Protein content and specific gravity of Red McClure potatoes increased by 2,4-D treatment

1953 ◽  
Vol 30 (2) ◽  
pp. 46-49 ◽  
Author(s):  
Merle G. Payne ◽  
Jess L. Fults ◽  
Ruth J. Hay ◽  
Clark H. Livingston
Keyword(s):  
Specific Gravity ◽  
Protein Content

scholarly journals Determination Of Quality Of Milk From Different Genotype Of Dairy Cows

1970 ◽  
Vol 37 (1) ◽  
pp. 52-56 ◽  
Author(s):  
MR Islam ◽  
MN Hassan ◽  
MSR Siddiki ◽  
MAS Khan ◽  
MA Islam
Keyword(s):  
Specific Gravity ◽  
Dairy Cows ◽  
Protein Content ◽  
Milk Sample ◽  
The Other ◽  
Test Protein ◽  
Quality Of Milk ◽  
Genotype A

The present study was conducted to investigate the milk quality from different genotype. A total 48 dairy cows belong to different genotypes such as Holstein cross, Jersey cross, Sahiwal cross and Red Chittagong were selected. Milk compositional viz. specific gravity, Acidity test, Fat test, Protein test, Solids-not-fat (SNF) test and total solids (TS) test were carried out. It was observed that the higher specific gravity of milk was obtained from Jersey cross and Red Chittagong genotype, which was significantly higher (P<0.01) than the other genotype of dairy cows. The highest acidity (%) was observed (0.165±0.014) in Red Chittagong and the lowest acidity (0.118±0.025) in Sahiwal cross. The highest fat (%) was observed from Red Chittagong cows milk which was statistically higher from Jersey cross and Sahiwal cross and the lowest fat (%) was found in the milk of Holstein cross cows. The highest SNF value was obtained from Jersey cross and the lowest from Sahiwal cross. On the other hand, Holstein cross and Red Chittagong was nearly similar. Red Chittagong milk sample showed the highest TS value and the lowest value was observed from Holstein cross. The highest protein value was found from Red Chittagong and the lowest from Holstein cross but the protein content of other two genotypes were nearly similar. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9868 BJAS 2008; 37(1): 53-56

scholarly journals Effect of laying period and duck origin on egg characteristics

2006 ◽  
Vol 49 (4) ◽  
pp. 400-410 ◽  
Author(s):  
A. Okruszek ◽  
J. Książkiewicz ◽  
J. Wołoszyn ◽  
T. Kisiel ◽  
A. Orkusz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Protein Content ◽  
Unsaturated Fatty Acids ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Egg White ◽  
Egg Laying ◽  
Egg Weight

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred ducks Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th and the 22nd week of egg laying. The eggs of KhO ducks had greater weight (72.45 g), specific gravity (1.083 g/cm3) and a thicker shell (0.67 mm) in comparison to eggs of the O1 population (70.64 g, 1.081 g/cm3 and 0.65 mm, respectively). Eggshell content accounted for 9.53% and 7.85% of egg weight in KhO and O1 ducks, respectively. Eggs of KhO ducks were characterized by a lower egg white index (0.07), yolk content (39.48%) and protein content of egg white as well as lower L* parameter of yolk than eggs of O1 ducks. In KhO eggs, yolk lipids contained more C 18:1 cis-9, C 20:4, C 22:6 and C 20:5 and less α C 18:3 and C 18:1 trans-11 fatty acids than those of O1 eggs. The eggs laid in the 6th week had greater weight (by 3.61 g), specific gravity (by 0.01 g/cm3), egg white content (by 2.26%), eggshell thickness (by 0.04 mm), strength (by 10.70 N) and deformation (by 0.90%), and lower yolk content (by 2.34%) than the eggs laid in the 22nd week of laying. Furthermore, the eggs laid at the beginning of the second laying period were characterized by higher protein content of egg white and yolk (by 0.26% and 0.49% respectively) and pH value of egg white and yolk, lower lightness of yolk (L*), higher unsaturated fatty acids (UFA) content of yolk (especially polyunsaturated fatty acids – PUFA, by 2.53%), and lower saturated fatty acids (SFA) content of yolk (by 3.10%) and total cholesterol content (by 2.38%).

scholarly journals Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 534-540 ◽  
Author(s):  
S. Beikzadeh ◽  
S.H. Peighardoust ◽  
M. Beikzadeh ◽  
M. Asghari Javar-Abadi ◽  
A. Homayouni-Rad
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Protein Content ◽  
Water Activity ◽  
Apparent Density ◽  
Elevated Level ◽  
Control Sample ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Psyllium Husk

The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

Solution Densities and Estimated Total Protein Contents Associated With Inappropriate Flotation of Separator Gel in Different Blood Collection Tubes

2011 ◽  
Vol 135 (9) ◽  
pp. 1081-1084 ◽  
Author(s):  
Ronald C Faught ◽  
James Marshall ◽  
Joshua Bornhorst
Keyword(s):  
Specific Gravity ◽  
Protein Content ◽  
Total Protein ◽  
High Protein ◽  
Clinical Samples ◽  
Total Protein Content ◽  
Blood Collection ◽  
Becton Dickinson ◽  
Specimen Tube ◽  
Dextran Solution

Context.—Clinical samples that have densities greater than that of separator gel in specimen tubes may exhibit gel flotation to the top of the specimen upon centrifugation. Inappropriate separator gel flotation can occur in specimens with high protein content. In automated analytical systems, gel flotation can lead to mechanical disruption and potential inaccurate result reporting upon aspiration into instrument sampling probes. Objective.—To determine the relative specimen densities and estimated total protein contents at which specimen gel flotation would occur upon centrifugation in commonly used commercial specimen tubes, a comparative study of separator gel density was initiated using prepared dextran solutions. Design.—Specific gravity of several dextran solutions was determined by direct hydrometry. The dextran solutions were introduced to serum and plasma lithium heparin BD Vacutainer specimen tubes manufactured by Becton, Dickinson and Company and into Vacuette specimen tubes manufactured by Greiner Bio-One containing separator gel. Following centrifugation the specimen tubes were examined for gel flotation. Results.—Flotation was observed at a lower dextran solution density for Greiner than for BD tubes in both serum and plasma separator gel specimen tubes. Additionally, some differences between specimen tube lots were observed for both BD and Greiner tubes. The total protein content in clinical samples that would result in gel flotation can be estimated for different specimen container types. Conclusions.—Differences were observed for the gel separator specific gravity in different blood collection containers. Laboratories wishing to avoid problems with inappropriate gel flotation in high protein samples should consider these observations.

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