在一次试验中，选取玉米、大豆种子共100粒，84粒发芽了。已知玉米种子的发芽率为90％大豆的发芽率低于玉米_百度知道
在一次试验中，选取玉米、大豆种子共100粒，84粒发芽了。已知玉米种子的发芽率为90％大豆的发芽率低于玉米
选取了多少粒大豆种子？
提问者采纳
依题意有 （100-x）* 90% + x*y%=84
y% &lt，则玉米种子数为 （100-x），解得大豆种子 x ≥ 7设选了x粒大豆种子，大豆的发芽率为y%; 90%条件有限
其他类似问题
玉米种子的相关知识
其他1条回答
试验的目的是什么你TM的这是什么试验？。难道你脑残得连大豆和玉米都分不出来？
哦~~原来这是数学题？ 才100粒，一眼不就看清楚了？本人对此无语，还是应用题~~~是智障出的题目还是出给智障解答的题目
等待您来回答
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高粱、大豆、玉米混合粉的营养、功能性质的改善及其作为营养食品的应用
黄土丘陵区藓结皮人工培养策略
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发酵,发芽,高粱,大豆,玉米,复合粉,营养失调,营养性,蛋白消化性,营养密度,货架期,Saccharomyces Cerevisiae,粘度,
禾本科植物(Gramineae)的果实是谷物,且他们在非洲比在发达世界更广泛的作为食物。在非洲实际上谷物含有超过77%的总热量且可提供足够的蛋白饮食摄入量。大部分传统的非洲谷物食品都采用自然发酵。发酵谷物食品是非常重要的婴儿断奶食品和主要的成人饮食来源。大豆(Glycine max)是世界上最重要的农作物之一,且可提供人类所需的大部分营养。它可用于肉类替代物和双蛋白奶的制作,是一种可降低蛋白营养失调的植物。本文共分为四章,利用发芽和发酵来提高高粱-大豆-玉米复合物营养和功能性并评价复合粉作为一种抗营养失调的食品的价值。第一章广泛的论述了现今世界的营养学概状,以及在食品加工过程中发芽和发酵的重要性和传统性,最后论述了将高粱,大豆,玉米作为食品在营养学上的缘由、结构、组成,并着重强调了发芽和发酵产品。发芽和发酵是提高谷物蛋白质消化性,营养密度的两个基本手段,且可通过降低抑制剂含量或释放可吸收营养物含量来提高食品的维他命,矿物质和氨基酸含量。第二章包括高粱的发芽过程以及其中的化学组成变化。在发芽前高粱在0.1%的NaOH中浸泡24小时,之后再25℃下发芽72小时。水分,蛋白,脂肪和(?)分含量在发芽前后都有显著区别。蛋白含量降低了10%而(?)分从17.57mg/g变为11.51mg/g,而脂肪含量从26.30变为23.10mg/g。发芽显著降低了纤维素含量,从32.11降至23.01 mg/g。蔗糖,麦芽糖,葡萄糖和果糖在高粱粉在没发芽前,浓度分别为1.98,0.23和0.51%,而在发芽72小时后分别变为5.79,3.18和0.82%。发芽显著的降低了单宁含量(95.7%)和容积密度(9.7%)而显著提高了体外蛋白消化性(10%)。最大粘度从62增加到221(BU),而最大粘度分别在88.8和93.2℃对于发芽高粱(GS)和非发芽高粱(US)而言。在最后保持时间最终粘度分别为75和213BU对于GS和US而言。GS的低粘度表明在做麦片粥类食品时需要的粉。在0.1%NaOH浸泡24h后又发芽72h的高粱粉无疑比US有更好的消化性和营养密度。复合粉用40%拷大豆粉,40%发芽高粱和20%玉米组成。复合粉用酵母粉(Saccharomyces Cerevisiae)在室温下以0.00075g／g的比例混合。产品F12和F24相应的为12和24h两个阶段。矿物质,蛋氨酸,亮氨酸,缬氨酸和色氨酸在发酵过程中显著提高,维他命C含量从7.93变为60.2mg/kg.赖氨酸,亚油酸和亚麻酸在发酵过程中都有很好的保留。能量和试管中蛋白消化率分别从17295.8提高至17561.5J／g和695.3提高至830.9mg/g。SDSPAGE表明大量的蛋白在发酵过程中被水解。与未发酵复合粉相比,发酵复合粉的面团稳定性较低,因为他们的最大粘度和最终粘度有很大的不同(2和6BU).这些表明未发酵组分对于受高温加热食品和机械搅拌食品而言是潜在的好的食品添加剂。由于发酵复合组分粘度较低,对于高营养密度组分而言是好的潜在添加剂。结果表明在发酵过程中蔗糖,麦芽糖和果糖浓度有了明显下降,分别从87.2%,37.2%和9.5%。而果糖浓度有了明显的提高(87.3%).微生物浅析浅析结果表明细菌总数在发酵产品中在不断下降。在储藏前,菌落总数在F24中比未发酵组分下降了78%,储藏30天后下降了57%。感官评定表明发酵和未发酵组分在香味上并没有明显不同,而在质构、口感和风味上未发酵品比F12和F24要好。因此,结果表明Saccharomyces Cerevisiae发酵可用于提高复合粉的营养和功能性,因为维他命,脂肪酸和氨基酸的营养值都有提高。并且,发酵复合物有更好的营养密度,消化性以及货架期。
【Abstract】 Cereal grains are the fruit of plants belonging to the grass family (Gramineae) and they are more widely utilized as food in African countries than in the developed world. In fact, cereals account for as much as 77% of total caloric consumption in African countries, and contribute substantially to dietary protein intake in a number of these countries. A majority of traditional cereal-based foods consumed in Africa are processed by natural fermentation. Fermented cereals are particularly important as weaning foods for infants and as dietary staples for adults. The soybean (Glycine max) is one of the most important food plants of the world, and seems to be growing in importance. It’s a versatile food plant that, if used in its various forms, is capable of supplying most nutrients. It can substitute for meat and to some extent for milk. It is a crop capable of reducing protein malnutrition.The first part has extensively covers the relevant literature review of the current nutrition situation in the world, the importance and practice of germination and fermentation in food processing and finally, the origin, structure, composition and use of sorghum, soybean and maize in human nutrition, with great emphasis on germinated and fermented products. Fermentation and germination are two classical technologies commonly used to improve on the protein digestibility, nutrient density of cereals and enrich the foods in vitamins, minerals and amino acids, either by decreasing the amount of inhibitors or by releasing the nutrients for absorption.The second part covers the germination process of sorghum grain and chemical composition changes observed during germination. Before germination sorghum grain was soaked in 0.1% NaOH solution for 24 hrs, then allowed to germinate for 72hrs at 25℃. Moisture, protein, fat, carbohydrate, and ash content showed significant differences before and after germination. Protein concentration decreased by 10%, ash content from 17.57 to 11.51 mg g-1, while fats content from 26.30 to 23.10 mg g-1. Germination was found to reduce significantly the fiber content from 32.11 to 23.01 mg g-1. The sugars, maltose, glucose, and fructose were found in ungerminated sorghum flour in concentrations of 1.98,0.23, and 0.51 %, respectively but after 72 h of germination, they increased to 5.79,3.18, and 0.82 %, respectively. Germination resulted in a decrease of 95.7% of tannin and in a significant increase in In Vitro Protein Digestibility (IVPD) of 10%, and a decrease in bulk density (BD) of 9.7%. The maximum viscosities were 62 and 221 Brabender Unit (BU) for germinated sorghum (GS) and ungerminated Sorghum (US) respectively, observed at temperatures of 88.8 and 93.2℃. The final viscosities at the end of the final holding period were 75 and 213 BU for GS and US, respectively. Low viscosity in GS implies that more flour could be used when preparing foods such us porridge. Sorghum flour obtained after soaking the grains for 24h in 0.1% NaOH, followed by 72h of germination has undoubtedly better digestibility and nutrient density than US.The composite flour was prepared by mixing,40% roasted soybeans,40% germinated sorghum, and 20% maize. The composite flour was inoculated with bakers yeast (Saccharomyces Cerevisiae) at a concentration of 0.0075 g g-1 and incubated at room temperature. Products, denoted as F12 and F24 were collected at 12 and 24h of fermentation for analysis. Methionine, leucine, valine and tryptophan significantly increased during fermentation, and vitamin C content increased from 7.93 to 60.2 mg kg-1. Lysine, linolenic acid, linoleic acid were both well retained during fermentation. Energy value and in vitro protein digestibility increased from 17 295.8 to 17 561.5 J g-1 and from 695.30 to 830.90 mg g-1, respectively. SDS-PAGE showed that limited protein hydrolysis occurred during fermentation. F12 and F24 showed lower paste stability compared to unfermented composite flour, as indicated by their highest difference between peak viscosity and final viscosity (2 and 6 BU). This indicates that unfermented composite flour would have good potential as an ingredient for food exposed to high temperature and mechanical forces. However, fermented composite flour would have better potential to produce food with high nutrient density due to their low viscosity. The results also showed that during fermentation sucrose, maltose and fructose concentration decreased significantly by 87.2%,37.2% and 9.5% respectively, while glucose concentration increased significantly by 87.3%.Results from microbiological analysis showed that bacterial population proliferation was lower in F12 and F24. Before storage, bacterial population was lower at 78% in F24 than in unfermented composite flour and after 30 days the bacterial population was, lower at 57% in F24 than in unfermented composite flour. Sensory evaluation showed F12 and F24 had the highest score in sourness as expected while the aroma, texture, mouth feel and taste characteristics had highest score in unfermented flour.Therefore, appropriate germination of sorghum grain followed by Saccharomyces cerevisiae fermentation of sorghum-soybean-maize composite flour could be used to improve the functional and nutritional properties of the composite flour as results revealed that the nutritive value improves in terms of vitamins, unsaturated fatty acids and essential amino acids. In addition, the fermented composite flour had better nutrient density, digestibility and shelf life.
【关键词】 发酵；
营养失调；
蛋白消化性；
营养密度；
Saccharomyces Cerevisiae；
【Key words】 Fermentation；
germination；
composite flour；
malnutrition；
functional properties；
nutritional properties；
protein digestibility；
nutrient density；
shelf life；
Saccharomyces Cerevisiae；
viscosity；
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《高粱、大豆、玉米混合粉的营养、功能性质的改善及其作为营养食品的应用 》由臂力论文网
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此篇论文：高粱、大豆、玉米混合粉的营养、功能性质的改善及其作为营养食品的应用由臂力论文网整理提供 论文，请联系客服来源：《种子》2001年第05期 作者：高和平,邹礼平,徐运清,江凤琼
大豆、玉米种子的千粒重与发芽成苗关系的研究
作为种用的农作物种子 ,在收购前、贮藏中和销售前都必须进行发芽率的测定 ,以确定是否可作用种 ,预测田间的出苗能力和确定田间的安全播种量。那么 ,种子的千粒重与发芽率、出苗率和成苗率有什么必然的联系 ?发芽率、出苗率和成苗率之间存在着何种关系 ,为了解决此问题 ,并在农业生产中做到既节约用种又保证其群体数量和产量 ,笔者以大豆、玉米等作物种子为试验材料进行了初步研究。1　材料与方法1.1　试验材料　大豆 (Glycine max)中豆 2 8,玉米 (Zea mays L)掖单 13。1.2　试验方法1.2 .1　试验设计　将同一作物的同一品种的子粒重设置为 3个处理。即 :大豆种子按千粒重 173.0 g、193.0 g和 2 13.0 g分为 3个级别 ;玉米种子按千粒重 2 73.0 g、30 6 .5 g和 2 40 .0 g分为 3个级别。每个处理设 3次重复 ,随机区组设计 ,每小区播种 10 0粒。试验在湖北孝感学院农学系试验基地进行。1.2 .2　浸种催芽　按大田生产的要求进行浸种催芽[3] 。1.2 .3　发芽率、出苗速度和出苗率的测定　......(本文共计2页)
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主办：贵州省种子总站;贵州省种子学会;中国种子协会
出版：种子杂志编辑部
出版周期：月刊
出版地：贵州省贵阳市当前位置：
＞＞＞大豆种子或玉米种子萌发时所需要的营养物质来自（）A．土壤B．叶的光..
大豆种子或玉米种子萌发时所需要的营养物质来自（　　）A．土壤B．叶的光合作用C．子叶或胚乳D．以上都不是
题型：单选题难度：偏易来源：不详
马上分享给同学
据魔方格专家权威分析，试题“大豆种子或玉米种子萌发时所需要的营养物质来自（）A．土壤B．叶的光..”主要考查你对&&观察实验：观察种子的结构&&等考点的理解。关于这些考点的“档案”如下：
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因为篇幅有限，只列出部分考点，详细请访问。
观察实验：观察种子的结构
实验目的：通过观察，能说出种子的主要结构，了解菜豆种子和玉米种子的相同点和不同点。 观察实验：材料：浸软的菜豆（玉米）种子、刀片、放大镜、滴管、碘液步骤：（一）观察菜豆种子的结构（1）取一粒浸软菜豆的种子，观察它的外形（2）剥去种子最外面的种皮（3）用放大镜观察子叶、胚根、胚芽和胚轴（二）观察玉米种子结构（1）取一粒浸软的玉米种子，观察它的外形（2）用刀片将玉米种子从中央纵向剖开（3）在剖面上滴一滴碘液，用放大镜观察被碘液染成蓝色的胚乳以及未被染成蓝色的果皮和种皮、胚根、胚芽、胚轴和子叶。
描述：菜豆种子和玉米种子的相同点和不同点：
发现相似题
与“大豆种子或玉米种子萌发时所需要的营养物质来自（）A．土壤B．叶的光..”考查相似的试题有：
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