Results 151 to 160 of about 2,612 (179)
Morphological and nutritional composition of Bauhinia thonningii pods and seeds in Northern Ethiopia. [PDF]
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Purification and characterization of Canavalia gladiata agglutinin
Carbohydrate Research, 1991A lectin from Japanese jack bean (Canavalia gladiata agglutinin, CGA) was purified by affinity chromatography on a maltamyl-Sepharose column. On sodium dodecyl sulfate-poly(acrylamide) gel electrophoresis, CGA was shown to have a protein subunit with a mol. wt. of 30,000. CGA has an amino acid composition similar to that of Concanavalin A.
K, Kojima +3 more
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Antioxidant and Antimicrobial Activity of Canavalia gladiata
Research Journal of Pharmacy and Technology, 2021The present study deals with the antioxidant and antimicrobial activities of Canavalia gladiata. Antioxidant activity by nitric oxide and DPPH methods reveals that methanol extract of Canavalia gladiata shows good results when compared to the aqueous extract.
Sai Koteswar Sarma +2 more
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Canavalia Beans in American Prehistory
American Antiquity, 1969AbstractThe naturally pantropical genus Canavalia is the source of four domesticated species, of which C. plagiosperma and C. ensiformis evidently evolved under aboriginal New World cultivation. Their exact origins are uncertain because the archaeological record is concentrated in dry regions where they arrived as irrigated crops.
Jonathan Sauer, Lawrence Kaplan
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Brown leaf mould of Canavalia caused by Stenella canavaliae (H. & P. Syd.) comb.nov.
Transactions of the British Mycological Society, 1971A brown leaf mould of Canavalia , caused by Stenella canavaliae (H. & P. Syd.) comb.nov. (syn. Cercospora canavaliae H. & P. Syd.), is redescribed from several collections and its distribution is discussed. The fungus is known from tropical Asia, Africa and America, on C. ensiformis (L.) DC. and C.
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Bulletin of Miscellaneous Information (Royal Gardens, Kew), 1922
C. V. Piper, S. T. Dunn
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C. V. Piper, S. T. Dunn
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งานวิจัยนี้นี้มีวัตถุประสงค์เพื่อศึกษาผลของการคัดแยกขนาดต่อสมบัติของฟลาวร์จากถั่วพร้าเมล็ดขาวทั้งเมล็ดและที่แยกเปลือกแข็ง โม่แห้งและแยกขนาดโดยตะแกรงร่อนที่มีขนาดรูเปิดเท่ากับ 300 150 125 75 และ 45 ไมครอน จากการทดลองพบว่า ฟลาวร์จากเนื้อเมล็ดถั่วพร้าและถั่วพร้าทั้งเมล็ดมีคาร์โบไฮเดรต โปรตีน ไขมัน เส้นใยหยาบ และเถ้าร้อยละ 55.2 และ 56.3 35.2 และ 30.7 4.7 ...
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