Showing papers on "Brown rice published in 1996"

Filling Percentage of Rice Spikelets as Affected by Availability of Non-Structural Carbohydrates at the Initial Phase of Grain Filling

Abstract: The observed reaccumulation of non-structural carbohydrates (NSC) in culm and leaf sheath in the later half of the grain filling period, in spite of the existence of imperfectly filled rice spikelets, indicate that grain filling is determined not only by total availability of carbohydrates during the grain filling period but also by the sink ability for accumulating carbohydrates. The objectives of this study were to clarify which plant factors determine the sink ability of rice grain and their cultivar difference. Periodic measurements were made of crop dry weight and the amount of NSC during grain filling period of Milyang 23 and Nipponbare grown under various conditions. Filling percentage, defined as the ratio of rough brown rice yield to the product of spikelet density and weight of a fully ripened grain, was positively correlated with RGR in grain weight over the initial 10 days after full heading. This period corresponded to the reported period in which endosperm cell number is determined. A highly positive correlation was also obtained between the amount of NSC available per grain in thc initial 10 days of grain filling and the RGR of grain, indicating that the filling percentage of rice crop is determined by the availability of NSC in that period. Interestingly, Milyang 23 had a significantly higher filling percentage than Nipponbare under a given amount of NSC per grain in the initial 10 days of grain filling.

Relative Humidity Effects on the Development of Fissures in Rice

Abstract: Cereal Chem. 73(2):222-224 Rice grains may develop fissures due to internal stresses when sub- all of the milled rice fissuring at 100% exposure humidity. The CPFG jected to moisture-adsorbing environments. Rough, brown, and milled decreased sharply as the initial moisture level increased, with no grains rice grains were conditioned to three equilibrium relative humidities developing fissures when rough rice at 80% erh was exposed to 100% (erh) of 46, 62, and 80%, before being exposed to high relative humidity rh. The cumulative number of fissures (CNF) in rice grains increased (rh) environments of 65, 86, and 100% for different periods. Grains with exposure rh and exposure, time. The regression equations to equilibrated to 46 and 62% erh fissured when exposed to either 86 or describe CPFG and CNF related to erh, exposure rh, and time were de100% rh. For rice grains at 46% erh, the cumulative percentage of fis- veloped from the SAS Statistical program. sured grains (CPFG) increased as the exposure humidity increased, with The rice grain is hygroscopic and responds dynamically and physically to moisture and temperature changes in the environment. A dry grain surface adsorbs moisture in a humid environment, while a wet surface desorbs moisture in a relatively dry environment. Moisture adsorption is associated with water reentering the grain. This occurs when the vapor pressure at the surface of a grain is lower than the vapor pressure in the surrounding air. Kondo and Okamura (1930) were the first to show that a moisture-adsorbing environment caused low moisture grains to fissure. Moisture adsorption can occur in the field, in the holding bin of a combine, ahead of the drying front in a deep-bed dryer, or wherever low moisture grains are exposed to a humid environment (Kunze and Prasad 1978). Kunze and Hall (1965) observed the development of fissures when brown rice grains, originally at storage moisture, were exposed to a more humid environment. An increase in rh of 20 percentage points or greater above the conditions for grains in moisture equilibrium was sufficient to initiate fissures. Kunze and Hall (1967) showed that the thermal gradients produced by a temperature difference of 34.4 0 C did not produce fissures in grains as long as the rice was maintained at a constant moisture content. Stermer (1968) related stress cracks in milled rice to the changes in moisture content. He developed an exponential function that described the relationship between the rate of stresscrack damage and the change in equilibrium moisture content of milled rice due to changes in temperature and rh.

Contamination of rural and urban soils in Taiwan

Abstract: Taiwan is located in the subtropical and tropical regions with high precipitation (>2500mmyr−1) and high temperature (>22°C). The total area for rice and upland crop production is 8800 km2 which is about 25% of the total area of Taiwan. The main Soil Orders of rural soils in Taiwan are Inceptisols, Alfisols, Ultisols and Entisols, based on the Keys to Soil Taxonomy (Soil Survey Staff; 1994) (Table 1).

Diversity and Function of Pigments in Colored Rice

Abstract: The edible natural pigments extracted from plant organs become steadly popular to consumer because of those physiological functions desirable for food preservation and human health in recent years. There are a number of colored rice genotypes from light brown to blackish purple via reddish brown and purple. Some researchers reported their results on extraction recipes and identification of chemical structure of the pigments from the colored rice. The pigments extracted from colored rices can be largely divided into two types of anthocyanin and tannin pigments. Anthocyanin pigments are mainly contained in purple or blackish purple rice while tannin pigments are mainly contained in brown or reddish brown rice. Some brownish purple rices showed two peaks of tannin and anthocyanin pigments simultaneously. Purple rices showed better extraction of pigments in HCl-contained methanol or malic-acid-contained ethanol, while red rices revealed better extraction of pigments in citric-acid-contained ethanol. The anthocyanin pigments are generally unstable to heat, light and acidity of solution. The pigments extracted from colored rice can be preserved stably under the dark and cool() condition and at pH . The anthocyanin pigments of purple rice are mainly composed by cyanidin-3-glucoside (chrysanthemin). The other pigment fractions in purple rice were identified to peonidin-3-gluco-side, malvidin-3-galactoside(uliginosin) and cyanidin-3-ramnoglucoside(keracyanin). The pericarp coloration of purple rices is controlled by three complimentary genes C (anthocyanin), A(activator) and (purple leaf) genes, while the red rices are expressed by complimentary interaction between Rc(basic substance of pigment) and Rd(distribution of pigment) genes or C and genes. Recently, the antioxidation and antimutagenic activity in main component of anthocyanin pigments extracted from colored rice were identified. The natural pigments from colored rice can be useful for beverages, cakes, ice scream, cosmetic and so on.

도정도에 따른 쌀의 수화와 이화학적 특성

Abstract: The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.

Other grain components

Abstract: This chapter reviews the lipids, inorganic components, vitamins and possible toxic substances found in cereals from a biochemical and nutritional perspective.

Brown rice cracker and its processing technology

Abstract: The non-glutinous rice crisp for building up body is made up of non-glutinous rice, broken corn, wheat flour, peanut kernel, sesame, sugar, vegetable oil, bean, black rice and buckwheat through mixing, puffing and mixing with hot oil (or immersion, breaking, centrifugally drying, granulating and frying in oil), mixing with molten sugar, addition of peanut kernel and sesame, mixing, pressing, cooling and shaping, and features rich nutrients and good eating enjoyment.

Deposition velocity of gaseous organic iodine from the atmosphere to rice plants

Abstract: To obtain parameter values for the assessment of {sup 129}I transfer from the atmosphere to rice, deposition of CH{sub 3}I to rice plants has been studied. The mass normalized deposition velocity (V{sub D}) of CH{sub 3}I for rough (unhulled) rice was 0.00048 cm{sup 3} g{sup {minus}1} s{sup {minus}1}, which is about 1/300 of that of I{sub 2}. Translocation of iodine, deposited as CH{sub 3}I on leaves and stems, to rice grain was negligibly small. Distribution of iodine between hull and inner part of the grain was found to depend also on the chemical forms of atmospheric iodine to be deposited. The ratio of the iodine distribution in a grain exposed to CH{sub 3}I was as follows: rough rice: brown rice (hulled rice):polished rice = 1.0:0.49:0.38. The distribution ratio in polished grains for CH{sub 3}I exposed rice was about 20 times higher than that for I{sub 2}. 22 refs., 1 fig., 6 tabs.

Effects of Salty Wind on the Yield and Quality in Rice Using a Wind Tunnel

Abstract: The effects of salty wind on the brown rice weight and quality of rice were investigated using a wind tunnel. Two varieties, cv. Hinohikari, cv. Yumehikari, were grown in 1/2000a Wagner's pots containing paddy field soil. The brown rice weight of a plot (non-salty water and non-water sprinkling) was 36.2 g/plant, D and H plots (weak wing treatment; 7.1±1.6 m/s, strong wind treatment; 14.4±4.3 m/s) with salty water treatment were 11.0 g/plant, 15.0 g/plant, respectively and under the condition of 60l/40 min water sprinkling treatment after salty water treatment were 21.7∼22.1 g/plant. The effects of salty water, water sprinkling, wind speed and treatment time on brown rice weight and 1000 grain weight were analyzed by the type I quantification method. According to the result of analysis of salty water treatment of brown rice weight, category scores were 6.47 and -9.71, and the partial correlation was 0.949. On the other hand, with water sprinkling treatment on brown rice weight, category scores were -1.87 and 2.81, and the partial correlation was 0.655. However, the partial correlation of wind speed or treatment time with brown rice weight was low.

Characterisation of Brown and Milled Yellow Rice and Development of an Expanded Snack

Abstract: Brown rice and yellow milled rice were characterised in relation to milling properties, cooking, processing quality and microbial testing, and utilised to develop an expanded snack. The extrusion process was done in a Mapimpianti single screw cooker-extruder. A flour sample feed rate of 70 g (dry matter) min -1 was maintained by varying the force-feeder speed. A screw speed of 150 rev min -1 and a die with 20 die-nozzle orifices (2 mm in dia) were used. The die zone was heated at 110°C by electrical resistance. Compressed air was circulate around the barrel to maintain precise control of the temperature. The moisture content of the samples was 120, 150 and 180 g kg -1 . The grains were classified as long-thin with an average size of 2.13 mm x 6.79 mm. The milling yields obtained in the laboratory with paddy rice were 700 g kg -1 brown rice and 600 g kg -1 milled rice. Brown rice and yellow milled rice had similar amylose contents, 225 and 256 g kg -1 , respectively. Gel consistency was soft with low gelatinisation temperature (63-68°C) for both samples. Field fungi such as Helminthosporium oryzae and storage fungi as Aspergillus spp were present in paddy, yellow milled and commercial rice. Helminthosporium oryzae was not present in extruded products. The extruded products showed low density and a high degree of expansion, with the optimum degree of expansion obtained in flours processed with moisture at 150 g kg -1 in both milled and brown rice. The highest values for water solubility index were obtained with flours from milled yellow rice and none of the extruded products showed significant differences on water absorption index. Sensory analyses carried out on the snack products showed them to be acceptable, with the bent acceptance for products made from milled yellow rice processed with 150 g kg -1 moisture.

Moisture adsorption rates by different forms of rice

Abstract: Rice kernels were initially conditioned at 21°C to three equilibrium relative humidities (ERH) of 46, 62, and 80%, and then were exposed to high relative humidity (RH) environments of 65, 86, and 100% for different periods at the same temperature. The moisture adsorption rates (MAR) for different forms of rice were determined. Rough rice had a MAR equal to about 60% that for brown rice. The MAR for brown rice was about 70% that for milled rice. The higher the exposure RH and ERH, the higher was the MAR. General linear models to describe MAR related to ERH, exposure RH, and time, were developed.

Deterioration during storage in wild rice, Zizania palustris, and polished basmati rice, Oryza sativa, and potential for insect infestation

Abstract: Wild rice, Zizania palustris and long-grain polished Basmati rice, Oryza sativa, have significantly different moisture content/relative humidity equilibria even though oil content of both seeds, which affects grain moisture content (MC), is low at <1%, wt :wt. Seeds in storage are occasionally exposed to high relative humidities. but since microflora cannot grow at <65% relative humidity (RH), wild rice could be stored for 12 months at 10°C and 10.5% MC, 20°C and 10.5% MC, 30°C and 10% MC or 40°C and 9.2% MC ; polished Basmati rice can be safely stored at 10°C and 14.4% MC, 20°C and 14.0% MC, 30°C and 12.5% MC, and 40°C and 12.2% MC. The low levels of oils resulted in negligible changes in fat acidity values during 12 months of storage even at high temperature and relative humidity as opposed to cereals and oilseeds with higher oil contents. Microfloral infection was initially low although more extensive on wild rice than polished Basmati rice. By 12 month storage, more than 60% of wild rice grains were infected with Eurotium amstelodami at 20, 30, and 40°C and 80% RH, or at 40°C and 65% RH. Species of Rhizopus, Cladosporium and Penicillium also occurred on wild rice at low levels. Basmati rice had E. amstelodami infection levels of ≥60% only at 20 and 30°C and 80% RH. Low levels of Cladosporium, Rhizopus, and Penicillium species also occurred. Whole wild rice can be attacked most successfully by the lesser grain borers Rhyzopertha dominica, the red flour beetle, Tribolium castaneum, and the Angoumois grain moth, Sitotroga cerealella : whole Basmati rice can be attacked by a wider range of storage insects. Ground wild rice is nutritionally superior to ground Basmati rice or brown rice for most Cryptolestes spp. and Tribolium spp. Insect infestation of wild rice can be potentially severe during storage in heated homes and warehouses.

Fate of the herbicide bentazon in rice plant‐grown lysimeters over four consecutive cultivation years+

Abstract: When the herbicide benzene‐ring‐14C‐bentazon was applied onto two 0.25 m2 lysimeters by the conventional method(1.6 kg a.i./ha) in Korea and rice plants were grown over four consecutive years, 3.16(lysimeter I) and 17.27%(lysimeter II) of the originally applied radioactivities leached in total up to the 167th week after the application. The 14C activities translocated into rice straw in the first year ranged from 1.4 to 2.2% of the originally applied amount, reducing remarkably in the second year, and those into brown rice grain were below the MRL of 0.1 ppm bentazon set by FAO/VHO. The 14C activities remaining in the 0∼10, 10∼20, 20∼30, and 30∼40 cm soil layer were approximately 14.07, 16.45, 27.53, and 21.28%(lysimeter I) and 4.37, 10.06, 10.45, and 9.34%(lysimeter II), of the originally applied 14C, respectively, after 2 years, amounting to a total of 79.33 and 34.22%, respectively. After 4 years the residual radiocarbon in the 0—60 cm soil layer was reduced, indicating that 26.60(lysimeter I)...

Cultural Condition for the mycelial growth of Ganoderma lucidum on Cereals

Abstract: Cereals were used as solid-substrate for the cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10, 11 and 12 hours for Malt, Danyeob and Black soybeans respectively, and the water content was enough for mycelial growth in this condition. The hydration times required for sorghum, job's tears, barley, brown rice and wheat were 2.5, 4, 5, 10 and 12 hours respectively, but the final water content was much less than optimum water content (65%). Hot water reduced the hydration time of soybeans, and the water content reached to 65% within mins. This condition showed the optimum for the mycelial growth. For the other cereals, it took about mins to reach the optimum water content (65%). From this result, hot water was better than cold water for the hydration of cereals. We attempted to develop a practically applicable process by combining the soaking and sterilization. This process was successful with soybean and about 1.1 times of water based on the weight of soybean appeared to be suitable. In all varieties of cereal, the water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The mycelial growth rate in accordance with kinds of solid-state materials was in the order of barley > wheat > job's tears > sorghum > brown rice > soybean. The glucosamine content for determing the mycelial growth in solid material was in the order of wheat> barley > brown rice > job's tears > sorghum > soybean.

Factors Affect Protein Contents in Brown Rice Estimated by a Near Infrared Spectrometer.

Abstract: 近赤外分光分析法はコメタンパク質の定量法として有力な手法である.全国の農業試験場より割譲を受けた玄米を材料とし,粉砕試料を用いた近赤外分光分析計によるタンパク質含量推定の誤差要因の解析を行った.検量線の重相関係数は0.98よりも大きい値であり,標準誤差及び測定誤差は0.15%よりも小さく,検量線は満足できるものであった.サンプルセルや測定者の違い,籾殻の混入,試料の詰め替えの有無,粉砕機の掃除の有無は測定値に有意な影響を与えなかった.異なるスクリーンを用いて粉砕した場合には粒度に有意差が生じたが,Udyサイクロンミルで粉砕した場合推定値に余り影響しなかった.これらの結果は,ここで記したような因子は近赤外分光分析によるタンパク質含量の推定に関して余り影響しないことを示している.

Varietal variation of pigmentation and some nutritive characteristics in colored rices

Abstract: Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 in brown and reddish-brown rices, 3.56~11.10 in red rices, 28.11~401.22 in purple rices, and 3, 665.98 in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L B-4-12-1-1 and DK 1, showed higher content of vitamin compared with Hwacheongbyeo, a check variety of no specific color, and L B-2-1-1 and L B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as , , and F were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.

Comparacao do valor nutricional entre arroz integral e polido

Abstract: Cereals are considered an important source of nutrients both in human and animal nourishment In this paper nutritional value of brown rice is compared to that of white rice in relation to nutrients Results show that despite higher nutrients contents of brown rice compared to white rice, experimental datas does not provide evidence that the brown rice diet is better than the diet based on white rice Possible antinutricional factors present in brown rice have adverse effects on bioavailability of this cereal nutrients

Heavy Metals in the Soil-Water-Plant System

Abstract: Heavy metals, like any other chemical element in a terrestrial ecosystem, may be dissolved in the soil solution, adsorbed onto colloidal surfaces, occluded into soil minerals, precipitated with other components in soil, or incorporated into biological materials. These processes are influenced by many factors, such as soil pH, Eh, temperature, organic matter content, mineralogical compositions as will as the type and concentration of other dissolved constituents. Furthermore, the chemical behavior of a heavy metal in the soil-water-plant system is affected by interactions with other elements and/or soil components and the environmental conditions. The knowledge of the interactions may lead to a better understanding of the relationship between crop yield and quality and the nutrient level of soils (Ohno and Grunes, 1985). Research on these interactions should attract more attention because it relates to ecosystem balance, environment qualities and human health (Chen and Zheng, 1992; 1994b). This, however, has not been the case until recently. To illustrate the effects of interactions on chemical behavior of the elements in soil-water-plant system, some results obtained recently in laboratory and greenhouse studies by our research group were chosen (Zheng and Chen 1990; Chen et al.,1991a,b; Chen and Zheng, 1994a,b; Zang et al.,1987, 1989).

Shelf-life Prediction of Brown Rice in Laminated Pouch by n-Hexanal and Fatty Acids During Storage

Abstract: The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures using n-hexanal content and fatty acid composition as a measure of deterioration The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 1407 kcal/mole and value of 222 The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid The n-hexanal activation energy was 1836 kcal/mole, and value was 284 Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature

Thiamine, Riboflavin, and Sensory Stability of Irradiated Brown Rice.

Abstract: While brown rice is nutritionally superior to white rice, it is not shelf stable, becoming rancid in a matter of weeks. Preservation by refrigeration or freezing is expensive and not universally available. Therefore, other preservation methods, such as aqueous ethanol extraction of lipids, have been studied to overcome this problem. These methods also have limitations. The effects of gamma-irradiation on the physicochemical properties and lipase activity in brown rice has been well documented. Gamma-irradiation has been shown to reduce lipase activity, presumably preserving sensory quality. A sensory study using two Louisiana grown varieties (‘Mars’ and ‘Lemont’) of irradiated brown rice performed at monthly intervals over a period of 6 months was conducted to provide the definitive data to assess this method of preservation for sensory effects. Rough rice was de-hulled, irradiated at 0,1,and 2 kGy, and stored for a period of up to 6 months at ambient temperature in sealed plastic bags. Duplicate samples were taken at monthly intervals starting with time 0 and evaluated for thiamine and riboflavin status using reverse phase HPLC and sensory quality using an experienced 8-person panel, respectively. These procedures were replicated 3 times to ensure scientific and statistical validity.

Apparatus for storing and delivering held brown rice

Abstract: PURPOSE: To provide an apparatus capable of automatically delivering intact brown rice or milled rice after milling thereof based on the amount of the brown rice designated by a user, maintaining the taste of the held brown rice good and reducing the number of facilities administrators and labor costs. CONSTITUTION: This apparatus for storing and delivering held brown rice is obtained by storing held brown rice in a silo of large-scale drying, preparing and storage facilities, receiving the brown rice of grains stored in the silo through a receiving hopper 1 of held brown rice storing and delivering facilities installed side by side with the large-scale drying, preparing and storage facilities into brown rice tanks 4 and delivering the intact brown rice or milled rice after milling thereof based on the amount of the brown rice designated by a user.

Studies on the Removal of Lipids in the Analysis of Pyrethroid Pesticide Residues in Salad Oil, Brown Rice and Soybean

Abstract: Three methods for the removal of lipids, i. e., the GPC method with a mixture of ethyl acetate-cyclohexane (1:1, v/v), the n-hexane/acetonitrile partition method, and the Extrelut-3/Sep-pak® C18 method, were compared in the analysis of pyrethroid pesticide residues in crops. Efficiencies of the removal of lipids in salad oil, brown rice and soybean were 51.0-77.4% by GPC, 61.6-96.4% by n-hexane/acetonitrile partition and 73.8-98.4% by the Extrelut-3/Sep-pak® C18 method. Recoveries of 10 pyrethroid pesticides from brown rice (fortified at 0.2-0.4ppm) were 72.2-130% by GPC, 62.5-100% by n-hexane/acetonitrile partition, and 61.5-96.3% by the Extrelut-3/Sep-pak® C18 method, respectively. Therefore, the Extrelut-3/Sep-pak® C18 method seems to be the most suitable for the removal of lipids in the analysis of pyrethroid pesticide residues in crops because of its efficiency and simplicity.

Varietal Difference of Viviparity and Germination - Inhibition of Rice Hull Extracts

Abstract: This experiment were conducted to elucidate the damage by viviparity during grain filling on grain quality and hulling recovery and to understand the varietal differences of viviparity and the effect of extractive from rice hull of hardly viviparous varieties on seed germination and seedling growth. Ten rice cultivars, such as three indica, four japonica and three Tongil-type rices, were used in this study. The brown rice yield was decreased along with increasing the artificial viviparous treatment periods. At six days after treatment, brown rice yield of Daeseongbyeo was reduce 20% as compared with control. The ratio of head rice was 41.3% at six days after viviparous treatment with temperature and over 95% relative humidity, while it was 99.5% in control. Varietal differences of viviparity in three rice groups were ranged from 1.1 to 5.2% in indica rices, 9.2 to 79.7% in japonica rices and 2.1 to 63.7% in Tongil-type rices. Methanol extractives from rice hull of IR36, Shinunbongbyeo and Jungwonbyeo inhibited significantly the germination of Deaseongbyeo.

Indirect selection and genetic improvement for nutrient quality traits in indica rice

Abstract: Genetic correlations analysis between nutrient traits of rice and otherquality traits was conducted for the experiment of incomplete diallel crosses with nine cytoplasmic male sterile lines and five restorer lines in Indica rice，by using the genetic model for quantitative traits of seeds of cereal crops. The results showed that there existed significant genetic correlations including endosperm direct additive correlation(rA)， endosperm direct dominance correlation(rp),cytoplasmic correlation (rc),maternal addi-tive correlation (rA.),and maternal dominance correlation (rDm) for most of the pairwise traits. Indirect selection were expected for the pairwise traits which had significant positive rA，rA. and rc，such as brown rice weight and lysine index. Except for the pairwise traits of brown rice width and nutrient quality traits，the simultaneous improvement were not available for the pairwise traits which the additive correlations were negativeand cytoplasmic correlation was also negative or not significant, such as protein content and ratio of length to width. Since most of the cytoplasmic effects for the pairwise traits were significantly positive and had larger correlation coefficients，it was important for the cytoplasmic correlation which controlled the relationship of different quality traits ofrice in genetic correlation. The pairwise traits which had significant dominance correlations,such as protein content and brown rice width,could be effectively applied in hybrid rice breeding.

Multifunctional rice grade separator

Abstract: The utility model discloses a rice grade separator which is provided with a feed box component, a distribution box component, a machine frame component, a discharge box component, a material outlet box component, a drive component and an electric apparatus box component. The upper part of the rice grade separator and the feed box component are provided with cleaning screen devices in a connecting way. The machine organically combines the cleaning screen and the rice grade separator to the integration, and thus, the utility model can sufficiently exert functions of both parties. The utility model has simple structure, reasonable combination and convenient operation. The utility model can process very little rice hull which is not sucked by the wind channel of a rice huller and clean the big impurity and broken brown rice in mixing materials. As a consequence, the separating effect and the production capacity can be improved.

Shelling separator of shaking separation type

Abstract: PURPOSE: To downsize a machine as a whole by downsizing a hulled rice winnowing part by arranging the shaking device and transmission gear of an shaking separator on the side part of a machine body, lowering the multistage shaking separation plate part of the shaking separator, and extending part of a hulled rice winnowing part in the front lower part of the machine body to a position below the shaking separation plate. CONSTITUTION: A hulling part 1 for hulling is arranged in the front upper part of a machine body, a hulled rice winnowing part 2 for winnowing hulled rice from the hulling part 1 is arranged from the front lower part to the rear lower part of the machine body, and a shaking separator 16 for mixed rice into unhulled rice and brown rice is arranged in the front upper part of the machine body, a shaking pulley 32 which is a transmission gear to the shaking separator 16, a balance weight 33, and a transmission belt are arranged in the side part of shaking separation plate 17 when viewed from above, the separation starting side of the hulled rice winnowing passage 10 of the hulled rice winnowing part 2 is extended close to and below the rear end part of the shaking separation plate 17 of the shaking separator 16, and a hulled rice receiving chute 12 is positioned below the rear end part of the hulled rice winnowing passage 10.

Potential interference by free fatty acids in determination of tricyclazole in brown rice by gas chromatography with flame thermionic detection.

Abstract: A convenient method is described for the determination of tricyclazole in brown rice, and the interference of free fatty acids with flame thermionic detection (FTD) is reported for the first time. Brown rice is extracted with acetone, the extract is filtered, and the filtrate is evaporated. To the residue is added 10% (w/v) NaCl solution, and the mixture is extracted with ethyl acetate. The extract is charged on a Sep-Pak Plus silica cartridge. Free fatty acids are removed from the rice by washing with diethyl ether, and tricyclazole is eluted with acetone-n-hexane (1 + 1). Tricyclazole is determined on a DB-1 capillary column by gas chromatography with FTD (GC-FTD). Linoleic acid and oleic acid, which have essentially the same retention time as tricyclazole, cannot be detected by FTD. Thus, without the Sep-Pak Plus silica cleanup, the peak height of tricyclazole in the chromatogram decreased, the extent depending on the concentration of linoleic acid. n-Hexane-acetonitrile partitioning was not used for cleanup because it could not remove 50% of the free fatty acids. Recoveries (mean +/- standard deviation, n = 5) of tricyclazole from rice fortified at 2 and 0.1 ppm were 90.5 +/- 9.4% and 81.3 +/- 10.6%, respectively. The limit of quantitation was 0.05 ppm.