The main experiment material was the fresh leaves of Morus alba L.,and it was cooled to30℃,beaten at 1500r /min for 5min,then mixed with0.6%of pectinase and0.4%of neutral proteinase,lyoloyed for 20min,and filtered.
by the ratio of 100ml:0.15g:0.2g:0.1g. A kind of natural healthy drink of the leaves of Morus alba L.was thus obtained,which was freshly green in color,delicious,with no sugar,little heat value and pure after taste with its special scent.
The influence of oral intake of an antibiotic (Norfloxacin?) through mulberry leaf at two concentrations (50 and 100 ppm) on the feed conversion efficiency parameters of silkworm hybrids, viz.
A second primer set (XF176f and XF686r) amplified a 511-bp fragment specific to 98 PD strains, but not from strains of citrus variegated chlorosis, mulberry leaf scorch, oak leaf scorch, periwinkle wilt, phony peach, or plum leaf scald.
An Evolutionary Perspective of Pierce's Disease of Grapevine, Citrus Variegated Chlorosis, and Mulberry Leaf Scorch Diseases
Changes in Mulberry Leaf Metabolism in Response to Water Stress
Mulberry Leaf Metabolism under High Temperature Stress
The manufacture method and nutritive ingredient of mulberry—tea were studied in this paper.Mulberry—tea contains many kinds of nutrients,such as vitamines, proteins,rutin,sophorin,meletin and chlorophyll etc.It is good for health as a heathy tea.
?An antiaging health beverage was made from muberry beaf and chrysanthemum as main raw material. Study was focused on the extract browning and colour fixation of muberry and chrysanthemum, and lemon acid was selected to provent muberry beaf and chrysanthemum extract from browning.
A heat-relieving beverage with natural colour,flavour and taste is prepared using chrysanthemum and mulberry leaf as the main ingredients.Experiments on its toxicity and resistance to high temperatures show that the beverage is resistant to high temperatures without any side effect.