C-Banding Karyotype and Molecular Characterization on Cumin
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Effect of Adding Garlic Powder (Allium Sativum) and Black Seed
Journal of Natural Sciences Research www.iiste.org ISSN 2224-3186 (Paper) ISSN 2225-0921 (Online) Vol.3, No.1, 2013 Effect of adding Garlic Powder ( Allium sativum ) and Black Seed ( Nigella sativa ) in Feed on Broiler Growth Performance and Intestinal Wall Structure Jamel M. Saeid , Arkan B. Mohamed * and Maad A. AL-Baddy Department of Animal Resources, College of Agriculture, University of Tikrit,Tikrit,Iraq * E-mail of the corresponding author: [email protected] The research is financed by Asian Development Bank. No. 2006-A171(Sponsoring information) Abstract This study was conducted to investigate the effect of garlic powder (GP) black seed (BS) and plant premix (GP and BS) in feed on broiler growth and intestinal wall structure. The result included 480 Hubbard broiler chicks( day- old) There were 4 treatment groups each consisting of 3 replicates .The four dietary treatments consisted of a control ( basal diet ) , basal diet + 0.5% GP , basal diet +0.5% BS and basal diet +0.5% plant premix (GP and BS) , to the starter and finisher diet. The experiment lasted 42 days. Body weight , body weight gain , feed intake and feed conversion ratio were determined weekly and intestinal characteristics were determined at the end of the study (42 day) .The addition of GP and BS plant premix (GP and BS) to the diet resulted in significantly higher body weight , body weight gain and feed intake as compared to that of control group. However , feed conversion ratio was not influenced by dietary treatment (p>0.05) . The villus height , crypt depth and crypt depth to villus height ratio was significantly higher in group garlic powder and plant premix (GP and BS) than other groups. -
Studies on the Dual Antioxidant and Antibacterial Properties of Parsley (Petroselinum Crispum) and Cilantro (Coriandrum Sativum) Extracts
Food Chemistry Food Chemistry 97 (2006) 505–515 www.elsevier.com/locate/foodchem Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts Peter Y.Y. Wong, David D. Kitts * Department of Food, Nutrition and Health, The University of British Columbia, 6640 N.W. Marine Drive, Vancouver, BC, Canada V6T 1Z4 Received 23 August 2004; received in revised form 10 May 2005; accepted 10 May 2005 Abstract Antioxidant and antibacterial activities of freeze-dried and irradiated parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) leaves and stems were determined on methanol and water extracts. The total phenolic content was quantified with the Folin–Ciocalteau reagent. Several mechanisms of potential antioxidant activity of all extracts, including determining relative free radical-scavenging and ferrous ion-chelating activities, as well as reducing power, were examined. Assessment of the total antioxi- dant activity of all extracts was done using an iron-induced linoleic acid oxidation model system. Antimicrobial activity towards Bacillus subtilis and Escherichia coli by different extracts was assessed by determining cell damage. Total phenolic content varied between parsley and cilantro, leaf and stem, as well as methanol and water extracts. Methanol-derived leaf extracts exhibited sig- nificantly (p < 0.05) greater radical-scavenging activity towards both lipid- and water-soluble radicals, which was attributed to the total phenolic content. Ferrous ion-chelating activity was significantly (p < 0.05) greater in the stem methanol extracts, and corre- sponded to antioxidant activity. Prooxidant activity was a feature of all aqueous extracts and corresponded to the reducing activity of both leaf and stem parts of parsley and cilantro. -
Evaluation of Cuminum Cyminum and Coriandrum Sativum on Profenofos Induced Nephrotoxicity in Swiss Albino Mice Arun Kumar*,Jiv Kant Singh**, Md
4771 Arun Kumar et al./ Elixir Appl. Botany 39 (2011) 4771-4773 Available online at www.elixirpublishers.com (Elixir International Journal) Applied Botany Elixir Appl. Botany 39 (2011) 4771-4773 Evaluation of Cuminum cyminum and Coriandrum sativum on Profenofos induced nephrotoxicity in Swiss albino mice Arun Kumar*,Jiv Kant Singh**, Md. Ali*, Ranjit Kumar*, Arvind Kumar**, A.Nath*, A.K.Roy***, S.P.Roy** and J.K.Singh* *Mahavir Cancer Institute & Research Center, Patna **Department of Biotechnology, T.M Bhagalpur University, Bhagalpur ***Department of Botany, T.M Bhagalpur University, Bhagalpur. ARTICLE INFO ABSTRACT Article history: Now a day’s various types of organophosphate compound are being utilised by farmers in Received: 21 July 2011; massive amount to increase the productivity of crops by destroying the insecticides. Received in revised form: Profenofos is one of the organophosphate which is widely used by the farmers. It is largely 21 September 2011; known to cause toxicity in various organs, such as the liver and brain. So, to evaluate the Accepted: 28 September 2011; effect of Profenofos, experiment was designed on Swiss albino model. So, the present study aims to observe the effect of Cuminum cyminum (Cumin) and Coriandrum sativum Keywords (Coriander) on kidney exposed with Profenofos on female swiss albino mice. The Profenofos, parameters utilized for the study were through biochemical analysis. The impact of herbal Coriander; plants Cumin and Coriander were observed on the Profenofos induced nephrotoxicity. The Cumin and Nephrotoxicity. study shows Cumin was more effective in normalizing the Uric acid level rather than Coriander, while the coriander is more effective in normalizing the creatinine level than Cumin. -
Tips for Cooking with Coriander / Cilantro Russian Green Bean Salad
Recipes Tips for Cooking with Coriander / Cilantro • Gently heat seeds in a dry pan until fragrant before crushing or grinding to enhance the flavor. • Crush seeds using a mortar and pestle or grind seeds in a spice mill or coffee grinder. • Seeds are used whole in pickling recipes. • Cilantro is best used fresh as it loses flavor when dried. • Clean cilantro bunches by swishing the leaves in water and patting dry. • For the best color, flavor and texture, add cilantro leaves towards the end of the cooking time. • The stems have flavor too, so tender stems may be chopped and added along with the leaves. • Store cilantro stem in a glass of water in the refrigerator, with a loose plastic bag over the top. Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed ½ cup broken walnuts ¼ cup firmly packed basil leaves 2 large cloves garlic, peeled and each cut into ¼ cup firmly packed cilantro leaves and several pieces tender stems 4 Tbsp extra-virgin olive oil 1 pound fresh green beans, stems removed 2 Tbsp white wine vinegar and steamed until crisp – tender and cooled 1 Tbsp lemon juice in ice water 1 Tbsp water ½ cup thinly sliced green onions 1 tsp ground coriander seed ½ cup thinly sliced radishes ⅛ to ¼ tsp hot pepper sauce such as Tabasco Salt and freshly ground pepper to taste 2 Tbsp firmly packed parsley leaves and tender stems To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce; process until smooth. -
Fragrant Herbs for Your Garden
6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush. -
Building Big Flavor
BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Pastured Pork Heritage Breeds: Berkshire, Hampshire, Yorkshire, Duroc, & Old Gloucestershire Spots Vacuum Sealed Packaging All of These Cuts Are in Limited Supply
Pastured Pork Heritage Breeds: Berkshire, Hampshire, Yorkshire, Duroc, & Old Gloucestershire Spots Vacuum Sealed Packaging All of these cuts are in Limited Supply Our pigs are raised in our woods and pastures. They eat acorns, walnuts, hickory nuts, wild berries, and a natural combination diet including pasture grazing and rooting. We include organically sourced kale, alfalfa, corn, oats, wheat grass, and barley in their diet for additional nutrition. We give our animals No Antibiotics, No GMO, and no artificial growth hormones /or chemicals. We have been Sustainably Farming Since 1969. Pork Chops (bone-in) $9.99/# Pork Sirloin Chop (bone-in) $9.69/# Pork Center Cut Chops (bone-out) $10.69/# Pork Tenderloin $19.99/# Pork Steaks $7.79/# Pork Loin Roast $10.99/#--Sold out Pork Sirloin Roast $10.69/#--Sold out Pork Butt (Boston Butt—above the shoulder blade) $9.19/# Pork Picnic Roast—longer cooking times than butt $8.99/#--Sold out Ground Pork $7.69/# Ground Bulk Sausage $7.99/#--Sold out Pork Link Sausages (Sausage with Casing) $8.69/# (Sausage Options with Ingredients and Availability Below) Smoked Bacon (Nitrate Free) $10.19/# Smoked Cottage Bacon (Nitrate Free) $10.39/#--sold out Smoked Canadian Bacon (Nitrate Free) $10.59/#--Sold out Smoked Bacon Jowl (Nitrate Free) $10.29/# Smoked Bacon Ends (Nitrate Free) $8.99/# Smoked Ham Roast (Natural Smoke--Nitrate Free) $8.49/# Smoked Ham Steaks—Sliced (Natural Smoke--Nitrate Free) $8.99/#-- Sold out Fresh Hocks $4.49/#--Sold out Fresh Bacon (Pork Belly or Pork Panceta) $9.59/# Smoked Ham Hocks -
Coriander Fruit. I Yield and Glucosinolate Contents of Mustard (Sinapis Sp., Brassica Sp.) Seeds
JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND Maataloustieteellinen A ikakauskirja Vol. 58: 157—162, 1986 Yield and glucosinolates in mustard seeds and volatile oils in caraway seeds and coriander fruit. I Yield and glucosinolate contents of mustard (Sinapis sp., Brassica sp.) seeds 1 2 3 2 *, HÄLVÄ, S. , HIRVI, T. MÄKINEN, S. and HONKANEN, E. 1 Dept of Horticulture, University of Helsinki, SF-00710 HELSINKI, Finland 2 VTT, Food Research Laboratory, SF-02150 ESPOO, Finland 3 Dept of Nutrition, University of Helsinki, SF-00710 HELSINKI, Finland Abstract. Different varieties of yellow mustard (Sinapis alba L.), brown mustard (Bras- sica juncea (L.) Czern.) and black mustard (Brassica nigra (L.) W.D.J. Koch) were tested in 1983—1985 at three locations in Finland. The average seed yield of yellow mustard was 2220 kg/ha, it’s sinalbine content being 2.2—5.2 g/100 g. There were no major differences between the tested varieties. Varieties ‘Kirby’ and ‘Gisilba’ produced the largest yields. ‘Gisil- ba’ and ‘Ochre’ had the shortest growth periods. The sinalbine content in yellow mustard seeds varied more between the years than between the varieties. The average yield ofbrown mustard was 1620 kg/ha. The variety ‘Picra’ was slightly better than the other varieties with respect to yield and early ripening. The sinigrine content in brown mustard seeds were approximately from traces to 4.4 g/100 g those of‘Dome’, ‘Blaze’, ‘Sv 8341001’ and ‘Trowse’ being highest. Black mustard yielded less than 700 kg/ha, the sinigrine content of the seeds being 1.8—4.5 g/100g. -
Season with Herbs and Spices
Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard, -
Coriander: a Mediterranean Native
Coriander: A Mediterranean Native Coriandrum sativum, a plant of the family of Umbelliferae (Apiaceae) like parsley or celery, is widely used in the kitchen for its leaves and stems but also for its fruits which are commonly mistaken with the seeds. Coriander is indigenous from South Europe and the Mediterranean region and has a long history in Middle Eastern kitchens dating back to the Bronze Age. In Gary Allen’s Herbs: A Global History from the Edible Series published by Reaktion Books, he explains “clay tablets aged 3,500 years ago in Mycenaean Greece” and mentions herbs in use at the time like celery, coriander, fennel and mint. Yet, the use of these herbs whether for cooking, medicine or perfume is still unknown. In the very well documented book The Oxford Companion to Food, we learn that the word coriander is indeed derived from the Greek word “koris” meaning bedbugs. In fact, the foliage of the plant and the unripe fruits have an odor that has been described as the smell of “bug-infested bedclothes.” According to the Greek philosopher Theophrastus (372-287 B.C.), the ancient Egyptians used many herbs including coriander referring to its foliage as “okhlion.” It’s reported that a basket of coriander seeds was placed in Tutankhamun’s tomb for his journey to the afterlife. Hence for centuries, the reputation of Egyptian coriander remained. In his cookbook Kitab al-Tabikh, Mohamed bin Hassan al-Baghdadi outlined the herbs and spices used in the 13th century Iraqi cuisine. The book is a testament to the established role of spices in the Arab world, including spices like saffron, coriander, cumin, ginger, cardamom, nutmeg, pepper, cinnamon and cloves. -
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.