RAPID DETERMINATION OF MOISTURE IN GRAIN: III. CALIBRATION AND COMPARISON OF ELECTRICAL MOISTURE METERS WITH VACUUM OVEN FOR AMBER DURUM WHEAT, BARLEY AND OATS

1934 ◽  
Vol 11 (5) ◽  
pp. 547-563 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Rapid Determination ◽  
Limited Range ◽  
Oven Method ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat ◽  
Significant Difference ◽  
Moisture Basis ◽  
Limited Moisture

The previous study has been extended to include durum wheat, barley and oats. The hand-operated Tag-Heppenstall meter was found to be unsatisfactory with these grains, as they would not feed into the roller electrodes in a suitable manner. The Burton-Pitt gave erratic results with these grains and it was only possible to calibrate this meter over a limited moisture range, and even over this range it was more inaccurate than the other meters. Qualitatively the calibration curves for these three grains, in the Limbrick and motor Tag-Heppenstall, were similar to those previously obtained with hard red spring wheat. The actual resistance and the slope of the curves were, however, somewhat different for the different grains. The standard error of prediction shows that the motor-operated Tag-Heppenstall was the most accurate meter for use with durum wheat and barley, while the Limbrick was superior with oats. With the limited number of samples available it was impossible to detect any significant difference between the temperature coefficients, in any particular meter, of the different grains. When converted to a moisture basis the correction factors were practically the same as for hard red spring wheat.The results from the entire investigation show that the Brown-Duvel method is more accurate than the 130 °C. air oven method with all grains studied. The motor-operated Tag-Heppenstall meter is as accurate as the Brown-Duvel with hard red spring wheat, over the moisture range 11.0 to 17.0%, and is superior to the air oven method over this limited range. Otherwise the rapid analytical methods are more accurate than any of the moisture meters tested with any of the grains. The meters fall in the following order of decreasing accuracy over the moisture range 11.0 to 17.0%:–with hard red spring wheat; motor Tag-Heppenstall, Limbrick, hand Tag-Heppenstall, Burton-Pitt and Davies: with durum wheat and barley; motor Tag-Heppenstall, Limbrick and Burton-Pitt: and with oats; Limbrick, Burton-Pitt and motor Tag-Heppenstall. Where a meter is not mentioned no tests were made, the instrument having been omitted because it gave no promise of practical utility.

RAPID DETERMINATION OF MOISTURE IN GRAIN: I. COMPARISON OF 130 °C. AIR OVEN AND BROWN-DUVEL METHODS WITH VACUUM OVEN METHOD

1934 ◽  
Vol 11 (3) ◽  
pp. 264-289 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Moisture Content ◽  
Durum Wheat ◽  
Spring Wheat ◽  
Standard Error ◽  
Systematic Bias ◽  
Consistent Estimate ◽  
Sampling Errors ◽  
Oven Method ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat

Some 300 samples of hard red spring wheat, 50 of amber durum wheat and 75 each of oats and barley, covering the entire moisture range of commercial importance, were employed in the comparisons. Provision was made for statistical estimation of sampling errors, errors of method and errors of observation. A two-stage drying procedure was employed for the vacuum oven determinations which were taken as the reference standard. Sampling errors, average difference between identical ovens and errors due to daily fluctuations were all larger than the standard deviation of duplicates ("experimental error"), the sampling error being the largest.A comparison of the Hobart and Wiley grinders shows the latter to be superior for preparing wheat for the 130 °C. air oven determination. The air oven consistently underestimates the moisture content of all the grains tested, as compared with the vacuum oven, the deficit increasing with the actual moisture content. This systematic bias may be eliminated by means of a linear correction equation. After allowing for the observed sampling errors and errors of the vacuum oven determination, the net standard error of prediction with the air oven using a Wiley mill is, with hard red spring wheat 0.24%, with amber durum wheat 0.12%, with barley 0.20% and with oats 0.20% moisture.The Brown-Duvel method also underestimates the moisture content, this deficit also increasing with the actual moisture content in the case of spring and amber durum wheat. After applying a correction equation to eliminate the systematic bias, the net standard error of prediction of moisture by this method was found to be: with hard red spring wheat 0.16%, with durum wheat 0.09%, with barley 0.12% and with oats 0.13%. The Brown-Duvel method, therefore, when carefully operated makes possible a more consistent estimate of the actual moisture content, as determined by the vacuum oven, than does the 130 °C. air oven method. As with the vacuum oven, both the 130 °C. air oven and the Brown-Duvel appear to be subject to slight variations affecting all the determinations made on any particular day.

NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINS

1970 ◽  
Vol 50 (1) ◽  
pp. 9-14 ◽  
Author(s):  
C. H. CHEN ◽  
W. BUSHUK
Keyword(s):  
Amino Acid ◽  
Durum Wheat ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Spring Wheat ◽  
Water Soluble ◽  
The Other ◽  
Hard Red Spring Wheat ◽  
Endosperm Proteins ◽  
Spring Wheat Cultivar

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.

The effects of selected factors on measured ergot alkaloid content in Claviceps purpurea-infected hexaploid and durum wheat

2016 ◽  
Vol 9 (4) ◽  
pp. 555-564 ◽  
Author(s):  
S.A. Tittlemier ◽  
D. Drul ◽  
M. Roscoe ◽  
J.G. Menzies
Keyword(s):  
Durum Wheat ◽  
Host Plant ◽  
Spring Wheat ◽  
Ergot Alkaloid ◽  
Ergot Alkaloids ◽  
Alkaloid Content ◽  
Claviceps Purpurea ◽  
Wheat Line ◽  
Hard Red Spring Wheat ◽  
Plant Line

Four wheat genotypes, including the ergot-susceptible durum ‘AC Avonlea’ and hard red spring wheat ‘AC Cadillac’, as well as the resistant durum wheat line 9260B-173A and the hard red spring wheat line ‘Kenya Farmer’ wereinoculated with different Claviceps purpurea isolates. Honeydew and sclerotia were collected and analysed for 10 ergot alkaloids. Total concentrations of the 10 ergot alkaloids ranged from 16 µg/kg in honeydew to 1,798 mg/kg insclerotia. Ergonovine and ergosine were the predominant alkaloids in honeydew obtained from plants inoculated with various isolates, whereas ergocristine and ergocryptine were the main alkaloids observed in sclerotia. Bothhost plant and C. purpurea isolate were significant factors affecting total ergot alkaloid concentrations in sclerotia. Irrespective of host plant line, all mean total ergot alkaloid concentrations were higher in sclerotia produced from the EI-2 isolate (695-1,010 mg/kg), as compared to EI-4 (255-594 mg/kg). The mass of total ergot alkaloids was alsopositively correlated with the mass of individual sclerotia produced from these two C. purpurea isolates, with the slope of the regression higher for the EI-2 isolate. The total ergot alkaloid concentrations in sclerotia from various plants inoculated with the same C. purpurea isolate differed; however, the resistance of host plant line did notappear to be consistent with ergot alkaloid content in sclerotia. Concentrations of total ergot alkaloids were highestand lowest in sclerotia from the two lines that are both classified as ‘resistant’, suggesting that the mechanism ofresistance for these lines is not restriction on the production of ergot alkaloids in sclerotia.

REACTION OF FLOUR OF SOME VARIETIES OF HARD RED SPRING WHEAT TO BLEACHING AGENTS

1932 ◽  
Vol 6 (3) ◽  
pp. 255-264
Author(s):  
R. K. Larmour ◽  
W. F. Geddes ◽  
J. G. Malloch
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Hard Red Spring Wheat ◽  
Relative Susceptibility ◽  
Significant Difference ◽  
Composite Samples

Composite samples of "aged" flour of 17 varieties of spring wheat grown in western Canada, were bleached by three methods, namely, [Formula: see text] oz. Betachlor per bbl., 1 lb. Novadel per 40 bbl., and [Formula: see text] oz. Betachlor per bbl. followed by 1 lb. Novadel per 40 bbl. Gasoline color values were determined for the bleached and unbleached samples and it was found that the more highly pigmented flours in the series could be reduced to approximately the same color as the less pigmented samples, indicating that the former respond to a greater extent to bleaching than the latter. The color of the bread was improved in all cases, the greatest improvement occurring with Betachlor plus Novadel and the least with Betachlor alone. Loaf volumes obtained with six different baking formulas showed no significant difference between bleached and unbleached samples. None of the dosages showed any evidence of overbleaching. It was thought that information might be obtained on the relative susceptibility of the varieties to damage by bleaching agents, but it was found that normal dosages are not sufficient for differentiation on this basis. It is suggested that this might be accomplished by using heavier dosages of Betachlor.

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION II. MILLING AND BAKING QUALITY

1977 ◽  
Vol 57 (2) ◽  
pp. 337-350 ◽  
Author(s):  
K. H. TIPPLES ◽  
S. DUBETZ ◽  
G. N. IRVINE
Keyword(s):  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Fertilizer Application ◽  
Quality Data ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Study Results ◽  
Southern Alberta ◽  
Moisture Basis ◽  
Growing Conditions

Forty-one composites of a hard red spring wheat (Triticum aestivum L. cv. Neepawa), grown under irrigation in five fertilizer trials at four locations in Southern Alberta over a period of 3 yr, were subjected to milling, baking and allied tests. Very high protein content (e.g. over 17% on a 13.5% moisture basis) was associated in several instances with a marked weakening of physical dough characteristics and a deterioration in baking quality. Quality data from commercial railway carlots of Canadian red spring wheat were used to put the fertilizer study results into perspective and to show that although certain combinations of high nitrogen fertilizer application with location, cultivar and growing conditions may cause undesirable deterioration in baking quality, this is unlikely to cause problems in cargo quantities of wheat.

A COMPARATIVE STUDY OF TEN ELECTRICAL METERS FOR DETERMINING MOISTURE CONTENT OF WHEAT

1949 ◽  
Vol 27f (10) ◽  
pp. 382-397 ◽  
Author(s):  
I. Hlynka ◽  
V. Martens ◽  
J. A. Anderson
Keyword(s):  
Moisture Content ◽  
Comparative Study ◽  
Spring Wheat ◽  
Standard Error ◽  
Temperature Effects ◽  
Standard Errors ◽  
Regression Equations ◽  
Two Stage ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat

Ten electrical moisture meters were tested with 159 samples of Canadian hard red spring wheat, of Grades 1, 2, 3, and 4 Northern, representing a moisture range of 11 to 17%. The two-stage vacuum oven and Brown–Duvel methods were used as bases of comparison. Regression equations, standard errors of estimate, and data on temperature effects are reported. The standard error of estimate of vacuum oven results was 0.15% for the Brown–Duvel method, 0.23% for the Tag–Heppenstall meter, and 0.28% for the Universal meter. Other meters had higher errors of estimate.

STATUS OF BUNT RESISTANCE IN WESTERN CANADIAN SPRING WHEAT AND TRITICALE

1989 ◽  
Vol 69 (3) ◽  
pp. 797-804 ◽  
Author(s):  
D. A. GAUDET ◽  
B. J. PUCHALSKI
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Resistance Genes ◽  
Field Studies ◽  
Common Bunt ◽  
Canadian Prairie ◽  
Tilletia Caries ◽  
Hard Red Spring Wheat ◽  
Bt Resistance ◽  
Virulence Pattern

The reaction of western Canadian spring wheat and triticale to a composite of races of common bunt (Tilletia caries and T. foetida) was assessed in field studies conducted over 2 yr at three locations. Triticale and durum wheat were designated immune or highly resistant. Among cultivars of hard red spring wheat, Columbus was the most resistant followed by Katepwa, Leader, and Lancer. Neepawa, Park, and Marquis were intermediate in resistance. Roblin and Laura were susceptible. The Canadian Prairie Spring wheats HY320 and HY360 were highly susceptible and susceptible, respectively, whereas Oslo was intermediate in resistance. The utility wheats Wildcat and Glenlea were highly susceptible and intermediate, respectively. The soft white wheats Owens and Fielder were susceptible. The reaction of the cultivars to individual bunt races was evaluated under controlled environment conditions to identify specific Bt resistance genes. This revealed the presence of Bt1 in the cultivar Canuck and Bt10 in the line BW-553. Resistance in the other cultivars of hard red spring wheat appeared to be race nonspecific in nature. Race specificity was apparent in durum wheat but the virulence pattern could not be employed to identify specific Bt resistance genes. The potential impact of seeding large acreages to spring wheat cultivars that are highly susceptible to common bunt is discussed.Key words: Tilletia caries, Tilletia foetida, bunt (common)

RAPID DETERMINATION OF MOISTURE IN GRAIN: II. CALIBRATION AND COMPARISON OF ELECTRICAL MOISTURE METERS WITH VACUUM OVEN FOR HARD RED SPRING WHEAT

1934 ◽  
Vol 11 (4) ◽  
pp. 409-447 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Moisture Content ◽  
Temperature Coefficient ◽  
Calibration Curve ◽  
Rapid Determination ◽  
Low Grade ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat ◽  
Moisture Contents ◽  
Experimental Errors ◽  
General Reliability

The electrical moisture meters studied were: the Burton-Pitt, Davies, Limbrick, hand-operated and motor-operated Tag-Heppenstall. The Burton-Pitt is a "dielectric" type; all the others depend on the resistance principle.The calibration curve for the Burton-Pitt instrument is parabolic within the range 11.0 to 17.0% moisture. The resistance type instruments all show a linear relation between moisture content and the logarithm of the resistance at moisture contents below 17.0%, and a parabolic relation at higher moisture contents. The accuracy of the meters, as determined by the experimental errors and the standard error of prediction of the vacuum oven moisture, decreases in the following order within the moisture range, 11.0 to 17.0%: motor-operated Tag-Heppenstall, Limbrick, hand-operated Tag-Heppenstall, Burton-Pitt and Davies. At higher moisture contents than 17.0% the Burton-Pitt and Davies instruments are definitely unreliable, and the remaining meters are also less precise.The temperature coefficient of the wheat-instrument system was found to be appreciably different from that of the wheat alone in the Limbrick and Burton-Pitt. The temperature coefficient was also found to differ somewhat in different moisture ranges. The effect of humidity is most pronounced in the Limbrick, but is in all instruments small in comparison with that of temperature. The limited number of low grade samples studied appeared to follow the same calibration curve as high grade samples in all meters and 28 samples of the hard-kernelled variety Garnet were also found to follow the calibration curve deduced from the general reliability experiments in all meters, with the exception of the hand-operated Tag-Heppenstall. The discrepancy with this meter is not great and can be attributed to the roll space being unsuitable for this hard-kernelled variety.The moisture range satisfactorily covered by the instruments decreases in the order: motor-operated Tag-Heppenstall, hand-operated Tag-Heppenstall, Limbrick, Burton-Pitt and Davies. In all cases the upper limit is finally determined by the increasing inaccuracy of the meter, rather than by its physical range, which is limited at 21.5% moisture with the Limbrick only when used at the highest sensitivity. With wheat below 11.0% moisture, only the Burton-Pitt and Tag-Heppenstall instruments can be used, and the calibration curve for the Burton-Pitt obtained with wheat of higher moisture content cannot be extrapolated over this lower range.

Comparison of take-all disease incidence among wheat classes and other small grains under irrigation in Saskatchewan

2003 ◽  
Vol 83 (1) ◽  
pp. 71-73 ◽  
Author(s):  
K. L. Bailey ◽  
B. Irvine
Keyword(s):  
Durum Wheat ◽  
Key Words ◽  
Spring Wheat ◽  
Disease Incidence ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Crop Type ◽  
Small Grains ◽  
Take All

The incidence of take-all disease was determined in several cultivars among three wheat classes (hard red spring wheat, Canada prairie spring wheat, and durum wheat), triticale, and barley grown under irrigation in Saskatchewan. There were few differences in disease incidence among cultivars within a crop type. However, there was more take-all in Canada prairie spring wheat cultivars than hard red spring wheat, durum wheat, and triticale; the lowest incidence of disease occurred on barley. Key words: Take-all, resistance, wheat, triticale, barley

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