Synopsis:
3. food & berverages: Foods: Syrup:
BBC 00387.txt
including corn (maize), sugarcane, sorghum and millet. But many of the most popular crops, including wheat
BBC 00897.txt
along with specific instruction on growing more than two dozen different crops, including maize, sorghum and mangoes. Â But Zedeck says she realized early on that to have the impact she wanted,
impactlab_2010 01053.txt
#High Fructose Corn syrup to be Rebranded as oecorn Sugar Would a Heavily Subsidized, Unhealthy Substance by Any Other Name..?
As the mounting pile of evidence that high fructose corn syrup is unhealthier than ordinary table sugar continues to grow,
what they do best launching a re-branding campaign. oehigh fructose corn syrup may have acquired (rightfully something of a stigma.
and manufacturing association that represents makers of high-fructose corn syrup) have embarked on an effort to ditch the troublesome name tag that even a slew of expensive TV ads couldnt spruce up.
and that opinion of high fructose corn syrup excuse me, corn sugar will continue to plummet. LINK Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati d
impactlab_2010 02495.txt
Some honey makers dilute their honey with sugar beets or corn syrup, their competitors say, but still market it as 100 percent pure at a premium price.
and ended up on dinner plates across the country. oefood fraud has been documented in fruit juice, olive oil, spices, vinegar, wine, spirits and maple syrup,
impactlab_2010 02659.txt
Note that I do not consider canned soup with corn syrup and over a thousand milligrams of sodium as healthful,
impactlab_2010 03173.txt
the artificial oelicorice flavorings used in cheap candies wont contain phytoestrogen, just food coloring and corn syrup. 10.
impactlab_2011 00168.txt
a dark treacle syrup called stroop, used in Dutch desserts. Healthy eating: Trends like gluten-free foods and products catering to diners with food allergies will continue to be hot.
impactlab_2011 00405.txt
Simple syrup Combine in highball glass and serve. THE BOYD RICE#1 bottle Pinot noir Serve at room temperature.
impactlab_2011 01756.txt
#Sugar Sues High Fructose Corn syrup Sugar and High Fructose Corn syrup The Same Thing? No? Its about the lesser of two evils, isnt it?
how different is sugar from high fructose corn syrup (HFCS)? The Western Sugar Cooperative is claiming that the two are in fact very different.
and other major corn syrup processors as well as the Corn Refiners Association.##So, is it fair to call HFCS sugar?
The Corn Refiners have petitioned just the FDA to be allowed to use the name corn sugar#to apply to both glucose/dextrose and high-fructose corn syrup (HFCS.
a syrup of about 45%glucose and 55%fructose, separated However, HFCS goes through highly unnatural processing.
so that it forms a thick syrup thats way sweeter than sugar. But in the end its all about market share.
impactlab_2011 02211.txt
1/3 Cup of Corn syrup Small amount of Water (Just enough to get sugar wet) 1/4-1 Tsp Flavoring (any extract will work.
impactlab_2011 02245.txt
Barley, oats, sorghum, rye, and millet make up the remainder. We start by looking at rice because,
impactlab_2011 02420.txt
Dr. Grove and researchers at some other centers say the high-fructose corn syrup appears to accelerate the development of obesity and diabetes.
impactlab_2012 00829.txt
through nectar from plants or through high-fructose corn syrup beekeepers use to feed their bees.
it s also found in corn syrup.)In the summer of 2010, the researchers conducted an in situ study in Worcester County,
impactlab_2012 01273.txt
an even mix of glucose and fructose found in high-fructose corn syrup and in table sugar made from sugar cane
high-fructose corn syrup is ubiquitous in food in part because it is so cheap and serves as a convenient substitute for more high-quality ingredients,
impactlab_2013 00857.txt
and sorghum in tests of 24 climate-prediction and crop-suitability models. The best hedge against potential food shortages created by climate change?
impactlab_2013 01006.txt
Maple syrup. Molasses. High fructose corn syrup. These are all#oeadded sugars, #that you are probably eating
and drinking way too much of them. So says the latest report from the U s. Centers for Disease Control and Prevention.
Researchers at the CDC s National Center for Health Statistics examined survey data from thousands of American adults to figure out
For the sake of the analysis, other forms of added sugar included brown sugar, raw sugar corn syrup, corn syrup solids, malt syrup, pancake syrup, fructose sweetener, liquid
Livescience_2013 00316.txt
Gluten and wheat They are demonized the most ingredients beyond high-fructose corn syrup and hydrogenated oil said Melissa Abbott culinary director at the Hartman Group a company specializing in consumer research.
Livescience_2013 01020.txt
but corn syrup is cheaper so most beekeepers feed bees artificial sweeteners Evans said. On the Hunt:
But scientists should try supplementing the corn syrup with these compounds and hoping that replaces the good stuff in the honey Evans told Livescience.
Livescience_2013 01877.txt
In addition to highlighting the availability of crops like sorghum and alfalfa that are inherently more drought-tolerant
Livescience_2013 02699.txt
Fructose is a sugar that's found in fruits honey and some syrups. It's also a basic component in table sugar (sucrose)
Sorbitol is a sugar substitute often used in diet drinks ice cream mints cough syrups and sugar-free chewing gum.
In addition to fruits honey syrups and table sugar watch out for high-fructose corn syrup powdered sugars regular sodas flavored waters sports drinks and sweetened milks.
Livescience_2013 02854.txt
wood fillers more than 73 dyes rope breakfast cereal synthetic silk shoe polish and molasses. He wrote several brochures on the nutritional value of sweet potatoes
Livescience_2013 02946.txt
These include barley bulgur cereal binding couscous durum einkorn emmer filler farro graham flour kamut malt malt extract malt flavoring malt syrup rye
These include brown rice whole corn gluten-free oats millet teff sorghum wild rice buckwheat amaranth and quinoa.
Livescience_2013 02985.txt
Consider the eye-opening case of the agribusiness firm Syngenta and its product atrazine a widely used agricultural pesticide on corn sorghum and sugar cane crops.
Livescience_2013 03201.txt
and boiled it down into molasses to make rum. These men would take a cast-iron dish of sweet potatoes to the boiling house
Livescience_2013 03225.txt
Food safety experts have found that much of the honey sold in the United states isn't actually honey but a concoction of corn or rice syrup malt sweeteners or jiggery (cheap unrefined sugar) plus a small amount of genuine honey according to Wired UK.
Livescience_2013 03988.txt
because 17 of its 37 ingredients including corn syrup high-fructose corn syrup vegetable shortening and corn starch are subsidized.
Livescience_2013 04590.txt
they photosynthesize differently than mostly fibrous C4 plants such as millet and sorghum. The differences in photosynthesis create different ratios of carbon isotopes preserved in the bones of the people who ate the plants.
Livescience_2013 05194.txt
and you pour a bit of cough syrup inside I guess you get something quite similar Yasur-Landau said.
Livescience_2013 06368.txt
Property owners in Maine have reported a startling increase in the theft of maple sap the sweet liquid that's used to make maple syrup the Montreal Gazette reports.
It takes roughly 40 gallons of sap to make one gallon of maple syrup so even though syrup is valued at about $50 per gallon it would take a lot of work to produce a little maple syrup aka liquid gold.
I don't think it makes a lot of sense you need a certain amount of trees to make this worth it
Costly though it may be the tapping of maple trees on private property pales in comparison to last year's heist of $18 million worth of refined maple syrup from a Quebec warehouse according to the New york times. The theft dealt a crushing
blow to Canada's strategic maple syrup reserve. Yes Canada has a strategic reserve of maple syrup
since the Canadian product dominates the global market.)It s like OPEC Simon Trã panier acting general manager of the Federation of Quebec Maple syrup Producers told the Times.
We're not producing all the maple syrup in the world. But by producing 70 to 78 percent we have the ability to adjust the quantity that is in the marketplace.
Thieves are getting more brazen in acting upon their sugar cravings: In the small town of Calais Maine sap bandits put taps into the maple trees in the town's cemetery igniting outrage among the local citizenry.
Livescience_2013 06652.txt
No. 2. One quart of milk 1 pint pompkin 4 eggs molasses allspice and ginger in a crust make 1 hour.
Livescience_2013 06665.txt
#The 10 Weirdest Spills in Naturefrom molasses to rubber ducks some strange substances have spilled into waterways and onto roadways.
A molasses pipeline in Honolulu Harbor Hawaii last week was pumping the syrupy substance onto a ship
It's not the first molasses mishap. A truck in Wagontire Ore. swerved to avoid a deer in 2008 spilling hundreds of gallons of molasses over the highway.
And in 1919 during the Boston Molasses Disaster a tank carrying 2. 5 million gallons of molasses burst flooding the city's streets and killing 21 people.
The tasty golden beverage has baptized highways numerous times. In 2012 alone trucks and tractor-trailers spilled 77000 lbs.
Livescience_2013 07449.txt
Nectar from unopened flowers can be used to create a syrup which can be processed further into a sugar or fermented into an alcoholic drink.
Livescience_2013 07484.txt
#What Is Molasses? Thousands of fish have been reported dead in the waters around Honolulu after a massive spill of molasses.
On Monday (Sept. 9) a pipeline from a molasses tank near Honolulu Harbor was loading the heavy sweet liquid onto a ship when a leak in the pipeline dumped hundreds of thousands of gallons of the sticky
substance into the ocean. It's sunk to the bottom of the harbor Jeff Hull a spokesman for Matson Inc. the company responsible for the leak told the Los angeles times. Unlike oil which can be cleaned from the surface molasses sinks.
Molasses is a dark viscous liquid that's generally made from sugarcane. Grapes sugar beets sorghum or other plants can also be used to make a molasses-like substance.
The production of molasses is a labor-intensive process requiring several steps including cutting the sugarcane plants boiling straining skimming
and reboiling. Top 10 Bad Foods That Are Good for you If the molasses undergoes a third boiling step the result is blackstrap molasses a dark bittersweet syrup that is produced after the sucrose in molasses has crystallized.
Blackstrap has the lowest sugar content of any molasses and is noted for containing a higher nutritional content particularly manganese calcium iron potassium magnesium copper and Vitamin b6 than any other refined sugar.
Molasses has a wide variety of uses: It's a common ingredient in cooking especially in cakes cookies and other desserts.
Molasses is used also in the production of ethyl alcohol and as an additive in livestock feed.
Sweet though it may be molasses also has checkered a somewhat past: As a key ingredient in the distillation of rum molasses (and the cultivation of sugarcane) played a crucial part in the slave trade that brought an estimated 12 million Africans to The americas to work as slave laborers many in the tropics
where sugarcane is grown. In 1919 a tank holding 2. 5 million gallons of molasses in Boston's North End suddenly burst flooding the neighborhood with an estimated 2. 3 million gallons (8. 7 million liters
) of thick goo that raced through the streets at about 35 mph (56 km h). ) The Boston Molasses Disaster claimed 21 lives injured more than 100 people and stained Boston Harbor brown for months.
Officials in Hawaii say there's no easy way to clean up the molasses in Honolulu Harbor
and area residents are being warned to stay out of the water because sharks and eels were coming into the harbor to feed on the dead fish.
It's sugar in the water Janice Okubo a spokeswoman for the Hawaii State department of Health told the Times.
If you know a scientific way to remove it from the water let us know.
Livescience_2013 07542.txt
Today most vodka is made from fermented grains such as sorghum corn rice rye or wheat though you can also use potatoes fruits or even just sugar.
Livescience_2013 07602.txt
Tchukki Anderson a staff arborist for the Tree Care Industry Association says many people have had success by mixing a tablespoon of sugar or corn syrup in the water.
Livescience_2013 07699.txt
and corn syrup followed by more sugar (third ingredient) more corn syrup (fifth ingredient) and more corn starch (sixth ingredient).
Livescience_2013 07741.txt
#Why Carbs May Cause Food Cravings Refined carbohydrates such as corn syrup could trigger food cravings not unlike the cravings that drug addicts experience new research suggests.
whereas refined carbs such as sugar corn syrup and white flour cause sharp spikes in blood sugar. Research suggests that refined carbohydrates are tied to pleasurable feelings
The other drink contained corn syrup which has a high glycemic index. The researchers used artificial zero-calorie sweeteners to make the two drinks taste identical.
At the same time magnetic resonance imaging (MRI) brain scans of those who drank the corn syrup drink showed increased activation in a region of the brain called the nucleus accumbens
Livescience_2014 00047.txt
Onions were used also in syrups as poultices as an ingredient in dyes and even as toys.
Livescience_2014 00611.txt
The researchers also used commercially available fungus spores grown on wheat or sorghum which they spread on the diaper mixture.
Livescience_2014 01215.txt
The second smaller group C4 comprises foodstuffs like millet and sorghum. The common C3 plants take in less of the heavier isotope carbon-13
and sorghum were only a minor part of the diet less than 10 percent. But there were a few surprises.
Livescience_2014 01382.txt
Canned pineapple is much higher in calories (198 per cup) and sugars due to its syrup.
or look for a variety that is canned in fruit juice instead of syrup. Here are the nutrition facts for pineapple according to the U s. Food and Drug Administration
Livescience_2014 03020.txt
But turning to carbohydrates such as sugar and corn syrup has led to a parallel increase in diabetes and obesity in the US.
Livescience_2014 03795.txt
and salt pre-wetting agent made from processed sugar beet molasses. When combined with the traditional deicing agent of salt the thick red beet juice freezes at a lower temperature than just a pure salt brine so it can be used in below-zero temperatures.
Livescience_2014 03854.txt
and corn syrup followed by more sugar (third ingredient) more corn syrup (fifth ingredient) and more corn starch (sixth ingredient).
Livescience_2014 04907.txt
#The 9 Unhealthiest Restaurant Meals French toast served with butter syrup and bacon a platter of fried seafood and hush puppies and a cheesecake made with Reese s peanut butter cups
which consists of custard-soaked bread powdered sugar maple-butter syrup and bacon and contains more than 2700 calories CSPI says.
Nature 00437.txt
Instead, they may have to switch to sorghum and millet, which are more tolerant to heat.
Nature 00925.txt
Stone age sorghum found in African cave: Nature Newshumans may have been baking bread 105,000 years ago,
says a researcher who has discovered evidence of ground seeds from sorghum grass on stone tools in a Mozambique cave.
but I cannot see how sorghum gets into the cave unless humans bring it in,
Today, seeds from domesticated sorghum grass are used as flour for porridge, as a fermentation substrate for beer and as a dye for clothing.
Mercader says that sorghum flours could have been used to make culinary preparations such as bread. The first confirmed use of grains in the human diet comes from charred barley
mainly from wild Sorghum species. Some of the grains appeared damaged, but none had been cooked. These data imply that early Homo sapiens from southern Africa consumed not just underground plant staples,
Even if sorghum is truly present at the site, she says, there could be a reason for this presence other than eating of grains.
her group has found that grasses similar to sorghum were used for bedding and as tinder for fireplaces.
Nature 01108.txt
We have no less than ten GM products to get into the regulatory system for trials including brinjal, chickpea, sorghum, sugar cane, castor oil plant,
Nature 01116.txt
Is climate change hiding the decline of maple syrup?:Nature Newsthe burning of fossil fuels such as coal and oil releases carbon dioxide that alters the balance of carbon isotopes naturally found in the environment an effect that is now being found in food,
such as corn syrup, have been added to foods. Because sweeteners from sugar cane and maize have a higher proportion of carbon-13,
New york, got his students to analyse maple syrup from different parts of the northeastern United states. Our intent was really just to see
but when the group compared their values to isotope values of maple syrup in papers from the late 1970s and early 1980s,
Their analysis revealed that the relative amount of carbon-13 in maple syrup seemed to have gone down since the 1970s.
Stephanie Tubman, obtained maple syrup samples from producers in the states of New york and Vermont, covering the period 1970-2006.
When we opened one old can of syrup, it smelled like freshly mown grass. It was disgusting.
if the mould might change the isotope ratio of the syrup, recalls Peck. Fortunately, it did not.
and Food Chemistry1 that maple syrup isotope ratios have shifted over the years. Samples of 1970s syrup had 108.7 carbon-13 isotopes per 10,000 carbon atoms
whereas the 2006 average was 108.5 carbon-13 isotopes per 10,000 carbon atoms. So syrup carbon-13 values are approaching the average 108 value that maple trees
and most plants should have, explains Peck. The reason, he suggests, is released that carbon from the burning of oil or coal,
Atmospheric data show that isotope ratio changes correlate directly with the changes in the maple syrup isotopes over the course of the 36 years studied
I think this maple syrup study demonstrates the danger of tissue testing. If we are making serious decisions about peoples'lives with isotope analysis,
As for whether isotope ratios change the taste of maple syrup, for the moment, that remains a mystery.
Nobody was brave enough to try syrups from the 1970s.
Nature 01133.txt
Future funding for agricultural research uncertain: Nature Newsfinancial donors to a global network of 15 agricultural research centres want changes to the way the influential group plans to reshape its research programme.
Nature 03548.txt
Researchers are investigating how certain crop varieties including sorghum and pearl millet which originated in Africa are able to withstand heat
There has already been some success with sorghum, which has shown improved productivity in drought conditions that occur late in the growing season in temperate and tropical environments,
Nature 03972.txt
Leonard found E. rostratum on corn, sorghum and Johnsongrass fairly often, although it was not nearly as common as several more severe corn pathogens.
Nature 04651.txt
And it identified some crops, such as sorghum and bananas, that have few, if any, relatives secured in collections.
Nature 04741.txt
Sally  Mackenzie, a plant biologist at the University of Nebraska-Lincoln, contacted APHIS about the high-yield offspring of a transgenic sorghum grass plant
Nature 04747.txt
such as wine grapes and the sugar maple trees used to make maple syrup.""Climate changes are impacting the everyday lives of real people,
Nature 04829.txt
The team found similar activity in a few other plants, including sorghum, but Brachiaria grasses were best.
popsci_2013 00567.txt
A Bee's Knees calls for gin lemon and honey syrup. A Margarita mixes tequila lime and orange liqueur.
Daiquiri 2 parts white rum 1 part simple syrup 1 part fresh lime juiceshake ingredients with ice and strain into a cocktail glass or strain
The sweet component can be anything from a nonalcoholic sweetener like simple syrup agave nectar and grenadine to a liqueur like Cointreau or peach schnapps.
Raw sugar simple syrup (equal parts sugar and water) agave syrup (equal parts agave nectar and water) honey syrup (equal parts honey
and water) maple syrup etc. Extras: Herbs (mint basil oregano etc. spices (cinnamon nutmeg black pepper hot sauce etc.
Some people use sweeter simple syrup than others âÂ#Âstart with equal weights of sugar
and water to make simple syrup (no need to heat it; it will dissolve if you're patient).
popsci_2013 01607.txt
All the while plugging our gullets with newest petro chem created FRANKENFOODS SUCH AS GLUCOSE FRUCTOSE HIGH FRUCTOSE CORN SYRUP nitites sugar now even in table salt genetically modified wheat all canola/thus usafe canola oil;
All the while plugging our gullets with newest petro chem created FRANKENFOODS SUCH AS GLUCOSE FRUCTOSE HIGH FRUCTOSE CORN SYRUP.
popsci_2013 01723.txt
Now think of high-fructose corn syrup. You probably don't have an idyllic childhood memory to go along with the sugarglop that's killing both the American people and the American tradition of agriculture.
One of the many odd things about high-fructose corn syrup is that you can't really buy the pure stuff in a store.
and in mass production this syrup is purified often to become as high as 90%fructose--nearly pure sweetness basically.
the kit itself costs $70-80 in raw materials to yield just a small jar of corn syrup.
Corn syrup is used by so many food producers because it's cheap in bulk and because the government gives lots of rebates
Glucose Isomerase was developed for the process of making high fructose corn syrup. Sulfuric Acidsulfuric Acid A highly corrosive strong mineral acid.
Sulfuric acid functions as a preservative in the procedure for making high fructose corn syrup. Alpha Amylasealpha Amylase is a bacterial enzyme similar to
Xylose is converted into D xylulose through the isomerization process of making high fructose corn syrup. It would really be DIY
not Dude can you bring over some more of your high-fructose corn syrup! Yogurt is pretty easy.
popsci_2013 01853.txt
The changes mean harder times for farmers and a shift away from thirsty crops such as corn toward less water-intensive activities such as growing sorghum or ranching the Times reported.
popsci_2013 02039.txt
and corn syrup added-And about half air. My mother made frosting with real Hershey's cocoa real cow's butter real sugar real vanilla and a pinch of salt.
popsci_2013 02088.txt
and it's a nice natural substitute for sweeteners like table sugar or high-fructose corn syrup.
and bees are feed sweet substitutes like corn syrup. Wenfu Mao and colleagues found three compounds in honey that increase the expression of a gene that helps bees metabolize pesticides.
So honey substitutes like high-fructose corn syrup may compromise their health. Scientists knew pollen ingestion helps bee health
We're feeding bees high fructose corn syrup? Who are the geniuses who know this already
the corn syrup they are forced to eat en route to their next pollination gig...is laced with Monsanto and Bayer's Systemic Neurotoxins.
Wonder why they misse that important fat to the story. charbeecorn syrup? Seriously? Do bees really eat that much honey that people need to replace it with sugar?
popsci_2013 02607.txt
and there are some not so great relationships between High Fructose Corn syrup and appetite. This is something you cant legislate away unfortunately...
There is chemically no difference between the sugars in honey and the high fructose corn syrup. Honey has some impurities in it (bacteria pollen other bee-related things)
Popsci_2014 00967.txt
so that it has drought-resisting qualities originally discovered in sorghum resists changing its starches in response to not getting enough water.
ScienceDaily_2013 01994.txt
#¢Roasted turkey and fried turkey have compounds in common with apples chocolate pumpkin pecans molasses honey parsley leaves ham tomatoes and roasted vegetables.
ScienceDaily_2013 03479.txt
The new patented process separates DDGS into three fractions--fibre a watery syrup and YPC allowing global production of almost 3 million tonnes of supplementary high-quality protein per annum alongside current levels of bioethanol produced.
ScienceDaily_2013 04309.txt
In 2009 cucumber became the seventh plant to have published its genome sequence following the well-studied model plant Arabidopsis thaliana the poplar tree grapevine papaya and the crops rice and sorghum.
ScienceDaily_2013 05152.txt
and ten percent of all the stored grains worldwide mainly corn wheat sorghum rice and beans. Until five years ago the main fumigation technique and pest control inside warehouses
ScienceDaily_2013 05627.txt
On one side was the native prairie the other side had this towering monoculture of invasive Sorghum.
if the microbes she and her colleague Tom Chrzanowski (The University of Texas Arlington) discovered in invasive Sorghum might be providing similar benefits to this invasive plant.
ScienceDaily_2013 05899.txt
#First look at complete sorghum genome may usher in new uses for food and fuelalthough sorghum lines underwent adaptation to be grown in temperate climates decades ago a University of Illinois researcher said he
and his team have completed the first comprehensive genomic analysis of the molecular changes behind that adaptation.
Patrick Brown an assistant professor in plant breeding and genetics said having a complete characterization of the locations (loci) affecting specific traits will speed up the adaptation of sorghum and other related grasses to new production
I hoping to use the sorghum findings as a launching pad for working with complex genomes of other feedstocks.
To adapt the drought-resistant tropical sorghum to temperate climates Brown explained that sorghum lines were converted over the years by selecting
The researchers used a new technique called genotyping-by-sequencing (GBS) to map genetic differences in 1160 sorghum lines.
Part of the reason for caring about all of that now is that up to this point sorghum has mostly been grown for grain.
But now there is a lot of interest in using sorghum for other things such as growing sweet sorghum in areas where they grow sugarcane and growing biomass sorghum for bioenergy through combustion or cellulosic technology.
We'll basically be breed able to all these sorghum types more easily and use the genes that we bred for in grain sorghum over the last hundred years and move them into sweet sorghum and biomass sorghum.
We think that finding those genes is going to be said critical he. Even with this complete genetic map Brown said the research is still not at the end point.
Over here we've got exotic sorghum which hasn't been improved at all yet it's where most of the genetic diversity is.
or biomass sorghum researchers will need to bring in some of the genes from grain sorghum for traits like seed quality or early-season vigor.
Most of this sorghum now goes to chicken feed or ethanol in the United states. We do have a collaboration with Markus Pauly an EBI researcher at Berkeley who is looking at the composition of sorghum.
But the bigger problem with biomass sorghum right now is the moisture content of the biomass.
Unlike miscanthus or switchgrass where you can go in and harvest in February when it's pretty much bone dry and all the nitrogen has already been moved back down underground sorghum doesn't work that way Brown said.
Because biomass sorghum is grown annually growing until frost comes when it is harvested it has a high moisture content.
When we cut it down there's tons of biomass. I don't know that there's anything else that can match it in the area
For the existing cellulosic idea as it stands now that is not very useful he said That's one of the roadblocks to biomass sorghum right now he said.
Right now we're using sorghum as a model--maybe we can find sorghum genes that we can also tinker with in miscanthus
and improvements there are other value-added opportunities for sorghum grain. It's not quite as nutritious as corn
Another gene found shows that sorghum produces a huge amount of antioxidant in the outer layer of the grain.
The yield of sorghum hybrids with those traits aren't quite what they need to be yet.
< Back - Next >
Overtext Web Module V3.0 Alpha
Copyright Semantic-Knowledge, 1994-2011
