We report our observations of the interaction of energetic ions with bacterial cells, inducing direct deoxyribose nucleic acid (DNA) transfer into Escherichia coli (E. coli). Argon- and nitrogen-ion beams were used to bombard the bacteria E. coli in a vacuum with energy of 26 keV and fluence in the range 0.5–4×1015 ions/cm2. Three DNA plasmids, pGEM2, pGEM-T easy, and pGFP, carrying different marker genes, were subsequently transferred (separately) into the appropriately ion-bombarded bacteria and successfully expressed. The results of this study indicate that ion beams with an energy such that the ion range is approximately equal to the cell envelope thickness, at a certain range of fluence, are able to generate pathways for macromolecule transfer through the envelope without irreversible damage.
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety, and its six mutants, obtained after low energy ion bombardment, was carried out for sensory and other consumer acceptance related important properties. Consumer acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose, fat, and protein contents of polished rice were determined. The consumer acceptance test showed that HyKOS3-1 and KDML 105 were equally accepted for every attribute, while HyKOS16 had lower colour liking than KDML 105. Other mutants of KDML 105 were less accepted than KDML 105. Preference mapping (PCA bi-plot) showed that the overall liking of cooked rice was positively correlated to 2AP and fat content and negatively correlated to hardness, cohesiveness, springiness, chewiness, amylose and protein contents. Consumers preferred cooked rice which has good aroma and soft texture. However, only 2AP content might be not enough to explain aroma liking of cooked rice and rice with different texture could be accepted in the same level of KDML 105.
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