WATER USE EFFICIENCY, GROWTH AND YIELD OF WHEAT CULTIVATED UNDER COMPETITION WITH Setaria

ABSTRACT Understanding the critical period of weed competition is indispensable in the development of an effective weed management program in field crops. Current experiment was planned to evaluate the critical growth period ofSetaria and level of yield losses associated with delay in weeding in rain-fed drip irrigated wheat production system of Saudi Arabia. Field experiment was conducted to evaluate the effect of weeding interval (07-21, 14-28, 21-35, 28-42 and 35-49 days after sowing) and drought stress (75% and 50% of field capacity) on Setaria growth, wheat yield and water use efficiency. Season long weedy check and wellwatered (100% FC) plots were also maintained for comparison. Weeding interval and drought stress significantly (p ≤ 0.05) affected the growth and yield of Setaria and wheat. Drought stress from 75% to 50% FC resulted in reductions of 29-40% in Setaria height, 14-27% in Setaria density and 11-26% in Setaria dry biomass. All weeding intervals except 35-49 DAS significantly suppressedSetaria growth as compared with control. Delay in weeding increased weed-crop competition interval and reduced wheat yield and yield contributors. Therefore, the lowest yield of 1836 kg ha-1 was attained for weeding interval of 35-49 DAS at 50% FC. Water use efficiency and harvest index increased with decreasing FC levels but reduced with delay in weeding. Correlation analysis predicted negative association ofSetariadensity with wheat yield and yield contributors and the highest negative association was for harvest index (-0.913) and water use efficiency (-0.614). Early management of Setaria is imperative for successful wheat production otherwise yield losses are beyond economical limits.

Effect of suramin on myotoxicity of some crotalid snake venoms

We investigated the protective effect of suramin, an enzyme inhibitor and an uncoupler of G protein from receptors, on the myotoxic activity in mice of different crotalid snake venoms (A.c. laticinctus, C.v. viridis, C.d. terrificus, B. jararacussu, B. moojeni, B. alternatus, B. jararaca, L. muta). Myotoxicity was evaluated in vivo by injecting im the venoms (0.5 or 1.0 mg/kg) dissolved in physiological saline solution (0.1 ml) and measuring plasma creatine kinase (CK) activity. Two experimental approaches were used in mice (N = 5 for each group). In protocol A, 1 mg of each venom was incubated with 1.0 mg suramin (15 min, 37ºC, in vitro), and then injected im into the mice at a dose of 1.0 mg/kg (in vivo). In protocol B, venoms, 1.0 mg/kg, were injected im 15 min prior to suramin (1.0 mg/kg, iv). Before and 2 h after the im injection blood was collected by orbital puncture. Plasma was separated and stored at 4ºC for determination of CK activity using a diagnostic kit from Sigma. Preincubation of some venoms (C.v. viridis, A.c. laticinctus, C.d. terrificus and B. jararacussu) with suramin reduced (37-76%) the increase in plasma CK, except for B. alternatus, B. jararaca or L. muta venoms. Injection of suramin after the venom partially protected (34-51%) against the myotoxicity of B. jararacussu, A.c. laticinctus and C.d. terrificus venom, and did not protect against C.v. viridis, L. muta, B. moojeni, B. alternatus or B. jararaca venoms. These results show that suramin has an antimyotoxic effect against some, but not all the North and South American crotalid snake venoms studied here.

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.