Incompatibility Between the Dimorphic Flowers of Collomia grandiflora, a Cleistogamous Species

The cleistogamous species Collomia grandiflora produces dimorphic cross-incompatible flowers on a single plant. The open or chasmogamous flower has smaller, flask-shaped stigmatic papillae, larger pollen grains, longer styles, and faster pollen tube growth rates down the style than the closed or cleistogamous flower. In intermorph crosses, pollen tube growth rates are greatly decreased and fertilization does not occur.     

Venus: detailed mapping of maxwell montes region

From October 1983 to July 1984, the north hemisphere of Venus, from latitude 30 degrees to latitude 90 degrees , was mapped by means of the radar imagers and altimeters of the spacecraft Venera 15 and Venera 16. This report presents the results of the radar mapping of the Maxwell Montes region, one of the most interesting features of Venus' surface. A radar mosaic map and contour map have been compiled.     

Influence of site and variety on starch,hemicellulose and cellulose composition of wheats and their digestibilities by adult cockerels

1. It has been shown that both the variety of wheat and the environment under which growth took place influenced the quantities of starch and cell wall carbohydrate contents of wheat.

2. The different varieties of wheat investigated contained different proportions of water‐soluble to water‐insoluble hemicelluloses.

3. By comparison of the arabinose to xylose ratios it was concluded that water‐soluble and insoluble arabinoxylans of wheat were branched to the same degree.

4. Starch from six wheat varieties grown in the U.K. was very well digested by adult cockerels and true metabolisable energy values of the wheats were high.

5. Small amounts of cell wall carbohydrates were digested by adult cockerels.     

Effects of evisceration and storage temperature on changes in meat quality of traditional farm‐fresh Turkeys

1. Conditions affecting the keeping quality of traditional farm‐fresh turkeys were investigated.

2. Storage of uneviscerated Wrolstad turkeys at 4 °C for 10 days caused no statistically significant changes in meat flavour or texture.

3. During further storage at —2 °C, however, there was a slight but significant change in flavour, which became more marked with time in birds which had been eviscerated after the initial period at 4 °C.

4. Both eviscerated and uneviscerated birds became slightly tougher during storage.

5. Initial holding at 4 °C increased the numbers of psychrotrophic bacteria on the skin by about 10³ but subsequent changes at — 2 °C were slight for uneviscerated birds.

6. Eviscerated carcases had higher counts than uneviscerated birds after storage at — 2 °C and, although ‘off’ odours were not detected, spoilage appeared to be imminent at the end of the 20‐d period.