simulate the reflection characteristics of various natural jadeites,and establish evaluation standard based on the relationship between refractive index and reflectivity and responses of reflection efficiency to refractive index,grating thickness and incident angles,etc.The results suggest that reflection efficiency varies significantly as a function of the natural jadeite quality,which can provide a new method to evaluate natural jadeite.

Model of Integrated Management System for Quality and Food Safety of Biscuit Products

The revised version of ISO 9001：2015 places a demand before many food producers to face the problem of updating the old or developing new food quality and safety management systems. In order to help the organizations in this endeavor, this paper presents a model for planning and implementation of IMS （integrated management system） for quality and food safety, using the example of biscuit products manufacturing, and explains its conception. The integrative approach is based on the synergetic effect between the mutually related business processes. It has been established that the introduction of the model can help the biscuit producers in efficiently addressing such challenges as limited resources, increasing competition, as well as higher expectations of customers and other stakeholders.

Improving China's Legal System for Product Quality Guarantees ——A legal analysi s of product quality guarantee regulation by the Government

It is the responsibility of governments to supervise and regulateproduct quality to protect consumers and prevent failures in the product qualityguarantee system.Appropriate supervision will help safeguard the interests ofconsumers,promote product quality,and resolve disputes.The extent of supervisionshould be guided by the principle of need for state intervention andneeds to be highly diversified.

Effects of Mandatory Audit Firm Rotation Upon Quality of Audit： The Perception of Audit Firms Evidence From Bahrain

The objectives of this study are： （1） to explore current audit appointment practices by audit firms in Bahrain; （2） to look into the opinions of audit firms in Bahrain on potential effects provided by implementing mandatory audit firm rotation （audit quality）; and （3） to investigate audit firms＇ views in implementing mandatory audit firm rotation in Bahrain. To achieve these objectives, a questionnaire was developed and distributed to respondents that consist of all auditors working in audit firms in Bahrain. The findings indicated that there is a significant relationship between mandatory audit firm rotation and quality of audit. The study also indicated that longer partner tenure makes the auditor＇s performance lack the quality in the auditing process. The average mean for all questions of the hypothesis together is 2.73 with average standard deviation of 0.94 which is less than half of the mean. This means that there is no dispersion among respondents about the questions of the hypothesis. Also, the analysis shows that the t-value is 29.922, which is greater than the table critical value of t （1.66）, and the p-value obtained is 0.000 which is less than the value of significance at p 〈 0.05. These results confirm statistically that there is a significant relationship, so the null hypothesis is rejected and the alternative hypothesis is accepted.

Normative Versus Perceptual Gap Analysis of Hotel Product Quality as a Service to Tourism in Kenya

Kenya＇s tourism business stagnated from 1991 to 2003 and only registered small but steady grew from 2004. One of the sectors that recorded poor performance as a result of the slow growth of tourism is the hotel business. Despite this slack, stakeholders in Kenya have not tried to assess the extent to which the quality of this sector may impact on destination preference. The ultimate purpose of this research was to establish the quality gap between the expected and the perceived hotel product/service quality from both the perspective of the tourists and the hotel operators in Kenya. It was motivated by the need to create parameters that can elavate the competitiveness of Kenya＇s tourism using the hotel product/service quality offer. Descriptive quantitative research design was used to establish the secondary objectives and to assess two propositions set for the study. A sample of 211 tourists and 19 hotel operators in two major tourist provinces of Kenya was used to obtain information regarding normative and perceptive hotel product/service quality. Kenya＇s only destination marketing organisation, Kenya Tourist Board （KTB） marketers were also surveyed to provide insight on Kenya＇s destination position with regard to the motivation of tourists to visit Kenya. The study established that although the attractions which make tourists come to Kenya are the unique wildlife safari, beach tourism and the natural scenery, hotel product quality and hospitality plays a vital role in motivating tourists to choose Kenya as the destination to visit. However, this study found out that while the tourists and hotel operators agree on the normative hotel product quality level, there is a significant gap between the normative quality and the perceptual quality registered by tourists who used hotel services. The study established that hotel operators only recognize quality regulatory institutions with statutory and legal authority to incriminate facilities that do not comply with laid down operational requirements such as Hotels and Restaurants Authority and the Local Authority Public Health Department. The study has proposed an integrated framework that may be utilized to build a superior national hotel product/service quality so that the economic potential of tourism is maximized in Kenya.