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Effect of ethephon levels and amino acids on the growth characteristics of oat crop
57-61Views:256A field experiment was conducted during the 2021-2022 season in an agricultural field in Basra Governorate. The aim was to study the effect of spraying ethephon and amino acids on the growth characteristics of oats (Avena sativa L.) Shifa cultivar. The experiment involved three levels of ethephon (0, 0.240, and 0.600 kg ha-1), represented by the symbols E0, E1, and E2 respectively, and two spray levels of amino acids (0 and 5 ml L-1), represented by the symbols A0 and A1. A factorial experiment was applied using the R.C.B.D (randomized complete block design) in a split plots arrangement with three replications. The results revealed significant differences in the levels of ethephon for most of the studied characteristics. The level of 0.240 kg ha-1 (E1) was superior in terms of chlorophyll content, crop growth rate, and the number of tillers, with increases of 39.07%, 39.26%, and 16.36%, respectively, compared to the control treatment (E0). Regarding the amino acids treatments, spraying at a concentration of 5 ml L-1 (A1) demonstrated significant superiority, resulting in the highest plant height, flag leaf area, chlorophyll content, and crop growth rate. This study concludes that amino acids play a crucial role in plant growth, and the combination of 5 ml L-1 amino acids with 0.240 kg ha-1 of ethephon significantly increased chlorophyll content and crop growth rate.
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Connection of protein and amino acid content of forage and medium quality winter wheat varieties
101-107Views:656We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.
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Connection of crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and quality
73-79Views:444We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.
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Wine adulteration and its detection based on the rate and the concentration of free amino acids
139-151Views:563Following the definition of wine adulteration, the authors briefly review its history from ancient times to present day and describe the methods that are applied for adulteration of wine from the historical point of view. More space is devoted to the Hungarian wine adulteration and to the detailed reports of the early methods, which attempted to discover fake wine. It describes in detail the current situation of wine adulteration and the fight against counterfeiting. The second half of the review article presents some examples of the analytical chemistry techniques with which fake wines can be detected. In doing so, priority is given to the discussion of high performance liquid chromatography and gas chromatography applications. The end of this paper describes the free amino acid content of wines, and the possibilities of using the results for detection of wine adulteration.
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Evaluation of the use of leaf fertilizers and growth regulators in winter wheat: A review
77-82Views:306Winter wheat is a leading cereal on a global scale, however, yields remain variable due to increasing weather extremes. This review synthesizes evidence (1971–2024) on the effects of foliar fertilizers and plant growth regulators/biostimulants on wheat growth, yield and quality. Across studies, appropriately timed foliar micronutrient applications (Fe, Mn, Cu, Zn, B, Mo) tend to enhance chlorophyll content, photosynthetic activity, and grain quality traits, while selected copper- and zinc-based products frequently increase grain yield and crude protein. Biostimulants—such as amino acids, humic/fulvic acids and seaweed extracts—generally improve stress tolerance (drought, cold) and may raise grain number and thousand-kernel weight. Plant growth regulators (e.g., lodging control agents) can reduce plant height, strengthen stems and improve stand stability, thereby contributing to yield security. Evidence magnitude varies with soil supply, cultivar, and phenophase-specific timing. We summarize practical windows of application, expected responses, and limitations, and highlight research gaps in standardizing doses and reporting effect sizes. Overall, foliar nutrition and growth regulation are promising tools to increase yield stability and quality under increasingly variable growing conditions.
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Comparative study of special honey products and herbhoneys
117-120Views:789Honey has a positive effect on human body due to its high content of biologically active substances (e.g. monosaccharides, vitamins, enzymes, amino acids, polyphenolic compounds). The properties of honey depend on its botanical origin due to the bioactive plant components, mainly secondary metabolites that are included in honey made by bees from nectar. Herbally infused honeys are delicious products that combine the therapeutic action of herbs and honey. Additionally, herbs can provide nutrient fortified syrup for honey bees and protect them against diseases and other ecological threats.The aim of this study was to define the physicochemical properties of multifloral honey, herb enriched natural honey and herbhoney samples. We measured the moisture content, pH value, electrical conductivity and proline content. Although great diversity was observed in the basic properties of the examined products. In our study, we found that the electrical conductivity shows the significant differ between the groups. All the samples, including the herbhoneys passes the quality standards of honeys. -
Antioxidant activity and total flavonoid content of honeys
25-28Views:530The influence of honey on human health has been known since ancient times. Different components, like vitamins, amino-acids, enzymes, and the so called antioxidant activity of the honey play role in this effect, and also in the excellent quality. The aim of present study was to determine the total antioxidant activity and the flavonoid content of some honey samples. These two parameters are widely studied, and a lot of data can be used to compare and analyse. On the basis of them we can state that our results are quite similar than those we can find in literature. Characteristic feature of the examined honey samples is, that the antioxidant activity increased with the darkening of the colour. The lowest antioxidant activity and flavonoid content was produced by the acacia honeys with greenish shade of colour. The highest values was found in the very dark honeys (forest, sage, golden rod). The only exception was the coriander honey, where despite of its lighter colour, very high antioxidant activity was
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Study of the biodegradation of slaughterhause feather waste by Bradford method
77-81Views:299The 15–20% of the by-products of meat- and poultry industry – that unsuitable for human consumption – contains keratin. The slaughter technology of poultry produces large amount of poultry feather with 50–70% moisture content. This means more million tons annually worldwide (Williams et al., 1991; Hegedűs et al., 1998). The keratin content of feather can be difficulty digested, so physical, chemical and/or biological pre-treatment is needed in practice, which has to be set according to the utilization method. The microbiological and enzymatic degradation of feather to soluble protein and amino acids is a very favourable and relatively cheap opportunity to produce valuable products of the resulting feather. Our applied treatments were based on the determination of the most effective method, which is able to follow the biodegradation of waste poultry feather.
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Leaf protein analyses in order to utilise the leaf shoot of artichoke
43-47Views:291The constat growth of the Earth’s population brings with itself a higher demand for food and protein not only in human nutrition but also for the feeding of livestock. Currently, the feed industry is mainly built onseed-based protein, wherethebaseplant is soybean, which is large lycovered by imports in Hungary, similar toother European countries. However, the long-term economically sustainable lifestock breeding demandschanges which has also worked out strategies. An alternative protein sources could be green leafy plants.
In current work the Jerusalem artichokes as an alternative source of protein was studied, compared to alfalfa as a valuable protein plant. Our results indicate that fiber fraction ofJerusalem artichoke shootswas 34 to 37% after pressing in the autumn period while alfalfa slightly lower values were obtained (30%). On the other hand extracted green leaf protein concentration was higher in alfalfa than in Jerusalem artichoke. Along with this higher protein content could be measured from the leaf protein concentration of alfalfa and almost each amino acids were more, as well comparing to Jerusalem artichoke.
Overall, the alfalfa proved to be advantageous as expected both in leaf protein extraction efficiency, both regarding the content of the protein in the Jerusalem artichoke. However, considering aminoacid composition and green biomass production, Jerusalem artichokecould be a promisingplant species asplant protein sourceinthefuture.