以优质中筋专用小麦扬麦11号为试验材料，研究了氮肥用量对面条小麦淀粉性状及籽粒品质的影响。
Yangmai 11, a good medium gluten wheat variety suitable for preparing noodle, was taken as an experimental material to study the effects of nitrogen amount on starch properties and kernel quality.
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
There were high heritability in both the amylose contents and the swelling power.
例如，农业和制酪业的文化采纳，曾经在人类中分别造成了消化淀粉或乳糖的遗传性状选择。
For example, the cultural adoptions of agriculture and dairying have, in humans, caused genetic selection for the traits to digest starch and lactose, respectively.
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