|Table of Contents|

Effect of Lanthanum and Cerium on Soybean Quality(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年04期
Page:
603-606
Research Field:
Publishing date:

Info

Title:
Effect of Lanthanum and Cerium on Soybean Quality
Author(s):
REN Hong-yu1; 2; GAO Zhen-yu1; PAN Xiao-yan1; LIN Ying3; SUN Yan-kun1; ZHANG Xing-wen4; LI Dai1
1.Resources and Environmental Sciences College,Northeast Agricultural University,Harbin 150030,China;
2.School of Municipal and Environmental Engineering,Harbin Institute of Technology,Harbin 150001,China;
3.Nenjiang Agricultural Technology Promotion Center,Nenjiang 161400,China；
4.Science College，Harbin Institute of Technology,Harbin 150001,China
Keywords:
Rare earth; Lanthanum; Cerium; Soybean; Protein; Fat
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2014.04.0603
Abstract:
This paper aims to study the effect of Lanthanum and Cerium on protein and fat content in different growth periods of soybean by using Heihe 43 and Dongxuan12-dn01 that were planted in the field.The results showed that the change of protein content had a more relatively obvious influence than fat content.Under 200 mg·L-1LaCl3 in initial bloom stage and pod filling stage,the protein and fat content achieved the maximum which was 41.0%.And the rate of increase was 1.7%;Under 400 mg·L-1CeCl3 in seedling stage and pod bearing stage,the protein and fat content achieved the maximum which was 37.2%.And the rate of increase was 6.0%.

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Last Update: 2014-09-12