Compatible measurements of volumetric soil water content using a neutron probe and Diviner 2000 after field calibration

Field calibrations for a neutron probe and a capacitance sensor (Diviner 2000) for measuring the soil water content of a shrinking–swelling clay soil were substantially different from commonly used default values. Using our field calibrations, the two instruments estimated similar changes in the cumulative water content of a soil profile (0–1 m depth) over one growing season.     

强毒小肠结肠耶氏菌生物素标记基因探针的研究

在构建的小肠结肠耶氏菌毒性质粒DNA基因文库pYB1～8与pYP1～6的基础上,筛选出了pYB7和pYP6克隆株.用限制性内切酶Bam HI消化pYB7,Pst消化pYP6,可分离出3.8kb和6.4kb的插入性DNA片段.以这两个基因片段为目的基因,用生物素化dUTP和光敏生物素标记,获得了生物素标记的基因探针.该探针能检出10pg以上的强毒小肠结肠耶氏菌DNA,不与无毒小肠结肠耶氏菌及大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌等18种对照菌反应,具有高度的特异性和敏感性.pYB7与pYP6探针对不同血清型及来源的小肠结肠耶氏菌检测,其结果与自凝性试验、依钙试验等结果相符;对小肠结肠耶氏菌强毒株与无毒株检定的准确率为100%.     

应用生物素标记的NDV－cDNA探针检测感染尿囊液中NDV－RNA的初步研究

本文应用聚合酶链反应（ＰＣＲ）技术从构建的新城疫病毒（ＮＤＶ）ｃＤＮＡ文库中扩增含编码Ｆ糖蛋白前体──Ｆｏ酶切位点序列的３５９ｂｐ的Ｆ蛋白基因ｃＤＮＡ片段。将此３５９ｂｐｃＤＮＡ片段经光敏生物素标记后,即成ＮＤＶ－ｃＤＮＡ探针。该探针能特异性地从感染的尿囊液中检测出ＮＤＶ强毒株和疫苗毒株的基因组ＲＮＡ,而不与ＩＢＤｖ－ｄｓＲＮＡ、ＡＩＢｖ－ｓｓＲＮＡ、ＥＤＳ７６－ｄｓＤＮＡ、ＭＤＶ－ｄｓＤＮＡ,ＦＰＶ－ｄｓＲＮＡ及ＡＩＬＶ－ｄｓＤＮＡ发生交叉杂交反应。试验结果表明：尽管该探钎含有编码Ｆｏ蛋白酶切位点序列的碱基顺序,但它还是不能把ＮＤＶ的强、弱毒株区分开。这说明ＮＤＶ强、弱毒株比区域内的碱基存在着相当大的同源性。不过,此探针对ＮＤＶ来说具有特异性,这就为ＮＤＶ的诊断技术开创了基因水平检测的新途径。     

加热光纤法同步测定土壤水热参数误差分析

土壤水热参数是研究土壤水热传输的基本物理参数。当前热脉冲探针法（HPP）可同步测定土壤水热参数,但该方法仅限于在点尺度下测定。与其具有相同理论基础的加热光纤法（SPHP-DTS）,可将测定尺度增大至田间千米尺度,但其测定精度尚未得到有效验证。为了探知SPHP-DTS法的误差,本研究进行了SPHP-DTS法与HPP法测定土壤水热参数的对比试验。结果表明,以HPP为标准,加热光纤法测定热导率的精度RMSE为0.13 W?m-1?℃-1。SPHP-DTS法测定的热导率显著高于HPP法,主要原因在于加热光纤时产生的温度效应。通过热导率法测定土壤含水率时,在热导率测定误差的影响下,SPHP-DTS法的测定精度明显低于HPP法。SPHP-DTS法测定土壤水热参数的其他误差来源包括光纤与土壤之间多个界面的接触热阻、光纤的温度敏感性、噪音干扰以及温度梯度驱动下的水分迁移。本研究可为SPHP-DTS法提升土壤水热参数测定精度提供理论参考。     

地高辛标记核酸探针的标记方法及其在食用菌研究领域的应用

综述了非放射性地高辛（DIG）标记系统的原理和主要特点，介绍了地高辛标记核酸探针的主要标记方法，影响探针标记方法选择的因素，标记探针的显色检测方法及其在食用菌研究领域的应用。     

大米粉的猪回肠氨基酸真消化率测定

大米加工副产品大米粉长期以来被添加到米糠中利用，显著降低了其利用率。本试验用三头施以回直肠吻合术猪，采用单因子设计，以大米粉为半纯合日粮，无氮日粮由醋酸纤维素提供粗纤维来测定内源值，测定了大米粉的猪回肠末端氨基酸表观消化率和真消化率。大米粉的回肠末端氨基酸的表观消化率的平均值为76．20％，真消化率的平均值为85.86％。这些数据可为我国氨基酸消化率数据库提供参考，并且可作为以可消化氨基酸为基础配制日粮时的依据。     

Hypernatremia secondary to homemade play dough ingestion in dogs: a review of 14 cases from 1998 to 2001

Objective: To correlate the sodium chloride dosage and the serum sodium concentration to clinical signs, to determine if the dosage of homemade play dough (and, therefore, sodium chloride) is the most reliable way to predict clinical signs and prognosis, and to review previously reported treatment options. Design: Retrospective case series. Animals: Fourteen dogs with a history of homemade play dough ingestion. Procedure: Cases were examined for each animal's signalment including body weight, age, approximate amount of play dough ingested, the estimated sodium chloride dosage, clinical signs, serum sodium concentration, and outcome when available. The literature was reviewed to determine pathophysiology and treatment regimens. Results: Twelve of 14 dogs (86%) that ingested homemade play dough showed clinical signs. Vomiting (9 of 14, 64%), polydipsia, and seizures (4 of 14 each, 29%) were the most common signs followed by polyuria, tremors (3 of 14 each, 21%), and hyperthermia (2 of 14, 14%). The lowest calculated dosage associated with objective clinical signs was 1.9 g/kg. Seizures were reported in all animals with serum sodium levels greater than 180 mEq/L. Conclusions and clinical relevance: Homemade play dough ingestion can be a serious and life‐threatening problem. Many factors can contribute to the toxicity of homemade play dough. This study indicates that the serum sodium concentration is a more reliable indicator of the clinical course of the toxicity rather than the amount of play dough and, therefore, the dosage of sodium chloride ingested. Treatment should be based on a clinical evaluation of the patient and laboratory results, and consists of controlling seizures, reducing serum sodium concentrations slowly, and supportive care.     

Flowability,moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Recently tef is attracting the attention of the modern food industry since it is a gluten-free grain encompassing highly appreciated nutritional advaxntages. As a relatively new raw material, little information on its handling and processing properties is available. Flowability, water sorption characteristics and thermal properties of flours from three Ethiopian tef varieties were studied. Wheat (whole and refined) and rice flours were included as references. Tef flours were less flowable than the reference flours and their flow properties were more sensitive to water activity changes. Tef flours led to sigmoidal sorption isotherms with estimated monolayer water content of 0.053 (BET model) and 0.057 (GAB model) g water/g dry solids. No significant differences among the three tef varieties were observed on their gelatinization enthalpies that were higher than that of wheat and similar to rice. The amylopectin recrystallization extent after 7 days of storage at 4 °C was significantly higher in tef than in wheat flour.     

沙柳木粉液化残渣的结构表征

以多元醇为液化剂(m(聚乙二醇)∶m(丙三醇)=4∶1),浓硫酸为催化剂,对沙柳木粉进行液化试验。将所得的液化产物多次清洗得到不溶液化残渣,应用FTIR、XRD和SEM对液化残渣的化学成分、微观形貌进行表征研究。结果表明:沙柳木粉液化反应分为木粉分解阶段和液化产物缩聚两个阶段;反应30 min后得到的残渣的红外光谱特征峰大致相同。XRD分析表明,残渣中含有大量的Si O2,木粉液化时非结晶区首先被破坏而降解,残渣的结晶度升高;反应后期结晶区发生降解,残渣结晶度略有下降。SEM图像表明,随着反应的进行,残渣由纤维状变为尺寸更小的连在一起的块状堆积物。     

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.