PEA Content Research Articles

Effects of Fermentation on the Antioxidant and Antinutritional Compositions of Green Pea

Green peas are known to contain anti-nutritional factors like enzymes inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization hence, the study evaluate the effect of fermentation on the antioxidant and antinutrients content of green pea. Fermentation of green pea was done using both submerged and solid state fermentation for 7days. Isolation and identification of microorganism from the fermented sample was done on daily basis using standard microbiological and molecular techniques. The type of organism isolated from the submerged fermentation of Green pea included the bacteria (Bacillus subtilis, Lactobacillus Plantarum, Micrococcus roseus, Lactobacillus lactis, and Lactobacillus fermentum) and the fungi Rhizopus oryzae, Penicillium chrysogenum and Rhizopus stolonifer. While the type of organism isolated from the solid state fermentation of Green pea included some bacteria (Bacillus subtilis, Lactobacillus Plantarum and Lactobacillus lactis) and fungi (Penicillium notatum, Rhizopus oryzae, Penicillium chrysogenum, Candida albicans, Alternaria alternate and Rhizopus stolonifer). Fermentation reduced the antinutritional content of the fermented sample with submerged fermentation resulting in the highest reduction from 32.18 mg/g, 4.14 mg/g, 1.62 mg/g, 51.08 mg/g and 36.37 mg/g in the raw sample to 26.27 mg/g, 0.48 mg/g, 0.27 mg/g, 7.82 mg/g and 24.07 mg/g in submerged fermented green pea for saponin, tannin, oxalate, phytate and alkaloid respectively. However, Fermentation significantly p ≤ 0.05 increased the phenol, flavonoid and FRAP content of the fermented green pea with the solid state fermentation resulting in the highest increase from 3.50, 0.03 and 1.41 in the raw sample to 9.32, 0.12 and 9.66 in the solid state fermented green pea for phenol, flavonoid and FRAP content respectively. This study revealed that fermentation had significant effect on the antioxidant and antinutritional compositions of Green pea thereby reducing the antinutrient composition of Green pea in which will improve the nutrient value of Green pea.

Nitric Oxide Enhances Salt Tolerance through Regulating Antioxidant Enzyme Activity and Nutrient Uptake in Pea

Background: Salinity is one of the environmental stress factors that restrict the crop production by endangering agricultural areas. Nitric oxide (NO) protects plants from damage caused by oxidative stress conditions in various biological ways. Methods: In this greenhouse investigation during 2018, pea plants were irrigated with three levels of NaCl (0, 50 and 100 mM) solutions. NO solutions were prepared with three different doses (0, 75 and 100 µM SNP). These solutions were applied to the seeds before sowing and then to the leaves of the pea cultivars. The study was conducted to analyze the impact of NO on growth, malondialdehyde (MDA), hydrogen peroxide (H2O2), antioxidant enzyme activity and nutrient uptake in two pea cultivars under salinity conditions. Result: Salinity reduced fresh-dry weight, relative water content (RWC), and chlorophyll a and b content of pea. However, NO enhanced these parameters under salt stress. Salinity increased tissue electrical conductance (TEC), H2O2 and MDA content, which were decreased by combined application of NaCl and NO. Salinity caused an increase in antioxidant enzyme activity in pea and NO made a significant improvement in their activities under salinity conditions. Salinity treatments decreased the ratio of K+/Na+ and Ca2+/Na+ in both cultivars, and application of NO elevated them as compared to the control under salt stress. In conclude, exogenous NO treatment could help pea to tolerate salinity stress by increasing the chlorophyll content and regulating antioxidant enzyme activity and nutrient uptake.

Mechanism of Crystal Formation in Ruddlesden–Popper Sn‐Based Perovskites

AbstractKnowledge of the mechanism of formation, orientation, and location of phases inside thin perovskite films is essential to optimize their optoelectronic properties. Among the most promising, low toxicity, lead‐free perovskites, the tin‐based ones are receiving much attention. Here, an extensive in situ and ex situ structural study is performed on the mechanism of crystallization from solution of 3D formamidinium tin iodide (FASnI3), 2D phenylethylammonium tin iodide (PEA2SnI4), and hybrid PEA2FAn−1SnnI3n+1 Ruddlesden–Popper perovskites. Addition of small amounts of low‐dimensional component promotes oriented 3D‐like crystallite growth in the top part of the film, together with an aligned quasi‐2D bottom‐rich phase. The sporadic bulk nucleation occurring in the pure 3D system is negligible in the pure 2D and in the hybrid systems with sufficiently high PEA content, where only surface crystallization occurs. Moreover, tin‐based perovskites form through a direct conversion of a disordered precursor phase without forming ordered solvated intermediates and thus without the need of thermal annealing steps. The findings are used to explain the device performances over a wide range of composition and shed light onto the mechanism of the formation of one of the most promising Sn‐based perovskites, providing opportunities to further improve the performances of these interesting Pb‐free materials.

Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design

SummaryThe effect of different protein mixtures (pea, whey and egg white proteins) on the physical characteristics of batters and baked gluten‐free layer cakes after substituting 45% of flour was evaluated. A mixture design approach was used to determine the interaction effects of the three proteins on the cakes physical characteristics. For batter density, two interactions were observed, and higher values were found for batters containing a mixture of 60–80% egg white and 20–40% whey than in batter containing only one of these proteins, or a pea content of 70–90% than in batter containing only pea. For batter viscosity, significant interactions between egg white and pea, and between whey and pea proteins were observed, which explains the gentler decrease in viscosity at higher egg white and/or whey protein ratios. Regarding hardness, an interaction between egg white and whey occurred, and increasing whey content helped to reduce hardness to a greater extent than increasing pea content.

Cell wall components and in vitro dry matter digestibility of ensiled pea: Oat mixtures

Cell wall content generally is regarded as the most important factor affecting forage utilization because it comprises the major fraction of forage dry matter and is correlated with forage intake and digestibility. The experiment was carried out to evaluate the cell wall constituents of ensiled pea - oat mixtures sown at five different seeding rates. Three effects were studied: application of bacterial inoculant, seeding rate of pea and oat in the mixtures and stages of plant development. The NDF (Neutral Detergent Fiber), ADF (Acid Detergent Fiber), hemicellulose, lignin and DMD (Dry Matter Digestibility) were determined in silages. Pea and oat were grown in binary mixtures at the experimental field of the Institute for forage crops, Krusevac - Serbia, and were tested at five different mixture rates: pure pea and pure oat crop, 25% pea + 75% oat, 50% pea + 50% oat, 75% pea + 25% oat. Application of bacterial inoculant affected lower content of NDF and hemicellulose (P< 0.05). Content of cell wall constituents decreased with increasing pea content in the mixtures, but DMD increased. On the other hand, content of cell wall constituents increased with plant growth and development, but DMD decreased.

Using smoke solutions in grass pea (Lathyrus sativus L.) to improve germination and seedling growth and reduce toxic compound ODAP

The effects of smoke solutions derived from wheat straw on the germination, seedling growth characteristics, and biochemical content of grass pea (Lathyrus sativus L.) were examined in this study. The smoke solutions were applied to petri and pot media at different concentrations. Both experiments were conducted in a randomized plot design with 3 replications. In the pot experiments, the smoke solutions were applied through the initial irrigation at 5 different concentrations (1%, 5%, 10%, 20%, and 40%) while 6 concentrations were used for petri experiments (0.5%, 1%, 2%, 4%, 8%, 10%) and results were compared to a control (distilled water). The smoke solutions increased root and shoot growth but decreased the germination rate and speed of grass pea in both media. In general, there were positive outcomes for the investigated traits with moderate concentrations of solution, but negative outcomes with low and high concentrations. The smoke solution treatments improved the shoot dry weighs, K, and protein contents, but decreased the acid detergent fiber and neutral detergent fiber contents and the toxic component oxalyldiaminopropionic acid (ODAP). Accordingly, the smoke solutions stimulated the development of grass pea and promising outcomes were achieved in terms of high protein and low ODAP contents, which are the main targets of grass pea breeding studies. It was concluded, based on the present findings, that smoke solutions derived from wheat straw could be used as an environmentally friendly practice in grass pea culture to increase yield and quality. However, it should be kept in mind that concentration was a critical issue for ensuring the expected outcomes.

Organic amendments and urea nitrogen effects the growth and nutrient content of fenugreek (Trigonella foenumgraecum) and goat pea (Securigera securidaca)

In Iran, the recent spike in herbal medicines has led to a corresponding price increase. Therefore, these montane species are now widely field cultivated. Medicinal plant consumers strongly prefer organically grown plants, and farmers are responding to this market. However, the effects of organic amendments on medicinal plant nutrient content and yield have been poorly studied. Therefore, this study measured the effects of different organic treatments on the growth of fenugreek and goat pea. Plants were grown to compare the effects of composted municipal waste (CMW), vermicompost (VC), and urea nitrogen (N) to untreated field soil (C0). Germination percentage was significantly higher in urea N (76.5%), CMW (75.5%), and VC (51.6%) compared to C0 (36.3%). Fenugreek performed better in organic amendment treatments than goat pea. Urea N also increased fenugreek plant dry matter significantly compared to C0, but this increment was not as high as CMW or VC. Plants grown in VC had higher whole plant N content (3.2%) than those grown in CMW (2.8%) and plants grown in urea N (2.6%). Plants treated with CMW (8613 mg kg−1) and VC (8503 mg kg−1) had a significantly higher P content than those treated with N (7430 mg kg−1) or C0 control grown (7236 mg kg−1). Application of VC significantly increased plant K content (2483 mg kg−1) compared to CMW (1850 mg kg−1), N (1750 mg kg−1), and C0 control (1716 mg kg−1). Even without fertilization, both plant species contained a considerable amount of micronutrient elements.

Improving pulse crops as a source of protein, starch and micronutrients.

Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.

Stability of grass pea (Lathyrus sativus L.) genotypes in different agroclimatic zone in eastern part of India with special reference to West Bengal

A total of twenty-five grass pea (Lathyrus sativus L.) genotypes of released varieties, advanced lines, mutants and local collections were explored in this study. These genotypes were cultivated for two succeeding years in three different locations namely red lateritic zone (Shekhampur), gangetic alluvial zone (Kalyani) and saline zone of Sundarban region of west Bengal (Kakdwip) to evaluate the performance on the basis of yield and quality traits. The stability of the genotypes was established by AMMI and Biplot analysis. It was found that the neurotoxin content of grass pea, β-L-oxalyl-2,3diaminopropionic acid (β-ODAP), did not show any difference under various environmental conditions and the gangetic alluvial zone was proved to be the ideal test location for grass pea genotypes. The BK-37-2 advanced line was found to be the most stable genotype in respect of yield under all the tested environments and can be used in future breeding programmes.

Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2).

This study was carried out to investigate the effect of enzymatic pretreatment at different enzyme concentration, incubation time, incubation temperature and tempering water pH on the hulling efficiency, cooking quality and protein content of pigeon pea (variety BDN2). Response surface methodology based on a four-factor, five-level, central composite design was employed to study the effect of the independent variables and optimize processing conditions. A quadratic model satisfactorily described the hulling efficiency, cooking time and protein content with high value for the coefficient of determination R2 (0.95, 0.92 and 0.97 respectively). It predicted a maximum hulling efficiency of 84.35%, minimum cooking time 13.06min and maximum protein content 22.60% at enzyme concentration, and 31.34mg/100g dry matter, incubation time, 8.72h, incubation temperature, 43.47°C and tempering water, pH 5.99. Results were also compared with hulling efficiency, cooking time and protein content obtained with traditional oil pretreated method 78.30%, 14.30min and 18.53% respectively. It revealed that hulling efficiency and protein content of enzyme pretreated pigeon pea could be increased 2.44% and 6.77% respectively, whereas cooking time could be reduced 1.50min compared to the oil pretreated method.

Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures

The investigation was carried out to study the mass transfer and change in colour during deep fat frying green peas (Pisum sativum L.) at different frying temperature ranging from 120 to 180 °C. The results showed that the kinetics of moisture loss (kx) and fat uptake (ky) during deep fat frying followed first order kinetic equation (R2 > 0.96, p < 0.001). The kinetic rate constant for moisture loss was significantly (p < 0.05) increasing from 0.484 to 2.212 min−1 with increase in temperature, where as the oil uptake was increasing from 0.241 to 0.371 min−1 with increasing temperature. The CIE color parameters were significantly (p < 0.05) affected by frying time as well as frying temperature. The change in CIE colour parameters such as lightness (L*), Total colour difference (∆E) and dominant wavelength (λd) were described by first order kinetic equation, where as, other colour parameters such as greenness-redness (a*), yellowness (b*), chroma (c*) and hue angle (h*) were described by zero order kinetic equation. The degradation of chlorophyll content of green peas was described by first order kinetic equation and rate constant varied from 0.0861 to 0.1872 min−1 with increase in frying temperature. The temperature dependency of rate constants was described by Arrhenius equation. The activation energy of mass transfer, change in colour values and degradation of chlorophyll varied from 3.94 to 39.28 KJ/mol. A significant correlation was observed among mass transfer, colour and pigment content parameters during deep fat frying of green peas at different frying conditions.

Formulation of a Complementary Flour with High Nutrient Density and Micronutrient Content

Child malnutrition is one of the biggest problems affecting about 195 million under five children in low income countries, such as Malawi. The most common forms of malnutrition are protein-energy malnutrition, vitamin A deficiency, zinc deficiency and Iron deficiency anemia. Complementary foods are generally cereal based and do not meet the nutrient requirement as recommended by the World Health Organization. The aim of this study was to improve iron and zinc contents of the usual traditional maize-based complementary porridge by blending it with high energy and micronutrient rich locally available foods. . Raw materials used in the formulation of the complementary flour underwent simple household level food processing technologies such soaking, roasting and germination. The control complementary flour was prepared from 100% raw maize flour. Individual complementary flours were analyzed for proximate composition using standard methods while iron and zinc were determined using atomic absorption spectrophotometer. Pumpkins had significantly high amount of iron (68 mg/100g) and energy (460.03 Kcal) compared to all the ingredients. Zinc was significantly high in pigeon peas roasted at 160 0 C for 40 minutes. The protein content in pigeon peas fluctuated with raw pigeon peas having 14.69 g/100g which was significantly (P=0.05) lower than the protein content of pigeon peas roasted at 40 and 15 minutes (21.25 g and 20.2 g/100g respectively). Significant (P=0.05) increase in the mean iron and zinc contents of germinated finger millet from 11.57 to 13.57 mg/100g were observed at the 48 and 72-hour germination time respectively as compared to 7.6 mg/100g observed in raw finger millet. After proximate composition four complementary porridge flours were developed by blending each of the analyzed flour in varied proportions. Linear programming was used to optimize nutrients of the formulated products to meet micronutrient and macronutrients requirements of the target group. The formulated flour combinations and the control were evaluated based on the macronutrient and micronutrients targets for a recommended nutrient intake daily ration of complementary food for the age group 6 to 24 months old children. The complementary flours in which millet, pumpkins and pigeon peas were incorporated provided significantly (p<0.05) higher amounts of iron, zinc, energy, protein than the control. All four formulations were able to meet iron, zinc, protein, carbohydrate and energy recommended nutrient requirements for infants. However formulation CPV1 and CPV2 had higher nutritional value and nutrition density than the rest of the formulations. Therefore based on these results it can be concluded that complementary flour made from maize alone can be improved by incorporating millet, pigeon peas and pumpkins since they have shown to improve the amount of zinc, iron and protein which may in turn help reduce protein energy malnutrition and iron and zinc deficiencies.

Evaluation of Dry Peas (Pisum sativum L.) Varieties for Seedling Vigor Indices in Eastern Montana

ABSTRACTGenetic and environmental factors lead to a variation in yield and protein content of dry pea (Pisum sativum L.) seeds. The quality of seed, particularly seed vigor, also influences the establishment of crop and thus final grain yield. The area and production for dry peas are increasing in the Northern Great Plains but knowledge is lacking on how the pea lines/varieties differ in the seed vigor at seven leaf stage. This field and greenhouse study evaluated the eight dry pea lines/varieties for seedling vigor indices and correlated them with grain yield and protein concentrations. Significant differences were observed among the lines/varieties for nodule number plant−1 in greenhouse, and grain yield in field conditions. The highest number of nodules plant−1 was obtained with the line MT632, which were at par with lines MT457, and MT190. The highest Vigor Index I was achieved with line MT632 associated with their more shoot lengths as compared to other lines/varieties. The highest Vigor Index II was obtained by variety Majoret and line MT632. The variety DS Admiral yielded 5205 kg ha−1, which was 17.4 and 33.3% higher than lines MT460 and MT190, respectively. The highest seed protein content was obtained with variety Majoret (23.4%) having highest Vigor Index II and seed yield (4940 kg ha−1) at par with variety DS Admiral. The lowest seed protein was found with variety DS Admiral (20.3%). The line named MT190 showed lowest yield potential along with the lower protein contents also. Studies show a positive and significant correlation between biomass and Vigor Index I only. Plant nitrogen uptake was positively and significantly correlated with biomass and Vigor Index I in greenhouse only. The results also indicated that seed vigor indices did not reveal any significant correlations with dry peas yield and protein content, so more efforts are needed to evaluate varieties for higher yield and protein content during initial stages of growth in order to maximize their acreage and productivity.

Impact of elevated CO2 and temperature on quality and biochemical parameters of pea (Pisum sativum)

Global climate change, i.e. increase in carbon dioxide concentration in atmosphere and the associated increase in temperature result significant positive and negative impacts on the vegetable crop production. The field experiment was conducted during 2014 and 2015 which aimed to study effect of elevated CO2 and temperature on quality and biochemical parameters of pea (Pisum sativum L.) and experiment was carried out under four combinations of CO2 and temperature. Pooled data for two years indicated that pod length, pod girth, leaf chlorophyll content of pea showed significant differences between all four combinations. Higher total phenols (0.55 g/100g), ascorbic acid content in pods (46.24 mg/100g) were found under elevated CO2 and least under natural condition (total phenols: 0.37 g/100g) (ascorbic acid: 28.44 mg/100g). Total soluble solids (20.81°B) and nitrogen content (2.34%) were higher under natural condition and lowest under elevated CO2 (TSS: 12.47 °B) (N: 1.97%). Higher P (0.29%), K (1.11%) and Mg (1.28%) content was recorded under natural condition as compared to other treatments. Elevated CO2 recorded significantly higher Ca content (0.56 %) and least under natural condition (0.46 %). Both elevated CO2 and temperature had significant negative effects on quality and biochemical parameters in pea crop as compared to elevated CO2 and natural conditions. So changing climate can alter the composition of these important elements in pea crop and degrade the overall quality.

Effect of arsenic treatments on the element content of green peas

The agricultural environment is contaminated with heavy metals and other toxic elements, which means more and more threats. One of the most important toxic element is the arsenic (As).The objective of the study was to investigate the effect of As-treatments on the element content of the different parts of the green peas (root,stem, leaf, pod, pea) in the 4. phase of the plant development. Plants were grown in green house. Arsenic was applied in a form of arsenate (As[V]) and the plants were treated with 0, 3, 10, 30, 90 and 270 mg kg-1 arsenic.According to the results the Ca content of root and pod was increased in the case of the 3 mg kg-1 As-treatment, after that decreasing tendency was observed. In the case of the 270 mg kg-1 As-treatment, the Ca content in the root was increased, because some element is able to concentrate in the lower biomass. The Ca-content of stem and leaves was reduced when the plants were treated with more than 30 mg kg-1 As. The lowest As-treatment (3 mg kg-1) increased the Na content in the root, stem and leaves, however in the case of the higher As-dose, decreasing tendency was observed. In the case of the generative plant parts the 3 mg kg-1 As-treatment also increased the Na content, nevertheless in the case of the higher As-treatments lower Na content was measured, however in the case of the highest As-treatment (270 mg kg-1) the Na content was increased in the generative plant parts, probably the Na was concentrated in the lower biomass. In the case of the 90 and 270 mg kg-1 As-treatment the Mo-content also was increased in the generative plant parts. The 270 mg kg-1 As-treatment caused a similar tendency in the case of the generative plant parts as a result of the lower biomass. In the case of the pod and leaves, the lower As-doses did not cause significant changes.The Mo content was increased in the root and pea when the plants were treated with 3 mg kg-1 As, but in the case of the higher treatments it was decreased. In the case of the stem it was reverse, the lowest As-tretament (3 mg kg-1) decreased, nevertheless the further As-doses increased the Mo content.

Methodological impact of starch determination on starch content and ileal digestibility of starch in grain legumes for growing pigs

BackgroundGrain legumes represent a valuable energy source in pig diets due to their high starch content. The present study was conducted to determine the content and apparent ileal digestibility (AID) of starch in different grain legume cultivars for pigs by means of both a polarimetric and enzymatic method for starch determination.MethodsThree experiments were conducted with six barrows each which were fitted with ileal T-cannulas. In total, 18 diets including six different cultivars of faba beans (Vicia faba L.) and peas (Pisum sativum L.), five different cultivars of lupins (Lupinus luteus L., Lupinus angustifolius L.), and one diet with a soybean meal (SBM) were fed.ResultsThe starch content of faba beans and peas was greater (P < 0.05) when determined polarimetrically than enzymatically (438 vs. 345 g/kg dry matter (DM) in faba beans and 509 vs. 390 g/kg DM in peas, respectively). Considerable lower starch contents were obtained in lupins and SBM, with 82 and 48 g/kg DM (analyzed polarimetrically) and <1.1 and 3 g/kg DM (analyzed enzymatically), respectively. Mean values for contents of neutral detergent fiber (NDF) and acid detergent fiber (ADF) in grain legumes ranged from 111 and 79 g/kg DM in peas to 248 and 207 g/kg DM in lupins, respectively. Contents of condensed tannins in the colored flowered faba bean cultivars ranged from 2.1 to 7.4 g/kg DM. The AID of starch was greater (P < 0.05) in pea than in faba bean cultivars, and using the polarimetric starch determination method resulted in greater (P < 0.05) digestibility values than using enzymatic starch analysis (84 vs. 80% in faba beans and 86 vs. 83% in peas). Moreover, AID of starch differed (P < 0.05) within pea cultivars and starch digestibility in faba beans decreased linearly (P < 0.05) as the content of condensed tannins increased. However, there was no relationship between contents of NDF and ADF and AID of starch in pea and faba bean cultivars.ConclusionBoth contents and AID of starch in grain legumes can vary as influenced by the analytical method used for starch determination. Generally, starch digestibility is greater when measured by polarimetric rather than enzymatic methods.

Preparation of Pomegranate Ellagic Acid Inclusion Complex Gel and Its Transdermal Permeation in Vitro

The aim of the present work was to select the best formulation of pomegranate ellagic acid-hydroxypropyl-β-cyclodextrin (PEA-HP-β-CD), and to compare the transcutaneous permeation of PEA-HP-β-CD inclusion compound gel with the free drug in gel. The PEA-HP-β-CD inclusion complex was prepared by stirring-ultrasonic method; the change of PEA content was used as the stability index, and orthogonal design was used to establish the best prescription. The permeation flux of PEA in the recipient fluid and the amount of retained drug in the skin were measured by permeation test in vitro. Inclusion gel has moderate viscosity and good stability when pH was 5.5, propylene glycol as co-solvent 10mL, substrate Carbomer-940 was 1.5g in the amount of per 100g gelling agent. The present findings suggest that PEA-HP-β-CD inclusion compound was initially formed, the inclusion compound gel was reasonable in design and stable in process. The inclusion complexes, with PEA as carrier and carbomer matrix gel, enhanced drug effects on skin tissue.

Precisely controlled growth of poly(ethyl acrylate) chains on graphene oxide and the formation of layered structure with improved mechanical properties

A biologically inspired, multilayer laminate structural design is realized by using hybrid films of poly(ethyl acrylate) (PEA) graft graphene oxide (GO) synthesized by Ce(IV)/HNO3 redox system in aqueous solution. Due to the moderate activity of ethyl acrylate (EA) monomers, the added amount of monomers exhibits a linear relationship with the grafted content of PEA on the GO surface. This indicates that the grafting process of PEA chains on the GO surface is well-controlled. Then, hybrid films with layered structures are fabricated by the vacuum-assisted filtration macroscopic assembly method, and the mechanical properties of the formed hybrid structures are investigated. The fracture stress of the film are significant improved to 83.92MPa with even a low content of PEA (3.46wt%). The mechanism of the enhanced mechanical property is related to its unique composite microstructures similar to the brick-and-mortar system in natural nacre.

ЗАСОРЕННОСТЬ И СТРУКТУРА УРОЖАЯ ПШЕНИЦЫ В ЗАВИСИМОСТИ ОТ ПРЕДШЕСТВЕННИКОВ

The purpose of research is to develop methods of increasing and stabilization of wheat production, providing improved phytosanitary condition of crops and crop structure in the conditions of Northern Kazakhstan. Experimental studies were conducted in Kostanai Scientific Research Institute of Agriculture (Republic of Kazakhstan). In the experiment evaluated wheat predecessors in field crop rotations with different structure and set of crops (legumes, oilseeds). On average for the period 2009-2014 less clogged were the first crops of wheat after a couple more clogged – wheat crops for peas and oilseed rape. When sowing the first crop of wheat after the pair number of annual weeds during the growing season has increased by an average of 3.3 times, perennial – 1.5 times. In the case of wheat after pea content of annual weeds has increased 1.4 times, the amount of perennial weeds on average remained at the same level. When sowing wheat after oilseed rape on the period of harvesting the number of annual weeds on average increased by 1.6 times, the amount of perennial weeds decreased by 2.0 times. Thus, the level of infestation of crops the main grain of spring wheat culture in the beginning of the growing season was determined by how effective weed control in crops of previous crops, and at the end of the growing season, before the harvest, and still protect the system in the year of sowing. In terms of the productivity of the average for 2009-2014, research has proved better option sowing wheat crop after the first couple. When plant density of 195 pcs./m2 was formed 294 productive stems, ie, productive tillering was 1.5, with the number of grains per ear – 24.7 pc. and mass of 1000 seeds – 32.3 g. Good crop structure indicators wheat variations showed after peas and oilseed rape. Productive tillering in these cases was 1.4, the mass of 1000 seeds after the pea – 31.9 g, after oilseed rape – 32.0 g.

Monomer casting nylon‐6‐b‐polyether amine copolymers: Synthesis and antistatic property

MC nylon‐6‐b‐polyether amine(PEA)copolymers were synthesized with macroinitiator based on amino‐terminated PEA functionalized with isocyanate via in situ polymerization. It was found that introduction of PEA delayed the polymerization process of caprolactam, resulting in the decrease of molecular weight of the copolymer. With increasing content of PEA, the melting peak started declining and widening, while the crystallinity and crystal grain size decreased, indicating weakening of the crystallization ability of nylon‐6 matrix. The fracture surfaces of the copolymer changed from irregular mosaic to the striation, presenting tough fracture characteristic, and the notched impact strength of the copolymers were improved dramatically. The electrical resistivity of the copolymers was increased by three orders of magnitude, and kept stable with prolonging storage time, indicating a permanently antistatic ability. The improved antistatic mechanism was deduced by the increase of concentration of oxygen atom and CO group on the surface of the copolymers with increasing PEA content. The water contact angle decreased and surface tension increased, and finally the hydrophilicity of the copolymers was enhanced, resulting in the fairly good antistatic behavior of the copolymers by absorbing moisture from air. POLYM. ENG. SCI., 56:817–828, 2016. © 2016 Society of Plastics Engineers