Shearing force of alfalfa stems as affected by seeding rate

1998 ◽  
Vol 78 (2) ◽  
pp. 273-280 ◽  
Author(s):  
A. D. Iwaasa ◽  
K. A. Beauchemin ◽  
S. N. Acharya ◽  
S. R. Bowley ◽  
J. G. Buchanan-Smith
Keyword(s):  
Cell Wall ◽  
Chemical Constituents ◽  
Physical Characteristics ◽  
Stem Diameter ◽  
Measuring System ◽  
Shearing Force ◽  
Seeding Rate ◽  
Simple Method ◽  
Physical Measurements ◽  
Shearing Strength

Physical properties of forages may provide a simple method of predicting animal voluntary feed intake. Physical measurements, such as shearing force, may indicate the resistance of the forage to particle breakdown during mastication. The objective of this study is to determine the effects of seeding rate on the physical characteristics and cell wall chemical constituents of alfalfa (Medicago sativa L.) stems, and to relate these characteristics to shearing strength. Stems of eight alfalfa cultivars (120, Legend, Multiking 1, OAC Minto, Saranac, Vernal, Vertus, WL320) seeded at 6, 12 and 24 kg ha−1 were harvested in the first and second production years and divided into three 16 cm segments: top, middle and bottom, and the force required to shear each segment was measured using a modified Ottawa Texture Measuring System. For both years, shearing force, segment weight and stem diameter measurements generally decreased as seeding rate increased when measured at the middle and bottom shearing segments on the stem, but this was not observed for the top shearing segment. Effect of seeding rate on differences in segment weight and stem diameter among cultivars was variable among years and stem segments. Concentrations of cell wall constituents in stems were not influenced by seeding rate, and these influenced shearing force to a lesser extent than physical characteristics. Shearing force was directly related to the diameter and weight of the stem. Because of the associations between shearing force and diameter and weight, physical characteristics of the stem may influence forage breakdown during mastication independently, and to a greater extent than cell wall chemical constituents. Key words: Alfalfa, seeding rate, shearing force, cell wall chemical constituents, diameter, weight

scholarly journals Shearing force of alfalfa stems: effects of cultivar and shearing site

1999 ◽  
Vol 79 (1) ◽  
pp. 49-55 ◽  
Author(s):  
A. D. Iwaasa ◽  
K. A. Beauchemin ◽  
S. N. Acharya ◽  
J. G. Buchanan-Smith
Keyword(s):  
Cell Wall ◽  
Chemical Constituents ◽  
Sampling Site ◽  
Stem Diameter ◽  
Measuring System ◽  
Cultivar Differences ◽  
Stem Segment ◽  
Shearing Force ◽  
Force Characteristics ◽  
Stem Segments

A 3-yr study was conducted to investigate the effect of shearing position on shearing force characteristics in alfalfa (Medicago sativa L.) stems and to evaluate the relationship between cell wall (CW) chemical constituents and stem shearing force. Stems from plots of 24 alfalfa cultivars were harvested from the second, third and fourth production years. Each stem was divided into three 16-cm segments: top, middle and bottom, and the force required to shear each segment was measured using a modified Ottawa Texture Measuring System. Cultivar by stem segment interactions were significant (P < 0.05) for stem diameter, weight and shearing force. The middle and bottom stem segments were the best sampling site to detect cultivar differences for shearing force. Stem diameter and weight were generally the variables most associated with shearing force for all three stem segments. However, shearing force characteristics for certain cultivars could not be entirely explained by stem diameter or weight and may be affected by CW chemical constituents and/or structural tissues. The ADL concentrations were not consistently correlated to shearing force at the top and bottom segments over the 3 yr. For the bottom stem segment a negative relationship (r = −0.42, P < 0.001) resulted between shearing force and hemicellulose, while a positive relationship (r = 0.40, P < 0.001) resulted between shearing force and cellulose. Key words: Cultivar, environment, shearing force, cell wall chemical constituents

Effect of stage of maturity and growth cycle on shearing force and cell wall chemical constituents of alfalfa stems

1996 ◽  
Vol 76 (3) ◽  
pp. 321-328 ◽  
Author(s):  
A. D. Iwaasa ◽  
K. A. Beauchemin ◽  
S. N. Acharya ◽  
J. G. Buchanan-Smith
Keyword(s):  
Cell Wall ◽  
Chemical Constituents ◽  
Growth Cycle ◽  
Stem Diameter ◽  
Stem Segment ◽  
Cellulose Content ◽  
Shearing Force ◽  
Significant Stage ◽  
Early Flower ◽  
Stem Segments

Two experiments were conducted to assess whether stage of maturity and growth cycle affected shearing force of alfalfa (Medicago sativa L.) stems. In both experiments, stem shearing force, diameter and weight were measured at several segments on the stem. In exp. 1, Anchor, Barrier and Vernal alfalfa, at the second and third regrowth were harvested at the early bud stage. Stem weight and diameter were larger at the second regrowth for all stem segments. A numeric trend for lower stem diameter in Vernal compared to Anchor and Barrier was observed. For all stem segments, shearing forces for Anchor and Barrier were lower than for Vernal and shearing force was highest for second regrowth. Vernal had higher NDF, ADF, hemicellulose and cellulose content than other cultivars and ADL was highest at the second regrowth (P < 0.01). In exp. 2, Anchor, Barrier and Vernal alfalfa, in the second production year, were harvested at four stages of maturity, early bud, early flower, late flower and early seed pod. A significant stage of maturity × stem segment effect was observed for shearing force, diameter, and weight. Shearing force, stem diameter and weight measurements generally increased as the plants aged for all stem segments. Quadratic relationships (P < 0.0001) for shearing force stem diameter and weight were observed with increasing stage of maturity for all stem segments. Generally, hemicellulose and lignin contents increased as the plants matured, while cellulose concentrations were variable. Both stage of maturity and growth cycle affected shearing force of alfalfa stems and this was associated with changes in stem diameter, weight and its cell wall chemical constituents. Key words: Alfalfa, stage of maturity, growth cycle, shearing force, cell wall chemical constituents

Shearing force of alfalfa stems: Effects of genotype and year interactions

1998 ◽  
Vol 78 (4) ◽  
pp. 719-722
Author(s):  
A. D. Iwaasa ◽  
K. A. Beauchemin ◽  
S. N. Acharya ◽  
J. G. Buchanan-Smith
Keyword(s):  
Cell Wall ◽  
Medicago Sativa ◽  
Key Words ◽  
Chemical Constituents ◽  
Stem Segment ◽  
Shearing Force ◽  
Medicago Sativa L ◽  
Genotype Clustering ◽  
Force Characteristics

Shearing force of alfalfa (Medicago sativa L.) stems was measured to evaluate genotype-by-year interactions. Based on mean shearing force for each stem segment and genotype clustering criteria, several genotypes had similarly shearing forces among years. Therefore, selecting genotypes with desirable shearing force characteristics to improve digestibility or intake potential of forages may be possible. Key words: Genotype, environment, shearing force, cell wall chemical constituents

Assessment of stem shearing force for three alfalfa cultivars grown under dryland and irrigated conditions

1995 ◽  
Vol 75 (1) ◽  
pp. 177-179 ◽  
Author(s):  
A. D. Iwaasa ◽  
K. A. Beauchemin ◽  
S. N. Acharya ◽  
J. G. Buchanan-Smith
Keyword(s):  
Key Words ◽  
Positive Relationship ◽  
Physical Property ◽  
Stem Diameter ◽  
Measuring System ◽  
Shearing Force ◽  
Physiological Maturity ◽  
Significant Positive Relationship ◽  
Growing Conditions

The Ottawa Texture Measuring System was used to assess the shearing force of three alfalfa cultivars at similar physiological maturity. Shearing force of stems varied among growing conditions and shearing locations. A significant positive relationship was observed between shearing force and stem diameter. Shearing force may indicate stem fragility and provide a rationale for differences in forage breakdown during mastication. Key words: Alfalfa, Ottawa Texture Measuring System, Warner-Bratzler blade, physical property, shearing force

A Simple Method for Removal of the Chlamydomonas reinhardtii Cell Wall Using a Commercially Available Subtilisin (Alcalase)

2018 ◽  
Vol 28 (4) ◽  
pp. 169-178 ◽  
Author(s):  
Hyun-Ju Hwang ◽  
Yong Tae Kim ◽  
Nam Seon Kang ◽  
Jong Won Han
Keyword(s):  
Cell Wall ◽  
Chlamydomonas Reinhardtii ◽  
Algal Cell ◽  
Chemical Properties ◽  
Transformation Method ◽  
Lytic Enzyme ◽  
Higher Plant ◽  
Time Saving ◽  
Simple Method ◽  
Cell Wall Disruption

The algal cell wall is a potent barrier for delivery of transgenes for genetic engineering. Conventional methods developed for higher plant systems are often unable to penetrate or remove algal cell walls owing to their unique physical and chemical properties. Therefore, we developed a simple transformation method for <i>Chlamydomonas reinhardtii</i> using commercially available enzymes. Out of 7 enzymes screened for cell wall disruption, a commercial form of subtilisin (Alcalase) was the most effective at a low concentration (0.3 Anson units/mL). The efficiency was comparable to that of gamete lytic enzyme, a protease commonly used for the genetic transformation of <i>C. reinhardtii</i>. The transformation efficiency of our noninvasive method was similar to that of previous methods using autolysin as a cell wall-degrading enzyme in conjunction with glass bead transformation. Subtilisin showed approximately 35% sequence identity with sporangin, a hatching enzyme of <i>C. reinhardtii</i>, and shared conserved active domains, which may explain the effective cell wall degradation. Our trans­formation method using commercial subtilisin is more reliable and time saving than the conventional method using autolysin released from gametes for cell wall lysis.

scholarly journals Formulasi dan Evaluasi Fisik Sediaan Emulgel Tabir Surya Ekstrak Kulit Batang Kayu Manis (Cinnamomum burmannii)

2019 ◽  
Vol 5 (1) ◽  
pp. 90-99
Author(s):  
Risqika Yuliatantri Paramawidhita ◽  
Uswatun Chasanah ◽  
Dian Ermawati
Keyword(s):  
Chemical Constituents ◽  
Physical Characteristics ◽  
Gelling Agent ◽  
Bark Extract ◽  
Cinnamon Bark ◽  
Cinnamomum Burmannii ◽  
Dispersive Power ◽  
One Way Anova ◽  
Optimal Formula ◽  
Brown Color

One of the natural ingredients can be used for sunscreen is Cinnamomum burmannii. Sinamaldehid chemical constituents in cinnamon bark extract that has potential as an antioxidant and can be used as a sunscreen content. This study was to determine the levels of cinnamon bark extract ( 1 %, 2 % and 3 % ) which can give physical characteristics, acceptability, which is optimal for preparations with HPMC as a gelling agent, Evaluations include pH, the power spread, the viscosity and acceptability. The results of organoleptic for formula I (1%), II (2%) and III (3%) have a soft texture grainy, the distinctive smell of cinnamon, and all formula has a pale brown color. From the analysis of One-Way ANOVA found significant differences for any dispersive power. But did not have significant differences in pH and viscosity. For acceptability evaluation formula III is the optimal formula to applied softness, easiest formula to flattened and easy to wash.

scholarly journals Physical Characteristics of Mature Green and Ripe Tomato Fruit Tissue of Normal and Firm Genotypes

1996 ◽  
Vol 121 (3) ◽  
pp. 380-383 ◽  
Author(s):  
E.V. Wann
Keyword(s):  
Cell Wall ◽  
Stress Relaxation ◽  
Tomato Fruit ◽  
Physical Characteristics ◽  
Tissue Elasticity ◽  
Ripe Fruit ◽  
Fruit Tissue ◽  
Relaxation Analysis ◽  
Fruit Samples ◽  
Mutant Lines

Tissue firmness of ripe tomatoes is controlled by cell wall integrity of the fruit tissue and by the enzymatic softening that normally occurs during ripening. This study was conducted to determine the physical characteristics of cells and tissues of mature green (MG) and ripe fruit that might account for differences in firmness between `Rutgers' (normal), `Flora-Dade' (Firm), and two mutant lines called high-pigment (T4065 hp) and dark-green (T4099 dg), both of which possess extra firm fruit. Fruit samples were tested for resistance to a force applied to whole fruit and to sections of the pericarp tissue and by stress-relaxation analysis. Determinations were also made of cell density and cell wall content within the pericarp tissue. Fruit of mutant lines had firmer tissue than either `Rutgers' or `Flora-Dade' at MG or ripe. Whole fruit compression measurements showed that T4099 dg was firmer than T4065 hp or `Rutgers' at MG and firmer than `Flora-Dade' and `Rutgers' when ripe. Whole fruit of `Flora-Dade' were significantly firmer than `Rutgers' at MG and ripe. Firmness measured by compressive strength also showed that mutant lines had firmer pericarp tissue than the wild types at both MG and ripe stages. Stress-relaxation analysis showed that MG fruit of T4099 dg had greater tissue elasticity than `Rutgers' or `Flora-Dade'. Ripe fruit of both mutant lines had more tissue elasticity than wild types. There were no apparent differences among the genotypes due to tissue relaxation. From these analyses, tissue elasticity appears to be a significant parameter in determining tissue firmness in the tomato genotypes used in this study. Firmness and textural quality of ripe tomatoes appeared to be dependent on elasticity of the pericarp tissue and on the level of enzymatic softening during ripening.

Quantitative Analysis of the Linkage between the interphalangeal Joints of the Index Finger

1995 ◽  
Vol 20 (5) ◽  
pp. 696-699 ◽  
Author(s):  
P. HAHN ◽  
H. KRIMMER ◽  
A. HRADETZKY ◽  
U. LANZ
Keyword(s):  
System Analysis ◽  
Measuring System ◽  
Dominant Hand ◽  
Rectangular Coordinate System ◽  
Simple Method ◽  
Significant Difference ◽  
Pip Joint ◽  
Distal Interphalangeal ◽  
Joint Flexion ◽  
Opening And Closing

We have established a simple method of measuring joint motion under physiological conditions. For this purpose we use an ultrasound measuring system employing marker points consisting of miniaturized ultrasound transmitters. This device was tested on a simple biomeehanical model, the linkage of the proximal and distal interphalangeal joints. The angles of these joints were recorded during opening and closing of the fist in 34 index fingers of 17 healthy persons. The results of the measurements were plotted on a rectangular coordinate system. Analysis showed an approximately linear linkage between the IP joints of the index linger. The curve for extension was the same as that for flexion. The linkage varies greatly. On average 1° of PIP joint flexion is equivalent to 0.76° of DIP joint flexion. Our study showed no significant difference between the dominant and non-dominant hand. The results showed that there is a linear linkage between the proximal and distal interphalangeal joints, which is equal for flexion and extension.

Twist-Off Testing of Solder Joint Interconnections

1989 ◽  
Vol 111 (3) ◽  
pp. 165-171 ◽  
Author(s):  
E. Suhir
Keyword(s):  
Quality Control ◽  
Solder Joint ◽  
Experimental Method ◽  
Comparative Evaluation ◽  
Solder Joints ◽  
Attractive Alternative ◽  
Shearing Force ◽  
Shearing Strength ◽  
The Relationship

Twist-off testing of solder joint interconnections is regarded by many reliability engineers in the microelectronic industry as an attractive alternative to shear-off testing. In this paper we briefly discuss the merits and shortcomings of both techniques and determine the relationship between the ultimate torque and the ultimate shearing force. We also suggest a simple experimental method for the evaluation of the shearing strength of solder joints on the basis of twist-off testing. It should be emphasized that such testing can be used not only for a tentative comparative evaluation of different interconnections but as a quality control vehicle as well.

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