Introduction Amino acids are present in almost all foods in different relative items such as fruit juices, syrups, jams, jellies, wines etc. (Silva et al. 2005; Hua et al. 2014). In plant materials the amino acids are found in free form (L-configuration). Among the highly consumed fruits strawberries are widely used throughout the world for different purposes such as preparation of jams, jellies, decorating cakes etc. Due to high consumption, strawberry fruits are widely grown throughout the year irrespective of temperature, light and humidity in green houses by maintaining the temperature due to direct heating system or CO2 fertilizer units. The use of the CO2 unit/direct heating system has been used in many countries for photosynthetic efficiency. Although the CO2 fertilizer units/direct heating system are very much influenced for high yield of fruits or seeds in different crops whereas, the use of these CO2 fertilizers often lead to incomplete combustion and results in production of hazardous gases (Guo et al. 2007) such as carbon monoxide (CO), nitroxide (NOx) and sulfur-dioxide (SO2) (Muneer et al. 2014) which are harmful for plants by producing reactive oxygen species (ROS) and decreasing photosynthesis. It is estimated that up to 12 ppm of these gases are not potential threat (Adgate et al. 2014) however, if the concentration goes beyond that, it will potentially cause severe loss in crop productivity. Numerous chromatographic methods are available so far for determination of free amino acids (Fountoulakis and Lahm 1998; Molna´r-Perl, 2000; Haberhauer-Troyer et al. 2003; Kugler et al. 2006; Guo et al. 2013). The method employing alkylchlorformate derivatization, solid phase extraction (SPE), and gas chromatography-flame i... ... middle of paper ... ...saas a hyperaccumulator. Redox Biol 2:91-98 Nozal MJ, Bernal JL, Toribio ML, Diego JC, Ruiz A (2004) Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection. J of Chromatogr A. 1047: 137-146. Patzold R, Bruckner H (2005) Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates. J of Agric Food Chem 53: 9722-9729. Rai VK (2002) Role of amino acids in plant responses to stresses. Biol Plantar 45(4): 481-487. Silva BM, Andrade PB, Martins RC, Valentao P, Ferreres F, Seabra RM, Ferreira MA (2005). Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis. J of Agriculture Food Chem 53 (1): 111-122. Wu G (2010) Functional amino acids in growth, reproduction, and health. Adv Nutr 1: 31-37.
Carter, E., Theodorou, M., and Morris, P. 1997. Responses of lotus corniculatus to environmental Change I. effects of elevated CO2, temperature and drought on growth and plant development. New Phytologist. 136: 245-253.
Each of the three major macronutrients — proteins, fats and carb — has important and distinct roles in the body when it comes to weight management, hormonal balance, immunity, development and so on. Here are some of the most important reasons why we need each macronutrient:
contains one or more dietary ingredients (including vitamins; minerals; herbs or other botanicals; amino acids; and other substan...
The another devastating abiotic stress which is considered to be highly responsible worldwide for decreasing yield and quality of crop productivity is drought (Lambers et al. 2008 ; Moghadam et al .,2011; Mohsen Pourgholam et al.,2013 ; M. Farooq et al., 2012; Abolhasani and Saeidi, 2004 ; Monjezi et al., 2013).It harms plant growth and development and reduces crop growth rate and also affects biomass accumulation. Generally, in crop plants drought severely affects the cell division and expansion, elongation of root, leaf size, proliferation of root and inhibition of shoot growth (Sharp & Davies 1989; Spollen et al.,1993;Yamaguchi et al.,2010). Furthermore ,it also badly hampers all kinds of plant functions and physiological and biochemical traits such as mineral elements, carbohydrates, free radicals, ions, hormones, lipids, and nucleic acids (HongBo et al., 2005; Yasar et al., ; Moghadam et al .,2011,Mohsen Pourgholam et al,2013) .The transportation of nutrients from the roots to the stem severely get affected by drought as the rate of transpiration is reduced and damage of active transport and membrane permeability take place (Viets, 1972; Alam, 1999; Yasar et al ). Simultaneously, due to decrease in soil moisture, problem occurs with the low distribution of absorbed nutrients by the plant roots in the soil (Alam, 1999; Yasar et al ). More importantly, drought leads to rise in generation of reactive oxygen species (ROS) due to energy accumulation in stress condition of plants (Smirnoff 1993; Asada 2006; Waraich et al.,2011).Drought diminishes photosynthetic carbon fixation primarily through restraining the entrance of CO2 into the leaf or by reducing metabolism (Smirnoff 1993; Loggini et al., 1999; Ap...
20 Brendan Hill, Victoria the place to be, Molecular Gastronomy research and experience, (June, 18, 2008) date accessed February, 7. 2013
Conditionally essential amino acids: this are present in many foods, but are not always required to be a part of the daily diet. So long as we successfully absorb sufficient amounts of the essential amino acids, the liver is able to synthesise the remaining others conditionally amino acids. At certain times in life and in certain population groups these amino acids must be supplied by the diet to ensure good health. An adequate intake of the conditionally essential amino acids will also help to spare valuable resources of essential amino acids.
Janick. J. (2011). Center for New Crops & Plant Products - Department of Horticulture and
Plant defences are those mechanisms employed by plants in response to herbivory and parasitism. According to Hanley et al. (2007), “the tissues of virtually all terrestrial, freshwater, and marine plants have qualities that to some degree reduce herbivory, including low nitrogen concentration, low moisture content, toxins or digestibility-reducing compounds”. The type of chemical defence may be species specific (Scott 2008). The defences that plants possess may be in the form of chemical production or in the form of physical defences such as thorns or spikes and even through reinforced, rigid leaves. “The compounds that are produced in response to herbivory can either have a direct effect on the attacker itself (e.g. toxins or digestibility reducers), or serve as indirect defenses by attracting the natural enemies of the herbivores” (Bezemer & van Dam 2005). This essay will focus on chemical plant defences and in particular the effects of terpenes, phenolics, nitrogen-based defences as well as allelopathy in plants.
Tomato fruit quality for the fresh market has been improved for over 30 years (Causse et al., 2001). Fruit quality was divided in to two parts, internal quality, and external quality (Mata, 2000). Mata (2000) also indicated that a wide range of tomato currently available in the market were of high yield and extraordinary external quality. Tomato fruit contribute to nutrition worldwide, and contain diverse antioxidant molecules (Sacco et al., 2013). Fruit quality of tomato is very important attribute for the cultivated tomato. That good quality may contribute to a reduction in the risk of certain type of cancer and cardiovascular diseases (Causse et al., 2003).
Tryptophan - This amino acid promotes the formation of serotonin which is essential in mood regulation. It has been shown to be successful in treating OCD and it’s also effective for other anxiety disorders. This is formed from precursor coenzymes found in B-vitamins. Example of foods with high tryptophan level are elk meat, goat, seaweed, soy, spinach, crabs, halibut, and shrimps.
Swan, S.H., F. Liu, J.W. Overstreet, C. Brazil, and N.E. Skakkebaek. "Growth Hormones Fed to
An alpha amino acid is made up of a central carbon atom, or the alpha carbon, which is linked to an amino group, a carboxylic acid group, a hydrogen atom, and a distinct R group, called the side chain. There are twenty different kinds of side chains that vary in shape, hydrogen-bonding capacity, chemical reactivity, charge, size, and hydrophobic character that are typically found in proteins. All proteins in all species are made up of the same set of twenty amino acids, with a few exceptions. In order to classify amino acids, the molecules are assorted in four groups on the basis of the general characteristics of their R groups. The four groups are hydrophobic amino acids with nonpolar R groups, polar amino acids with neutral R groups but the charge is not evenly distributed, positively charged amino acids with R groups that have a positive charge at physiological pH, and lastly, negatively charged amino acids with R groups that have a negative charge at physiological pH. The simplest amino acid is glycine because it has only a single hydrogen atom as its side chain. Alanine is the next simplest amino acid because it has a methyl group as its side chain. Seven of the twenty amino acids have side chains that are readily ionizable and they are able to accept or donate protons to facilitate reactions and form ionic bonds. Amino acids are typically abbreviated to a three-letter, which are typically the first three letters
Two unknown solutions were given to conduct a lab, to determine the macromolecules within them by conducting a series of macromolecule tests. The unknown solution which will be discussed is Solution #1 as shown in Table #2; this solution was known as Unknown #2. The solution was of a watery consistency; it was transparent yet had a pinkish hue to it. There were no visible grains in the solution, unlike other solutions that could not fully dissolve certain products. The Fats test, Protein test, Starch test and Glucose test were conducted to identify the types of macromolecules in the solution. The Fats test, Protein test, and Starch test all came out negative. This was concluded by following the negative observations of these tests from Table #1. The only test that came
This lab attempted to find the rate at which Carbon dioxide is produced when five different test solutions: glycine, sucrose, galactose, water, and glucose were separately mixed with a yeast solution to produce fermentation, a process cells undergo. Fermentation is a major way by which a living cell can obtain energy. By measuring the carbon dioxide released by the test solutions, it could be determined which food source allows a living cell to obtain energy. The focus of the research was to determine which test solution would release the Carbon Dioxide by-product the quickest, by the addition of the yeast solution. The best results came from galactose, which produced .170 ml/minute of carbon dioxide. Followed by glucose, this produced .014 ml/minute; finally, sucrose which produced .012ml/minute of Carbon Dioxide. The test solutions water and glycine did not release Carbon Dioxide because they were not a food source for yeast. The results suggest that sugars are very good energy sources for a cell where amino acid, Glycine, is not.
AIM - To analyse some fruit and vegetable juices for the contents present in them. APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand, conical flasks, burette, pipette. CHEMICALS REQUIRED - 1. Fehling's solution A 2. Fehling's solution B 3.