Sch?lwaldbetrieb und Rindenverwertung

Ohne Zusammenfassung     

Die Ausbildung der hessischen Forstbeamten und die Lage der Forstastessoren an sich, sowie mit Bezug auf den Dienst

Ohne Zusammenfassung     

Die Hirschhorner 1895 er Rindenversteigerung

Ohne Zusammenfassung     

Improved seed development and germination of stenospermic grapes by plant growth regulators

Plant growth regulators were applied to the foliage and immature fruit clusters of the stenospermic grape selection ‘C35-33’ at various periods before bloom to stimulate viable seed development. In the 1987 season five different plant growth regulators were used, but in 1988 the growth retardants Cycocel and XE-1019 were used exclusively. Chemical treatments applied 35 days after bud break increased significantly germination percentage. Experimental results indicate that the use of certain plant growth regulators may aid in increasing the efficiency of seedless grape breeding by providing an alternative to in-ovulo embryo culture.     

The effects of mechanically-induced stress and water stress on freezing resistance in lettuce and cauliflower seedlings

Summary

Mechanically-induced stress, applied by brushing young lettuce and cauliflower plants for 90 s each day, reduced the freezing resistance of cauliflower but had no effect on that of lettuce. Brushing reduced fresh weight in both species and smaller plants were less freezing-resistant than larger ones. The levels of abscisic acid (ABA) in the shoots of brushed cauliflowers were slightly less than in unbrushed plants, whereas in lettuce the levels were similar in the two treatments. ABA sprayed onto lettuce plants had no effect on freezing resistance. With both lettuce and cauliflower, freezing resistance, and the osmolarity of sap extracted from the shoots, increased following water-stress and declined progressively following rehydration.     

Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study

The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract.