Pea-barley intercrop N dynamics in farmers fields

Knowledge about crop performances in farmers’ fields provides a link between on-farm practice and re-search. Thereby scientists may improve their ability to understand and suggest solutions for the problems facing those who have the responsibility of making sound agricultural decisions. Nitrogen (N) availability is known to be highly heterogeneous in terrestrial plant communities (Stevenson and van Kessel, 1997), a heterogeneity that in natural systems is often associated with variation in the distri-bution of plant species. In intercropping systems the relative proportion of component crops is influenced by the distribution of growth factors such as N in both time and space (Jensen, 1996). In pea-barley intercrops, an increase in the N supply promotes the growth of barley thereby decreasing the N accumulation of pea and giving rise to changes in the relative proportions of the intercropped components (Jensen, 1996). The pres-sure of weeds may, however, significantly change the dynamics in intercrops (Hauggaard-Nielsen et al., 2001). Data from farmers’ fields may provide direct, spatially explicit information for evaluating the poten-tials of improving the utilisation of field variability by intercrops

Stability of tryptophan during food processing and storage: 2. A comparison of methods used for the measurement of tryptophan losses in processed foods

1. Tryptophan losses in stored milk powders and in different model systems representing the major reactions of food proteins during processing and storage were determined using four different chemical methods and in a rat assay. 2. Similar tryptophan values were obtained by the three chemical methods which included high pressure liquid chromatography (HPLC) after sodium hydroxide hydrolysis. colorimetric reaction with p-dimethylamino- benzaldehyde (p-DAB) after barium hydroxide hydrolysis, and fluorescence of the Norharman derivative after NaOH hydrolysis. 3. Tryptophan losses in the treated proteins as measured by the alkaline-hydrolysis methods were generally smaller than those determined by the rat assay. Good agreement however was obtained when the chemical value was multiplied by the true nitrogen digestibility. 4. Determination of tryptophan by reaction with p-DAB after papain (EC 3.4.22.2) digestion gave lower values in the processed proteins than the other chemical methods or the rat assay. 5. A method using alkaline-hydrolysis is recommended, preferably combined with HPLC-measurement of the liberated tryptopha

Reactions of proteins with oxidizing lipids: 2. Influence on protein quality and on the bioavailability of lysine, methionine, cyst(e)ine and tryptophan as measured in rat assays

1. The consequences of reactions between protein and oxidizing lipids on the nutritional quality of food proteins have been investigated using a whey protein-methyl linolenate-water model system. 2. In rat assays, significant reductions were observed in protein efficiency ratio, net protein ratio, net protein utilization, biological value and true nitrogen digestibility, especially when the reaction had taken place at high moisture content, high temperature and in the presence of excess oxygen. 3. The losses of bioavailable lysine and tryptophan as measured by rat assays followed a similar pattern. The chemical value of each amino acid multiplied by the true N digestibility closely resembled the rat assay value. In general, the reaction products of lysine and tryptophan formed during lipid oxidation were biologically unavailable. 4. The bioavailabilities of methionine and of ‘methionine plus cyst(e)ine' were determined in separate assays. Cyst(e)ine was calculated as ‘methionine plus cyst(e)ine' minus methionine. In whey protein which had reacted with oxidizing methyl linolenate, the bioavailable methionine content was not significantly reduced even though 82% of the methionine residues were present as methionine sulphoxide. In hydrogen peroxide-treated casein in which all methionine residues were oxidized to the sulphoxide, methionine sulphoxide was found to be 96% as utilizable as a methionine source to the rat. Free methionine sulphoxide was 87% utilizable. 5. Cyst(e)ine appeared to be as sensitive as lysine to reactions with lipid oxidation products. In whey protein which had reacted with oxidizing methyl linolenate, the bioavailabilities of cyst(e)ine, lysine, tryptophan and methionine were reduced by 28, 24, 11 and 8% respectively and true N digestibility by 9%. These results are discussed in relation to food product

Orientation-dependent ionization yields from strong-field ionization of fixed-in-space linear and asymmetric top molecules

The yield of strong-field ionization, by a linearly polarized probe pulse, is studied experimentally and theoretically, as a function of the relative orientation between the laser field and the molecule. Experimentally, carbonyl sulfide, benzonitrile and naphthalene molecules are aligned in one or three dimensions before being singly ionized by a 30 fs laser pulse centered at 800 nm. Theoretically, we address the behaviour of these three molecules. We consider the degree of alignment and orientation and model the angular dependence of the total ionization yield by molecular tunneling theory accounting for the Stark shift of the energy level of the ionizing orbital. For naphthalene and benzonitrile the orientational dependence of the ionization yield agrees well with the calculated results, in particular the observation that ionization is maximized when the probe laser is polarized along the most polarizable axis. For OCS the observation of maximum ionization yield when the probe is perpendicular to the internuclear axis contrasts the theoretical results.Comment: 14 pages, 4 figure