Abstract:
The present invention provides novel fatty acid desaturases genes used for synthesis of polyunsaturated fatty acids, especially omega-3 desaturases (FADS15). The present invention also provides nucleic acid sequence coding the above-described desaturases, expression vector of the above-described desaturases and recombinant microorganism expressing above-described desaturases.
Abstract:
An objective of an oblique viewing, rigid endoscope, including a prism arrangement consisting of distal and proximal prisms contacting with planar contact surfaces that are oblique to an axis of the objective, the distal prism includes a distal front face toward the viewing direction of the objective, from which the rays entering there enter through the distal prism and through a passage area of the contact surfaces into the proximal prism and after double reflection in the proximal prism on a first mirror on a diagonal surface and a second mirror on the contact surface exit in the direction of the axis of the objective through a surface perpendicular to the direction of the axis of the objective, wherein the second mirror is arranged outside the penetration area, and an absorption layer is arranged in the plane of the second mirror between this and the penetration area.
Abstract:
The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.