The inheritance of grain hardness in wheat as measured by the particle size index

1965 ◽  
Vol 16 (2) ◽  
pp. 113 ◽  
Author(s):  
KJ Symes
Keyword(s):  
Particle Size ◽  
Major Gene ◽  
Soft Wheat ◽  
Grain Hardness ◽  
Modifying Genes ◽  
Hard Wheat ◽  
Wheat Improvement ◽  
Size Index ◽  
Donor Parent ◽  
The Difference

The difference in particle size index between a hard wheat (Falcon) and a soft wheat (Heron) is shown to be due to a single major gene. Tests of F2 populations of seven other crosses between hard and soft wheats indicate that this is not uncommon. The existence of minor genes which modify the action of the major gene in determining the hardness or softness of wheat grain is also demonstrated. In at least one case (Spica) a different level of hardness appears to be due to a different major gene from that found in Falcon and not to modifying genes. The conversion of a hard wheat to a soft wheat or vice versa can be achieved by backcrossing. The grain hardness of the new wheat will be influenced both by the hardness of the donor parent and by the degree to which modifying genes are carried over. This demonstration of the simple inheritance of grain hardness as measured by particle size index is of significance to wheat improvement programmes.

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

scholarly journals Potential of grain hardness of barley (Hordeum vulgare L.) as a selection trait in breeding programme

2007 ◽  
Vol 55 (2) ◽  
pp. 99-104 ◽  
Author(s):  
Karel Vejražka ◽  
Vratislav Psota ◽  
Jaroslava Ehrenbergerová ◽  
Natálie Březinová Belcredi ◽  
Radim Cerkal
Keyword(s):  
Particle Size ◽  
Hordeum Vulgare ◽  
Malting Quality ◽  
Kernel Hardness ◽  
Soluble Nitrogen ◽  
Quality Traits ◽  
Grain Hardness ◽  
Hordeum Vulgare L ◽  
Grain Milling ◽  
Size Index

The study presents the results of research on the use of barley caryopses hardness for prediction of the malting quality. Grain hardness was determined by three methods: Particle size index (PSI), hardness according to Brabender (BRA) and grain milling energy (GME). The correlations among methods for determining the kernel hardness were estimated as well among selected technological traits of barley and malt and kernel hardness. Significant correlations were found among PSI values and Final attenuation of laboratory wort from malt (0.73*) a Glycidic extract (0.70*). Values of kernel hardness measured by BRA significantly correlated with Final attenuation of laboratory wort from malt (–0.80*) and Soluble nitrogen of malt (0.64*). Grain milling energy values were statistically significant correlated with Nitrogen content in malt (0.64*). The preliminary results confirmed the possibility to use kernel hardness for prediction of some malting quality traits. Further studies will be done on larger number of samples.

Influence of a gene causing hardness on the milling and baking quality of two wheats

1969 ◽  
Vol 20 (6) ◽  
pp. 971 ◽  
Author(s):  
KJ Symes
Keyword(s):  
Particle Size ◽  
Genetic Background ◽  
Loaf Volume ◽  
Near Isogenic Lines ◽  
Simple Process ◽  
Hard Wheat ◽  
Baking Quality ◽  
Handling Characteristics ◽  
Size Index

Near-isogenic lines of Falcon, a hard wheat with good baking quality and high milling extraction, and Heron, a soft wheat of medium baking quality and rather low milling extraction, were produced differing only in the gene which determines hardness as measured by the particle size index. It is shown that the superiority of Falcon in milling extraction, loaf texture, and dough handling characteristics is very strongly associated with the gene which causes it to be a hard wheat. While Falcon generally has a loaf volume superior to that of Heron, if the genetic background of two wheats is identical except for hardness, soft wheats have higher loaf volumes. Because these three variables, which largely constitute total loaf score, are not all favoured by the same particle size index, total loaf score is less clearly influenced by hardness. Nevertheless hard wheats are always superior to, or not significantly different from, soft wheats of the same pedigree in this respect. This work points out the difficulty of producing really good quality soft wheats but on the other hand shows that soft wheats can easily be improved in at least some features of baking quality by the simple process of making them hard.

Factors determining the optimum hardness of wheat

1978 ◽  
Vol 29 (6) ◽  
pp. 1117 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Particle Size ◽  
Protein Level ◽  
Hardness Test ◽  
Seasonal Effects ◽  
Grain Hardness ◽  
Best Estimate ◽  
Size Index

The maximum desirable grain hardness is related to protein level and to the end product. Three methods of measuring the hardness of wheat are considered, and their dependence on other grain characteristics is shown to vary according to cultivar. Particle size index provides the best estimate of starch damage, and pearling resistance the best discrimination between cultivars. The pattern of site and seasonal effects shown by one hardness test is different from that shown by another.

scholarly journals Grain hardness in triticale: a physical and molecular evaluation

2020 ◽  
Vol 56 (No. 3) ◽  
pp. 102-110 ◽  
Author(s):  
Veronika Kselíková ◽  
Tomáš Vyhnánek ◽  
Pavel Hanáček ◽  
Petr Martinek
Keyword(s):  
Particle Size ◽  
Quality Trait ◽  
Grain Hardness ◽  
Allelic Variants ◽  
Starting Point ◽  
Size Index ◽  
New Varieties ◽  
Important Quality ◽  
Good Starting Point ◽  
Molecular Evaluation

Grain hardness is an important quality trait of cereals. In the present work, the particle size index (PSI) was used to assess the variability in grain hardness of thirteen triticale genotypes, three wheat genotypes and one rye genotype grown in two subsequent seasons. The PSI values of the triticale samples ranged between 7.7 to 19.2%, representing a medium hard to a very hard grain. Moreover, the sequencing of genes in the Hardness (Ha) locus revealed a limited genetic variability in the grain hardness genes, namely secaloindoline-a (Sina) and secaloindoline-b (Sinb). Two possible new allelic variants were identified, one for each of the secaloindoline genes. The existing variability in the grain hardness as well as polymorphisms in its candidate genes are a good starting point for efforts in breeding new varieties of triticale with improved grain hardness.

Effect of particle size and delignification on the rate of digestion of hemicellulose and cellulose by cellulase in mature pangola grass stems

1983 ◽  
Vol 34 (3) ◽  
pp. 241 ◽  
Author(s):  
CW Ford
Keyword(s):  
Particle Size ◽  
Cell Walls ◽  
Trichoderma Viride ◽  
Structural Features ◽  
Cell Wall Polysaccharides ◽  
Particle Size Reduction ◽  
Digitaria Decumbens ◽  
Hemicellulose Degradation ◽  
Before And After ◽  
The Difference

Stem cell walls of pangola grass (Digitaria decumbens) were ground to two particle sizes (c. 1 and 0.1 mm diameter), and incubated with cellulase (ex. Trichoderma viride) for varying times before and after delignification. Total cell walls finely ground (0.1 mm) with a Spex Shatterbox mill were initially degraded more rapidly (to 24 h) than delignified 1 mm particles. Thereafter the delignified material was solubilized to a greater extent. Subsequent specific determinations of cell wall polysaccharides indicated that delignification increased the rate of hemicellulose degradation to a greater extent than did particle size reduction, whereas the opposite was found for cellulose. The difference between delignified and Spex-ground residues, in terms of the amount of polysaccharide digested, was much greater for cellulose than hemicellulose. It is concluded that structural features play a more important role in limiting cellulase degradation of cellulose than does association with lignin, the reverse being so for hemicellulose.

Particle size distribution and starch damage in some soft wheat cultivars

2007 ◽  
Vol 42 (2) ◽  
pp. 246-250 ◽  
Author(s):  
M. Di Stasio ◽  
P. Vacca ◽  
N. Piciocchi ◽  
C. Meccariello ◽  
M. G. Volpe
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Soft Wheat ◽  
Wheat Cultivars

Production of quicklime from Ashaka limestone through calcination process

2021 ◽  
Vol 1 (2) ◽  
pp. 041-048
Author(s):  
Benson Chinweuba Udeh
Keyword(s):  
Particle Size ◽  
Critical Value ◽  
Operating Conditions ◽  
Quadratic Model ◽  
Particle Sizes ◽  
Calcination Process ◽  
Process Effects ◽  
Effects Of Temperature ◽  
The Difference ◽  
The Relationship

This study is on the production of quicklime from Ashaka limestone through calcination process. Effects of temperature, particle size and time on quicklime yield were determined. The experiment was carried out at temperatures of 800, 900, 1000, 1100 and 1200 0C, particle sizes of 80mm, 90mm, 100mm, 300mm and 425mm and times of 0.5hr, 1hr, 2hrs, 3hrs and 4hrs. Analyses of the results showed that quicklime was successfully produced from Ashaka limestone through the calcination process. Quadratic model adequately described the relationship between quicklime yield and calcination factors of temperature, particle size and time. Recorded model F-value of 134.35 implies that the model is significant. The predicted R² of 0.9597 is in reasonable agreement with the adjusted R² of 0.9844; the difference is less than the critical value of 0.2. Optimum yield of 73.48% was obtained at optima operating conditions; temperature of 1000 0C, particle size of 90 µm and time of 3 hrs.

Producing Steam by Spraying Water on a Heated Bed of Steel Spheres

2021 ◽  
pp. 1-42
Author(s):  
D. Jordan Bouchard ◽  
HengSheng Yang ◽  
Sanjeev Chandra
Keyword(s):  
Particle Size ◽  
Thermal Mass ◽  
Steam Generation ◽  
Bed Porosity ◽  
The Media ◽  
Effect Of Particle Size ◽  
The Difference ◽  
Rate Of Evaporation ◽  
A Minor ◽  
Counter Current

Abstract Steam generators used in industrial baking ovens operate by pouring or spraying water on a preheated thermal mass. This paper presents a methodology to quantify the amount of steam generated from a thermal mass along with experiments to determine the effect of particle size and porosity on steam generation. Three sizes of steel spheres, 0.6 mm, 8 mm, and 16 mm in diameter, were used to construct porous media beds that were preheated in an oven after which water was sprayed onto them from a full-cone nozzle for a fixed duration. The weight of the heated bed and the impinging water were recorded during spraying. The difference in weight change when spraying on heated and unheated beds gave the rate of evaporation. Thermocouples were used to record the internal temperature of the bed. Steam generation rate increased with particle size while bed porosity had only a minor influence. The counter-current flow of steam within the media bed disrupts the downward flow of water enough to leave pockets of hot material, reducing steam production. To maximize steam generation the media size, material, and spray time should be matched to ensure the surfaces of particles remain above the boiling point of water during spraying.

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