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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hair follicle is a regenerative organ, and its growth process constantly goes through the cycle of growth, decline and rest period. The cyclic growth of hair follicle determines the growth and loss of fur. Hair follicles are not only regulated by genetic, environmental, and other factors, but also closely related to the content and type of nutrients in the diet, especially the protein content and amino acid composition. Protein is an important substance in the composition of fur animal coat. Sulfur-containing amino acids are the main amino acids that restrict the growth of coat. Sulfur elements exist in the coat in the form of disulfide bonds, which play an important role in maintaining the network space structure of coat fibrin molecules and resisting the erosion of various adverse factors from the outside world. In addition, lysine, tryptophan, tyrosine, glutamic acid, and other non-sulfur-containing amino acids are also involved in the formation of fur animal skin sheets, which play an important role in controlling fur animal skin coat color, promoting coat growth and regulating fur maturation. In this paper, the recent research progress on the effects of protein content and amino acid composition in feed on fur quality of fur animals is reviewed, in order to provide a reference for guiding the genetic selection and production of fur animals. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of University Chemistry is the property of Peking University, College of Chemistry & Molecular Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Amino acids are the basic building blocks of protein that are very important to the nutrition and health of humans and animals, and widely used in feed, food, medicine and daily chemicals. At present, amino acids are mainly produced from renewable raw materials by microbial fermentation, forming one of the important pillar industries of biomanufacturing in China. Amino acid-producing strains are mostly developed through random mutagenesis- and metabolic engineering-enabled strain breeding combined with strain screening. One of the key limitations to further improvement of production level is the lack of efficient, rapid, and accurate strain screening methods. Therefore, the development of high-throughput screening methods for amino acid strains is very important for the mining of key functional elements and the creation and screening of hyper-producing strains. This paper reviews the design of amino acid biosensors and their applications in the high-throughput evolution and screening of functional elements and hyper-producing strains, and the dynamic regulation of metabolic pathways. The challenges of existing amino acid biosensors and strategies for biosensor optimization are discussed. Finally, the importance of developing biosensors for amino acid derivatives is prospected.

Copyright of Journal of South China University of Technology (Natural Science Edition) is the property of South China University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Bioinformatics is the property of Bioinformatics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry, on account of their abundant amino acids, straight morphology, and multi-level and multi-scale structures. The development and utilization of protein fibrils have become a research hotspot in the food field in recent years, notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention. In this paper, the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced. Especially, the impact of fibrous self-assembly on the protein structure and techno -functional properties, as well as the application status and development prospects of protein fibrils in the food field are highlighted, with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food. [ABSTRACT FROM AUTHOR]

Targeted metabolomics technology was used to accurately quantify the major sugars, organic acids and amino acids during the growth of Gannan navel orange. The results revealed significant variations in growth physiology and related metabolite characteristics at different growth stages. The weight of single fruit gradually increased and the fruit shape index slightly decreased. As the fruit matured sugars accumulated in large quantities, with sucrose having the highest content and fructose and glucose having comparable contents. Most of the organic acids were gradually degraded during fruit ripening, and the total organic acid content decreased, with citric acid dominating.accounting for more than 90% of the total of the six major organic acids. Aspartic acid was the main amino acid, while methionine, arginine and proline showed an upward trend. and the rest of the amino acids as a whole exhibited a downward trend. The sugar acid ratio first increased and then decreased, finally reached the optimal ratio range, indicating that the fruit continuously improved its flavour quality during the growth process. Correlation analysis revealed that the flavour profile substances during the growth process of Gannan navel orange included fructose,glucose.quinic acid, leucine, alanine glutamic acid and glycine, The metabolic network was constructed and the heat map analysis was conducted, showing significant variation in the expression of flavor-related metabolites in the flesh of Gannan navel orange at different growth stages, reflecting the influence of the growth period on growth metabolism and flavor quality. Besides studying the metabolic changes of the main flavour substances at different growth stages, this paper also carried out flavour evaluation and constructed metabolic networks of related metabolites, deepening the understanding of the characteristics of the nutrient and flavour effective components of Gannan navel oranges. This research is beneficial for developing functional navel orange products and capable of providing an important reference for navel orange breeding to improve the quality of the fruits. [ABSTRACT FROM AUTHOR]

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Surfactant Detergent & Cosmetics (2097-2806) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soybean meal has high nutritional value, high protein content and balanced amino acids, but the antinutritional factors in soybean meal will cause the animal body can not fully absorb the nutrients in soybean meal. The antinutritional factors in degradable soybean meal were fermented to improve the digestibility and nutritional value of the substance and the content of organic acids in feed. The paper reviews the quality testing system, quality evaluation and application of fermented soybean meal in animal production, pointes out that the quality of fermented soybean meal can not be evaluated by a single index, should carriy out correlation analysis to comprehensively evaluate the quality of fermented soybean meal, to reduce the loss caused by bad fermented soybean meal and provide reference for selecting suitable fermented soybean meal for animal feed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Functional Polymers is the property of Journal of Functional Polymers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Irrigation & Drainage is the property of Journal of Irrigation & Drainage Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South China University of Technology (Natural Science Edition) is the property of South China University of Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

γ-Glutamyl transpeptidase (GGT) widely exists in a variety of organisms in nature' has transpeptidation and hydrolysis activities' and can synthesize γ-glutamyl amino acids/polypeptides according to different substrate conditions. Substances have attracted the attention of the food industry' pharmaceutical synthesis and other industries because they can be used as flavor enhancers or biological actives. There are abundant GGT resources in bacteria. In this paper' the structural characteristics' properties' catalytic reaction characteristics and related product characteristics of γ-glutamyl transpeptidase were reviewed in order to explore the potential of bacterial GGT and provided reference for future research prospects. [ABSTRACT FROM AUTHOR]

The paper reviews the advances in studying Carassius auratus var. Pengze nutrition requirement for the development of cost-effective and environmentally friendly artificial diets. In order to provide reference for studying the nutritional requirements of Carassius auratus var. Pengze, the paper summarizes the aspects of protein and amino acid, lipids and essential fatty acids, carbohydrates and feed additives. [ABSTRACT FROM AUTHOR]

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, a series of Cs3Cu2I5 perovskite phosphors modified with L-histidine (L-His) and 5-aminovaleric (5-Ava) acid were prepared by simple room temperature ball milling method. The phase, morphology, optical and stability properties of Cs3Cu2I5 ∶x%L-His and Cs3Cu2I5 ∶x%5-Ava(x =0, 0. 5, 1, 1. 5, 2) perovskites were analyzed. The presence of amino acids does not change the crystal structure of Cs3Cu2I5 perovskite, which still belongs to the Pnma space group. However, the introduction of amino acids affects the grain size of perovskite and effectively improves its optoelectronic properties. When x =1, the fluorescence intensity of Cs3Cu2I5 perovskite modified with L-His and 5-Ava increases by about 1. 30 and 1. 41 times compared with that of pure Cs3Cu2I5 perovskite, and the photoluminescence quantum yield (PLQY) increases by 25. 09 percentage points and 30. 47 percentage points, respectively. The fluorescence lifetime of the modified perovskites is effectively prolonged. It is found that the improvement in performance may be related to the function of amino and carboxyl groups in amino acids, which blunts the defects of perovskites and inhibits energy loss in non-radiative recombination processes. In addition, the blue light-emitting diode (LED) was prepared by Cs3Cu2I5 perovskite phosphor modified with L-His and 5-Ava acid, and the respective light efficiency is 1. 85 and 2. 10 times higher than that of pure Cs3Cu2I5 device under biased current of 70 mA, indicating that such materials have great application value in the LED field. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] The present paper aimed to explore the effects of different leaf numbers and curing methods on the safety and aroma quality of cigar filler leaves. [Method] The traditional cigar filler variety Shiyan No. 1 was used as the material, and the remaining leaves were 14 and 18 leaves per plant, the curing methods were air-cured and sun-cured. The content of TSNAs and their precursors of the samples before and after curing were determined, as well as neutral aroma component content and sensory quality. [Result] (i) When 14 leaves were left, the leaf thickness, unit area leaf weight and single leaf weight of cigar filler leaves were significantly higher than the treatment with 18 leaves per plant. The tolerable tensile force was also larger, which was more than 10% higher than the 18 leaves treatment. The number of remaining leaves contributed significantly to the changes in physical characteristics of the cigar filler leaves. (ii) The content of TSNAs precursors in cigar filler with 14 leaves per plant was higher. On this basis, the alkaloids content of sun-cured tobacco leaves was the highest. The change of nitrite content in cigar filler was mainly affected by the curing methods, and the air-cured tobacco leaves were higher than that after sun-cured. The number of remaining leaves had a greater contribution to the change of TSNAs content in cigar filler, and the remaining 14 leaves treatment were significantly higher than the remaining 18 tobacco leaves. In addition, leaves after air-cured had the highest TSNAs content, which was 1722. 62 ng/g. (iii) The total amount of carotenoid degradation products, aromatic amino acid degradation products, and browning reaction products of the remaining 18 tobacco leaves after air-cured were higher than those after sun-cured. (iv) The sensory evaluation results showed that the cigar style of the cigar filler leaves under the condition of 18 leaves left and air-cured system was more prominent. Apart from this, the aroma quality was better, the odor was lighter, the aftertaste was better, and the irritation was less. [Conclusion] Shifang traditional cigar filler leaves have a harmonious chemical composition, good aroma components and excellent smoking quality under the condition of 18 leaves left and air-cured, which is conducive to achieving high quality and low harm. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Anhui Agricultural Sciences is the property of Journal of Anhui Agricultural Sciences Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] The present paper aimed to explore the effects of exogenous amino acid selenium fertilizer on the growth and antioxidant indexes of cucumber seedlings, so as to provide reference for efficient raising and cultivation of high-quality cucumber seedlings.[Method] Using amino acid selenium leaf fertilizer as selenium source and cucumber Guiqing No. 1 as material, different concentrations of amino acid selenium(selenium concentrations were 0,2,4,6,8,10,12 and 14 mg/L respectively)were sprayed on the leaf surface of cucumber seedlings at the stage of one leaf and one heart. To study effects of different concentrations of amino acid selenium on agronomic properties, contents of osmotic regulators and antioxidants, antioxidant enzyme activities and selenium enrichment of cucumber seedlings.[Result] The application of different concentrations of amino acid selenium leaf fertilizer significantly influenced the agronomic properties, contents of osmotic regulators and antioxidants, antioxidant enzyme activity and selenium enrichment of cucumber seedlings(P<0.05, the same as below).With the increase of selenium concentration, the growth indexes of cucumber seedlings increased at that start and then decreased. The plant height, plant width, leaf length, leaf width and root length of cucumber seedlings reached the highest value at selenium concentration of 2 mg/L, and the lower stem length and total chlorophyll content reached the highest value at selenium concentration of 10 and 6 mg/L respectively; The contents of soluble protein, ascorbic acid(AsA)and proline(Pro)in roots, stems and leaves of cucumber seedlings increased at that start and then decreased; The content of malondialdehyde(MDA)in roots, stems and leaves of cucumber seedlings decreased at the start and then increased; When the concentration of selenium was 4 mg/L, the activity of superoxide dismutase(SOD)was significantly increased, while the activities of peroxidase(POD)and catalase(CAT)were the highest at 10-14 mg/L; The total selenium content in roots, stems and leaves of cucumber seedlings increased at the start and then decreased with the increase of exogenous selenium concentration. The order of total selenium content in each organ was: root > stem > leaf.[Conclusion] The maximum selenium concentration that cucumber seedlings can stand is 10 mg/L. In the process of production, low concentration amino acid selenium fertilizer(selenium concentration 6-8 mg/L)can be sprayed to cultivate strong cucumber seedlings. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agronomica Sinica is the property of Crop Science Society of China and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Indanedione reacts with amino acids in sweat to form a light pink complex that can be excited to produce orange-yellow fluorescence to detect latent fingermarks on the porous substrates. It has many advantages, such as high sensitivity, good fluorescence effect, simple operation and adaptability to complex background objects, and has been widely used in the field of forensic science abroad. This paper starts with the research on the method and application of indenedione to detect latent fingermarks, summarizes the advantages and disadvantages of the current technology, which lays a foundation for domestic research on indanedione system, and provides reference for relevant scholars to continue to solve problems and optimize methods for indanedione to detect latent fingermarks. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)