Effect of pineapple protease on the characteristics of protein fibers

A pineapple protease, bromelain, was used to improve the dyeing properties of protein fibers such as wool and silk. The optimal condition for the activity of the pineapple protease was about 60 °C at pH 7. The wool and silk were treated with the protease extracted from a pineapple and the K/S values of the dyed wool and silk were measured using a spectrophotometer in order to compare the dye uptake. The protease treatment enhanced the dyeing properties of protein fibers without severe changes in mechanical properties. The surface appearances of protease-treated fibers were observed by microscopy.     

Effect of different human hair bleaching conditions on the hair coloration with hair boosting shampoo as colorant

In this paper, detailed simulation of human hair bleaching was conducted. The materials and chemical used as well as the hair bleaching procedures were described. After bleaching, the colour change of the hair was evaluated in accordance with CIE Lab system and the hair bleaching results was analysed. Following the hair bleaching process, hair coloration was employed with the use of colour boosting shampoo with henna of three different colours. The effect of different bleached hair samples on colour uptake property was examined by spectrophotometer method. Based on this study, it was concluded that the original hair colour did affect the colour uptake using the colour boosting shampoo with henna significantly. In order to have a visible coloring result, hair bleaching treatment was therefore highly recommended before conducting the hair coloration process.     

Effect of hair damage on the colour uptake of an oxidizing semi-permanent colorant

Further our previous study on the hair damages, this paper investigated the effect of three different hair damaging treatments on the coloration effect with an oxidizing semi-permanent colorant. The three damaging treatments are (i) sunlight (simulated by Xenon light), (ii) perming, and (iii) bleaching. The colour uptake was evaluated differently with conventional method by CIE L*a*b* system of equation. In addition, the colour fastness properties of colored hairs to different simulated daily treatment such as (i) hair washing, (ii) hair perming, (iii) sunlight exposure, and (iv) swimming in the sea were also examined. Based on the experimental results, It could be concluded that the hair treatment with bleaching could improve the colouring performance because of the elimination of melanin from hair. Meanwhile, the colour fastness properties of the colored hair under different colour fastness testing conditions were getting worse with respect to the increasing degree of damaging treatment.     

Effects of natural protease inhibitors on high protease activity flours

Wheat grain damaged by wheat bug (Eurygaster spp.) contains the bug salivary secretion which hydrolyses the gluten needed for the dough quality of breadmaking due to its proteolytic activity. Since the protease inhibitors are widespread throughout the plant kingdom, the possibility of using some plants, especially food and feed legumes to decrease the proteolytic activity of flours milled from bug damaged wheats was investigated. The proteolytic activity was considerably inhibited by pefabloc-SC and EDTA-Na₂, suggesting that bug protease(s) included serine and metallo proteases. Extracts from cones of hops, seeds of grass pea, red kidney bean and sunflower caused reduction in the activity of bug protease(s). Effects of hop extract on electrophoretic, rheological properties of high protease activity flours milled from different bread wheat cultivars damaged by the bug were also studied. The dough development time and stability values of high protease activity flours increased considerably with hop extract at the lowest addition level (10:1, flour to hop extract ratio). The doughs supplemented with the hop extract had higher maximum resistance and lower extensibility values as compared to their controls. These results suggested that hop extract had improving effects on high protease activity flours due to the bug damage.     

Effect of drying condition on the electrostatic characteristics of the laundry

This paper suggests the optimal conditions to prevent electrostatic charge in the laundry by the evaluation of the electrostatic characteristics during the drying process. Cotton, nylon, and polyester fabrics were used as test specimens, employing the standard washing cycle. The electrostatic characteristics of the laundry were measured after the automatic drying process. This paper investigates the optimal conditions for preventing electrostatic charges in laundry by evaluating the electrostatic characteristics that occur during the drying process. Cotton, nylon, and polyester fabrics were used as the test specimens, employing a standard washing cycle. The electrostatic characteristics of the laundry were measured immediately after the automatic drying process. The results, showed that the moisture content decreased and the electrostatic charge increased with drying time. The specimen fabrics had already dried up before completion of the standard drying cycle. Consequently, the excessive drying generated an electrostatic charge due to removal of the traces of remaining moisture and the resulting excessive friction. For cotton fabrics, the electrostatic charge was under 1000 V even for the maximum drying time due to the intrinsic high moisture regain of cotton. On the other hand, the electrostatic charge produced for nylon fabrics increased rapidly with the drying time, and amounted up to approximately 8000V after 120 minutes. The results also indicated that the electrostatic charge could be decreased by drying fabrics of only one kind. When mixed kinds of fabrics were dried, the electrostatic charge increased remarkably. Therefore, it is suggested that laundry be classified and washed according to the kinds of fiber, and not be dried excessively to reduce electrostatic charge. In addition, the proper use of a softener is effective in reducing the electrostatic charge.     

Cd对油菜幼苗生长发育及生理特性的影响

采用溶液培养的方法,研究了不同浓度的镉对甘蓝型油菜(B rassica napus L. )幼苗的形态和生理特性的 影响。结果表明:随着溶液中Cd2 +浓度的增加,油菜生长受到抑制,根系和地上部干物质积累迅速下降;油菜幼苗 矮化,出叶数减少,单株叶面积下降,根长明显缩短,根系活力下降;油菜幼苗叶片中叶绿素含量减少,游离脯氨酸 ( Pro)和丙二醛(MDA)含量增加,超氧化物歧化酶( SOD) 、过氧化物酶( POD) 、过氧化氢酶(CAT)活性均表现出一 定的下降趋势。     

Effect of sesame seed flour on millet biscuit characteristics

Defatted sesame seed flour replaced millet flour at 30, 40, and 50% and was used to prepare biscuits. Protein content of the biscuits was significantly (p 0.05) increased by replacement with sesame seed flour. Millet flour biscuits were heavier than those from the blends. Diameters and weights of biscuits were reduced and thicknesses and spread factors were increased with increasing level of sesame replacement. Sensory evaluation results showed that the biscuits were highly rated for flavor and crispiness but considered poor in color.     

茶与健康专题(四) 饮茶与人体免疫

人体具有其自身的免疫机能,以保持机体的健康,这种免疫防御系统是通过免疫蛋白体的形成用以识别入侵人体的病原,然后由人体的白血球和淋巴细胞行使"围歼"任务.     

铁胁迫对花生某些生理特性的影响

通过水培试验研究不同铁处理对花生某些生理特性的影响。结果表明，缺铁胁迫下花生根际pH值降低，新叶过氧化氢酶活性和叶绿素含量下降，铁敏感品种降低幅度远大于抗缺铁品种；抗缺铁品种的根系Fe^3 还原力高于铁敏感品种。花生根系Fe^3 还原力和新叶叶绿素含量可作为筛选抗缺铁花生品种的生理生化指标。     

不同钾水平对花生光合特性及产量的影响

为明确辽宁地区高产花生推荐钾肥用量,本试验以农花9号为试材,采用大田随机区组试验,设四个钾肥梯度：0 kg·hm-2（CK）、112.5 kg·hm-2（T1）、225.0 kg·hm-2（T2）和337.5 kg·hm-2（T3）,研究了不同钾水平对花生光合特性及产量的影响。2年试验结果表明,适量增施钾肥能有效增加叶面积指数,增强开花下针期和结荚期的净光合速率（Pn）、气孔导度（Gs）和蒸腾速率（Tr）,降低胞间CO2浓度（Ci）;增施钾肥还能提高光合作用的表观初始量子效率（T）、最大净光合速率（Pmax）和光饱和点（Isat）,降低光补偿点（Lcp）和表观暗呼吸速率（Rd）;最终增加花生单株果数、单株果重、百果重、百仁重和产量,2年不同处理间,均以T2处理产量最高,分别比对照增产7.37%和12.54%,且显著高于其它各处理。因此,本地区花生大田生产的最佳推荐施钾量为225.0 kg·hm-2。     

Effect of legume flours on baking characteristics of gluten-free bread

The objective of this work was to study the characteristics of four gluten-free bread formulations and the possibility of substituting soya protein with other legume proteins. Four bread recipes were prepared with chickpea flour, pea isolate, carob germ flour or soya flour. Carob germ flour batter structure was thicker compared with the other batters, probably due to the different protein behaviour and the residual gums present in carob germ flour. However, carob germ flour bread obtained the lowest specific volume values (2.51 cm³/g), while chickpea bread obtained the highest (3.26 cm³/g). Chickpea bread also showed the softest crumb. Confocal scanning-laser microscopy results showed a more compact microstructure in carob germ flour bread compared with soya and chickpea formulations. Chickpea bread exhibited the best physico-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein.     

Effect of fertilizers on human environment in Bulgaria

Data are quoted in the article from the studies on the effect of fertilizer use in the recent 10 years on the quality of drinking water. Results are also given from some experiments on the overcoming of nitrate accumulation in plant tissue of lettuce and forage maize. There has been established that balanced nutrition decreased nitrate content in the plants.

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Zusammenfassung In diesem Beitrag werden die Ergebnisse der Untersuchungen über den Einfluß der in den letzen 10 Jahren aufgewendeten Dünger auf die Qualität des Trinkwassers wiedergegeben. Außerdem werden Versuchsergebnisse über die Vermeidung der Nitratakkumulation in Salat und Silomais angeführt. Es wird festgestellt, daß eine ausgewogene Düngung einen niedrigen Nitratgehalt in den Pflanzen bewirkt.

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Résumé L'article fournit des données sur l'influence de la fumure sur la qualité de l'eau potable durant une période de 10 ans.Il présente également les données d'experimentations enterprises en vue de surmonter l'accumulation des nitrates dans les tissus des laitues et du mais-fourrage. On a constaté que la diminution de l'accumulation des nitrates se realise en équilibrant la nutrition des plantes.

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Paper read on the Expert Panel Effects of Intensive Fertilizer use on the Human Environment, 25–28 January, 1972, FAO, Rome     

Effect of nixtamalization on morphological and rheological characteristics of maize starch

Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.     

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

In this study, protease treatment of brown rice (BR) batters was investigated in order to evaluate its impact on the textural and baking properties of BR bread. The enzymatic treatment improved bread quality by significantly increasing specific volume (p < 0.05), while decreasing crumb hardness and chewiness (p < 0.05). Fundamental rheology and viscometry of batters revealed that protein hydrolysis induced lower complex modulus and initial viscosity, while phase angle was unaffected. Flour pasting properties were also affected, with a significant decrease in paste viscosity and breakdown (p < 0.05). Protein analysis of batters revealed that the enzymatic treatment induced the release of low molecular weight proteins from macromolecular protein complexes. In conclusion, a lower resistance to deformation of batters during proofing and in the early stages of baking as well as the preserved batter elasticity and the increased paste stability positively affected the breadmaking performance.     

锰、硼对大豆几种生理效应的影响

研究了硼、锰对大豆各生育期一些生理特性的影响。结果表明，适量施锰或硼能提高大豆叶片叶绿素的含量，增加大豆的净光合速率，促进大豆叶片的呼吸速率，降低可溶性糖含量，且锰和硼适量同施作用更显著，表明适量锰和硼在大豆体内呈相互促进作用。在大豆叶片叶绿素含量、净光合速率和呼吸速率上，适量施锰较适量施硼处理的作用更大，在大豆叶片的可溶性糖含量上，适量施硼处理较适量施锰处理作用更大。而高浓度的锰或硼处理对大豆叶片上述生理效应产生相反的效果，且高浓度的硼的抑制作用较高浓度的锰更大，表明5mg／L的硼处理已对大豆产生了毒害作用。     

Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal

Studies were conducted to develop an appropriate household/small-scale enterprise level technique for the production of soy-fortified fermented maize dough (or meal) by comparing different treatments, processing methods and fortification levels. The effects of fortification method of the Ghanaian traditional fermented maize dough with raw or heat-treated whole soybeans and full-fat soyflour at 0%, 10% and 20% replacement levels, on the rate of fermentation and product quality were investigated. Sensory characteristics, trypsin inhibitor activity, amino acid pattern, proximate composition and hot paste viscosity were used as the indices of quality. Addition of whole soybeans to maize before milling and fermentation reduced the fermentation time by 60% while increasing the protein content by 24% and 70% respectively for 10% and 20% levels of fortification. A significant improvement was also achieved in the amino acids pattern of the fortified dough. However, raw whole soybeans imparted an undesirable color and beany flavor and an appreciable concentration of trypsin inhibitor activity (TIA) to the dough. Boiling soybeans for 20 min before incorporation into the maize for milling and fermentation was found necessary for desirable flavor and low levels of TIA. Little or no changes in the pasting viscosity characteristics occurred in samples containing boiled soybeans, while the usual method of fortifying maize meal with soy flour was found to severely depress the pasting viscosity characteristics and drastically reduced the acidity of the fermented dough. Based on the findings of the study, the most appropriate technique for the production of soy-fortified high protein fermented maize dough has been suggested to involve incorporation of boiled whole soybeans in soaked maize before milling and fermentation for improved sensory characteristics, enhanced nutritive value and optimal functional properties.     

磷对花生根系形态特征的影响

为探讨花生合理施磷量,采用大田无底圆桶的桶栽试验,研究不同磷水平对花育22号(大花生)和花育20号(小花生)根系形态和产量的影响。2015和2016两年结果表明,磷对花生植株根系长度影响显著,在磷肥用量0~135kg/hm^2范围内,根系总长度随施磷量的增加而增加;磷肥用量为180kg/hm^2时,根系总长度不再增加或增加甚少;根系总表面积也基本随施磷量的增加而增加,施磷处理的根系总表面积比对照(不施磷)增加20.0%以上;根系总体积两品种两年大多数处理高于对照。将根系按照根的粗细划分为细、中、粗三类,发现施磷可显著增加细根长、细根表面积和体积,而粗度中等和较粗的根增加量较小,甚至出现负值。两品种施磷处理的主茎高、侧枝长、分枝数、单株结果数和百果重提高1.3%~20.6%,其增加的幅度远低于磷对根系形态的促进效应。在0~90kg/hm^2范围内,施磷增产效果显著,超过90kg/hm^2后产量增加较少,甚至略有下降。小花生产量对磷肥的响应比大花生敏感。花生产量与根系长度相关性可达显著或极显著水平,而根系表面积和体积与产量的关系因品种而不同。形态上细分根的类型将可能更有利于花生高产栽培。     

打顶对芝麻不同叶位光合特性的影响研究

在大田管理条件下,以不打顶为对照,研究了打顶对芝麻不同叶位叶片光合特性的影响。结果表明：芝麻叶片在打顶后通过调节合适的气孔开度来控制对蒸腾强度的调节,使气体交换达到一个经济合理的阈值,从而提高光能利用效率(LUE)和水分利用效率(WUE)。打顶使芝麻各部位叶片蒸腾强度（Tr）和气孔导度（Gs）都同时下降,平均比不打顶的分别下降4.71%和8.81%,而光合速率和水分利用效率分别比不打顶的高出5.97%和13.96%。打顶与不打顶各叶位间比较,上、中、下三叶位叶片光合速率（Pn）、叶片光能利用效率、叶片水分利用效率、蒸腾强度和气孔导度都达极显著水平。打顶后,在生育后期中、下部叶位叶片仍具有较高的光合效率、光能利用效率与水分利用效率。     

Effect of fabric sound and touch on human subjective sensation

In order to investigate the relationship between subjective sensation for fabric sound and touch and the objective measurements, eight different apparel fabrics were selected as specimens. Sound parameters of fabrics including level pressure of total sound (LPT), level range (ΔL), and frequency differences (Δf) and mechanical properties by Kawabata Evaluation System (KES) were obtained. For subjective evaluation, seven aspects of the sound (softness, loudness, pleasantness, sharpness, clearness, roughness, and highness) and eight of the touch (hardness, smoothness, fineness, coolness, pliability, crispness, heaviness, and thickness) were rated using semantic differential scale. Polyester ultrasuede was evaluated to sound softer and more pleasant while polyester taffeta to sound louder and rougher than any other fabrics. Wool fabrics such as worsted and woolen showed similar sensation for sound but differed in some touch sensation in that woolen was coarsest, heaviest, and thickest in touch. In the prediction model for sound sensation, LPT affected postively subjective roughness and highness as well as loudness, whileΔL was found as a parameter related positively with softness and pleasantness. Touch sensation was explained by some of mechanical properties such as surface, compressional, shear, and bending properties implying that a touch sensation could be expressed by a variety of properties.     

不同时期水分胁迫对御旱基因型大豆光合特性的影响

盆栽条件下,以御旱型辽豆14和干旱敏感型辽豆21为研究对象,设置干旱、轻度干旱和适宜水分三个处理,探讨不同生长时期控水条件下,御旱型大豆植株光合特性和叶绿素荧光特性变化的特征和规律,以期揭示御旱基因型大豆抗旱的光合调控机理。结果表明：各个时期控水,土壤水分都显著影响大豆植株的净光合速率(Pn)、蒸腾速率(Tr)、气孔导度(Gs);干旱限制了植株的Pn、Tr、Gs、胞间CO₂浓度(Ci),辽豆21的蒸腾速率平均值高于辽豆14。随着土壤含水量的增加,植株Ci浓度逐步提高。土壤干旱条件下的初始荧光(F₀)值最大,结荚期(R3-R5)控水时F₀值最低。干旱胁迫降低了植株的最大光化学效率(Fv/Fm)、电子传递效率(ETR)和实际光化学效率(Φ_PSⅡ)。同一时期控水,御旱基因型辽豆14的最大荧光产量(Fm)和Fv/Fm高于辽豆21的值。干旱胁迫下,御旱基因型辽豆14能够维持较低的蒸腾速率,较高的Fm和Fv/Fm值,这可能是御旱型辽豆14抗旱的重要原因。