Clearing and deleading of plant extracts for reducing sugar determination

Lind, E. F.

doi:10.31274/rtd-180813-14994

DOI: 10.31274/rtd-180813-14994

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Clearing and deleading of plant extracts for reducing sugar determination

E. F. Lind

Abstract: The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. UMI UMI Microform DP12822

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“…For sugar analyses the extract was cleared by the method described by LIND (11). The procedure for reducing sugar and sucrose determinations in the cleared extract was that described by HASSID (7,8 …”

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confidence: 99%

Physiological Changes and Freezing Injury in Maturing Maize

Aboul-Ela¹

1952

Plant Physiol.

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The injurious effect of low temperatures on the viability of living organisms has been studied by many workers, and comprehensive reviews on the subject have been written by LEVITT (10), LUYET and GEHENIO (13), and MAXIMOV (14). Extensive studies of freezing injury in maize have been published by KIESSELBACH and RATCLIFF (9) and RoSSMAN (18). These workers found that moisture percentage of the grain was a major factor in injury along with temperature and duration of exposure. Since the moisture percentage of grains decreases with maturity, studies of freezing injury in these crops should be more valuable if accompanied by studies of physiological changes during maturity.EARLE et al. (5), analyzing the whole kernels of mature corn, found that the dry matter contained 1.7%o sugars and 73.7% starch. In maturing corn, CULPEPPER et al. (4) observed that in both sweet and field corn kernels the reducing sugars decreased gradually. The sucrose was low at the beginning, then increased rapidly until 15 days after silking, and after that decreased slowly. Polysaccharides increased with age, but the rate of increase varied in different varieties. EVANS showed (6) that the total amount of nitrogen in the corn kernel increased progressively until maturity was reached. On the dry matter basis, however, the percentage of total nitrogen decreased.Maturity of maize is variously defined. The grain is generally considered ready to harvest at 20%o moisture and safe from frost injury at 25%. SHAW and LooMIs (21) have defined physiological maturity as the point at which maximum dry weight of grain is attained. Physiological maturity varies with variety and season between 25 to 30 and 40%o moisture (17,18,20).This work was planned to measure the effect of freezing on subsequent chemical and physiological changes in ears of maize treated to simulate freezing and drying in the field, with varying degrees of injury and at different stages of maturity. Materials and methodsSingle cross WF9 x 38-11 maize was used. Seed was planted on May 20 and lVIay 23 in 1947 and 1948, respectively. Three stalks were left in hills 40 inches apart. In each year, the field was one plot, 8 rows by 80 hills. The whole plot was divided arbitrarily into two sampling areas or sub-plots. 1Journal paper no.

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confidence: 99%

Physiological Changes and Freezing Injury in Maturing Maize

Aboul-Ela¹

1952

Plant Physiol.

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Clearing and deleading of plant extracts for reducing sugar determination

Cited by 1 publication

References 1 publication

Physiological Changes and Freezing Injury in Maturing Maize

Physiological Changes and Freezing Injury in Maturing Maize

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