Characterization of bread wheat cultivars (Triticum aestivum L.) by glutenin proteins

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters

Zinc phosphide poisoning

Opisano je 11 smrtnih slučajeva otrovanja cinkovnim fosfidom. Navedeni su simptomi otrovanja, nalaz kod obdukcije te kemijska analiza. Pniloženim tabelarnim prikazom 15 slučajeva pokušaja ubojstva ukazuje se na učestalost kriminalnog otrovanja cinkovim fosfidom.11 fatal and 15 non-fatal cases of zinc phosphide poisoning are presented, most of them of suicidal origin. The following symptoms were observed: vomiting, abdominal cramps, coated tongue, thirst, the odour of breath resembling decayed fish or garlic. and in some cases mydriasis, accelerated and weakened pulse rate, decrease in blood pressure and temperature, cyanotic lips and bronchial rales. The patients died conscious, 30-40 hours after taking the poison. Postmortem examinations showed no characteristic findings: congestion, oedema of the lungs, the brain and leptomeninges; petechial hemorrhages (subepicardial, subpleural, and sometimes on the mucous membranes of stomach and small intestine; in a few cases fatty infiltration and degeneration of the liver and kidney, as well as fatty degeneration of the heart muscle and the endothelium of the brain capillaries. Zinc phosphide was always found in gastric juice even after vomiting and gastric lavage. A method is described for the qualitative analysis of phosphine in food and organs, and the results of the quantitative analysis of zinc are given

Zinc phosphide poisoning

Opisano je 11 smrtnih slučajeva otrovanja cinkovnim fosfidom. Navedeni su simptomi otrovanja, nalaz kod obdukcije te kemijska analiza. Pniloženim tabelarnim prikazom 15 slučajeva pokušaja ubojstva ukazuje se na učestalost kriminalnog otrovanja cinkovim fosfidom.11 fatal and 15 non-fatal cases of zinc phosphide poisoning are presented, most of them of suicidal origin. The following symptoms were observed: vomiting, abdominal cramps, coated tongue, thirst, the odour of breath resembling decayed fish or garlic. and in some cases mydriasis, accelerated and weakened pulse rate, decrease in blood pressure and temperature, cyanotic lips and bronchial rales. The patients died conscious, 30-40 hours after taking the poison. Postmortem examinations showed no characteristic findings: congestion, oedema of the lungs, the brain and leptomeninges; petechial hemorrhages (subepicardial, subpleural, and sometimes on the mucous membranes of stomach and small intestine; in a few cases fatty infiltration and degeneration of the liver and kidney, as well as fatty degeneration of the heart muscle and the endothelium of the brain capillaries. Zinc phosphide was always found in gastric juice even after vomiting and gastric lavage. A method is described for the qualitative analysis of phosphine in food and organs, and the results of the quantitative analysis of zinc are given

Characterization of bread wheat cultivars (Triticum aestivum L.) by glutenin proteins

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters

Sullivan au solstice. Les Saisons Sullivan, de Françoise Sullivan et Marion Landry avec une postface de Louise Déry. Galerie de l’UQAM, 91 p.

The influence of monomeric and micellar concentrations of the cationic monomeric, dodecyltrimethylammonium bromide (DTAB), and the corresponding dimeric, bis(N, N-dimethyl-N-dodecyl) ethylene-1,2-diammonium dibromide (12-2-12), surfactants on the formation and transformation of amorphous calcium phosphate (ACP) was investigated. The combination of microscopy (AFM and TEM) and light scattering techniques (size and zeta potential measurements) enabled, for the first time, the simultaneous monitoring of the effect that additives exert on different length scales during CaP formation in solution - from prenucleation clusters and ACP particles to the crystalline phase. Depending on their aggregation state (monomers or micelles) and the geometry of the aggregate (spherical or elongated micelles), DTAB and 12-2-12 have exhibited different effects on the rate of ACP transformation, as well as on the morphology of the amorphous and crystalline phases. It was shown that the effect of surfactants on the precipitation process observed on the microscale could be a result of different pathways on the nanoscale. The obtained results may have implications for the understanding of the general mechanism of inorganic-organic interactions underlying the biomineralization processes, as well as for materials science