جستجوی مقالات مرتبط با کلیدواژه « گندم » در نشریات گروه « فیزیک »

The genome of a plant is the most critical factor to control bakery- quality trait in wheat, where it can bemade by applying genetic variation upon using mutagens for its improvement. In this study, chemical and Farinograph experiments were investigated in T-66-58-60, O-64-1-10, RO-1, RO-3 and RO-5 lines from Tabassi, Omid, and Roshan cultivar, respectively. Also, the sigmoid transfer function was used for the assessment of factors by the model of feed-forward neural network with training method of levenberg-Marquardt algorithm. The chemical traits of Zeleny number, the hardness, wet gluten and protein content in the RO-3 line increased significantly compared with the control. Also, water absorption percentage and valorimeter value increased substantially in the O-64-1-10, whereas it was shown that the dough softening after 10 and 20 minutes decreased significantly compared with the control. The protein content, bread volume, Farinograph quality number and E10 properties had the most significant impact on the neural network model. The results show a positive effect of the irradiation on the improvement of dough quality properties.

In this work investigated the determination of Selenium in wheat of Kashan's people's meal, via neutron activation analysis method (NNA) in “The Miniature Neutron Source Reactor” section. The γ transition produced in reaction of the neutron capture 77Se (n, γ) (T1/2= 17.4 s) was used to determine the concentration of Selenium, due to the rapid transfer of samples from the reactor. In this respect, we have first measured and compared with the available standards (B06Wheat Flour NBS–1567a, B12 and Hard Red Spring Wheat Flour RM – 8437, B18 Bovine Liver NIST – 1577b). Our obtained results show the selenium concentration in wheat samples varied from

Some microorganisms can increase the solublity of relatively insoluble forms of zinc(Zn) in soils and fulfil the requirements of plants. As evidance for this hypothesis, an experiment was conducted in 2009-10 in a sand culture whitout zinc. In this experiment, factors included two kinds of inoculants with microorganisms and three kinds of zinc sources. Inoculants included pseudomonas fluorescent strain 187 and pseudomonas aeruginosa strain MPFM1; factors of zinc sources included zinc sulfate (ZnSO4), zinc oxid (ZnO) and zinc carbonate (ZnCO3). For detection of Zinc element in plants, (n,γ) reaction was used to convert 64Zn to 65Zn in reactor of Atomic Energy Organization of Iran. Wheat (Triticum aestivum L.) and corn (Zea mays L.) were planted and after growth seasons, 65Zn was computed in all members of plants and all kinds of treatments with the use of High Resolution Germanium Spectrometry (HRGS). The results revealed that: a) in inoculation treatments, the mean of 65Zn activity was more than the treatments whithout inoculation, b) inoculation by zinc solubilizing bacteria (ZnSB) increased the amount of Zn uptake from relatively insoluble Zn and sources, and c) the abilities of these microorganisms to release Zn from relatively insoluble Zn compounds were found to be different.

The knowledge of concentration of elements in foodstuffs is of significant interest. Wheat is one of the most consumed food stuffs in Iran and zinc is also considered as one of the necessary and vital elements. Since the measurement of some trace elements is not practical by the conventional analytical methods, due to the lower detection limit, the neutron activation analysis (NAA) was applied to determine the zinc in wheat and wheat bran. Food sample of roughly 50mg was irradiated for 24h. After cooling, the interval samples were counted by a gamma spectrometry system. The concentration of zinc in wheat without bran and the wheat bran were 18.444±0.656 and 19.927±0.698 ppm, respectively. The amount of zinc in wheat bran was noticeable so it showed that consuming wheat with bran is more beneficial than the wheat with no bran for the human-beings’ body requirements.