Gel content

Rice (Oryza sativa L.) grain attributes, such as grain length and shape, milling quality, and physicochemical quality, are crucial for varietal development and subsequent farm adoption. This study analyzed the main grain quality traits in medium-grain rice, namely the amylose content (AC), gelatinization temperature (GT), gel consistency (GC), ratio of head rice (HR), and percentage of chalkiness (PC).

13p vibecca 01-10-2024 1 1   Download

This paper will present and discuss heat treatment of EVA and the extent to which EVA is cured (gel content) using heat treatment, and its correlation to solubility and differential scanning calorimeter (DSC) curves. Based on the correlation between the DSC and solubility techniques performed on a given EVA, the treatment needed to obtain sufficient curing can be deduced.

8p tamynhan5 10-12-2020 7 1   Download

In this study, SnO2:Ni2 powders with dopant contents ranging from 0.0 to 12 mol% were synthesized by sol-gel method. The samples were characterized by X-ray diffraction (XRD) Raman spectroscopy, energy-dispersive X-ray spectrometer (EDS) and photoluminescense (PL) spectra.

8p tamynhan6 14-09-2020 30 2   Download

Apsychrotrophic bacteriumShewanellasp. strain SIB1 was grown at 4 and 20
C, and total soluble proteins extracted from the cells were analyzed by two-dimensional poly-acrylamide gel electrophoresis. Comparison ofthese pat-terns showed that the cellular content ofa protein with a molecular mass of28 kDa and an isoelectric point of four greatly increased at 4
C compared to that at 20
C.

10p dell39 03-04-2013 45 4   Download