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Black rice prolamine s subunit compositions of 9 lines were studied with SDS—PAGE.

以9个品种的黑稻种子为材料,用SDS—PAGE方法,分析了各个品种的醇溶蛋白亚基组成。

The total contents of rice prolamine of 300 lines were determined with ultraviolet absorbing.

用醇溶蛋白提取剂提取了300个水稻品系的醇溶蛋白,紫外吸收法测定了水稻种子中醇溶蛋白的总含量。

The contents of rice prolamine are largely among 2~6 mg/g,accounting for 72.0%.

大部分水稻品系醇溶蛋白总含量在2~6 mg/g这个范围,占所测水稻品系总数的72.0%;醇溶蛋白总含量在16 mg/g以上的水稻品系很少,占所测水稻品系总数的1.0%;醇溶蛋白含量最高的为来自台湾的编号为T-9598的品系,总含量达23.73mg/g;含量最低的是来自古巴的编号为C-5360的品系,总含量仅为0.35 mg/g。

Different variation of 6 agronomic traits were observed in the progenies of different transgenic rice plants.

产生这些变异的主要原因是组织培养过程中发生了体细胞无性系变异,导入外源基因并没有直接影响农艺性状的表达。

Cultivated at the early stage of the Neolithic Age,the morphological characters of plant opals of rice detected from the potsherds from the 3rd and 4th cultural layers of Hemudu and Luojiajiao site s,were analysed and compared.

对长江下游迄今为止发现的最古老的新石器时代遗址———河姆渡遗址、罗家角遗址进行了植物硅酸体分析,结果在两遗址出土的陶器碎片中发现了起源于水稻叶片运动细胞硅酸体。

"High in carbohydrate s, they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高,味浓,不能制膨松面包,主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eat en much like rice."

小米碳水化合物含量高,味浓,不能制膨松面包,主要用于小面包干及熬粥或焖饭。

"High in carbohydrates , they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高,味浓,不能制膨松面包,主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread , so they are consumed mainly in flat bread s and porridges or prepared and eaten much like rice."

小米碳水化合物含量高,味浓,不能制膨松面包,主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread, so they are consume d mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高,味浓,不能制膨松面包,主要用于小面包干及熬粥或焖饭。

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那些喜欢看书的人就得从英国购书,讲读俱乐部的的成员每人都有几本。

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