Letter to the editor - Name that plant scientifically, please!

The report of Brunfelsia poisoning of dogs in Sydney by Drs Singh, Cowan and Child is very welcome, but it raises one important scientific point that has been further highlighted by the letter from Dr Seavers. Neither in the case report nor in Dr Seavers' letter is the species or cultivar of the plants identified. There are about 40 known Brunfelsia species, a number of which are cultivated in tropical to temperate climate gardens in Australia. It is noteworthy that Dr Seavers speculates about the Brunfelsia plants involved in dog poisonings in Australia, suggesting that 'dwarf' plants may be more poisonous ...

Effect of the puroindoline locus and environment on Chinese fresh noodle texture

Grain produced from doubled-haploid (DH) wheat lines, developed from a hard- and a soft-grained wheat cultivar, were bulked according to Pinb (puroindoline b) genotypes for an assessment of Chinese fresh noodle texture by a trained taste panel. Each DH line was designated as 'soft' or 'hard' grained, based on a PCR amplification of the wildtype, soft allele, or the mutant, hard allele. Theoretically, the soft and hard grain bulks represented respective Pinb alleles and an independent assortment of unlinked alleles from the parents, Sunco and Chuanyu 12. Grains from the parents and DH lines were grown at 2 locations in Queensland, Australia, and one in Sichuan, China. The grains were milled and processed for a taste panel evaluation in Chengdu, Sichuan. Results suggest the Pinb alleles had a significant effect on noodle softness and explained 30% of the variation; the 'soft' Pinb allele conferred a softer noodle texture. Location had a significant effect on noodle smoothness; wheat grain grown at Biloela, Queensland, produced a smoother noodle texture than grain grown in Sichuan. The effect of location confirms the importance of environment as a variable for this quality character. This investigation exemplifies the utility of Pinb markers for specifically altering Chinese Fresh Noodle texture.