Some Comments on Gerechte Designs

In a companion paper we derived the correct analysis for gerechte designs with uncorrected errors. Here we show that this correct analysis cannot be justified by the usual randomization argument. However, when the regions are rectangular there is a randomization procedure which validates an analysis with three separate error terms. We also outline other developments in design and analysis that may be more satisfactory.     

Characteristics of Rice Cultivars with Implications for Crawfish Double Cropping1

Twenty-five domestic rice (Oryza sativa L.) cultivars were evaluated in a simulated rice/crawfish double cropping system in southwest Louisiana during 1983 and 1984. Wide variation was observed among cultivars in parameters believed to be important for maximizing productivity in such a system. Mean maturity ranged from 99 (Labelle) to 118 days (Starbonnet), while height ranged from 76 (Bellemont) to 130 cm (Della, Nato). Significant differences in grain yield response were observed, with yields ranging from 4,101 (Bluebelle) to 6,665 kg/hectare (Newbonnet). Straw dry matter production varied greatly, from 3,831 (Bellemont) to 9,170 kg/hectare (Della), and was positively correlated with plant height (r = 0.64; P = 0.0001). Ratoon biomass production was negatively correlated with both grain yield (r = -0.39; P = 0.0001) and maturity group (r = -0.69; P = 0.0001). Plant senescence at grain maturity also varied greatly and appears to be a factor in post-harvest ratoon capability. Early or very early maturing cultivars with both proven grain production and good ratooning capability appear best suited. Cultivar selection should be based upon individual farm situations and currently employed agronomic practices.     

Non-structural plum pox potyvirus proteins detected by immunogold labelling

Plum pox potyvirus (PPV) induces in infected Nicotiana clevelandii cells characteristic crystalline inclusions known as nuclear inclusions (NI) when located in the nucleus and as dense material (Dm) when located in the cytoplasm. Crystalline inclusions contain protease (NIa) and RNA-dependent RNA polymerase (NIb) proteins. It is now well established for all potyviruses that cylindrical inclusions contain CI helicase ATPase protein (Martin et al., 1992). The intracellular location of other non-structural PPV proteins remains unknown. Using Escherichia coli expression vectors, specific antibodies were obtained against P1, P3, 6K2 and NIb PPV proteins for which antibodies were not yet available. As expected, NIb antiserum labelled crystalline inclusions. P1, P3 and 6K2 proteins were present in both types of crystalline inclusions found in the nucleus and in the cytoplasm of PPV-infected leaves of N. clevelandii, suggesting that nuclear inclusions and dense material were composed of the same proteins. This composition is discussed.     

Waxy durum acts as a unique form of crumb softener in bread

Flour milled from waxy durum grain was incorporated into bread formulations and its effects on crumb softness and loaf volume compared to those of added fats and emulsifiers. Waxy durum had a small effect on increasing loaf volume, and little of this effect could be explained by dough height or oven spring; effects of most other additives were closely related to dough height or oven spring. For all additives, the relationship between crumb softness and loaf volume fitted a power law relationship. Waxy durum and some of the additives had a greater softening effect than predicted from their effect on volume while others produced a much firmer crumb. With only one exception, when combined with other additives waxy durum reduced compression of the crumb more than predicted on the basis of the effects on loaf volume of the additives alone. In common with some of the added lipids, during compression analysis, crumb prepared with waxy durum flour had similar levels of structural damage as crumb baked from the standard formulation; other lipids and emulsifiers produced more fragile crumb. Waxy durum flour appears to have unique effects on crumb softness.