The rapid expansion of urban construction land has become the major characteristic of urban land-use change in China today. Meanwhile, the rapid urbanization process has led to the great changes of urban landscape in ...The rapid expansion of urban construction land has become the major characteristic of urban land-use change in China today. Meanwhile, the rapid urbanization process has led to the great changes of urban landscape in China, and it also has had certain impacts on environmental factors such as climate, soil, hydrology, biodiversity, etc., then it has made the overall ecological environment deteriorated. This study is based on the summary and analysis of research on land-use change and ecological environment effect of urban landscape in recent 20 years in China, and it aims at providing scientific bases and theoretical supports for the planning and construction of urban landscape, the sustainable land-use of city and the protection of ecological environment in China.展开更多
High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromos...High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype（WT）, based on the measurements of sodium dodecyl sulfate（SDS）-sedimentation, lactic acid solvent retention capacity（SRC）, gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.展开更多
Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylos...Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.展开更多
目的:对炙甘草汤加减方治疗心房颤动的疗效进行评价。方法:在中国期刊全文数据库(CNKI)、中文科技期刊数据库(VIP)和万方数据库中检索2000年1月至2017年4月发表的炙甘草汤加减方治疗心房颤动的随机对照试验文献,对文献进行二次筛选并进...目的:对炙甘草汤加减方治疗心房颤动的疗效进行评价。方法:在中国期刊全文数据库(CNKI)、中文科技期刊数据库(VIP)和万方数据库中检索2000年1月至2017年4月发表的炙甘草汤加减方治疗心房颤动的随机对照试验文献,对文献进行二次筛选并进行Jadad评分,采用Rev Man 5.3软件进行Meta分析。结果:炙甘草汤加减方在改善心房颤动临床症状方面具有明显疗效(OR值为1.89,OR值的95%CI为1.24~2.86,P=0.003,I2=45%);在心电图(或24 h动态心电图)是否转复为窦性心律方面较单独西医常规疗法有优势(OR值为2.70,OR值的95%CI为1.71~4.26,P<0.0001,I2=7%)。结论:炙甘草汤加减治疗心房颤动可能具有一定的疗效。展开更多
文摘The rapid expansion of urban construction land has become the major characteristic of urban land-use change in China today. Meanwhile, the rapid urbanization process has led to the great changes of urban landscape in China, and it also has had certain impacts on environmental factors such as climate, soil, hydrology, biodiversity, etc., then it has made the overall ecological environment deteriorated. This study is based on the summary and analysis of research on land-use change and ecological environment effect of urban landscape in recent 20 years in China, and it aims at providing scientific bases and theoretical supports for the planning and construction of urban landscape, the sustainable land-use of city and the protection of ecological environment in China.
基金supported by the Independent Innovation Funding for Agricultural Science and Technology of Jiangsu Province, China (CX(13)5070)the Natural Science Foundation of Jiangsu Province, China (BK20160448)the earmarked fund for China Agriculture Research System (CARS-03)
文摘High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype（WT）, based on the measurements of sodium dodecyl sulfate（SDS）-sedimentation, lactic acid solvent retention capacity（SRC）, gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.
基金supported by the National High Technology Research and Development Program of China(863 Program,2001AA241033 and 2006AA100102)Yunnan Provincial Education Department Scientific Research Program,China (08Y0166)
文摘Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.
文摘目的:对炙甘草汤加减方治疗心房颤动的疗效进行评价。方法:在中国期刊全文数据库(CNKI)、中文科技期刊数据库(VIP)和万方数据库中检索2000年1月至2017年4月发表的炙甘草汤加减方治疗心房颤动的随机对照试验文献,对文献进行二次筛选并进行Jadad评分,采用Rev Man 5.3软件进行Meta分析。结果:炙甘草汤加减方在改善心房颤动临床症状方面具有明显疗效(OR值为1.89,OR值的95%CI为1.24~2.86,P=0.003,I2=45%);在心电图(或24 h动态心电图)是否转复为窦性心律方面较单独西医常规疗法有优势(OR值为2.70,OR值的95%CI为1.71~4.26,P<0.0001,I2=7%)。结论:炙甘草汤加减治疗心房颤动可能具有一定的疗效。
