This is a Biotechnology project on study of Physio chemical and Qualitative traits on some Rice Varieties (Oryza Sativa). Rice is the world’s most important food crop and a major source of food for more than half the world’s population. Rice could be a staple food for simple fraction of the population within the world. Rice could be a wholesome nutritive cereal grain that possesses uncommon dietary necessities. Rice is one in all the foremost food product crops within the world. Though is principally consumed as a full kernel however it also can function the bottom material for a good style of applications, rice contains additional calories per half-cup portion of rice than rice (USA Rice Federation, 2004).
Table of Contents
Chapter 1
Introduction. …………………………………………………………1-3
Chapter 2
Review of literature……………………………………………….4-8
2.1 Rice quality
2.2 Consumer demand for quality
2.3 Physical attributes
2.4 Chemical attributes
2.5 Cooking eating and pasting characteristics
2.6 Rice proteins; isolation, enzymatic modification and characterization
2.8 Rice DNA; isolation, enzymatic modification and characterization
Chapter 3
Materials and methods……………………………………………..9-17
3.1 Plant materials
3.2 Cooking, eating and pasting characteristics
3.2.1 Physical characterization
3.2.2 Chemical traits
3.2.2.1 Alkali spreading value
3.2.2.2 Gel consistency
3.3 Chlorophyll estimation
3.4 Isolation of genomic DNA
3.5 Agarose gel electrophoresis
3.6 Rice protein isolation and quantification
Chapter 4
Result and discussion……………………………………………..18-28
4.1 Cooking quality
4.1.1 Physical characterization
4.1.2 Chemical traits
4.1.2.1 Gel consistency
4.1.3.2 Alkali spreading value
4.2 Chlorophyll quantification
4.3 DNA extraction from young leaves
4.5 Protein contents extracted from milled grain
Chapter 5
Summary………………………………………………………….….29
Chapter 6
References……………………………………………………..….30-34
