INTRODUCTION
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).
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Table of Contents
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Chapter 1 line-height:normal">
Introduction. …………………………………………………………1-3 line-height:normal">
Chapter 2 line-height:normal">
Review of literature……………………………………………….4-8 inter-ideograph;text-indent:.5in;line-height:normal">
2.1 Rice quality inter-ideograph;text-indent:.5in;line-height:normal">
2.2 Consumer demand for quality inter-ideograph;text-indent:.5in;line-height:normal">
2.3 Physical attributes inter-ideograph;text-indent:.5in;line-height:normal">
2.4 Chemical attributes inter-ideograph;text-indent:.5in;line-height:normal">
2.5 Cooking eating and pasting characteristics inter-ideograph;text-indent:-.5in;line-height:normal">
2.6 Rice proteins; isolation, enzymatic modification and characterization inter-ideograph;text-indent:.5in;line-height:normal">
2.8 Rice DNA; isolation, enzymatic modification and characterization line-height:normal">
Chapter 3 line-height:normal">
Materials and methods……………………………………………..9-17 inter-ideograph;text-indent:.5in;line-height:normal">
3.1 Plant materials inter-ideograph;text-indent:.5in;line-height:normal">
3.2 Cooking, eating and pasting characteristics line-height:normal">
3.2.1 Physical characterization line-height:normal">
3.2.2 Chemical traits line-height:normal">
3.2.2.1 Alkali spreading value line-height:normal">
3.2.2.2 Gel consistency inter-ideograph;text-indent:.5in;line-height:normal">
3.3 Chlorophyll estimation inter-ideograph;text-indent:.5in;line-height:normal">
3.4 Isolation of genomic DNA inter-ideograph;text-indent:.5in;line-height:normal">
3.5 Agarose gel electrophoresis inter-ideograph;text-indent:.5in;line-height:normal">
3.6 Rice protein isolation and quantification line-height:normal">
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Chapter 4 line-height:normal">
Result and discussion……………………………………………..18-28 inter-ideograph;text-indent:.5in;line-height:normal">
4.1 Cooking quality line-height:normal">
4.1.1 Physical characterization line-height:normal">
4.1.2 Chemical traits line-height:normal">
4.1.2.1 Gel consistency line-height:normal">
4.1.3.2 Alkali spreading value inter-ideograph;text-indent:.5in;line-height:normal">
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4.2 Chlorophyll quantification
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4.3 DNA extraction from young leaves inter-ideograph;text-indent:.5in;line-height:normal">
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4.5 Protein contents extracted from milled grain
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Chapter 5 line-height:normal">
Summary………………………………………………………….….29 line-height:normal">
Chapter 6 line-height:normal">
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References……………………………………………………..….30-34