简介：Thispaperdevotedtofindingprocessingmethodsofalkalinehydrolysateproducedfromricehuskpre-extraction,anddiscussesalkalinehydrolysateprocessingschemedanddisengagementofsomeproducts:amorphoussilicaofvariousquality,alkalinelignin,andwaterandalkalineextractionpolysaccharides.Silicasampleswerecharacterized:crude(air-dried),burnt(nopreliminarywatertreatment),washedindistilledwater,andwashedindistilledwaterandburnt.Wastewaterparametersupontheextractionofsolidsfromalkalinehydrolysatedroppedafewdozensorthousandtimesdependingontheappliedprocessingmethod.Colordecreasedafewthousandtimes,turbiditywasvirtuallyeliminated,chemicaloxygendemandedabout20–136times;polyphenolscontentmightdecrease50%orbevirtuallyeliminated.Themostprospectiveschemeobtainedthetwofollowingsolidproductsfromricehuskalkalinehydrolysate:amorphoussilicaandalkalineextractionpolysaccharide.Chemicaloxygendemandoftheremainingwastewaterdecreasedabout140timescomparedtothesilica-freesolution.

简介：Theestimationofglycemicindex(GI)ofrice-basedmixedmealeitherbyusingpredictedGI(GIpred)oradjustedGI(GIadj)formulaisunclear.ThisstudyaimedtodeterminetheglycemicresponseofriceinricealoneormixedmealsandtoidentifytheappropriateformulaforestimatingtheGIofrice-basedmixedmeals.Theglycemicresponsesproducedbythericealone(redrice,fragrantwhitericeorparboiledrice)andtherice-basedmixedmeals(friedredrice,friedfragrantwhitericeorfriedparboiledrice)whichprovided25gavailablecarbohydratewereassessedin11healthyindividuals.TodeterminethemeasuredGI(GImeasured)ofricealoneandrice-basedmixedmeals,participantsunderwentthreerepeatedtestsofareferencefood(Glucolin?).Testswereperformedinrandomorderonnineseparatevisitsafteranovernightfastingforatleast8h.Capillaryglucoseatbaseline(0min),15,30,45,60,90and120minfromstartingthemealswasassessedandusedtodeterminetheincrementalareaunderthecurve(iAUC120).TheagreementbetweenGImeasuredandtheestimationformulae(GIpredorGIadj)weredeterminedusingBland-Altmananalysis.TheiAUC120afterconsumingricealonewassignificantlyhigherthantherice-basedmixedmealsexceptforfriedfragrantrice,whichwascomparabletothericealone(P>0.05).TheGImeasuredvaluesofricewerecategorizedasmedium(61forparboiledrice,67forfragrantwhiterice,and68forredrice).GIpred(r=0.40,P<0.01)andGIadj(r=0.41,P<0.01)weresignificantlycorrelatedwithiAUC120.TheagreementbetweenGImeasuredandGIadjisapparentsuggestingtheusefulnessofGIadjinestimatingmealGIofrice-basedmixedmeals.

简介：在米饭restorer线C224的条纹疾病抵抗的继承为量的特点加多基因用主要基因的混合效果模型被分析。另外，抵抗与维护者线在C224的七个十字被调查。结果证明C224的条纹抵抗被二主要基因与添加剂优势效果(E-1模型)加多基因与additive-dominance-epistasis效果控制。这二基因有12.47%和24.75%分别地，出现的否定优势效果的添加剂效果。在二主要基因之间有重要epistasis和相互作用效果。当多基因的是2.74%时，二主要基因的可遗传性是92.12%，显示条纹抵抗有主导的主要基因效果。七个十字，五显示了高或中等的抵抗到条纹疾病。