Wheat maturation

Bourbon. Bourbon, and also rye, wheat, malt, and rye malt whiskeys, are made from a fermented mash not less than 51% com, rye, wheat, malt, or rye malt, respectively. They are distiUed at not over 160° proof and matured at not more than 125° proof in new charred oak barrels and bottled at not less than 80° proof. If stored for less than four years, it must be declared on the label. 

For wheat plants grown to maturity under irrigation (43) in a soil of neutral pH (44), one can calculate that a mature wheat plant (yield 13.2 g d m [grams of dry matter)] with a Mn concentration of 42 mg/kg took up 556 pg of Mn [i.e., (556/55) X 2 microequivalents of Mn], If ascorbic acid (M, a = 176), or another reducing agent of similar molecular weight and C content is assumed to be the... 

J. K. Martin and R. Merckx, The partitioning of photosynthetically fixed carbon within the rhizosphere of mature wheat. Soil Biol. Biochem. 24 1147 (1992). 

Compound A to Compound B were made to a mature wheat canopy while six sequential applications of a formulation with a 1 1 ratio of Compound A to Compound B were applied to mature apple trees. These studies closely mimicked actual agrochemical use patterns in terms of application rate and timing, application volume, irrigation, and other key agricultural practices. 

Early rhizosphere establishment is demonstrated in 2-3 day-old wheat plants when there is a shift towards a population of amino acid requiring bacteria (19). Maximum activity and numbers of rhizosphere microorganisms correlated with maximum vegetative plant development (20-22). Once established, the rhizosphere remains qualitatively similar, but quantitatively increases from seedling stage to maturity (23). After maturity the bacterial population reverts to a population similar to that in non-rhizospheric soils. 

The enzymes in wheat, and hence in flour, that often cause problems in the bakery are present in the seed to make nutrient available to the seed. Similarly, this is why sprouted wheat causes problems if it is allowed to get into flour. Thus, the a-amylase is low in mature wheat grains but rises rapidly on germination. In bread, a low, but not too low, level of a-amylase is desirable since it produces sugars to feed the yeast and opens up the structure. Deliberate additions of malt flour were once common, but are now rarely made, to increase the amylase level. 

To obtain maximal protein productivity, it is necessary to construct an expression clone in which a protein coding region (open reading frame, mature region, domain, etc.) obtained from a cDNA of interest is inserted into the MCS of the pTD 1 vector. Typically, expression of the target protein at about 35-50 pg per mL of the translation reaction mixture can be obtained by using mRNA transcribed from the expression clone and the Transdirect insect cell kit. Furthermore, the expression clone can be effectively combined with other eukaryotic cell-free protein synthesis systems, such as rabbit reticulocyte lysate and wheat germ systems (tee Note 3). 

Galactinol (15) is known to serve as a D-galactosyl donor in D-galac-tosylation reactions catalyzed by specific enzymes. Kandler and coworkers293 showed that the enzyme preparations from the mature seeds of V. faba and wheat germ catalyze the synthesis of raffinose from galactinol and sucrose. The reaction does not take place if galac-... 

Williamson, J.D. Quatrano, R.S. (1988). ABA regulation of two classes of embryo-specific sequences in mature wheat embryos. Plant Physiology 86, 208-15. 

Wheat is the most common cereal used in poultry feed in Australia, Canada and the UK, conventional broiler diets typically containing more than 600 g/kg wheat. Inclusion of xylanase-based enzymes in these diets is now commonplace, to reduce the effects of soluble carbohydrates in wheat on intestinal viscosity and intestinal function. Responses to enzyme supplementation have been shown to depend on age of the bird. More mature birds, because of the enhanced fermentation capacity of the microflora in their intestines, have a greater capacity to deal with soluble carbohydrates in the diet. Replacing maize with wheat reduces the total xanthophyll content of the feed, thus reducing the pigmentation of the broiler skin and egg yolk. Therefore, supplementary sources of xanthophylls may have to be used in broiler and layer diets when wheat is used to replace maize. 

Stacey, P., O Kiely, P., Rice, B., Hackett, R. and O Mara, F.R (2003) Changes in yield and composition of barley, wheat and triticale grains with advancing maturity. In Gechie, L.M. and Thomas, C. (eds) Proceedings of the XUIth International Silage Conference. Ayr, UK, 11-13 September,... 

Shimabukuro et al. (1966) identified 2-chloro-4-amino-6-isopropylamino-i-triazine (G-30033) as a major metabolite in shoots of mature pea plants. These results indicated that a second mechanism for tolerance to atrazine existed in some moderately susceptible plants. Later, Shimabukuro (1967a) was able to demonstrate that atrazine could be metabolized independently in both roots and shoots of young pea plants to 2-chloro-4-amino-6-isopropylamino-.t-triazine. This metabolite was much less phytotoxic than the parent compound. The metabolism of atrazine in resistant com and sorghum, in intermediately susceptible pea, and in highly susceptible wheat was reported by Shimabukuro (1967b). This study revealed two possible pathways for metabolism of atrazine in higher plants. All species studied were able to metabolize atrazine by TV-deal kyI ation of either of the two alkyl groups present. Com and wheat that contain the cyclic hydroxyamate (2,4-dihydroxy-7-methoxy-l,4-benzoxazine-3-one) also metabolized atrazine by conversion to hydroxy-atrazine (G-34048). Subsequent metabolism was postulated to be by conversion to more polar compounds. 

---