Citrus Taste Modification Potentials by Genetic Engineering

Modification of Spacecraft Potentials by Plasma Emission

The ion engine operations on Applied Technology Satellite 6 (ATS-6) altered the charge state of the spacecraft, changing the spacecraft surface potentials with respect to the distant plasmas. Plasma emission in quiet environments (plasma temperatures below a keV) caused the spacecraft potential to shift from a few volts positive to a few volts negative. A net ion current is emitted in such case...

Taste responsiveness of fungiform taste cells with action potentials.

It is known that a subset of taste cells generate action potentials in response to taste stimuli. However, responsiveness of these cells to particular tastants remains unknown. In the present study, by using a newly developed extracellular recording technique, we recorded action potentials from the basolateral membrane of single receptor cells in response to taste stimuli applied apically to ta...

Isolation, characterization and modification of citrus pectins

Article info: Received: 18 October 2012 Accepted: 10 December 2012 ABSTRACT Orange and lemon peels were used for obtaining pectic polysaccharides. Citrus peels were previously treated with 96% ethanol, and the obtained alcoholinsoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Waterand acid-extracted orange (WEOP and AEOP) and lemon (WELP ...

Genetic Transformation in Citrus

Citrus is one of the world's important fruit crops. Recently, citrus molecular genetics and biotechnology work have been accelerated in the world. Genetic transformation, a biotechnological tool, allows the release of improved cultivars with desirable characteristics in a shorter period of time and therefore may be useful in citrus breeding programs. Citrus transformation has now been achieved ...

Genetic Diversity in Citrus