scholarly journals Changes in chemical composition of potato tubers caused by dry rot (Fusarium solani (Mart.) Sacc. var. coeruleum (Sacc.) Booth, Fusarium sulphureum Schlecht.)

2013 ◽  
Vol 44 (1-2) ◽  
pp. 55-63
Author(s):  
Zdzisław Przeździecki ◽  
Danuta Murawa
Keyword(s):  
Chemical Composition ◽  
Nitrogen Content ◽  
Total Nitrogen ◽  
Fusarium Solani ◽  
Potato Cultivars ◽  
Potato Tubers ◽  
Dry Rot ◽  
Protein Nitrogen ◽  
Fusarium Sulphureum ◽  
Vit C

Investigations on effect of dry root (<i>F. solani</i> var. <i>coeruleum</i> and <i>F. sulphureum</i>) pathogens on three potato cultivares Azalia, Pola, Odra chemical composition were carried out. Content of total nitrogen and protein, total saccharides, reducting and bisaccharides and vit. C was investigated. Significant decrease of total and protein nitrogen content in potatoes affected by <i>Fusarium</i> in relation to intact tubers was found. Moreover increase of reducting saccharides and bisaccharides in potatoes infected by <i>Fusarium</i> compared with controls was observed. Level of vit. C was decreased in tubers affected by <i>Fusarium</i> in all potato cultivars. In this experiment changes in chemical composition content in potato tubers were connected with a kind of dry rot patogen.

Growth and chemical composition of white clover as affected by sulphur supply

1959 ◽  
Vol 10 (4) ◽  
pp. 500 ◽  
Author(s):  
K Spencer
Keyword(s):  
Chemical Composition ◽  
Total Nitrogen ◽  
White Clover ◽  
Trifolium Repens ◽  
Sand Culture ◽  
Protein Nitrogen ◽  
Whole Plant ◽  
Sulphate Sulphur ◽  
Trifolium Repens L ◽  
Four Levels

Plants of white clover (Trifolium repens L. var. Ladino) were grown in sand culture with four levels of sulphur supply. Growth increased with increasing sulphur supply, all plants except those at the highest sulphur level showing deficiency symptoms. As the severity of the deficiency increased, the root system formed a proportionately larger part of the plant, and the stems and petioles smaller proportions; the proportion of the whole plant formed by the laminae was reduced to only a slight extent. Nitrogen and sulphur fractions were examined in the laminae, nitrogen at each of three harvests and sulphur at the second harvest. The percentages of protein nitrogen and of total nitrogen increased as sulphur supply increased, protein nitrogen forming a greater proportion of the total nitrogen at the higher sulphur levels. In contrast, protein sulphur formed the bulk of the total sulphur in deficient plants, but as sulphur supply approached an adequate level for growth, there was a marked increase in non-protein organic sulphur and a smaller increase in sulphate sulphur. In this respect, white clover appears to differ from legumes other than Trifolium spp. and from non-legumes, all of which accumulate sulphur mainly as sulphate.

Direct and Indirect Determination of True Protein Content of Milk by Kjeldahl Analysis: Collaborative Study

1991 ◽  
Vol 74 (2) ◽  
pp. 281-288 ◽  
Author(s):  
David M Barbano ◽  
Joanna M Lynch ◽  
J Richard Fleming
Keyword(s):  
Nitrogen Content ◽  
Protein Content ◽  
Total Nitrogen ◽  
Collaborative Study ◽  
Total Nitrogen Content ◽  
Nonprotein Nitrogen ◽  
Protein Nitrogen ◽  
Nitrogen Determination ◽  
True Protein

Abstract Currently, the reference procedure for determination of the "protein" content of milk is based on measurement of the total nitrogen content of milk by the Kjeldahl method (AOAC method, 920.105). About 6% of the total nitrogen content of milk Is nonprotein nitrogen. Therefore, total nitrogen multiplied by the conversion factor 6.38 overestimates the true protein content of milk on average by about 6%. In the present study, new direct and Indirect methods were developed for measurement of the true protein content of whole milk by Kjeldahl nitrogen determination. Both new methods are sample preparation procedures used to fractionate the nitrogen-containing compounds In milk prior to measurement of the nitrogen content of these fractions by Kjeldahl analysis. The collaborative study consisted of 9 pairs of blind duplicate milk samples that were analyzed for total nitrogen, nonprotein nitrogen, and protein nitrogen by each of 10 laboratories. Both methods for true protein measurement (direct and Indirect) gave acceptable statistical performance characteristics and good agreement between methods. The new direct method requires about half the laboratory analysis work of the indirect method (i.e., total minus nonprotein nitrogen). The methods have been adopted official first action by AOAC as (1) a new method for nonprotein nitrogen determination in milk, (2) a new method (direct) for determination of protein nitrogen content of milk, and {3) an alternative method (indirect) for determination of protein nitrogen content of milk.

Variation of Total Nitrogen, Non-protein Nitrogen Content, and Types of Alkaloids at Different Stages of Development inErythrina americanaSeeds†

1996 ◽  
Vol 44 (10) ◽  
pp. 2987-2991 ◽  
Author(s):  
R. García-Mateos ◽  
B. Lucas ◽  
M. Zendejas ◽  
M. Soto-Hernández ◽  
M. Martínez ◽  
...  
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
Stages Of Development ◽  
Protein Nitrogen

scholarly journals Morphology, pathogenicity and molecular identification of Fusarium solani species complex (FSSC) associated with potato tubers

2021 ◽  
Author(s):  
Youssuf Gherbawy ◽  
Mohamed Hussein ◽  
Nabila Hassany ◽  
Yassmin Shebany ◽  
Mohamed Awad ◽  
...  
Keyword(s):  
Fusarium Solani ◽  
Species Complex ◽  
Sequence Data ◽  
Solanum Tuberosum L ◽  
Elongation Factor ◽  
Molecular Characteristics ◽  
Potato Tubers ◽  
Dry Rot ◽  
Upper Egypt ◽  
Fusarium Solani Species Complex

Abstract Potato (Solanum tuberosum L.) is among the top five crops growing worldwide following cereals, wheat, rice, corn and barley due to its high carbohydrate content and adaptability. Potatoes are particularly valued in developing countries as a rich source of starch, vitamins C and B6 and essential amino acids. Fusarium solani species complex (FSSC) is common pathogen of potato, causing dry rot in the Upper Egypt. In this study were isolated and identified FSSC from potato tubers based on the morphological and molecular characteristics. 187 isolates of Fusarium solani were obtained from potato tubers collected from different regions in the Upper Egypt. Based on the morphological characters, sequence data from β-tubulin and translation elongation factor (TEF-1α) genes, all of the selected FSSC isolates were divided into three major groups (F. keratoplasticum, F. falciforme and F. solani). All the tested FSSC were able to produce amylases. All of the isolates were evaluated for their pathogenicity on healthy potato tubers; which showed pathogenic effect, lesion sizes were quite variable. F. solani (SVUFs73) had a highly virulent effect.

Resistance to powdery dry rot (Fusarium sulphureum) in potato tubers

1983 ◽  
Vol 26 (4) ◽  
pp. 295-301 ◽  
Author(s):  
G. J. Jellis ◽  
N. C. Starling
Keyword(s):  
Potato Tubers ◽  
Dry Rot ◽  
Fusarium Sulphureum

scholarly journals Possibilities for the use of goat meat in the production of traditional sucuk

2011 ◽  
Vol 27 (4) ◽  
pp. 1489-1497 ◽  
Author(s):  
S. Stajic ◽  
N. Stanisic ◽  
M. Perunovic ◽  
D. Zivkovic ◽  
M. Zujovic
Keyword(s):  
Weight Loss ◽  
Chemical Composition ◽  
Nitrogen Content ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Colour Measurement ◽  
Protein Nitrogen ◽  
Goat Meat ◽  
Beef Meat

Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without the possibility to control the temperature or humidity). Weight loss, pH, non-protein nitrogen content, basic chemical composition, instrumental colour measurement and sensory evaluation were done for both variants. Both variants had an almost identical weight loss (36.98 beef sucuk and 36.25 goat sucuk). Changes in pH value and non-protein nitrogen content had the same tendency and end values did not differ. The basic chemical composition at the end of production indicates that both variants were of very good quality. L

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