منابع مشابه
Cytokinin-Regulated Sucrose Metabolism in Stay-Green Wheat Phenotype
A wheat stay-green mutant, tasg1, was observed to exhibit significantly delayed senescence in the late developmental stage. The photosynthetic capacity of the flag leaf was greater in tasg1 than in wild type (WT) plants. In addition, the grain volume of tasg1 was significantly higher than that of WT at the early filling stage. The content of various cytokinins (CKs) in the grain was significant...
متن کاملSucrose metabolism in plastids.
The question whether sucrose (Suc) is present inside plastids has been long debated. Low Suc levels were reported to be present inside isolated chloroplasts, but these were argued to be artifacts of the isolation procedures used. We have introduced Suc-metabolizing enzymes in plastids and our experiments suggest substantial Suc entry into plastids. The enzyme levansucrase from Bacillus subtilis...
متن کاملIsolation of glutamine synthetase and glutamotransferase from green peas.
The enzyme system catalyzing this has been termed “glutamine synthetase” and for convenience this name will be used here. Ammonia in this reaction can be replaced by hydrasine or hydroxylamine, all three bases reacting at the same rate (4). All organic bases and amino acids tested have been found to be inactive. With hydroxylamine, a hydroxamic acid is produced, estimation of which provides a c...
متن کاملRadioactive gibberellin a(5) and its metabolism in dwarf peas.
Radioactive gibberellin A(5) ((3)H-GA(5)) was synthesized from gibberellic acid. When it was applied to dwarf peas grown in the dark, an average of 3% was converted to another acid gibberellin within 48 hours. The biological activity of the metabolite did not account for the response to applied GA(5). GA(5) is therefore assumed to be biologically active per se.(3)H-GA(5) did not appear to form ...
متن کاملMicrowave Drying Characteristics of Green Peas and its Quality Evaluation
The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...
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ژورنال
عنوان ژورنال: Food Science and Technology International, Tokyo
سال: 1997
ISSN: 1881-3976,1341-7592
DOI: 10.3136/fsti9596t9798.3.41