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Mechanism Of Decarboxylation Of Glycine And Glycolate By Isolated Soybean Cells, David J. Oliver
Mechanism Of Decarboxylation Of Glycine And Glycolate By Isolated Soybean Cells, David J. Oliver
David J. Oliver
Isolated soybean leaf mesophyll cells decarboxylated exogenously added [1-14C]glycolate and [1-14C]glycine in the dark. The rate of CO2 release from glycine was inhibited over 90% by isonicotinic acid hydrazide and about 80% by KCN, two inhibitors of the glycine to serine plus CO2 reaction. The release of CO2 from glycolate was inhibited by less than 50% under the same conditions. This indicates that about 50% of the CO2 released from glycolate occurred at a site other than the glycine to serine reaction. The sensitivity of this alternative site of CO2 release to an inhibitor of glycolate oxidase (methyl-2-hydroxy-3-butynoate) but not …
Vesicular-Arbuscular Mycorrhiza Influence Growth But Not Mineral Concentrations In Seedlings Of Eight Sweetgum Families, Richard C. Schultz, Paul P. Kormanik, W. Craig Bryan, G. H. Brister
Vesicular-Arbuscular Mycorrhiza Influence Growth But Not Mineral Concentrations In Seedlings Of Eight Sweetgum Families, Richard C. Schultz, Paul P. Kormanik, W. Craig Bryan, G. H. Brister
Richard C. Schultz
Seedlings of eight half-sib sweetgum (Liquidambar styraciflua L.) families were grown for 6 months in a fumigated soil mixture, with or without inoculum from a mixture of Glomus mosseae and Glomus etunicatus fungi, at levels of 140, 280, 560, and 1120 kg/ha of 10-10-10 fertilizer. All seedlings received three additions of 187 kg/ha of N during the growing season. Inoculated seedlings had significantly greater biomass, height, and stem diameters at each fertilizer level than nonmycorrhizal control seedlings. Significant differences in growth occurred between families in mycorrhizal plants. However, fertilizer did not significantly affect growth or nutrient uptake of the seedlings. …
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Lawrence A. Johnson
Peanut slices can be directly extracted with hexane yielding more soluble protein and better color than pre-press solvent extraction; however, flavor and odor are characterized as raw and “green beany”. The utilization of secondary extraction with hexane: ethanol azeotrope, hexane: methanol azeotrope and absolute ethanol subsequent to hexane extraction significantly improved flavor and odor characteristics of peanut flour. Hexane: propanol azeotrope did not significantly improve sensory evaluations. Hexane: ethanol azeotrope did not reduce soluble protein, yielding an NSI value of 95%. Hexane: methanol azeotrope and absolute ethanol slightly reduced NSI to 88% and 92% respectively. Color of peanut flour was …