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A STUDY ON PHYSIO CHEMICAL AND QUALITATIVE TRAITS ON SOME RICE VARIETIES (Oryza sativa)

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  • Pages:42
  • Format:Microsoft Word
(Bio-Chemistry Project Topics & Materials)
INTRODUCTION

This is a Biotechnology project
 on study of Physio chemical and Qualitative traits on some Rice Varieties (Oryza Sativa)Rice is the world’s most important food crop and a major source of food for more than half the world’s population. Rice could be a staple food for simple fraction of the population within the world. Rice could be a wholesome nutritive cereal grain that possesses uncommon dietary necessities. Rice is one in all the foremost food product crops within the world. Though is principally consumed as a full kernel however it also can function the bottom material for a good style of applications, rice contains additional calories per half-cup portion of rice than rice (USA Rice Federation, 2004).


Table of Contents


Chapter 1


Introduction.  …………………………………………………………1-3





Chapter 2                  


Review of literature……………………………………………….4-8 


2.1       Rice quality





2.2       Consumer demand for quality





2.3       Physical attributes





2.4       Chemical attributes





2.5       Cooking eating and pasting characteristics





2.6       Rice proteins; isolation, enzymatic modification and characterization





2.8       Rice DNA; isolation, enzymatic modification and characterization





Chapter 3        

 Materials and methods……………………………………………..9-17





3.1       Plant materials


3.2       Cooking, eating and pasting characteristics


                          3.2.1                Physical characterization


                          3.2.2                Chemical traits


                          3.2.2.1             Alkali spreading value


                          3.2.2.2             Gel consistency





3.3       Chlorophyll estimation


3.4       Isolation of genomic DNA


3.5       Agarose gel electrophoresis

3.6       Rice protein isolation and quantification









Chapter 4                  

Result and discussion……………………………………………..18-28


4.1 Cooking quality


                          4.1.1       Physical characterization

                                       4.1.2       Chemical traits


                                 4.1.2.1  Gel consistency

                                 4.1.3.2   Alkali spreading value



4.2       Chlorophyll quantification


                     4.3    DNA extraction from young leaves


4.5        Protein contents extracted from milled grain

             

                       Chapter 5


                       Summary………………………………………………………….….29



                       Chapter 6



                       References……………………………………………………..….30-34





 





 





 





 





 





 





 

A STUDY ON PHYSIO CHEMICAL AND QUALITATIVE TRAITS ON SOME RICE VARIETIES (Oryza sativa)

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Details

Type Project
Department Bio-Chemistry
Project ID BCH0131
Price ₦3,000 ($9)
No of Pages 42 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Bio-Chemistry
    Project ID BCH0131
    Price ₦3,000 ($9)
    No of Pages 42 Pages
    Format Microsoft Word

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