The results of the study Crocus korolkovii Regel & Maw, were introduced into the Tashkent Botanical Garden. Bioecological features, morphological and anatomical characteristics of Crocus korolkovii were studied. P...The results of the study Crocus korolkovii Regel & Maw, were introduced into the Tashkent Botanical Garden. Bioecological features, morphological and anatomical characteristics of Crocus korolkovii were studied. Phenology was studied by I.N. Beideman, biology bloom by A.P. Ponomarev, breeding and seed production of plants by T.T. Rakhimova. The study of the biology of flowering determined the optimal humidity, air temperature and soil surface. The anatomic study used fresh tissue samples which were fixed in 70% alcohol. A cross-section of the sheet and the structure of the flower in the introduction of conditions were studied.展开更多
Mince the chicken breast, add egg white and chicken broth, and cook until the mixture thickens.Slice the soaked fish maw, and cleanse in lukewarm water. Slice the cooked ham and then shred. Put green soya beans in a w...Mince the chicken breast, add egg white and chicken broth, and cook until the mixture thickens.Slice the soaked fish maw, and cleanse in lukewarm water. Slice the cooked ham and then shred. Put green soya beans in a wok and scald. Rinse in cold water to retain the original color.Heat some lard in a wok, add spring onion sections, stir-fry until their fragrance exudes, and remove the onion. Add chicken broth, salt, the Shaoxing wine, spring onion and ginger mixture, and fish maw slices. Bring to the boil, turn down the展开更多
Fish maw(the dried swimbladders of fish) is ranked in the list of the four sea treasures in Chinese cuisine. Fish maw is mainly produced from croaker, which is the most highly priced. However, some of the fish maw bei...Fish maw(the dried swimbladders of fish) is ranked in the list of the four sea treasures in Chinese cuisine. Fish maw is mainly produced from croaker, which is the most highly priced. However, some of the fish maw being sold as croaker maw are in fact not from croaker, but from the Nile perch Lates niloticus. The present work determined and compared the proximate composition, amino acid and fatty acid composition of croaker Protonibea diacanthus maw and perch L. niloticus maw. The results indicated that both maws were high protein sources and low in fat content. The dominant amino acids in both maws were glycine, proline, glutamic acid, alanine and arginine. These amino acids constituted 66.2% and 66.4% of the total amino acids in P. diacanthus and L. niloticus, respectively. The ratio of FAA: TAA(functional amino acids: total amino acids) in both maws were 0.69. This is a good explanation for why fish maws have been widely utilized as a traditional tonic and remedy in Asia. Except valine and histidine, all the essential amino acid contents in P. diacanthus were higher than in L. niloticus. Moreover, croaker P. diacanthus maw contained more AA and DHA than perch L. niloticus maw, showing a higher ratio of n-3 / n-6, which is more desirable.展开更多
目的运用DNA条形码技术对常见石首鱼科鱼胶进行物种鉴定。方法通过对26份鱼胶样品基因组DNA提取,聚合酶链式反应(polymerase chain reaction,PCR)扩增细胞色素C氧化酶Ⅰ(cytochrome c oxidase,COI)基因、测序,用生命条形码数据(barcode ...目的运用DNA条形码技术对常见石首鱼科鱼胶进行物种鉴定。方法通过对26份鱼胶样品基因组DNA提取,聚合酶链式反应(polymerase chain reaction,PCR)扩增细胞色素C氧化酶Ⅰ(cytochrome c oxidase,COI)基因、测序,用生命条形码数据(barcode of life data,BOLD)物种鉴定系统,与数据库中已有鱼类序列进行比对分析,鉴定出各鱼胶的物种;根据Kimura双参数模型计算样品序列遗传距离,并将所得序列使用邻接法(neighbor-joining,NJ)和最大简约法(maximum parsimony,MP)构建系统发育树,进行聚类分析。结果26份鱼胶样品通过鉴定引物“Fish-F”“Fish-R”均可实现扩增,条带清晰,扩增和测序成功率均为100%;BOLD鉴定结果显示,26份鱼胶样品中23份能够确定物种来源(相似性达98%以上),包括石首鱼科12属15种鱼类,且多数为外来物种,另外3份鱼胶可推测其近缘物种。此外,系统发育树聚类分析结果与物种鉴定结果一致。结论目前石首鱼类鱼胶来源物种较多,且多为外来基原鱼种。DNA条形码技术与BOLD鉴定系统相结合,可对大部分鱼胶进行准确的物种鉴定。展开更多
通过推mAWS成功奠定全球范围内的公有云计算主导者地位，是亚马逊帝国面对未来赢下的最大先机。但是随着越来越多的IT和电信巨头甚至各国政府在云计算领域加大关注和投入，“亚马逊模式”还能领跑多久？而将这种模式Copy to China的中...通过推mAWS成功奠定全球范围内的公有云计算主导者地位，是亚马逊帝国面对未来赢下的最大先机。但是随着越来越多的IT和电信巨头甚至各国政府在云计算领域加大关注和投入，“亚马逊模式”还能领跑多久？而将这种模式Copy to China的中国电信在大肆投建数据中心的同时，是否应该有更多反思？展开更多
文摘The results of the study Crocus korolkovii Regel & Maw, were introduced into the Tashkent Botanical Garden. Bioecological features, morphological and anatomical characteristics of Crocus korolkovii were studied. Phenology was studied by I.N. Beideman, biology bloom by A.P. Ponomarev, breeding and seed production of plants by T.T. Rakhimova. The study of the biology of flowering determined the optimal humidity, air temperature and soil surface. The anatomic study used fresh tissue samples which were fixed in 70% alcohol. A cross-section of the sheet and the structure of the flower in the introduction of conditions were studied.
文摘Mince the chicken breast, add egg white and chicken broth, and cook until the mixture thickens.Slice the soaked fish maw, and cleanse in lukewarm water. Slice the cooked ham and then shred. Put green soya beans in a wok and scald. Rinse in cold water to retain the original color.Heat some lard in a wok, add spring onion sections, stir-fry until their fragrance exudes, and remove the onion. Add chicken broth, salt, the Shaoxing wine, spring onion and ginger mixture, and fish maw slices. Bring to the boil, turn down the
基金supported by the National Natural Science Foundation of China (No.31201999)the Natural Science Foundation of Guangdong Province, China (No.2014A030307022)+5 种基金the Special Support Program of Guangdong Province, China (No.2014TQ01N621)the Foundation for Distinguished Young Teachers in Higher Education of Guangdong, China (No.Yq2014115)the Foundation of Education Bureau of Guangdong Province (No.2014KTSCX159)the Technology Program of Guangdong Province (No.2015A030302089)the Overseas Scholarship Program for Elite Young and Middle-aged Teachers of Lingnan Normal University, the Technology Program of Zhanjiang (Nos.2015A03017, 2014A03011)the Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation, Qinzhou University (No.2015KB04)
文摘Fish maw(the dried swimbladders of fish) is ranked in the list of the four sea treasures in Chinese cuisine. Fish maw is mainly produced from croaker, which is the most highly priced. However, some of the fish maw being sold as croaker maw are in fact not from croaker, but from the Nile perch Lates niloticus. The present work determined and compared the proximate composition, amino acid and fatty acid composition of croaker Protonibea diacanthus maw and perch L. niloticus maw. The results indicated that both maws were high protein sources and low in fat content. The dominant amino acids in both maws were glycine, proline, glutamic acid, alanine and arginine. These amino acids constituted 66.2% and 66.4% of the total amino acids in P. diacanthus and L. niloticus, respectively. The ratio of FAA: TAA(functional amino acids: total amino acids) in both maws were 0.69. This is a good explanation for why fish maws have been widely utilized as a traditional tonic and remedy in Asia. Except valine and histidine, all the essential amino acid contents in P. diacanthus were higher than in L. niloticus. Moreover, croaker P. diacanthus maw contained more AA and DHA than perch L. niloticus maw, showing a higher ratio of n-3 / n-6, which is more desirable.
文摘目的运用DNA条形码技术对常见石首鱼科鱼胶进行物种鉴定。方法通过对26份鱼胶样品基因组DNA提取,聚合酶链式反应(polymerase chain reaction,PCR)扩增细胞色素C氧化酶Ⅰ(cytochrome c oxidase,COI)基因、测序,用生命条形码数据(barcode of life data,BOLD)物种鉴定系统,与数据库中已有鱼类序列进行比对分析,鉴定出各鱼胶的物种;根据Kimura双参数模型计算样品序列遗传距离,并将所得序列使用邻接法(neighbor-joining,NJ)和最大简约法(maximum parsimony,MP)构建系统发育树,进行聚类分析。结果26份鱼胶样品通过鉴定引物“Fish-F”“Fish-R”均可实现扩增,条带清晰,扩增和测序成功率均为100%;BOLD鉴定结果显示,26份鱼胶样品中23份能够确定物种来源(相似性达98%以上),包括石首鱼科12属15种鱼类,且多数为外来物种,另外3份鱼胶可推测其近缘物种。此外,系统发育树聚类分析结果与物种鉴定结果一致。结论目前石首鱼类鱼胶来源物种较多,且多为外来基原鱼种。DNA条形码技术与BOLD鉴定系统相结合,可对大部分鱼胶进行准确的物种鉴定。
