共查询到20条相似文献，搜索用时 15 毫秒
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McCrea A 《Science (New York, N.Y.)》1928,67(1732):277-278
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Altenburg E 《Science (New York, N.Y.)》1933,78(2034):587-588
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Brooks SC 《Science (New York, N.Y.)》1925,61(1573):214-215
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Chapman GH 《Science (New York, N.Y.)》1916,43(1111):537-538
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本文旨在研究不同光质对韭菜营养品质的影响.采用新型半导体光源发光二极管(LED)创造不同的光质环境对韭菜进行培养,设红光,蓝光,红/蓝(3∶1),红/蓝(7∶1)四个处理.结果表明,韭菜可溶性糖和粗纤维含量都以红光处理最高,蓝光处理最低;Vc含量以蓝光处理最高,红光处理最低;两个韭菜品种可溶性蛋白含量对光质反应表现出品种间差异,“791”以红/蓝(3∶1)处理最高,紫根韭菜以红/蓝(7∶1)为最高;类黄酮含量以红蓝混合光处理显著高于单色光处理.综合评价,红/蓝(7∶1)处理下韭菜的营养品质最好,蓝光最差. 相似文献
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Giese AC 《Science (New York, N.Y.)》1939,89(2308):266-267
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Richardson C 《Science (New York, N.Y.)》1905,21(524):71-72
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The absorption of ultra-violet light by three bacteriophages C13, C16 and C36, prepared with a strain of Escherichia communior has been determined. Each bacteriophage preparation showed a characteristic absorption curve, when the wave-length was plotted against the photographic density. Crude bacteriophage preparations absorbed more light than one such preparation obtained in a purer state, but the wavelength of maximum absorption remained the same. 相似文献
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