Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study...Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study assessed the effects of different sodium molybdate （Na2MoO4） concentrations on strawberry. Five different Mo concentrations were applied in this experi- ment, including 0, 67.5, 135, 168.75, 202.5 g ha-1, respectively. The mineral concentration, including nitrogen （N）, Mo, iron （Fe）, copper （Cu）, and selenium （Se） was assessed in strawberry fruit, as well as chlorophyll content, nutrition quality, taste and aroma. Results showed that net photosynthetic rate （Pn） and chlorophyll content for the strawberry plants increased with an increase in Mo concentration; and the contents of N, Mo, Fe, Cu, total soluble solids （TSS）, titratable acidity （TA）, sweetness, some sugars, organic acids, and some volatile compounds in the fruit all increased, as well. However, the Mo concentration did not significantly affect the concentrations of Se, sucrose, lactic acid, acetic acid, and some aroma compounds. Fruit sprayed with 135 g ha-1 Mo exhibited the highest TSS and sweetness values, as well as the highest N and Fe concentrations among all the treatments. P value and chlorophyll content, fructose, glucose, sorbitol and total sugar contents in fruit supplied with 135 g ha-1 Mo were also higher than that in other treatments. Fruit sprayed with a Mo concentration of 67.5 g ha-1 exhibited significantly higher ascorbic acid （AsA） values than that of control. Ninety-seven volatile compounds were identified in fruit extracted by head-space solid-phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Fruits sprayed with 135 g ha-1 Mo had the highest concentrations of six characteristic aroma compounds, including methyl butanoate, y-decalactone, ethyl butanoate, methyl hexanoate, y-do- decalactone, and ethyl caproate.展开更多
An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS<...An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.展开更多
A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the... A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……展开更多
Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isol...Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods:Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent(periodide acid /Schiff reagent) staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring(1.84 g/mg) to autumn(2.39 g/mg) as well as the presence of at least four different sugars(arabinose,xylose,galactose and ribose).These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring(Michaelis Constant(K m) =9.45 mol/l) and autumn(K m= 17.16 mol/l) harvests.展开更多
Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experimen...Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.展开更多
Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In th...Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.展开更多
We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of ...We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of the Roper resonance are thus reproduced in one scheme.展开更多
基金supported by grants from the Shandong Province Modern Agricultural Industry Technology System Innovation Team-Cultivation, Soil and Fertilizer, China (SDAIT-06-01)
文摘Molybdenum （Mo） is an essential trace element in plant nutrition and physiology. It affects photosynthesis and photosyn- thate accumulation, therefore also affecting fruit quality and nutritional content. This study assessed the effects of different sodium molybdate （Na2MoO4） concentrations on strawberry. Five different Mo concentrations were applied in this experi- ment, including 0, 67.5, 135, 168.75, 202.5 g ha-1, respectively. The mineral concentration, including nitrogen （N）, Mo, iron （Fe）, copper （Cu）, and selenium （Se） was assessed in strawberry fruit, as well as chlorophyll content, nutrition quality, taste and aroma. Results showed that net photosynthetic rate （Pn） and chlorophyll content for the strawberry plants increased with an increase in Mo concentration; and the contents of N, Mo, Fe, Cu, total soluble solids （TSS）, titratable acidity （TA）, sweetness, some sugars, organic acids, and some volatile compounds in the fruit all increased, as well. However, the Mo concentration did not significantly affect the concentrations of Se, sucrose, lactic acid, acetic acid, and some aroma compounds. Fruit sprayed with 135 g ha-1 Mo exhibited the highest TSS and sweetness values, as well as the highest N and Fe concentrations among all the treatments. P value and chlorophyll content, fructose, glucose, sorbitol and total sugar contents in fruit supplied with 135 g ha-1 Mo were also higher than that in other treatments. Fruit sprayed with a Mo concentration of 67.5 g ha-1 exhibited significantly higher ascorbic acid （AsA） values than that of control. Ninety-seven volatile compounds were identified in fruit extracted by head-space solid-phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. Fruits sprayed with 135 g ha-1 Mo had the highest concentrations of six characteristic aroma compounds, including methyl butanoate, y-decalactone, ethyl butanoate, methyl hexanoate, y-do- decalactone, and ethyl caproate.
文摘An assumption that <em>all</em> the six flavour quarks are attributed to be the components of <em>a same, a</em> <em>common</em> isospin multiplets space named <strong>STS</strong> is proposed. Base on <strong>Pauli Exclusion Principle</strong>, every quark is assigned to different flavour marks in STS. Every flavour quark possesses <em>its own colour spectral line array</em> specially appointed. The collection of colour spectral line arrays of the six flavour quarks constructs together the <strong>CSDF</strong>, Colour Spectrum Diagram of Flavour, further baryons and mesons could be constructed from <strong>CSDF</strong>. STS, Spin Topological Space is a math frame with infinite dimensional matrix representation for spin angular momentum. Flavours is an isospin angular momentum coupling phenomena of the three-colour-quarks.
文摘 A good flavour must taste realistic and natural as well as performing under tough conditions, says Mairi Coia.
In conjunction with texture or mouthfeel, flavour is the most important aspect of food. It is the one thing can bring consumers back to a product again and again - or not, as the case may be. In short, taste is the number one attribute in food and that is why the global fiavour business is worth A5 billion every year as manufacturers strive to make food taste better and fresher for longer.……
文摘Carotenoid cleavage enzymes isolated from Japanese Camellia sinensis leaves(cultivar Yabukita) were used for investigating the structural patterns of carotenoid cleavage enzymes.Fresh tea leaves were used for the isolation of active enzymes and purified to single band stage in SDS PAGE gels after isoelectric focusing.The specific activity of the carotenoid cleavage enzymes was tested and the active fractions selected for further analysis.The sugar content and the amount of phosphate present in the purified enzymes were elucidated by the following methods:Phosphates were detected by phosphatase assays,fluorescence marker kits and ammoniumheptamolybdate complex measurements after incineration of the samples.Sugars were detected in gels using PAS reagent(periodide acid /Schiff reagent) staining and by GC-MS after hydrolysation of the proteins with trifluoric acid.Phosphorylations as well as glycosylations of the samples could be detected in all cases,thus giving evidence for an increasing phosphorylation level of proteins in Camellia sinensis from spring(1.84 g/mg) to autumn(2.39 g/mg) as well as the presence of at least four different sugars(arabinose,xylose,galactose and ribose).These secondary modifications of the carotenoid cleavage enzymes and their dependency on the harvesting season may well correspond to the changes on the functional level which were detected between spring(Michaelis Constant(K m) =9.45 mol/l) and autumn(K m= 17.16 mol/l) harvests.
基金supported by the National Key Research and Development Program of China under Grant Nos.2017YFA0402100 and 2022YFA1601900the National Natural Science Foundation of China(NSFC)under Grant Nos.11435003,11575091,11575094,11925504,11975015,12175245,12175005,11705209,12205312,12275100,11961141015 and 12061141007Chinese Academy of Sciences,Fundamental Research Funds for the Central Universities,Peking University Funds for the New Faculty Startup program.We thank Franz Muheim and Niels Tuning for suggestions in improving the draft.
文摘Heavy flavour physics provides excellent opportunities to indirectly search for new physics at very high energy scales and to study hadron properties for deep understanding of the strong interaction.The LHCb experiment has been playing a leading role in the study of heavy flavour physics since the start of the LHC operations about ten years ago,and made a range of high-precision measurements and unexpected discoveries,which may have far-reaching implications on the field of particle physics.This review highlights a selection of the most influential physics results on CP violation,rare decays,and heavy flavour production and spectroscopy obtained by LHCb using the data collected during the first two operation periods of the LHC.The upgrade plan of LHCb and the physics prospects are also briefly discussed.
基金This work was supported by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAASASTIP-201X-IAPPST),China.
文摘Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional benefits.However,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high moisture.In this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were investigated.The button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 days.Results showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during storage.Compared to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of storage.In addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button mushroom.These results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.
基金Supported by Liaoning Education Office Scientific Research Project(2008288)SRF for ROCS, SEM and National NaturalScience Foundation of China (10705017)
文摘We study the proton and the Roper resonance together with the meson cloud model, by constructing a Hamiltonian matrix and solving the eigenvalue equation. The proton sea quark flavour asymmetry and some properties of the Roper resonance are thus reproduced in one scheme.
