红江橙嵌合特点的扫描电镜观察

以嫁接嵌合体红江橙为材料，在扫描电镜上观察了红江橙及其分离出来的４种变异类型的叶、果表面及其切面的结构．结果表明，红江橙的叶面与其分离出来的黄肉果和橘变果有较大差异，红江橙果皮切面海绵层介于黄肉果与橘变果之间，而从果皮的切面发现表皮层的细胞排列紧密，体积较小，呈长形方格状，与紧接其下的海绵层具有较大的、圆形蜂窝状的细胞明显可分．作为同质体的黄肉果和橘变果，则未能观察到这种结构差异     

对鸡第三脑室的扫描电镜理察

扫描电镜观察结果表明,鸡第三脑室的室管膜有构造分区。视前隐窝有密集的纤毛和徽绒毛,且呈均匀分布。由第三脑室侧壁的背侧向腹侧过渡,纤毛密度逐渐增加。漏斗隐窝的结构最复杂,是多纤毛区、少纤毛区、无纤毛区和伸张细胞区交错排列形成的嵌合体,并分布有大量的泡状结构。存在于侧壁的室旁器的结构特征为表面分布有大量的室管膜上神经纤维。伸张细胞仅存在于漏斗区,互相排列成蜂窝状,表面分布有少量分泌小泡和微绒毛。在鸡第三脑室的各部均发现了神经元样细胞、神经胶质样细胞和类组织细胞。     

脱毛剂量环磷酰胺对貉皮肤组织及毛被脱换的影响

用脱毛剂量（２８ｍｇ／ｋｇ体重）的环磷酰胺。对春季换毛前的貉（Ｎｙｃｔｅｒｅｕｔｅｓ ｐｒｏｃｙｏｎｏｉｄｅｓ）进行肌注。研究其脱毛机理。在注药后的不同时间,取其背部皮肤样品少许,分别固宇下１０％的福尔马林和２％的戊二醛中。采用常规的石蜡和超薄切片法制片。对其毛皮、毛被及皮脂等影响的组织进行观察。结果表明,注药后第１天毛囊结构已发生变化;第７天针毛囊和毛球角质经;第１５天毛囊结构基本正常。毛囊上升     

养殖对虾流行性暴发病中的杆状病毒与枝原体的合并感染(英文)

报道了养殖中国对虾肝胰腺及中肠上皮细胞中的多种微生物病原体的合并感染。濒死病虾体表甲壳均有许多浊白色斑点,有些对虾肝胰腺出现萎缩,有些肿胀甚至糜烂。肠器官无明显表观病理症状。透射电镜观察显示,患病对虾中肠及肝胰腺上皮细胞细胞质和细胞核中有严重的杆状病毒和丝状枝原体的双重感染。丝状枝原体仅在中肠上皮细胞的胞质和核周腔中发现。     

几种缓释肥料包膜的性质和分析方法

 为了研制价廉物美、资源丰富、加工方便、适合我国国情的缓释肥料，笔者对国内外市场上出售的部分缓释肥料进行了剖析。方法是：⑴红外光谱进行定性分析；⑵扫描电镜观察微观结构；⑶烘干称重法测定皮芯比；⑷化学分析法测定主要养分含量；⑸浸泡法和淋溶法测定养分的释放速度。这5项参数是缓释肥料的重要指标，为研制国产缓释肥料提供了依据。     

感染玉米粗缩病毒后玉米植株的超微结构病变研究

 对接种后感染玉米粗缩病毒 (MRDV)的玉米植株的叶片及侧根超微结构进行了电镜观察。研究结果表明 ,受侵染的玉米叶肉细胞中叶绿体的数量有所减少 ,细胞质丰富 ,细胞器发生了不同程度的病变。液泡膜发生明显内陷 ,随着病情的严重液泡膜内陷加剧 ,呈极度松弛状态 ,局部破裂 ;叶绿体被膜破裂 ,轻者成为一松弛的单膜结构 ,严重者被膜完全消失 ,叶绿体中的片层膜系统消失 ,取而代之的是大量淀粉粒。线粒体及细胞核形态异常 ,随着病害的加重 ,线粒体逐渐肿大 ,基粒缩小 ,膜破裂 ,类囊物流入细胞中 ,细胞膜破裂。在玉米植株的根部细胞中观察到了大量的病毒粒体 ,这些粒体大多集中在细胞壁处形成病毒质体。感病细胞的叶绿体、线粒体、核、质膜及胞间联丝中均未见病毒状颗粒     

SC-CO_2脱除蛋黄粉中胆固醇机理研究

 研究了在超临界二氧化碳 ( SC- CO2 )脱除蛋黄粉中胆固醇时 ,萃取温度 ( 33℃和 45℃ )和萃取压力 ( 2 0 MPa,2 5MPa和 30 MPa)对蛋黄粉成分和微观结构的影响 ,并对不同萃取温度和压力条件下 SC- CO2 对蛋黄粉中脂类、胆固醇和磷脂溶解的选择性进行了探讨 ,结果表明 ,蛋黄粉中的胆固醇与磷脂在 SC- CO2 中的溶解性规律大体呈相反趋势。对 SC- CO2 处理的蛋黄粉扫描电镜结果表明 ,SC- CO2 具有较强的渗透性和溶解能力 ,可将蛋黄粉颗粒内部的脂类选择性地溶解 ,这样导致蛋黄粉颗粒的破裂 ,其破裂程度与 SC- CO2 的密度和溶解能力有关。     

紫胶虫外部形态扫描电镜观察

本文是用紫胶虫酒浸死虫标本进行光学显微镜和扫描电镜观察研究的结果。记述了该虫雌成虫的体形大小和肛上板，膊器、前气门、背刺、口器、触角、后气门、阴门、围阴腺群，周缘腺群、腹管腺群等形态特征，并与有关文献的记述进行了比较，以供有关部门和人员参考。     

Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators

This study aimed at elucidating SS-bonds of HMW-gliadins (HGL) from wheat with the focus on terminators of glutenin polymerisation. HGL from wheat flour extracts non-treated or treated with the S-alkylation reagent N-ethylmaleinimide (NEMI) were compared. HGL from wheat flour Akteur were isolated, hydrolysed with thermolysin and the resulting peptides pre-separated by gel permeation chromatography and analysed by liquid chromatography/mass-spectrometry using alternating electron transfer dissociation/collision-induced dissociation. Altogether, 22 and 28 SS-peptides from samples without and with NEMI treatment, respectively, were identified. Twenty-six peptides included standard SS-bonds of α- and γ-gliadins, high-molecular-weight and low-molecular-weight glutenin subunits. Eleven SS-bonds were identified for the first time. Fifteen peptides unique to HGL contained cysteine residues from gliadins with an odd number of cysteines (ω5-, α- and γ-gliadins). Thus, gliadins with an odd number of cysteines, glutathione and cysteine had acted as terminators of glutenin polymerisation. Decisive differences between samples without and with NEMI treatment were not obvious showing that the termination of polymerisation was already completed in the flour. The two HGL samples, however, were different in the majority of ten peptides that included disulphide-linked low-molecular-weight (LMW) thiols such as glutathione and cysteine with the former being enriched in the non-treated HGL-sample.     

Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics

Arising from work showing that conventionally bred high protein digestibility sorghum types have improved flour and dough functionality, the flour and dough properties of transgenic biofortified sorghum lines with increased protein digestibility and high lysine content (TG-HD) resulting from suppressed synthesis of several kafirin subclasses, especially the cysteine-rich γ-kafirin, were studied. TG-HD sorghums had higher flour water solubility at 30 °C (p < 0.05) and much higher paste viscosity (41% higher) than their null controls (NC). TG-HD doughs were twice as strong as their NC and dynamic rheological analysis indicated that the TG doughs were somewhat more elastic up to 90 °C. CLSM of doughs and pastes indicated that TG-HD had a less compact endosperm protein matrix surround the starch compared to their NC. The improved flour and dough functional properties of the TG-HD sorghums seem to be caused by reduced endosperm compactness resulting from suppression of synthesis of several kafirin subclasses which modifies protein body and protein matrix structure, and to improved protein-starch interaction through hydrogen bonding specifically caused by reduction in the level of the hydrophobic γ-kafirin. The improved flour functionality of these transgenic biofortified sorghums can increase their commercial utility by complementing their improved nutritional quality.