VARIABILITY AND GENETIC PARAMETERS FOR GRAIN YIELD AND ITS COMPONENTS AND KERNEL QUALITY ATTRIBURTES IN CMS BASED RICE HYBRIDS (ORYZA SATIVA L.)
The present investigation was under taken to study the extent of variability and genetic parameters with 16 parents and 48 hybrids for nine yield and its components and twenty five quality characters. The magnitude of difference between PCV and GCV was relatively low for all the traits, indicating less environmental influence. High GCV and PCV were recorded for harvest index, total number of productive tillers per plant and gelatinization temperature in parents and for total number of productive tillers per plant, number of grains per panicle, gelatinization temperature and amylose content in hybrids. High heritability coupled with high genetic advance as per cent of mean were recorded for gelatinization temperature, harvest index, total number of productive tillers per plant, number of grains per panicle, kernel length, kernel L/B ratio and grain yield per plant in case of parents and for gelatinization temperature, amylose content, total number of productive tillers per plant, number of grains per panicle and harvest index in case of hybrids indicating the additive gene effects in the genetic control of these traits and can be improved by simple selection in the present breeding material.
Genetic Variability Studies for Qualitative and Quantitative traits in Popular Rice (Oryza sativa L.) Hybrids of India
The present investigation is carried out to study the genetic parameters for yield, yield attributing, quality and nutritional characters in twenty one rice hybrids. Analysis of variance revealed significant differences for all the traits under study. The characters viz., number of filled grains per panicle, number of chaffy grains per panicle and iron content exhibited high Genotypic Coefficient of Variation (GCV) and Phenotypic Coefficient of Variation (PCV). Small differences between GCV and PCV were recorded for all the characters studied which indicated less influence of environment on these characters. The characters viz., number of filled grains per panicle and water uptake exhibited high heritability coupled with high genetic advance indicating that simple selection could be effective for improving these characters.
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.