Enzyme Differences between Adjacent Hybrid and Parent Populations of Typha

Enzyme variation among three adjacent Typha populations was analyzed by means of disc electrophoresis, isoelectric focusing, and enzyme assays. Esterase isozyme analysis of seedlings of Typha latifolia L.,T . x glauca Godr., and T. angustifolia L. indicated that there was little or no variation within each population. Additional analyses of esterase, malate dehydrogenase, glutamate dehydrogenase, and alcohol dehydrogenase of pooled samples of pollen and seedlings indicated that the Typha x glauca population was the product of hybridization between the adjacent parent populations. The hybrid population had more isozymes, but lower specific activities, than the parents.

The palatability of monosodium glutamate-enhanced vegetables as rated by Cuban-American older adults at a congregate meal site

The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other 3 vegetables tested. These findings provide some evidence that MSG can be used to increase the palatability of vegetables served at congregate meal sites. However, these results suggest that older adults may not find the palatability of some vegetables to be improved by MSG and that optimal flavor enhancement cannot be achieved by adding the same amount of MSG to every vegetable.