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Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017. In order to better understand the characteristics of waxy wheat, we have studied the grain and starch characteristics of Shannong nuomai 1, which was the first high-yield waxy wheat approved by Shandong Province. The results showed this variety hardly contained any amylose (only 0.158%), but had the high protein content (16.4%) and flour whiteness (81.2%). There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy. In terms of pasting properties, a lower gelatinization temperature, shorter gelatinization time, lower peak viscosity, final viscosity when comparing with those of common wheat. The water absorption rate of dough was obviously higher than that of common wheat, and the formation time was longer than stability time. These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.

Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The low temperature thawing time was too long, with high TBARS value but poor quality; The loss rates of hydrostatic thawing and cooking were high, and the phenomena of protein degradation and fat oxidation were serious; The mastication of squid was better under flowing water thawing, and the loss rate of thawing was relatively low, and the characteristics of muscle structure were maintained well. Conclusion: Flow water thawing is the most suitable thawing method for squid.

Protein and starch are the main components of wheat,and their composition,proportion and correlation are the decisive factors on flour quality and processing use.In this study,the effects of protein content,wet gluten,farinograph parameters and starch components on flour gelatinization characteristics were analyzed using 100 wheat high-generation materials,in order to breed new varieties with multi-quality index and suitable for processing and utilization of some special foods.The results showed that there was no significant correlation between wheat protein content and wet gluten content and flour gelatinization characteristic parameters.The correlation coefficients between amylose content and peak viscosity and breakdown value of flour were –0.214 and –0.322,which reached significant and extremely significant level respectively.The correlation coefficient between amylopectin content and trough viscosity was 0.324,the positive correlation reached an extremely significant level.The total starch content was positively and negatively correlated with the trough viscosity and the trough viscosity,with the correlation coefficients of 0.255 and –0.258,respectively.Ash content was negatively correlated with flour gelatinization properties,which are the important factors influencing the starch gelatinization characteristics and should be given more attention in variety improvement.Through the study,we found that the content and quality of gluten exist significant negative correlation,which need to be modified and coordination to improve both of them.The correlation between starch and protein quality improvement is relatively small,and it is easy to achieve collaborative improvement.At the same time,new lines like WDP77,WDP2 and shannon 102,shannon 116–8 with strong gluten and low peak viscosity were selected which can be used for a specific research and new materials for special processing purpose.The results provide a reference basis for wheat quality improvement and breeding of new wheat varieties.

Patient: Female, 70-year-old Final Diagnosis: Chemical burn in the oral cavity Symptoms: Heightened salivation * intense burning sensation * oral edema Clinical Procedure: -- Specialty: Dentistry Objective: Rare disease Background: Chemical burns in the oral cavity, although rare, cause more severe tissue damage than thermal burns, continuing tissue destruction even after removing the causative substance. Prompt identification of the substance, exposure extent, time from injury to treatment, and the injured area are imperative for effective management. This report details severe oral burns in an elderly woman from accidental NaOH ingestion. Case Report: A 70-year-old female patient was presented to our hospital approximately 15 h after inadvertent consumption of approximately 20 ml of NaOH (sodium hydroxide) solution. This incident led to oral discomfort and restricted mouth opening. The ingested solution, erroneously assumed to be a beverage, was later identified as a potent alkaline substance typically employed in grease removal. Initial manifestations included intense burning sensation, oral edema, and heightened salivation, which exacerbated on the following day, adversely impacting her alimentation and verbal communication. Clinical examination disclosed extensive damage to the oral mucosa. The diagnosis encompassed a chemical burn in the oral cavity coupled with chronic gastritis. The treatment regimen comprised dietary limitations, administration of famotidine for gastric acid suppression, intravenous hydration, nutritional support, oral care with Kangfuxin liquid, and nebulization therapy. Six months after therapy, she exhibited complete recovery, with the absence of discomfort and restored normal oral functions. Conclusions: Timely and targeted treatment strategies, particularly nebulization medication and Kangfuxin liquid, are effective in managing chemical burns in the oral cavity, promoting wound healing, and preventing complications. [ABSTRACT FROM AUTHOR]

The experiment was conducted to investigate the effect of Clostridium butyrate, mannooligosaccharides and their combined addition on intestinal flora structure of broilers. Four hundred one-day-old healthy Kebao broilers with similar body weight were randomly divided into four groups, with five replicates in each group and 20 broilers in each replicate. Broilers in control group were fed with a basal diet, Clostridium butyricum group was fed with a basal diet supplemented with 2×109 CFU Clostridium butyricum, mannooligosaccharides group was fed with a basal diet supplemented with 0.2% mannooligosaccharides, combined group was fed with a basal diet supplemented with 2×109 CFU Clostridium butyricum + 0.2% mannooligosaccharides. The experiment lasted for 14 d. Compared with control group, the bacterial content of Firmicutes in each experimental group decreased, and the content of Proteobacteria increased. The content of Bacteroidetes in the combined addition group and the Clostridium butyricum group increased by 13.29% and 2.37%, respectively. Actinobacteria in Clostridium butyricum group was 2.89% higher than that in control group. Compared with control group, Bacilli content in all experimental groups decreased, while Gammapro-teobacteria and Clostridiales content increased. Compared with control group, the content of Lactobacillales decreased and the content of Enterbacteriales increased in all experimental groups. Compared with control group, the content of Lactobacillaceae decreased and the content of Enterobacteriaceae increased in all experimental groups. Compared with control group, the fecal Lactobacillus of broilers in all experimental groups decreased and Escherichia-Shigella increased. The content of Bacteroides in combined addition group and Clostridium butyricum group increased, while the content of mannooligosaccharides group decreased. The bacterial content of Lactobacillus and Comamonas decreased in each test group. The experiment indicates that the addition of Clostridium butyricum, mannan oligosaccharide or combined addition of Clostridium butyricum, mannan oligosaccharide in broiler feed can significantly change the dominant flora at the five classification levels of phylum, class, order, family and genus, and regulate the structure of intestinal flora. [ABSTRACT FROM AUTHOR]