A Review of Digital Watermarking by Bruce

By Bruce

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Plant Mol. Biol. 35:35-47. Causse MA, Fulton TM, Cho YG, Ahn SN, Chunwongse J, Wu K, Xiao J, Yu Z, Ronald PC, Harrington SE, Second G, McCouch SR, Tanksley SD. 1994. Saturated molecular map of the rice genome based on interspecific backcross population. Genetics 138:1251-1274. Chen L, Marmey P, Taylor NJ, Brizard J, Espinoza C, D’Cruz P, Huet H, Zhang S, de Kochko A, Beachy RN, Fauquet CM. 1998. Expression and inheritance of multiple transgenes in rice plants. Nat. Biotechnol. 16:1060-1064. Cheng X, Sardana R, Kaplan H, Altosaar I.

Grain quality Amylose content Amylose content is the single most important criterion of cooking quality in rice. Waxy (wx) rice varieties have near zero amylose in endosperm starch. Such waxy or glutinous rice varieties are prized for pastries and ceremonial foods. Many waxy varieties are known in world collections, especially in short-grain temperate japonica rice. The waxy varieties are usually lower yielding than standard varieties, but this is offset by the higher prices for waxy grain. , which was valued for its waxy grain even though it was tall and low-yielding.

Kohli A, Leech M, Vain P, Laurie DA, Christou P. 1998. Transgene organization in rice engineered through direct DNA transfer supports a two-phase integration mechanism mediated by the establishment of integration hot spots. Proc. Natl. Acad. Sci. USA 95:7203-7208. Kurata N, Moore G, Nagamura Y, Footo T, Yano M, Minobe Y, Gale M. 1994a. Conservation of genome structure between rice and wheat. Bio/Technology 12:276-278. Kurata N, Nagamura Y, Yamamoto K, Harushima Y, Sue N, Wu J, Antonio BA, Shomura A, Shimizu T, Lin SY, Inoue T, Fukuda A, Shimano T, Kuboki Y, Toyama T, Miyamoto Y, Kirihara T, Hayasaka K, Miyao A, Nonna L, Zhong HS, Tamura Y, Wang ZX, Momma T, Umehara Y, Yano M, Sasaki T, Minobe Y.

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