Stalk Strenght and Sugar Content of 55 Dual-Purpose Sorghum Inbreds

In 2012, sorghum was approved by the U.S. Environmental Protection Agency (EPA) as an “advanced” bioenergy feedstock in cases where both the grain and stover are both used for energy production (USEPA, 2012). It is desirable, therefore, to develop taller varieties of sorghum to increase biomass yields. However the taller the plant gets, the more susceptible it becomes to lodging, reducing grain yield in the end. Additionally the ability to characterize the storage stability of new sorghum varieties in terms of moisture content and free sugars content is advantageous. In this study, high throughput assays to characterize stalk strength based on rind penetrometer resistance (RPR) and sugar content based on an enzymatic assay of new varieties of sorghum were demonstrated. RPR measurements and estimates of glucose and sucrose contents of the leaves and the stalks were conducted on 40 dwarf grain sorghum inbreds and 15 photoperiod sensitive sorghum inbreds. Results showed stalk strengths of dwarf grain sorghum ranged from 2.43 to 7.72 kgf while those of photoperiod sensitive sorghum ranged from 2.72 to 10.50 kgf. Dwarf grain sorghum contained 0.1% to 6.9% and 0.3% to 3% glucose in stalks and leaves; 0 to 15% and 0 to 6.5% sucrose in stalks and leaves, respectively. Photoperiod sensitive sorghum contained 0.6% to 12% and 0.3 to 1.7% glucose in stalks and leaves, while sucrose levels in stalks and leaves were 0.3% to 17% and 0 to 3.1%, respectively. These results provide a framework for stalk quality assessment in selecting inbreds with stronger and higher free sugar content

Stalk Strenght and Sugar Content of 55 Dual-Purpose Sorghum Inbreds

In 2012, sorghum was approved by the U.S. Environmental Protection Agency (EPA) as an “advanced” bioenergy feedstock in cases where both the grain and stover are both used for energy production (USEPA, 2012). It is desirable, therefore, to develop taller varieties of sorghum to increase biomass yields. However the taller the plant gets, the more susceptible it becomes to lodging, reducing grain yield in the end. Additionally the ability to characterize the storage stability of new sorghum varieties in terms of moisture content and free sugars content is advantageous. In this study, high throughput assays to characterize stalk strength based on rind penetrometer resistance (RPR) and sugar content based on an enzymatic assay of new varieties of sorghum were demonstrated. RPR measurements and estimates of glucose and sucrose contents of the leaves and the stalks were conducted on 40 dwarf grain sorghum inbreds and 15 photoperiod sensitive sorghum inbreds. Results showed stalk strengths of dwarf grain sorghum ranged from 2.43 to 7.72 kgf while those of photoperiod sensitive sorghum ranged from 2.72 to 10.50 kgf. Dwarf grain sorghum contained 0.1% to 6.9% and 0.3% to 3% glucose in stalks and leaves; 0 to 15% and 0 to 6.5% sucrose in stalks and leaves, respectively. Photoperiod sensitive sorghum contained 0.6% to 12% and 0.3 to 1.7% glucose in stalks and leaves, while sucrose levels in stalks and leaves were 0.3% to 17% and 0 to 3.1%, respectively. These results provide a framework for stalk quality assessment in selecting inbreds with stronger and higher free sugar content

Development of efficient designs of cooking systems. II. Computational fluid dynamics and optimization

Sections 2-6 of Part I were devoted to the analysis of heat transfer characteristics of cookers. In all the experiments, only water was employed as a working medium. Now, we extend such an analysis to the actual cooking process in order to arrive at an improved cooking device. The major strategies for the optimization of energy utilization is to design appropriate insulation that has been obtained by two cover vessels. In order to select an air gap, the flow and temperature patterns in the air gap have been extensively analyzed using computational fluid dynamics (CFD). The flow pattern and heat transfer in cooking pots have also been analyzed by CFD. This has enabled us to design suitable internals for minimizing the stratification of temperature. The understanding of fluid mechanics has also given basis for selection of heat flux, gap between burner tip and cooker bottom, and temperature of flue gases leaving the cooker. Chemical engineering principles have been used for modeling and optimization. Kinetics have been obtained in batch cookers. The knowledge of kinetics, thermal mixing, axial mixing, and optimum selection of insulation have been employed for the development of continuous cookers. The continuous mode of operation also helps in saving of energy. Systematic data have been collected for the design and scale up of continuous cookers. © 2011 American Chemical Society

Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor

Part III of the series on cooking systems presents a qualitative description of cooking methods such as open pan cooking, pressure cooking, steam cooking, solar energy-based cooking, microwave cooking, etc. A large number of chemical and physical changes occur during the process of cooking. These changes have been comprehensively covered in published literature including some textbooks. An attempt has been made to discuss a brief coherent description regarding the changes occurring in starches, proteins, fats, etc. The kinetics of the cooking reaction has also been investigated. This information can be advantageously employed for developing a protocol for an optimum temperature-time program. Because the cooking process is practically thermally neutral, a good scope is available for the optimization of energy supply. It was also thought desirable to understand the kinetics of degradation of proteins, vitamins, anti-nutrients, and flavors in different cooking practices, including microwave ovens and pressure cookers. The mechanism of cooking of rice and lentils has been described. The cooking process involves first the transfer of water from bulk to the particle surface, where the resistance for transfer is provided by a thin film in the vicinity of grain (rice and lentils) surfaces. Second, water has to transfer from the external surface to swollen cooked mass to uncooked core. Finally, on the surface of the uncooked core, the cooking reaction occurs. All published literature regarding this mechanism has been systematically analyzed, and the procedure has been given regarding the rate controlling step(s) and the estimation of the overall rate of cooking. For this purpose, the mathematical models have been given and methods have been described for the quantitative evaluation of the model parameters. A substantial amount of additional work is needed on the mechanism of cooking and suggestions have been made for future research. © 2011 American Chemical Society

Nutritional management of rheumatoid arthritis: a review of the evidence

‘The definitive version is available at: www3.interscience.wiley.com '. Copyright Blackwell Publishing / British Dietetic Association. DOI: 10.1046/j.1365-277X.2003.00423.x [Full text of this article is not available in the UHRA]Rheumatoid arthritis (RA) is a debilitating disease and is associated with increased risk of cardiovascular disease and osteoporosis. Poor nutrient status in RA patients has been reported and some drug therapies, such as nonsteroidal anti-inflammatory drugs (NSAIDs), prescribed to alleviate RA symptoms, may increase the requirement for some nutrients and reduce their absorption. This paper reviews the scientific evidence for the role of diet and nutrient supplementation in the management of RA, by alleviating symptoms, decreasing progression of the disease or by reducing the reliance on, or combating the side-effects of, NSAIDs. Supplementation with long-chain n-3 polyunsaturated fatty acids (PUFA) consistently demonstrates an improvement in symptoms and a reduction in NSAID usage. Evidence relating to other fatty acids, antioxidants, zinc, iron, folate, other B vitamins, calcium, vitamin D and fluoride are also considered. The present evidence suggests that RA patients should consume a balanced diet rich in long-chain n-3 PUFA and antioxidants. More randomized long-term studies are needed to provide evidence for the benefits of specific nutritional supplementation and to determine optimum intake, particularly for n-3 PUFA and antioxidants.Peer reviewe