Physical and Chemical Properties | Hard fine crystals, light yellow-white to light brown solid, with a slight odor of rice. Melting point 75 °c. Soluble in chloroform, benzene, ethane, ether, glycerol, insoluble in water, insoluble in ethanol. |
Use | Use chewing aid of Gum Gum base; Coating agent. It can be directly applied to the surface of food to be used as a moisture-proof agent, a mold release agent such as bread, a softener for gum, and the like, and is widely used. |
Xu Xuebin ,< a href = "https://xueshu.baidu.com/s?wd=author: (Han Huizhen) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Han Huizhen ,< a href = "https://xueshu.baidu.com/s?wd=author (xu Shixiong) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Xu Shixiong
Summary:
In this paper, based on scanning electron microscopy, the process of rice embryogenesis and the morphology of the surface components of the embryos were described and the confusion of the names of the structural components of the rice embryos in the literature was checked, and it was found that the description of the morphology of the rice embryos in the past was inconsistent with the facts, such as the widely circulated pictures in Juliano papers mistaken the coleoptiles and lateral scales for the ectodermods; rong Qidong, Xingchuan Qingqin, etc. mistaken lateral scales for abdominal scales; Chinese translations of "The Growth and Development of Rice" and "The Growth of Rice. The lateral scales are mistaken for coleoptiles and so on, and the structure of the embryo and the reasonable naming of each component are also proposed in this paper.
keywords:
coleoptile rice morphological description growth and development occurrence process reasonable name paper literature situation
cited:
Year:
1989
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | can be safely used in food (FDA, 172.615,2000). |
use limit | FDA,§ 172.890(2000): candy and fresh fruits and vegetables, 50 mg/kg; Gum sugar 2.5%. |
use | gum gum base chewing aid; Coating agent. It can be directly coated on the surface of food as moisture-proof agent, release agent such as bread, softener of gum sugar, etc., and has a wide range of uses. |
production method | obtained by extracting and refining rice bran oil with solvent. The wax content in rice bran oil is about 4%. |