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Digitale Medien

The role of waxes in the uptake of metolachlor into sorghum in relation to the protectant CGA 43089 (1982)

EBERT, E.

Oxford, UK : Blackwell Publishing Ltd

Weed research 22 (1982), S. 0

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ISSN: 1365-3180

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: The grass weed herbicide metolachlor (2-chloro-N-[2-ethyl-6-methylphenyl]-N-[2-methoxy-1-methylethyl]acetamide) which is especially effective against wild millets, inhibits the formation of epicuticular waxes on sorghum leaves. The metolachlor protectant CGA 43089 [α - (cyanomethoximino) - benzacetonitrile] prevents the depletion of the waxes on the leaves of metolachlor-treated sorghum plants, as demonstrated by scanning electron microscopy. This alteration of the plant surface polymers also changes their permeability to the herbicide. 14C-metolachlor uptake into isolated coleoptiles and first leaves of sorghum which had been pretreated with the herbicide was increased. Incubation with added protectant reduced the uptake of 14C-metolachlor. It is postulated that the modifications caused by metolachlor and its protectant to sorghum surface structures influence the action of the herbicide in two ways:〈list xml:id="l1" style="custom"〉1The selectivity observed against sorghum and millet grasses could occur because of an increased uptake of metolachlor through cuticles which are particularly sensitive to the structural changes caused by the herbicide, since the composition of the plant waxes is very species-specific.2The loss of cuticular integrity is prevented by the protectant CGA 43089, which greatly reduces penetration of metolachlor.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-3180.1982.tb00506.x

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Digitale Medien

Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham (1982)

FREEMAN, R. L. ; EBERT, A. G. ; LYTLE, R. A. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 47 (1982), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Canned, comminuted ham was manufactured with and without sodium nitrite to investigate the role of nitrite in developing and preserving cured meat flavor. Thiobarbituric acid (TBA) values were measured throughout processing and the canned storage period, and compared with sensory triangle testing and preference evaluations of the canned products at intervals throughout 26 weeks storage. The development of oxidative rancidity as measured by TBA values was also evaluated on refrigerated products held aerobically. Results show decreased TBA values in product with nitrite. Statistically significant flavor differences were observed in products with and without nitrite; statistically significant preferences were observed only when product color was evident.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12877.x

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