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Rice Williams Jr. Of Mobile, Alabama
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
20201102
Eleven or 11 may refer to: *11 (number) * One of the years 11 BC, AD 11, 1911, 2011 Literature *Eleven (novel), ''Eleven'' (novel), a 2006 novel by British author David Llewellyn *''Eleven'', a 1970 collection of short stories by Patricia Highsmith *''Eleven'', a 2004 children's novel in The Winnie Years by Lauren Myracle *''Eleven'', a 2008 children's novel by Patricia Reilly Giff *''Eleven'', a short story by Sandra Cisneros Music *Eleven (band), an American rock band *Eleven: A Music Company, an Australian record label *Up to eleven, an idiom from popular culture, coined in the movie ''This Is Spinal Tap'' Albums *11 (The Smithereens album), ''11'' (The Smithereens album), 1989 *11 (Ua album), ''11'' (Ua album), 1996 *11 (Bryan Adams album), ''11'' (Bryan Adams album), 2008 *11 (Sault album), ''11'' (Sault album), 2022 *Eleven (Harry Connick, Jr. album), ''Eleven'' (Harry Connick, Jr. album), 1992 *Eleven (22-Pistepirkko album), ''Eleven'' (22-Pistepirkko album), 1998 *Eleven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Diseases
This article is a list of diseases of rice (''Oryza sativa''). Diseases have historically been one of the major causes of rice shortages. Bacterial diseases Fungal diseases Viruses *'' Rice black-streaked dwarf virus'' *'' Rice bunchy stunt virus'' *'' Rice dwarf virus'' *'' Rice gall dwarf virus'' *'' Rice giallume virus'' *'' Rice grassy stunt virus'' *'' Rice hoja blanca tenuivirus'' *'' Rice necrosis mosaic virus'' *'' Rice ragged stunt virus'' *'' Rice stripe necrosis virus'' *'' Rice stripe tenuivirus'' *'' Rice transitory yellowing virus'' *''Rice tungro bacilliform virus'' - see Tungro below *''Rice tungro spherical virus'' - see Tungro below *'' Rice yellow mottle virus'' Miscellaneous diseases and disorders See also * :Insect pests of rice * List of rice varieties References {{reflist, 30em, refs= {{cite web , title=bacterial leaf blight of rice, ''Xanthomonas oryzae'' pv. ''oryzae'' Xanthomonadales: Xanthomonadaceae , website= Invasive.Org ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basmati Rice
Basmati () is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan.Big money in "specialty rices" Food and Agriculture Organization, United Nations (2002) , India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan. According to the Indian Agricultural and Processed Food Products Export Development Authority, Agricultural and Processed Food Products Export Dev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromatic Rice
Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture. Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits. The ''aromatic'' cultivar group A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylopectin
Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amyloplasts. To generate energy, the plant hydrolyzes the starch, releasing the glucose subunits. Humans and other animals that eat plant foods also use amylase, an enzyme that assists in breaking down amylopectin, to initiate the hydrolysis of starch. Starch is made of about 70–80% amylopectin by weight, though it varies depending on the source. For example, it ranges from lower percent content in long-grain rice, amylomaize, and Russet Burbank potato, russet potatoes to 100% in glutinous rice, waxy potato starch, and waxy corn. Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20–24 glucose subunits. Starch gelatinization, Dissolved amylopectin starch has a lower tendency of retrog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed Helix, helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch. Structure Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). The structural formula of amylose is pictured at right. The number of repeated glucose subunits (n) is usually in the range of 300 to 3000, but can be many thousands. There are three main forms of amylose chains can take. It can exist in a disordered amorphous conformation, found both in starch granules and in hydrated amylose (when starch i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Amino Acids
An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized from scratch by the organism fast enough to supply its demand, and must therefore come from the diet. Of the 21 amino acids common to all life forms, the nine amino acids humans cannot synthesize are valine, isoleucine, leucine, methionine, phenylalanine, tryptophan, threonine, histidine, and lysine. Six other amino acids are considered conditionally essential in the human diet, meaning their synthesis can be limited under special pathophysiological conditions, such as prematurity in the infant or individuals in severe catabolic distress. These six are arginine, cysteine, glycine, glutamine, proline, and tyrosine. Six amino acids are non-essential (dispensable) in humans, meaning they can be synthesized in sufficient quantities in the body. These six are alanine, aspartic acid, asparagine, glutamic acid, serine, and selenocysteine (considered the 21st amino acid). Pyrr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
