Effect of 4-chlorophenoxyacetic hydrazide (H-4-CPAA) on the isocitratedehydrogenase and malatedehydrogenase activity in wheat leaves

G. N. Vassilev; Ts. M. Gemishev; G. Andreev

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Effect of 4-chlorophenoxyacetic hydrazide (H-4-CPAA) on the isocitratedehydrogenase and malatedehydrogenase activity in wheat leaves

机译：4-氯苯氧基乙酰肼（H-4-CPAA）对小麦叶片异柠檬酸脱氢酶和苹果酸脱氢酶活性的影响

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The effect of 4-chlorophenoxyacetic hydrazide (H-4-CPAA), in concentrations of 10~(-4), 10~(-5), 10~(-6) and 10~(-7) mol dm~(-3) on the activity of the NADP-dependent isocitratedehydrogenase and NADH-dependent malatedehydrogenase in wheat leaves was studied for different periods of treatment 24, 48, 72 and 96 h. The high concentration of the H-4-CPAA (10~(-4) mol dm~(-3)) suppressed both the NADP-isocitratedehydrogenase and the NADH-dependent malatedehydrogenase activity. Anincrease in the activity of both enzymes was observed with the 10~(-5), 10~(-6) and 10~(-7) mol dm~(-3) concentrations of the hydrazide. The strongest effect was found with 10~(-6) mol dm~(-3) after 96 h of treatment.

机译：浓度为10〜（-4），10〜（-5），10〜（-6）和10〜（-7）mol dm〜（-）的4-氯苯氧基乙酰肼（H-4-CPAA）的作用3）研究了在24、48、72和96小时的不同处理时间下小麦叶片中NADP依赖性异柠檬酸脱氢酶和NADH依赖性苹果酸脱氢酶的活性。高浓度的H-4-CPAA（10〜（-4）mol dm〜（-3））抑制了NADP-异柠檬酸脱氢酶和NADH依赖的苹果酸脱氢酶的活性。浓度为10〜（-5），10〜（-6）和10〜（-7）mol dm〜（-3）的酰肼可观察到两种酶的活性均增加。处理96小时后，以10〜（-6）mol dm〜（-3）的作用最强。

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《Oxidation Communications》 |2002年第2期|共5页
作者
G. N. Vassilev; Ts. M. Gemishev; G. Andreev;
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中图分类化学;
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4-chlorophenoxyacetic hydrazide (h-4-cpaa); isocitratedehydrogenase and malatedehydrogenase activity; wheat; leaves;

机译：4-氯苯氧基乙酰肼（h-4-cpaa）;异柠檬酸脱氢酶和苹果酸脱氢酶活性;小麦;叶片;

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机译：4-氯苯氧基乙酰肼（H-4-CPAA）对小麦叶片异柠檬酸脱氢酶和苹果酸脱氢酶活性的影响
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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Effect of 4-chlorophenoxyacetic hydrazide (H-4-CPAA) on the isocitratedehydrogenase and malatedehydrogenase activity in wheat leaves

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