我们的网站为什么显示成这样?

可能因为您的浏览器不支持样式,您可以更新您的浏览器到最新版本,以获取对此功能的支持,访问下面的网站,获取关于浏览器的信息:

|Table of Contents|

杉木、马尾松种子细胞质冻结和玻璃化的比较(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2006年05期
Page:
1-4
Column:
研究论文
publishdate:
2006-05-20

Article Info:/Info

Title:
A Comparison on Cytoplasmic Vitrification and Freezing Point of Chinese Fir and Masson Pine Seeds
Article ID:
1000-2006(2006)05-0001-04
Author(s):
YU Fang-yuan SHAO Lan CHEN Shu-fen
College of Forest Resources and Environment Naniing Forestry University, Nanjing 210037, China
Keywords:
Chinese fir Masson pine Seeds Cytoplasmic vitrification
Classification number :
S722
DOI:
10.3969/j.jssn.1000-2006.2006.05.001
Document Code:
A
Abstract:
The cytoplasmic vitrification and freezing temperature of Chinese fir and masson pine seeds were measured by using differential scanning calorimetry (DSC). And the relationship between formation of glassy state and lipid as well as sugar content was analyzed. The results showed as follows: (1) The glassy state was detected in the seeds of Chinese fir. Its cytoplasmic vitrification temperature (Tg) is--52.386=C. The freezing temperature of Chinese fir seeds is-34. 323 C. The glassy state was not detected in the seeds of masson pine. The freezing temperature of masson pine is--24. 826℃. (2) The gross lipid content in Chinese fir seeds is lower than that in masson pine seeds. The ratio of Oligosaccharide/Disaccharide(O/D value) in Chinese fir seeds is higher than that in masson pine seeds. These indicated that the lower lipid content and higher ()ligosaccharide content were beneficial for the formation of glassy state. (3) The moisture content is not correlated with the formation of glassy state.

References

-

Last Update: 2013-05-20