Application of transient Rayleigh wave in detection of tunnel lining void area

Transient Rayleigh wave detection is a high-precision nondestructive detection method.At present,it has been widely used in shallow exploration,but rarely used in tunnel lining quality detection.Through the tunnel lining physical model experiment,the layout defects of the double-layer reinforcement lining area were detected and the Rayleigh wave velocity profile and dispersion curve were analyzed after data process-ing,which finally verified the feasibility and accuracy of Rayleigh wave method in detecting the tunnel lining void area.The results show that the method is not affected by the reinforcement inside the lining,the shallow detection is less disturbed and the accuracy is higher,and the data will fluctuate slightly with the deepening of the detection depth.At the same time,this method responds quite accurately to the thickness of the concrete,allowing for the assessment of the tunnel lining’s lack of compactness.This method has high efficiency,good reliability,and simple data processing,and is suitable for nondestructive detection of internal defects of tun-nel lining structure.

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype（WT）, based on the measurements of sodium dodecyl sulfate（SDS）-sedimentation, lactic acid solvent retention capacity（SRC）, gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.

Qualitative Difference Between HMW-GS 5+10 and 2+12 NILs of Four Spring Wheat Cultivars with High-Quality Genetic Background

To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5+10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutivebackcrosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were employed in this study. The results showed that gluten indexes were allincreased by 3.1-27.7% (P<0.01) after the 5+10 subunits introduced into the fourcultivars. Their stability time was increased by 128, 104, 233 and 36%, where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10and Xiaobingmai33, respectively.

QTL mapping of grain appearance quality traits and grain weight using a recombinant inbred population in rice(Oryza sativa L.)

supported by a grant from the National High-Tech R＆D Program of China （2014AA10A603, 2014AA10A604）;a grant from the Youth Foundation in Sichuan, China （2011JTD0022）;the special fund for China Agricultural Research System （CARS-01-08）;the Provincial Specialized Funds for Innovation Ability Promotion in Sichuan, China （2013GXJS005）