Claim · model-written summary
SBE activity declined at excessively high or low temperature.
- Taxon
- Rice
Oryza sativat0 - Treatment
- temperature was too high or too lowe0
- Gene
- SBEe0
- Outcome
- activitye0
- Direction
- declinede0
Not reportedMaterialCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SBE was comparatively sensitive to the temperature, and its activity declined when temperature was too high or too low.”
t0“Rice”
Title
Jin Jin; Zheng-xun; Qian Qian; et al. 水稻科学：英文版 2005
Other claims from this paper (11)
- Intervention effect High temperature increased rice grain protein content.
- Intervention effect High temperature decreased rice grain amylose content.
- Intervention effect High temperature decreased rice taste meter value.
- Association Inferior grain quality varieties showed greater changes than superior ones.
- Association Rapid visco analyser profiles reacted differently to temperature among rice varieties.
- Observation AGPP activity rose to a peak then declined during grain filling.
- Observation SSS activity rose to a peak then declined during grain filling.
- Observation SBE activity rose to a peak then declined during grain filling.
- Association Enzyme activities and timing of their maxima differed among varieties at the same grain filling stage.
- Association AGPP activity was insensitive to environmental temperature.
- Association SSS activity was insensitive to environmental temperature.