Size of stomata and palisade parenchyma on cotyledon adaxial side in someBrassica oleracea L. varieties
Cotyledons of 15 day-old seedlings of fiveBrassica oleracea L. varieties were surveyed to identify salient anatomical features. Both palisade parenchyma cells present in the first subepidermal layer and stomata were found to differ in size.
Anatomical characteristics of the epidermis in some cultivars ofBrassica oleracea L. distribution and structure of stomata in the cotyledons
The blade area and the number of stomata were studied in the cotyledons of five cultivars ofBrassica oleracea L., cultivated in a growth chamber and in the greenhouse, respectively. Characteristic differences between different varieties were found in the number of stomata per unit area as well as in their occurrence on both the adaxial and abaxial surfaces.AbstractU pěti kultivarůBrassica oleracea L., vypěstovaných v klimatizovaném boxu a ve skleníku, byla sledována piocha cepele děložnich listů, pocet průduchů na jednotku plochy a jejich rozložení na adaxiálni a abaxiálni stranċ čepele děložniho listu.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.