Щоб переглянути інші типи публікацій з цієї теми, перейдіть за посиланням: Tartaro.
Статті в журналах з теми "Tartaro"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся з топ-50 статей у журналах для дослідження на тему "Tartaro".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Переглядайте статті в журналах для різних дисциплін та оформлюйте правильно вашу бібліографію.
1
Fronczek, Frank R., Richard D. Gandour, Thomas M. Fyles, Philippa J. Hocking, Susan J. McDermid, and P. Daniel Wotton. "Polycarboxylate crown ethers from meso-tartaric acid." Canadian Journal of Chemistry 69, no. 1 (January 1, 1991): 12–19. http://dx.doi.org/10.1139/v91-003.
Повний текст джерелаАнотація:
The synthesis of crown ethers derived from meso-tartaric acid was investigated. The sodium salt of the bis(dimethylamide) of meso-tartaric acid reacted with diethylene glycol ditosylate to give a mixture of 18-crown-6 tetraamide and 27-crown-9 hexaamide crown ethers. The 2R,3S,11S,12R 18-crown-6 isomer crystallized in triclinic space group [Formula: see text] (a = 7.557(2), b = 8.866(2), c = 10.4133(13) Å, α = 94.13(2), β = 95.86(2), γ = 99.26(2)°, R = 0.040 for 2090 observed of 3129 unique reflections). The structures of the remaining products were then assigned from the NMR spectra. The solution conformations of the amide crown ethers were examined by NMR, and provide a rationale for the product distribution obtained. One of the 18-crown-6 isomers and a mixture of the two 27-crown-9 isomers were hydrolyzed to the respective crown ether carboxylic acids, and the stability constants for complexation of cations were determined by potentiometric titration. The meso tetra- and hexacarboxylates are remarkably nonselective and inefficient cation complexing agents, compared to related crown ethers from R,R-(+)-tartaric acid, due to the unfavorable conformational control exerted by the tartaro units. Key words: crown ether synthesis, complexation, crown ether conformation, meso-tartaric acid, crystal structure.
2
Lehn, Jean-Marie, and Pierre G. Potvin. "Synthesis of rigid, chiral 1,5-diamino-3-oxapentanes and incorporation into chiral macrocyclic polyether ligands." Canadian Journal of Chemistry 66, no. 1 (January 1, 1988): 195–200. http://dx.doi.org/10.1139/v88-032.
Повний текст джерелаАнотація:
The syntheses of 2,5-anhydro-1,6-di-C-amino-1,6-dideoxy-3,4-di-O-methyl-D-mannitol 11 and its N,N′-dimethyl analogue 15 are described, as are couplings to bis-tartaro-18-crown-6 1 to give a macrobicyclic cryptand 16, and macrocycles 17 and 18 bearing four lateral groups, which are potential precursors of a cylindrical stacked macrocyclic system such as 6.
3
Kilty, Jennifer M. "Christine Tartaro and David Lester, Suicide and Self-Harm in Prisons and Jails." Punishment & Society 14, no. 4 (October 2012): 481–84. http://dx.doi.org/10.1177/1462474512436535.
Повний текст джерела
4
Pasini, Alba, Roberta Donati, Barbara Bramanti, Luciano Salzani, and Emanuela Gualdi-Russo. "New Evidence of Prehistoric Neurosurgery in Italy: The Case of Castello Del Tartaro." World Neurosurgery 128 (August 2019): 556–61. http://dx.doi.org/10.1016/j.wneu.2019.05.096.
Повний текст джерела
5
Hochkofler, Gianni. "Le paysage des saveurs du riz Vialone Nano à la lisière des rivières Tione et Tartaro." Le Globe. Revue genevoise de géographie 156, no. 1 (2016): 85–110. http://dx.doi.org/10.3406/globe.2016.7397.
Повний текст джерела
6
Sica, Giorgio. "Marco Polo incontra l’Altro: Modernità ed esotismo nel Milione." Forum Italicum: A Journal of Italian Studies 48, no. 3 (August 21, 2014): 327–41. http://dx.doi.org/10.1177/0014585814542741.
Повний текст джерелаАнотація:
Allo sguardo del lettore contemporaneo, Il Milione sorprende per la modernità con cui il suo autore si rapporta e descrive la straordinaria varietà di genti, usi e costumi che incontra durante il suo viaggio, con un’apertura e una mancanza di pregiudizi sorprendenti per un uomo del suo tempo. Marco Polo tende a sottolineare la novità e la bellezza di ciò che il suo occhio vede, rivelandosi capace di andare ben oltre le rappresentazioni correnti dell’Altro: il tartaro, il saraceno, l’infedele vengono per la prima volta visti e analizzati attraverso una lente obiettiva, che lascia presagire un’etica nuova, quella mercantesca, e anticipa di secoli alcune caratteristiche inclusive dell’esotismo moderno. Mostrandosi pronto a cogliere aspetti della magnificenza e della spiritualità dell’Altro che nessun occidentale aveva conosciuto né tanto meno lodato, Marco si mostra capace di andare oltre secoli di paura e di rifiuto, che avevano caratterizzato l’Altro come un monstrum, una differenza da temere o, in base alla stessa ottica, cercare di convertire. Uno sguardo sorprendentemente moderno, che non cessa di affascinare il lettore.
7
Spiller, Gene A., Jon A. Story, Emily J. Furumoto, Jo Carol Chezem, and Monica Spiller. "Effect of tartaric acid and dietary fibre from sun-dried raisins on colonic function and on bile acid and volatile fatty acid excretion in healthy adults." British Journal of Nutrition 90, no. 4 (October 2003): 803–7. http://dx.doi.org/10.1079/bjn2003966.
Повний текст джерелаАнотація:
Sun-dried raisins are a source of dietary fibre and tartaric acid. The effects of tartaric acid on colon function have not been the focus of extensive research. The purpose of the present study was to evaluate the effects of dietary fibre and tartaric acid from sun-dried raisins on colon function and on faecal bile acid and short-chain fatty acid (SCFA) excretion in healthy adults. Thirteen healthy subjects were fed 120 g sun-dried raisins/d or 5 g cream of tartar (equivalent to the tartaric acid in 120 g sun-dried raisins)/d for 9 weeks, divided into 3-week cycles. The experimental diets were fed in a crossover design after an initial control period. Faeces were collected for the last 4 d of each cycle for analysis of SCFA and bile acids. Intestinal transit time decreased from 42h on the baseline diet to 31h on cream of tartar (P<0·1) and to 28h on sun-dried raisins (P<0·05). Faeces were softer on both sun-dried raisins and cream of tartar, but sun-dried raisins increased faecal wet weight (P<0·05), while cream of tartar did not. Sun-dried raisins caused significant reductions from baseline values in total bile acid concentration (from 1·42 (sd 1·03) to 1·09 (sd 0·76) mg/g, P<0·05), whereas cream of tartar did not (1·40 (sd 1·06) mg/g). Sun-dried raisins also significantly reduced the lithocholic (LC):deoxylithocholic acid (DC) ratio (from 1·63 (sd 0·85) to 1·09 (sd 0·50), P<0·02), whereas cream of tartar reduced the ratio, but to a lesser extent (1·29 (sd 0·79), NS). Both faecal bile acids and the LC:DC ratio are indicators of reduced risk for colon cancer. Sun-dried raisins increased total SCFA excretion (from 5·6 (sd 3·4) to 7·6 (sd 3·0) g/4d, P<0·05), which remained unchanged with cream of tartar (5·6 (sd 3·0) g/4d). Both sun-dried raisins and cream of tartar appear to be good stool softeners and to shorten intestinal transit time, although the fibre in sun-dried raisins has the added benefit of increasing faecal weight. Both sun-dried raisins and cream of tartar modulate the composition of faecal bile acids and SCFA in a way that has potential health benefits.
8
Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (July 6, 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Повний текст джерелаАнотація:
Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
9
Canosa, Afonso Xavier, and Benjamin Brosig. "Mongolian place names in Fernão Mendes Pinto’s Peregrinação." Acta Orientalia Academiae Scientiarum Hungaricae 74, no. 2 (July 7, 2021): 223–39. http://dx.doi.org/10.1556/062.2021.00013.
Повний текст джерелаАнотація:
The Mongolic term khaan (‘king’), for which there is full correspondence, semantic and phonological, in sixteenth century Portuguese cão, is used as a starting-point to identify the graphemes that correspond to several Mongolic consonants in place names transcribed in the chapters related to the Tartars in Fernão Mendes Pinto’s Peregrinação (1614). With the deduced rules of pronunciation at hand, it is possible to establish new pairs of lexical correspondences and solve a brief lexicon extracted from the list of Tartar toponyms.
10
Nerenberg, Ellen. "Tartar Control: Masculinity and impegno in Buzzati's Il deserto dei tartari." Italica 74, no. 2 (1997): 217. http://dx.doi.org/10.2307/480078.
Повний текст джерела
11
Kozha, Ksenia A. "“Confessionario em Lingua Mandarina” by Fr. Francisco Varo: An Unknown Manuscript of the Renowned Dominican." Vestnik of Saint Petersburg University. Asian and African Studies 14, no. 1 (2022): 113–25. http://dx.doi.org/10.21638/spbu13.2022.108.
Повний текст джерелаАнотація:
The Oriental Department of the St Petersburg University’s library has a unique manuscript “Confessionario em Lingua Mandarina”, a handbook for confession, compiled by Dominican father Francisco Varo (1627-1687) for use in his (and his confrères) missionary work in earlier Qing China (sec. half of the 17th c.). The manuscript, seven folios altogether, bound into a dictionary (Dictionario Lusitanico Sinico Tartaro Historico Mathematico Latino for Congregação da Missão Portugueza), amidst its main body, is a precious gift to all researchers in the field, for it is, by all accounts, a unique exemplar of this kind of text by the famous missionary. Varo’s written legacy has received special attention from historians of Catholic missions in China and researchers on the Ming and Qing Chinese language. However a Confessionario is not traced in Varo’s bibliography. The undenied value of the text is its bilingual contents: the confessor’s questions in the Portuguese language translated into the earlier Qing Mandarin (southern guanhua). Documents, codifying the main Chinese dialect of the 17th c. are rather rare, although a number of elaborated descriptions of variant systems of guanhua romanization by Western missionaries provide us with all necessary instruments to analyse the transcription method, used by Varo in the Confessionario. The author of the article attempts to implement the existing methodology to identify the place of this piece of Varo’s work in the Chinese romanization mosaic. Being Portuguese-based, the transcription of the Confessionario differs significantly from Varo’s Spanish-oriented system in Vocabulario de la Lengua Mandarina (1670) and Arte de la Lengua Mandarina (1682-1703), naturally demonstrating more in common to the earlier systems by Ricci, Trigault and Martini. A few peculiarities of the romanization used in Confessionario are revealed in the article.
12
Ross, Darrell L. "Book Review: Christine Tartaro and David Lester Suicide and Self-Harm in Prisons and Jails. Lanham, MD: Lexington Books, 2009. $60.00. 227 pp. ISBN: 13:978-7391-2464-2." Criminal Justice Review 35, no. 2 (May 18, 2010): 253–55. http://dx.doi.org/10.1177/0734016809356308.
Повний текст джерела
13
SHARMA, M. P. "THE BIOLOGY OF CANADIAN WEEDS.: 74. Fagopyrum tataricum (L.) Gaertn." Canadian Journal of Plant Science 66, no. 2 (April 1, 1986): 381–93. http://dx.doi.org/10.4141/cjps86-052.
Повний текст джерелаАнотація:
Fagopyrum tataricum (L.) Gaertn, is an annual plant that has been grown as food for human and domestic animal consumption in the Canadian maritime provinces, but it is a serious weed in north central and north eastern Alberta and in certain parts of Manitoba and Saskatchewan. The weed occurs in a wide variety of habitats, including spring cereal and oilseed crop fields, waste places and roadsides. It causes reduced crop yields, dockage losses, cleaning costs, lowering of grade and quality, and necessitates costly chemical and cultural control measures. Fagopyrum tataricum seeds are difficult to remove from wheat. The weed can be controlled with a number of foliage-applied herbicides.Key words: Weed biology, tartary buckwheat, sarrasin de tartarie, Fagopyrum tataricum
14
Rajkovic, Milos, Ivana Novakovic, and Aleksandar Petrovic. "Determination of titratable acidity in white wine." Journal of Agricultural Sciences, Belgrade 52, no. 2 (2007): 169–84. http://dx.doi.org/10.2298/jas0702169r.
Повний текст джерелаАнотація:
The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.
15
Noda, Takahiro, Koji Ishiguro, Tatsuro Suzuki, and Toshikazu Morishita. "Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages." Plants 10, no. 12 (December 3, 2021): 2662. http://dx.doi.org/10.3390/plants10122662.
Повний текст джерелаАнотація:
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.
16
Kasajima, Shinya. "Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)." Fagopyrum 38, no. 1 (May 11, 2021): 5–13. http://dx.doi.org/10.3986/fag0018.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum(L.) Gaertn.) is considered a functional food because its seeds contain higher amounts of polyphenols (e.g., rutin) compared to common buckwheat. However, because of its highly bitter taste and difficulties in cultivation, the agricultural production and usage of Tartary buckwheat in food products remain limited. The nutritional and functional ingredients of Tartary buckwheat include quercetin, which causes its bitterness and is generated by rutinosidase (rutin-degrading enzyme). A nonbitter Tartary buckwheat variety with trace levels of rutinosidase has recently been developed. Despite such research, there is still a lack of agronomic information on Tartary buckwheat. Lodging can be a significant problem during its cultivation, and a lodging-resistant, semidwarf variety has been developed. This paper summarizes recent advances in our knowledge regarding the nutritional and agronomic traits of Tartary buckwheat. The information extends our understanding of the health benefits of Tartary buckwheat and the solutions to challenges in its agricultural production.
Keywords: agronomic traits, nutrient function, Tartary buckwheat
17
Xu, Qinglian, Li Wang, Wenxiu Li, Yage Xing, Ping Zhang, Qin Wang, He Li, et al. "Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity." Molecules 24, no. 23 (November 29, 2019): 4368. http://dx.doi.org/10.3390/molecules24234368.
Повний текст джерелаАнотація:
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.
18
Zhang, Lijun, Mingchuan Ma, and Longlong Liu. "Identification of Genetic Locus Underlying Easy Dehulling in Rice-Tartary for Easy Postharvest Processing of Tartary Buckwheat." Genes 11, no. 4 (April 23, 2020): 459. http://dx.doi.org/10.3390/genes11040459.
Повний текст джерелаАнотація:
As a highly nutritious crop, Tartary buckwheat (Fagopyrum tartaricum) strongly adapts and grows in adverse environments and is widely grown in Asia. However, its flour contains a large proportion of the hull that adheres to the testa layer of the groats and is difficult to be removed in industrial processing. Fortunately, rice-Tartary, with the loose and non-adhering hull, provides potentiality of improving Tartary buckwheat that can dehull easily. Here, we performed high-throughput sequencing for two parents (Tartary buckwheat and rice-Tartary) and two pools (samples from the F2 population) and obtained 101 Gb raw sequencing data for further analysis. Sequencing reads were mapped to the reference genome of Tartary buckwheat, and a total of 633,256 unique SNPs and 270,181 unique indels were found in these four samples. Then, based on the Bulked Segregant Analysis (BSA), we identified a candidate genetic region, containing 45 impact SNPs/indels and 36 genes, that might underly non-adhering hull of rice-Tartary and should have value for breeding easy dehulling Tartary buckwheat.
19
Xiang, Liping, Jian Xu, Wanyu Liu, Yue Wu, Xin Jiang, Yixin Hu, Yao Zhang, et al. "Metabolite Profiling of Tartary Buckwheat Extracts in Rats Following Co-Administration of Ethanol Using UFLC-Q-Orbitrap High-Resolution Mass Spectrometry." Separations 9, no. 12 (December 2, 2022): 407. http://dx.doi.org/10.3390/separations9120407.
Повний текст джерелаАнотація:
Tartary buckwheat, a gluten-free pseudocereal, has received considerable attention owing to its unique nutritional ingredients and beneficial health effects such as anti-tumor, anti-oxidation, anti-inflammation and hepatoprotective activities. Pharmacokinetic and metabolite profiling have been preliminarily assessed for Tartary buckwheat extracts. However, its metabolites have not yet been characterized in vivo after co-administration with ethanol when Tartary buckwheat extracts are used for the treatment of alcoholic liver disease. In this paper, a Q-Exactive orbitrap high-resolution mass spectrometer was employed to identify the metabolites of Tartary buckwheat extracts in rat biological samples. Compared with previous metabolite profiling results, a total of 26 novel metabolites were found in rat biological samples, including 11, 10, 2 and 5 novel metabolites in rat plasma, bile, urine and feces, respectively, after oral co-administration of 240 mg/kg Tartary buckwheat extracts with ethanol (42%, v/v). The major metabolic pathways of the constituents in Tartary buckwheat extracts involved hydroxylation, methylation, glucuronidation, acetylation and sulfation. Quercetin and its metabolites may be the pharmacological material basis of Tartary buckwheat for the protective effect against alcoholic liver injury. The research enriched in vivo metabolite profiling of Tartary buckwheat extracts, which provided experimental data for a comprehensive understanding and rational use of Tartary buckwheat against alcoholic liver disease.
20
Aryal, Mahendra, and Maria Liakopoulou-Kyriakides. "Optimization studies for tartaric acid, phenolics, sugars, and antioxidant activity from industrial red and white tartar wastes." Engineering Research Express 2, no. 2 (June 22, 2020): 025042. http://dx.doi.org/10.1088/2631-8695/ab9b74.
Повний текст джерела
21
Chen, Wei, Zhiwei Zhang, and Congjian Sun. "Differences in Carbon Sequestration Ability of Diverse Tartary Buckwheat Genotypes in Barren Soil Caused by Microbial Action." International Journal of Environmental Research and Public Health 20, no. 2 (January 5, 2023): 959. http://dx.doi.org/10.3390/ijerph20020959.
Повний текст джерелаАнотація:
Planting plants to increase soil carbon input has been widely used to achieve carbon neutrality goals. Tartary buckwheat not only has good barren tolerance but is also rich in nutrients and very suitable for planting in barren areas. However, the effects of different genotypes of Tartary buckwheat roots and rhizosphere microorganisms on soil carbon input are still unclear. In this study, ozone sterilization was used to distinguish the sources of soil organic acids and C-transforming enzymes, and the contribution of root and rhizosphere microorganisms to soil carbon storage during the growth period of two genotypes of tartary buckwheat was studied separately to screen suitable varieties. Through the analysis of the experimental results, the conclusions are as follows: (1) The roots of Diqing tartary buckwheat have stronger carbon sequestration ability in a barren environment than Heifeng, and the microorganisms in Diqing tartary buckwheat soil will also increase soil carbon input. Therefore, Diqing tartary buckwheat is more suitable for carbon sequestration than Heifeng tartary buckwheat in barren soil areas. (2) In the absence of microorganisms, the rhizosphere soil of tartary buckwheat can regulate the storage of soil organic carbon by secreting extracellular enzymes and organic acids. (3) The structural equation model showed that to promote carbon sequestration, Heifeng tartary buckwheat needed to inhibit microbial action when planted in the barren area of Loess Plateau, while Diqing tartary buckwheat needed to use microbial-promoting agents. Adaptive strategies should focus more on cultivar selection to retain carbon in soil and to assure the tolerance of fineness in the future.
22
Song, Yingjie, Qiong Fang, Devra Jarvis, Keyu Bai, Dongmei Liu, Jinchao Feng, and Chunlin Long. "Network Analysis of Seed Flow, a Traditional Method for Conserving Tartary Buckwheat (Fagopyrum tataricum) Landraces in Liangshan, Southwest China." Sustainability 11, no. 16 (August 7, 2019): 4263. http://dx.doi.org/10.3390/su11164263.
Повний текст джерелаАнотація:
The Yi ethnic group in Liangshan Prefecture, Sichuan Province in Southwest China have cultivated Tartary buckwheat (Fagopyrum tataricum) for at least a thousand years. Tartary buckwheat landraces are maintained through their traditional seed system. Field work and social network methodologies were used to analyze the seed sources and their flows, and to create a seed network map. Self-saving, exchanging with neighbors and relatives, and purchasing from the market were the main means farmers used to save and exchange Tartary buckwheat seeds. The flow of seed within villages was higher than between villages. Wedding dowry was an important pathway for seed flow among all of the villages. Of the 13 Tartary buckwheat landraces maintained, four landraces were exchanged frequently. The seed exchange network structure was affected by the number of Tartary buckwheat landraces, the age of nodal households, geographic environment, culture, and cultural groups. Nodal households play an important role in the conservation and on-farm management of Tartary buckwheat landraces.
23
Kreft, Ivan, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Alena Vollmannová, Samo Kreft, and Zlata Luthar. "Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum." Molecules 27, no. 20 (October 20, 2022): 7101. http://dx.doi.org/10.3390/molecules27207101.
Повний текст джерелаАнотація:
In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts. Tartary buckwheat contains protecting substances, which make it possible for plants to survive on high altitudes and under strong natural ultraviolet radiation. The diversity and high content of phenolic substances are important for Tartary buckwheat to grow and reproduce under unfriendly environmental effects, diseases, and grazing. These substances are mainly flavonoids (rutin, quercetin, quercitrin, vitexin, catechin, epicatechin and epicatechin gallate), phenolic acids, fagopyrins, and emodin. Synthesis of protecting substances depends on genetic layout and on the environmental conditions, mainly UV radiation and temperature. Flavonoids and their glycosides are among Tartary buckwheat plants bioactive metabolites. Flavonoids are compounds of special interest due to their antioxidant properties and potential in preventing tiredness, diabetes mellitus, oxidative stress, and neurodegenerative disorders such as Parkinson’s disease. During the processing and production of food items, Tartary buckwheat metabolites are subjected to molecular transformations. The main Tartary buckwheat traditional food products are bread, groats, and sprouts.
24
Lv, Qiuyu, Jiarui Wang, Peiyuan Sun, Fang Cai, Bin Ran, Jiao Deng, Taoxiong Shi, Qingfu Chen, and Hongyou Li. "Evaluation of the Composition and Accumulation Pattern of Fatty Acids in Tartary Buckwheat Seed at the Germplasm Level." Agronomy 12, no. 10 (October 10, 2022): 2447. http://dx.doi.org/10.3390/agronomy12102447.
Повний текст джерелаАнотація:
Tartary buckwheat seeds not only contain higher contents of bioactive flavonoids, but also are rich in fatty acids. However, the composition, accumulation patterns, and biosynthesis genes of fatty acids in Tartary buckwheat seeds remain largely unclear. Here, we investigated the total lipid content, total flavonoid content, and ten fatty acids in the seeds of 31 different Tartary buckwheat accessions, analyzed the accumulation patterns of ten fatty acids during seed development, and identified the biosynthesis genes of fatty acids. The results indicated that there were significant differences in the total lipid content, total flavonoid content, and ten fatty acids among different Tartary buckwheat accessions. Among these ten fatty acids, the palmitic acid, palmitoleic acid, stearic acid, oleic acid, and linoleic acid were the most abundant fatty acids in Tartary buckwheat seeds. A total of ten fatty acids displayed five kinds of different accumulation patterns during the development of seeds. A total of 14 genes involved in the biosynthesis of main fatty acid were identified and it was found that FAD5 may play a crucial role in fatty acid biosynthesis in Tartary buckwheat seed. These results not only indicate that Tartary buckwheat is an excellent food source, but also provide helpful information for new cultivar breeding with high health-promotion value.
25
Krasowska, Helena. "Struktura narodowościowa regionów południowo-wschodniej Ukrainy." Sprawy Narodowościowe, no. 36 (February 18, 2022): 189–201. http://dx.doi.org/10.11649/sn.2010.011.
Повний текст джерелаАнотація:
The Ethnic Structure of the Territories of South-Eastern UkraineIn her article the author analyses ethnic differentiation in the Donetsk and Zaporozhe regions in South-Eastern Ukraine. These areas first were a target of colonisation in order to establish a new fuel-metallurgical basis for the Russian Empire by developing the Donetsk coal industry and strengthening agriculture by colonising the steppes near the Black Sea and the Sea of Azov. An important stage in the settlement of these areas occurred at the beginning of the 16th century, when early settlers, mainly Ukrainian craftsmen, Cossacks and peasants-refugees, arrived. The next step came in the 16–18th centuries, when the defence of the southern borderland from Tartar invasions took place. From the 18th century onwards foreign newcomers contributed to the cultural and industrial development of this region. They settled mainly in compact groups. The characteristics of settlement and development of such groups as Bulgarians, Germans, Jews, Czechs, Tartars, Poles, and Armenians are analysed in this article, too. The population censuses of the years 1959, 1989, 2001 are taken into account.The industrialisation and later “Stalinisation” of the region led to the liquidation of part of some ethnic groups and to their enforced assimilation, in an effort which was supposed to create a homogeneous Soviet people. However, as a result of political changes since 1991, the region is becoming multicultural again.
26
Ostermaier, Albert, and John Hamilton. "Tartar Titus." Grand Street, no. 69 (1999): 193. http://dx.doi.org/10.2307/25008562.
Повний текст джерела
27
Luthar, Zlata, Aleksandra Golob, Mateja Germ, Blanka Vombergar, and Ivan Kreft. "Tartary Buckwheat in Human Nutrition." Plants 10, no. 4 (April 5, 2021): 700. http://dx.doi.org/10.3390/plants10040700.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.
28
Li, Hong Mei, Yun Long Li, Jun Jun Hu, Jun Sheng Bian, and Fang Shan. "Regeenera of Tartary Buckwheat Seedlings." Applied Mechanics and Materials 675-677 (October 2014): 1101–6. http://dx.doi.org/10.4028/www.scientific.net/amm.675-677.1101.
Повний текст джерелаАнотація:
Regeneration of tartary buckwheat seedlings is a new cultural technology concerning One-year-two-harvest of tartary buckwheat. Buckwheat was planted 30-40 days ahead in a frost-free period of 120-130 days in main buckwheat-producing regions so that the soil can be made full use during dormant phase. Then, buckwheat can be harvested twice. Firstly, when the tartary buckwheat seedlings grow up, it could be harvested during bud period to the beginning of florescence as a green vegetable. And then the tartary buckwheat grains were harvested after autumn. The technology allows farmers increase production of buckwheat, extends the processing industry chain of agricultural product and promotes economic growth in rural origin. Through introducing and trial planting tartary buckwheat variaties of Heifeng1, Hunan7-2, Ding 98-1, 2518, Liner, Huating, Zhuanglang, Tongxin, Gewan. et.al were selected for seeding regeneration.
29
Song, Yingjie, Devra I. Jarvis, Keyu Bai, Jinchao Feng, and Chunlin Long. "Assessment of the Resilience of a Tartary Buckwheat (Fagopyrum tataricum) Cultivation System in Meigu, Southwest China." Sustainability 12, no. 14 (July 15, 2020): 5683. http://dx.doi.org/10.3390/su12145683.
Повний текст джерелаАнотація:
Recent socioeconomic development, increased transport and new agricultural technology are endangering the survival of traditional agriculture and the Yi people’s traditional knowledge of cultivating Tartary buckwheat. The cultural heritage of Tartary buckwheat cultivation among the Yi communities needs to be investigated and protected before its loss. The main objectives of this study are to document the Tartary buckwheat cultivation system, to analyze the agroecosystem networks that support the current system, and to measure the resilience of the ecological, agricultural and social systems using relevant indicators. The Tartary buckwheat cultivation system in Meigu County uses a rotation system, in which various crops are planted alternatively (e.g., Tartary buckwheat, green manure and potato/corn), utilizing bunch planting and furrow drilling technology. Tartary buckwheat has an important position in the major festival activities among the Yi people’s communities. Network analysis on the current agricultural system, ecosystem and social system indicated that the system was stable. The mean score of ecological, agricultural and social stability were 2.50, 2.85 and 2.53, respectively, indicating moderately stability. In contrast, socio-ecological production landscapes and seascapes (SEPLS) resilience indicators in Meigu performed only moderately, with a score of 2.63. The assessment of the resilience of the Tartary buckwheat cultivation system can provide some guidance for policy makers to strengthen biodiversity conservation, sustainable agricultural production and livelihood development (e.g., land use, responding to extreme environmental stresses and improving education levels).
30
Zhou, Mengjie, Mingxing Huo, Jiankang Wang, Tiantian Shi, Faliang Li, Meiliang Zhou, Junzhen Wang, and Zhiyong Liao. "Identification of Tartary Buckwheat Varieties Suitable for Forage via Nutrient Value Analysis at Different Growth Stages." International Journal of Plant Biology 13, no. 2 (March 29, 2022): 31–43. http://dx.doi.org/10.3390/ijpb13020005.
Повний текст джерелаАнотація:
It is important to select buckwheat varieties suitable for foraging and determining their best harvest time as increasing attention was paid to the forage value of buckwheat. Here, eight tartary buckwheat varieties were identified as suitable for forage based on their potential forage value through assaying the contents of ash, crude protein, crude fiber, crude fat, acid detergent fiber, neutral detergent fiber, nitrogen free extract, calcium, phosphorus, total flavonoids, and rutin in these tartary buckwheat varieties at flowering, pustulation, and mature stages, respectively. In addition, analysis of relative feed value (RFV), relative forage quality (RFQ), and principal component analysis (PCA) based on the assayed contents was applied for comprehensive evaluation of these tartary buckwheat varieties. Results showed that all the eight tartary buckwheat varieties possessed potential high forage value as their RFV is from 121.31% to 217.39% and RFQ from 117.26% to 224.54% at all three stages. In particular, both RFV and RFQ values of PS-07 reached the highest at the flowering stage among the eight tartary buckwheat varieties, followed by CQ-3 and EWPS. Accordingly, the comprehensive scoring of principal component values of PS-07 and CQ-3 are relatively higher at the flowering stage. Our research thus revealed that the eight tartary buckwheat varieties are all suitable for forage, and also provided an experimental basis for selecting the eight tartary buckwheat varieties harvested at different growth stages for livestock forage.
31
Luthar, Zlata, Mateja Germ, Matevž Likar, Aleksandra Golob, Katarina Vogel-Mikuš, Paula Pongrac, Anita Kušar, Igor Pravst, and Ivan Kreft. "Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects." Plants 9, no. 12 (November 24, 2020): 1638. http://dx.doi.org/10.3390/plants9121638.
Повний текст джерелаАнотація:
Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tartary buckwheat is degraded to quercetin by rutin-degrading enzymes (e.g., rutinosidase). From Tartary buckwheat varieties with low rutinosidase activity it is possible to prepare foods with high levels of rutin, with the preserved initial levels in the grain. The quercetin from rutin degradation in Tartary buckwheat grain is responsible in part for inhibition of α-glucosidase in the intestine, which helps to maintain normal glucose levels in the blood. Rutin and emodin have the potential for antiviral effects. Grain embryos are rich in rutin, so breeding buckwheat with the aim of producing larger embryos may be a promising strategy to increase the levels of rutin in common and Tartary buckwheat grain, and hence to improve its nutritional value.
32
O'Donovan, John T. "Canola (Brassica rapa) Plant Density Influences Tartary Buckwheat (Fagopyrum tataricum) Interference, Biomass, and Seed Yield." Weed Science 42, no. 3 (September 1994): 385–89. http://dx.doi.org/10.1017/s0043174500076669.
Повний текст джерелаАнотація:
Field experiments were conducted at Vegreville, Alberta, in 1990, 1991, and 1992 to investigate the influence of canola plant density and row spacing (1991 and 1992 only) on interference from Tartary buckwheat. Nonlinear regression equations incorporating both canola and Tartary buckwheat density provided good descriptions of the data. Parameter estimates for both weed and crop density were significant (P < 0.05) but did not differ between row spacings. Where no Tartary buckwheat plants were present, canola yield was little affected by canola plant density. At a given Tartary buckwheat density, canola seed yield increased as canola plant density increased, while Tartary buckwheat shoot weight and seed yield decreased. None of the factors significantly affected canola 1000-seed weight, or oil or protein levels in the canola seed. The results suggest that seeding canola to achieve a density of approximately 200 plants m–2will significantly reduce the impact of weeds on canola yield, as well as reduce weed biomass and seed yield.
33
Wang, Yong, Wentao Qi, Xiaoxuan Guo, Ge Song, Shaojie Pang, Wei Fang, and Zhenzhen Peng. "Effects of Oats, Tartary Buckwheat, and Foxtail Millet Supplementation on Lipid Metabolism, Oxido-Inflammatory Responses, Gut Microbiota, and Colonic SCFA Composition in High-Fat Diet Fed Rats." Nutrients 14, no. 13 (July 4, 2022): 2760. http://dx.doi.org/10.3390/nu14132760.
Повний текст джерелаАнотація:
Coarse cereals rich in polyphenols, dietary fiber, and other functional components exert multiple health benefits. We investigated the effects of cooked oats, tartary buckwheat, and foxtail millet on lipid profile, oxido-inflammatory responses, gut microbiota, and colonic short-chain fatty acids composition in high-fat diet (HFD) fed rats. Rats were fed with a basal diet, HFD, oats diet (22% oat in HFD), tartary buckwheat diet (22% tartary buckwheat in HFD), and foxtail millet diet (22% foxtail millet in HFD) for 12 weeks. Results demonstrated that oats and tartary buckwheat attenuated oxidative stress and inflammatory responses in serum, and significantly increased the relative abundance of Lactobacillus and Romboutsia in colonic digesta. Spearman’s correlation analysis revealed that the changed bacteria were strongly correlated with oxidative stress and inflammation-related parameters. The concentration of the butyrate level was elevated by 2.16-fold after oats supplementation. In addition, oats and tartary buckwheat significantly downregulated the expression of sterol regulatory element-binding protein 2 and peroxisome proliferator-activated receptors γ in liver tissue. In summary, our results suggested that oats and tartary buckwheat could modulate gut microbiota composition, improve lipid metabolism, and decrease oxidative stress and inflammatory responses in HFD fed rats. The present work could provide scientific evidence for developing coarse cereals-based functional food for preventing hyperlipidemia.
34
Appiani, Marta, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini, and Monica Laureati. "Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations." Foods 10, no. 11 (October 28, 2021): 2613. http://dx.doi.org/10.3390/foods10112613.
Повний текст джерелаАнотація:
Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers’ perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20–60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (p < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.
35
Li, Ang, Jin Wang, Yuanyifei Wang, Bowei Zhang, Zhenjia Chen, Junling Zhu, Xiaowen Wang, and Shuo Wang. "Tartary Buckwheat (Fagopyrum tataricum) Ameliorates Lipid Metabolism Disorders and Gut Microbiota Dysbiosis in High-Fat Diet-Fed Mice." Foods 11, no. 19 (September 29, 2022): 3028. http://dx.doi.org/10.3390/foods11193028.
Повний текст джерелаАнотація:
Jinqiao II, a newly cultivated variety of tartary buckwheat (Fagopyrum tataricum), has been reported to exhibit a higher yield and elevated levels of functional compounds compared to traditional native breeds. We aimed to investigate the potential of Jinqiao II tartary buckwheat to alleviate lipid metabolism disorders by detecting serum biochemistry, pathological symptoms, gene expression profiling, and gut microbial diversity. C57BL/6J mice were provided with either a normal diet; a high-fat diet (HFD); or HFD containing 5%, 10%, and 20% buckwheat for 8 weeks. Our results indicate that Jinqiao II tartary buckwheat attenuated HFD-induced hyperlipidemia, fat accumulation, hepatic damage, endotoxemia, inflammation, abnormal hormonal profiles, and differential lipid-metabolism-related gene expression at mRNA and protein levels in response to the dosages, and high-dose tartary buckwheat exerted optimal outcomes. Gut microbiota sequencing also revealed that the Jinqiao II tartary buckwheat elevated the level of microbial diversity and the abundance of advantageous microbes (Alistipes and Alloprevotella), lowered the abundance of opportunistic pathogens (Ruminococcaceae, Blautia, Ruminiclostridium, Bilophila, and Oscillibacter), and altered the intestinal microbiota structure in mice fed with HFD. These findings suggest that Jinqiao II tartary buckwheat might serve as a competitive candidate in the development of functional food to prevent lipid metabolic abnormalities.
36
Golob, Aleksandra, Vekoslava Stibilj, Ivan Kreft, and Mateja Germ. "The Feasibility of Using Tartary Buckwheat as a Se-Containing Food Material." Journal of Chemistry 2015 (2015): 1–4. http://dx.doi.org/10.1155/2015/246042.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum) is a semiwild plant grown in the Himalaya region. Due to its high concentration of flavonoids and trace elements it is of interest for cultivation in other countries as well. The feasibility of increasing the concentration of Se in grain and in green parts of Tartary buckwheat has not yet been investigated. The aim of this investigation was thus to determine the concentration of Se in different edible parts of Tartary buckwheat treated with different concentrations of Na selenate using different techniques. In plants grown in soil fertilized once with 0.5 and 10 mg Se L−1, Se was efficiently translocated from the roots to the leaves and seeds. Foliar spraying with 0.5 mg Se L−1increased Se content in leaves and seeds. Among the edible parts of Tartary buckwheat plants the highest content of Se in control and in treated groups was found in leaves, followed by seeds and stems. Regarding recommended Se concentration, edible parts of Tartary buckwheat were safe for human consumption. Soil fertilization with 0.5 and 10 mg Se L−1and foliar fertilization with 0.5 mg Se L−1are applicable for cultivation of Tartary buckwheat as a functional food enriched with Se.
37
Kreft, Ivan, Aleksandra Golob, Blanka Vombergar, and Mateja Germ. "Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats." Plants 12, no. 5 (March 2, 2023): 1122. http://dx.doi.org/10.3390/plants12051122.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin.
38
Song, Yingjie, Zhuo Cheng, Yumei Dong, Dongmei Liu, Keyu Bai, Devra Jarvis, Jinchao Feng, and Chunlin Long. "Diversity of Tartary Buckwheat (Fagopyrum tataricum) Landraces from Liangshan, Southwest China: Evidence from Morphology and SSR Markers." Agronomy 12, no. 5 (April 24, 2022): 1022. http://dx.doi.org/10.3390/agronomy12051022.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum) has been cultivated for over one thousand years in the Liangshan Prefecture of Sichuan, China. Growing population pressures, economic modernization pressures, and the erosion of traditional culture have led to the rapid loss of area covered by Tartary buckwheat landraces. Morphological and molecular characterization of 112 Tartary buckwheat accessions from 29 populations were assessed based on 10 morphological traits of seeds and 10 SSR markers, respectively. The coefficient of variation and Shannon index showed diversity within the morphological characteristics of the seeds. All accessions were divided into three categories according to phylogenetic dendrogram analysis, which was consistent with folk nomenclature and taxonomy. Genetic analysis using SSR markers identified 45 alleles with a mean value of 4.5 alleles per locus. The high average PIC value (0.459) indicated polymorphism of the SSR markers. The genetic similarity coefficient of the 112 Tartary buckwheat accessions showed a high level of genetic diversity ranging from 0.130 to 0.978. The genetic structure analysis revealed high genetic differentiation (Nei = 0.255). The folk nomenclature, folk taxonomy, and sociocultural norms may also contribute to a significant influence on the diversity of folk nomenclature and taxonomy. The assessment of the genetic diversity of Tartary buckwheat landraces and detection of SSR loci associated with traits could be used as scientific guidance for selecting Tartary buckwheat seed for improved production relative to local farmers and consumer preferences. Local traditional knowledge (seed exchange network) and culture also contribute to breeding and the maintenance of the genetic diversity of Tartary buckwheat.
39
Song, Yingjie, Zhuo Cheng, Yumei Dong, Dongmei Liu, Keyu Bai, Devra Jarvis, Jinchao Feng, and Chunlin Long. "Diversity of Tartary Buckwheat (Fagopyrum tataricum) Landraces from Liangshan, Southwest China: Evidence from Morphology and SSR Markers." Agronomy 12, no. 5 (April 24, 2022): 1022. http://dx.doi.org/10.3390/agronomy12051022.
Повний текст джерелаАнотація:
Tartary buckwheat (Fagopyrum tataricum) has been cultivated for over one thousand years in the Liangshan Prefecture of Sichuan, China. Growing population pressures, economic modernization pressures, and the erosion of traditional culture have led to the rapid loss of area covered by Tartary buckwheat landraces. Morphological and molecular characterization of 112 Tartary buckwheat accessions from 29 populations were assessed based on 10 morphological traits of seeds and 10 SSR markers, respectively. The coefficient of variation and Shannon index showed diversity within the morphological characteristics of the seeds. All accessions were divided into three categories according to phylogenetic dendrogram analysis, which was consistent with folk nomenclature and taxonomy. Genetic analysis using SSR markers identified 45 alleles with a mean value of 4.5 alleles per locus. The high average PIC value (0.459) indicated polymorphism of the SSR markers. The genetic similarity coefficient of the 112 Tartary buckwheat accessions showed a high level of genetic diversity ranging from 0.130 to 0.978. The genetic structure analysis revealed high genetic differentiation (Nei = 0.255). The folk nomenclature, folk taxonomy, and sociocultural norms may also contribute to a significant influence on the diversity of folk nomenclature and taxonomy. The assessment of the genetic diversity of Tartary buckwheat landraces and detection of SSR loci associated with traits could be used as scientific guidance for selecting Tartary buckwheat seed for improved production relative to local farmers and consumer preferences. Local traditional knowledge (seed exchange network) and culture also contribute to breeding and the maintenance of the genetic diversity of Tartary buckwheat.
40
Nahberger, Tina Unuk, Tine Grebenc, Daniel Žlindra, Tanja Mrak, Matevž Likar, Hojka Kraigher, and Zlata Luthar. "Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.)." Forests 13, no. 2 (February 4, 2022): 240. http://dx.doi.org/10.3390/f13020240.
Повний текст джерелаАнотація:
Large amounts of buckwheat waste are generated annually by the industry and are used in several different ways. To date, there has been little research regarding its suitability as a medium for growing seedlings in nurseries. The aim of this study was therefore to analyze the suitability of common and Tartary buckwheat wastes (brans and husks) as media used for raising seedlings. A pot experiment with five different treatments was carried out, in which silver fir root parameters were analyzed and compared 6 and 12 months after summer truffle-spore inoculation. A significantly higher concentration of the antioxidant rutin was confirmed in Tartary buckwheat bran compared to other buckwheat waste used. We also confirmed a significantly positive effect of added Tartary buckwheat husks on specific root length, root tip density, and specific root tip density compared to added common buckwheat husks or Tartary buckwheat bran, for which a significantly negative effect on branching density was confirmed. A significantly negative effect of added buckwheat husks and Tartary buckwheat bran was confirmed for summer truffle mycorrhization level.
41
Wang, Xia, and Tianliang Zhang. "Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study." Journal of Food Processing 2015 (June 21, 2015): 1–7. http://dx.doi.org/10.1155/2015/785042.
Повний текст джерелаАнотація:
Tartary buckwheat, rich in bioactive components such as flavonoids, has been proved beneficial to human health and prevention from many diseases. However, its utilization is limited due to bitterness, roughness, and hardness. The present study was to develop a kind of Tartary buckwheat enriched steamed bread with blends of Tartary buckwheat flour, wheat flour, gluten, glucose oxidase, and pentosanase, using response surface methodology (RSM) to optimize the formula. The independent variables investigated in the present study were the additive amount of gluten, glucose oxidase, and pentosanase, with bread volume and sensory evaluation value as response variables. Based on a basic formula consisting of 250 g Tartary buckwheat flour, 250 g wheat flour, 15 g yeast, and 300 mL water, the obtained optimum formula was 41.20 g gluten, 1032 U glucose oxidase, and 56 U pentosanase. Gluten and GOD demonstrated statistically significant effects on Tartary buckwheat steamed bread volume and sensory evaluation values. The validation test results of the optimum formula, with relative error as 0.98% and 2.55%, were consistent with the theoretically predicted values, demonstrating the reliability of equation and effectiveness of RSM.
42
de St. Remy, E. Ann, John T. O'Donovan, Alan K. W. Tong, P. Ashley O'Sullivan, M. Paul Sharma, and Don A. Dew. "Influence of Tartary Buckwheat (Fagopyrum tataricum) Density on Yield Loss of Barley (Hordeum vulgare) and wheat (Triticum aestivum)." Weed Science 33, no. 4 (July 1985): 521–23. http://dx.doi.org/10.1017/s0043174500082771.
Повний текст джерелаАнотація:
The relationship between Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn. ♯ FAGTA) plant density (x) and percent yield loss (ŷ) was expressed by the following linear regression equations for barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.), respectively; ŷ = 0.63 + 2.75 √x and ŷ = 5.04 + 3.05 √x. Tartary buckwheat causes serious yield reduction in barley and wheat. A Tartary buckwheat density at 30 plants/m2 at emergence reduced barley yield by 16% and wheat yield by 22%.
43
Zhao, Jiali, Hongyou Li, Juan Huang, Taoxiong Shi, Ziye Meng, Qingfu Chen, and Jiao Deng. "Genome-wide analysis of BBX gene family in Tartary buckwheat (Fagopyrum tataricum)." PeerJ 9 (August 11, 2021): e11939. http://dx.doi.org/10.7717/peerj.11939.
Повний текст джерелаАнотація:
BBX (B-box), a zinc finger transcription factor with one or two B-box domains, plays an important role in plant photomorphogenesis, growth, and development as well as response to environmental changes. In this study, 28 Tartary buckwheat BBX (FtBBX) genes were identified and screened using a comparison program. Their physicochemical properties, gene structures, conserved motifs, distribution in chromosomal, and phylogeny of the coding proteins, as well as their expression patterns, were analyzed. In addition, multiple collinearity analysis in three monocots and three dicot species illustrated that the BBX proteins identified from monocots clustered separately from those of dicots. Moreover, the expression of 11 candidate BBX genes with probable involvement in the regulation of anthocyanin biosynthesis was analyzed in the sprouts of Tartary buckwheat during light treatment. The results of gene structure analysis showed that all the 28 BBX genes contained B-box domain, three genes lacked introns, and these genes were unevenly distributed on the other seven chromosomes except for chromosome 6. The 28 proteins contained 10 conserved motifs and could be divided into five subfamilies. BBX genes of Tartary buckwheat showed varying expression under different conditions demonstrating that FtBBXs might play important roles in Tartary buckwheat growth and development. This study lays a foundation for further understanding of Tartary buckwheat BBX genes and their functions in growth and development as well as regulation of pigmentation in Tartary buckwheat.
44
Koscielniak, Krzysztof. "Christian-Muslim Relations in Central Europe: The Polish Experience." ICR Journal 4, no. 2 (April 15, 2013): 215–29. http://dx.doi.org/10.52282/icr.v4i2.474.
Повний текст джерелаАнотація:
Although thirty million Muslims currently reside in the European Union, and adherents to the Islamic religion now constitute the majority of immigrants and the second largest religious group in European society, the influence of Islam on the culture of Central Europe was and is small, with the notable exception of Poland. There, a small traditional group of Polish Muslims has made a considerable contribution during six centuries of history to Poland's cultural and religious heritage: Polish Muslims or “Tartars” fought for Catholic Poland against the Catholic State of the Teutonic Order, and almost always stood by their Polish kings against incursions from the Sunni Turks, highlighting the importance of the loyalty felt to the Polish homeland. By the same token, Polish culture has been greatly enriched by Tartar customs, in a gradual and complex process of acculturation - a process that was ‘necessary’, ‘extended’ and ‘complete’ in its various phases. More recent migrants and refugees arriving in Poland have increased the ethnic and religious diversity of the Polish Muslim community, with marked social and theological implications. These are reflected today in the plethora of organisations representing the interests of various Muslim groups and organisations in the country. Furthermore, the advanced extent of Christian-Muslim dialogue, something well developed in Poland, manifests a true “dialogue of life” and reflects the shared desire to promote understanding, stimulate communication, and work collaboratively on specific problems of mutual concern.
45
JACKSON, PETER. "The Testimony of the Russian ‘Archbishop’ Peter Concerning the Mongols (1244/5): Precious Intelligence or Timely Disinformation?" Journal of the Royal Asiatic Society 26, no. 1-2 (January 2016): 65–77. http://dx.doi.org/10.1017/s135618631500084x.
Повний текст джерелаАнотація:
The first decade of the 21st century proved remarkably fertile in yielding up manuscripts relevant to the earliest direct contacts between Latin Europe and the Mongol empire – namely, those framed by the devastation of Rus´ (1237-40), Poland, Moravia and Hungary (1241-2) by the Mongols (or ‘Tartars’) and the subsequent despatch to the Mongol world of three parties of friars (1245-7) as envoys of Pope Innocent IV. These texts include:- (1) an early manuscript of the Epistula de vita secta et origine Tartarorum of the Hungarian Dominican Julian, who travelled to the Ural region in 1236–7 in search of the Hungarians’ pagan kinsmen in what was known as ‘Greater Hungary’, and returned with news of the imminent Mongol assault on Rus´; (2) two hitherto unknown letters from the Nestorian monk Simeon Rabban-ata to the Emperor Frederick II and King Louis IX of France, brought back from Azerbaijan in 1247 by one of Innocent IV's envoys, the Dominican André de Longjumeau; and (3) a second copy of the so-called ‘Tartar Relation’, an account produced in Poland in mid July 1247 by a Franciscan friar calling himself ‘C. de Bridia’ and closely linked with the most celebrated of the papal embassies to the Mongols, which was led by the Franciscan John of Plano Carpini and travelled across the Eurasian steppes as far as the court of the Qaghan Güyük in Mongolia.
46
Hluchanova, Lucie, Kristyna Korena, and Helena Juricova. "Vacuum-Packed Steak Tartare: Prevalence of Listeria monocytogenes and Evaluation of Efficacy of ListexTM P100." Foods 11, no. 4 (February 12, 2022): 533. http://dx.doi.org/10.3390/foods11040533.
Повний текст джерелаАнотація:
Steak tartare is a raw, ready-to-eat meal popular in European countries, the safety of which is often discussed due to the risk of foodborne illness. The aim of this study was to determine the prevalence of Listeria monocytogenes in vacuum-packed steak tartare from retailers in the Czech Republic, characterize the strains obtained by typing methods and to evaluate the efficacy of ListexTM P100 against L. monocytogenes artificially inoculated into steak tartare samples. The prevalence of L. monocytogenes was 55% and 17 isolates belonging mostly to serotype 1/2a were obtained. Altogether 11 sequence types and 11 clonal complexes were assigned based on the whole genome sequencing (WGS) signifying the high diversity of L. monocytogenes isolates obtained. Core genome multi-locus sequence typing (cgMLST) did not confirm an epidemiological connection with human cases of listeriosis. The efficacy of ListexTM P100 treatment at concentrations of 108 and 109 PFU/g on artificially inoculated beef steak tartare samples was not efficient. Based on the results of this study, steak tartare from retailers can be considered as a source of L. monocytogenes that remains a challenge to the food industry.
47
TAHER, MD ABU, AHMED SALAHUDDIN KABIR, SHAHED UDDIN AHMED SHAZIB, MIN SEOK KIM, and MANN KYOON SHIN. "Morphological Redescriptions and Molecular Phylogeny of Three Stentor Species (Ciliophora: Heterotrichea: Stentoridae) from Korea." Zootaxa 4732, no. 3 (February 13, 2020): 435–52. http://dx.doi.org/10.11646/zootaxa.4732.3.6.
Повний текст джерелаАнотація:
The morphologies of the three freshwater stentorid ciliates in Korea, Stentor coeruleus (Pallas, 1766); Stentor muelleri Ehrenberg, 1831, and Stentor tartari Murthy & Bai, 1974, were investigated based on live observations and protargol impregnation. The Korean population of S. tartari exhibits the following characteristics: body size 200–355 × 85–135 µm in vivo, 62–106 somatic kineties, 8–13 peristomial kineties, 110–180 adoral membranelles, mostly two macronuclear nodules and 5–18 micronuclei, reddish and colorless cortical granules and the presence of symbiotic algae. We identified S. tartari based on unique characteristics compared to close congeners. Korean populations of S. coeruleus and S. muelleri are congruent with previously described populations in most aspects of their morphologies. Here, for the first time, we report molecular gene sequence information for S. tartari. Small subunit (SSU) rRNA gene sequence-based phylogeny indicates that S. tartari, which has multiple macronuclei, forms a monophyletic group with other Stentor species having a single macronucleus. Our findings based on morphology and SSU rRNA gene sequence information corroborate the hypothesis that the elongated macronucleus evolved from the compact single or multi macronucleus state.
48
Suzuki, Tatsuro, Toshikazu Morishita, Takahiro Noda, Koji Ishiguro, Shiori Otsuka, and Kenjiro Katsu. "Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis." Plants 10, no. 4 (April 16, 2021): 791. http://dx.doi.org/10.3390/plants10040791.
Повний текст джерелаАнотація:
Buckwheat (Fagopyrum esculentum) is recognized as an important traditional crop in some regions, and its taste is an important characteristic. Of the three cultivated buckwheat species, Tartary buckwheat (Fagopyrum tataricum) and perennial buckwheat (Fagopyrum cymosum) have strong bitterness in their seeds, which has prevented the wider use of the seeds of these varieties. In Tartary buckwheat, some studies have focused on the cause of strong bitterness generation. Tartary buckwheat seeds contain large amounts of the functional compounds rutin and rutinosidase, and rutin hydrolysis by rutinosidase has been found to be the trigger of rutin hydrolysis. Therefore, a variety with only a trace of rutinosidase and with reduced bitterness is required. The rutinosidase in Tartary buckwheat seeds consists of two major isozymes with very similar enzymatic characteristics, which can hydrolyze flour rutin within several minutes after the addition of water. Recently, the trace-rutinosidase variety Manten-Kirari in Tartary buckwheat was developed. The trace-rutinosidase characteristics were dominated by a single recessive gene. In ‘Manten-Kirari’ dough and foods, such as breads, confectionaries, and noodles, the rutin residual ratio was higher and bitterness was reduced compared to that of the normal-rutinosidase variety. In this review, we summarize the detailed research on the breeding of buckwheat related to reducing bitterness and rutin hydrolysis.
49
Zhao, Xin, Baolin Zhang, Sancai Liu, and Xiushi Yang. "Evaluation of efficiency of controlled-release N fertiliser on tartary buckwheat production." Plant, Soil and Environment 67, No. 7 (July 13, 2021): 399–407. http://dx.doi.org/10.17221/32/2021-pse.
Повний текст джерелаАнотація:
To provide reference for scientific management of nitrogen (N) fertiliser on tartary buckwheat, the effects of the mixed application of controlled-release N fertiliser (a kind of thermoplastic polymer-coated urea types that are characterised by a semi-permeable membrane) and common urea was studied in the main tartary buckwheat production area in China. In 2018 and 2019, a two-year field experiment was conducted a randomised block design with five treatments: (1) no nitrogen fertilisation (CK); (2) 100% N from common urea (T1); (3) 15% N from controlled-released urea fertiliser (plastic coated) + 85% N from common urea (T2); (4) 30% N from controlled-released fertiliser + 70% N from urea (T3); (5) 45% N from controlled-released fertiliser + 55% N of urea (T4). The N fertilisation rate was 90 kg N/ha in all fertilisation treatments. The results showed: (1) the mixed application of controlled-release N fertiliser and common urea was conductive to enhance the yield, dry mass, N uptake and apparent N fertiliser efficiency (NFE), compared with a single application of common urea. In two seasons, NFE was 38.6% (T1), 48.6% (T2), 53.6% (T3) and 53% (T4), separately; (2) the mixed application of controlled-release N fertiliser and common urea could significantly increase the soil inorganic N content in the soil surface layer and decreased the leaching loss of N; (3) with the increasing ration of controlled-release N fertiliser, the tendency of increasing N content of crop uptake and soil residual and decreasing rate of N loss and N surplus was visible. Overall, considered the indicators of grain yield, input cost, N utilisation and N balance, the suitable N fertilisation mode for tartary buckwheat production is the mixed application of 30% controlled-release N fertiliser and 70% common urea when 90 kg N/ha is applied.
50
Regvar, Marjana, Urška Bukovnik, Matevž Likar, and Ivan Kreft. "UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum." Open Life Sciences 7, no. 2 (April 1, 2012): 275–83. http://dx.doi.org/10.2478/s11535-012-0017-4.
Повний текст джерелаАнотація:
AbstractIn the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). Induced root growth and reduced shoot:root ratios were seen in both of these buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary buckwheat. Root colonisation with arbuscular mycorrhizal fungi significantly reduced catechin concentrations in common buckwheat roots, and induced rutin concentrations in tartary buckwheat, but did not affect shoot concentrations of the measured phenolics. Specific UV-B-related reductions in the density of microsclerotia were observed in tartary buckwheat, indicating a mechanism that potentially affects fungus-plant interactions. The data support the hypothesis that responses to enhanced UV-B radiation can be influenced by the plant pre-adaptation properties and related changes in flavonoid metabolism.