宁南干旱山区的节水灌溉技术

宁夏南部干旱区农业产生最突出的矛盾是干旱缺水，近年，发展节水灌溉在宁南山区农业生产与经济建设中取得了一定成效，重点推广集雨节灌（滴灌，喷灌，膜上膜下点灌及窖，井下微灌），低压管灌等节水灌溉技术，对缓解干旱地区水资源供需矛盾发挥了重要作用。     

东方百合L_sCCR1基因的克隆及表达分析

百合茎秆的挺度直接关系到百合花采收后的货架寿命等重要商品性状,而这些商品性状与植物茎秆中的木质素的含量高低有关.本文应用RLM-RACE技术,从东方百合索蚌植株中克隆了木质素合成相关基因一肉桂酰辅酶A还原酶,定名为LsCCR1.该基因cDNA全长为1 499 bp,包括完整的阅读框,编码388个氨基酸.多重比对分析发现百合LsCCR1基因与其他植物上已经发现的CCR基因同源性多介于55%～66%之间.利用半定量PCR检测LsCCR1基因在百合不同组织中的表达差异,结果显示LsCCR1基因主要在百合的茎秆中表达,根部次之,叶片、鳞茎及花蕾中表达量较少,其表达模式与拟南芥、桉树及大麦中CCR基因的表达模式类似.     

芦荟饮料褐变的控制研究

研究了芦荟凝胶在制汁过程及芦荟饮料在加工过程中温度和时间等因数对芦荟饮料色泽的影响。结果表明,搅汁时间10min,杀菌温度85℃,杀菌时间25min是有效控制芦荟饮料褐变的最佳工艺参数。     

Primary orthostatic tremor in Great Danes

Two Great Danes were presented for an investigation of 6-month histories of incessant tremor of all 4 limbs and trunk occurring only when the dogs were standing at rest. Dog 1 was a 2-year-old intact female harlequin Great Dane living in the UK, and dog 2 was a 2-year-old castrated male fawn Great Dane living in the United States. The owners described both dogs as having constant quivering of the limbs while standing, suggestive of an involuntary dance, since the age of 18 months. The intensity of the tremors was reported in both dogs to have steadily increased since onset. In dog 1, tremors were noticed to be more pronounced in the fore limbs when she was eating and more pronounced in the hind limbs when she was trying to sit. The owner of dog 1 also reported that the dog could no longer assume a position of recumbency without manual assistance because of the severity of the tremors. Intermittently, tremors were reported to involve the facial musculature of dog 2. Vaccinations were current, and the owners of both dogs did not report any previous medical history, exposure to natural or manufactured toxins, or concurrent treatment. No familial relationship was identified between these 2 dogs.     

Effect of Steeping Conditions on Wet-Milling Characteristics of Hard Red Winter Wheat

A batch-wise small-scale wet-processing laboratory for whole wheat kernel has been designed and constructed to produce wheat starch and gluten from wheat grains. Hard red winter wheat kernels were steeped in three steeping media: SO₂ solution, lactic acid, and hydrochloric acid. Acid concentrations of 0.1, 0.3, and 0.5%, were used for SO₂ solutions and hydrochloric acid, and 0.1, 0.6, and 3.0% for lactic acid. After 16, 20, and 24 hr of steeping, the wheat was wet-milled. Yields and protein contents of wet-milling fractions were compared. Both high concentration of steeping media and long steeping time increased the starch yield and decreased the protein contents of the starch. However, the steeping time and acid concentration could be reduced from 24 to 20 hr and from 0.5 to 0.3%, respectively, without any statistically significant difference in starch yields or protein contents of the starch. Consistency and color of the starch were affected by both steeping time and acid concentrations of steeping media.