VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XI. SIMULTANEOUS RELATIONS BETWEEN MALT EXTRACT AND TWO OR MORE BARLEY PROPERTIES

1941 ◽  
Vol 19c (7) ◽  
pp. 234-250 ◽  
Author(s):  
H. R. Sallans ◽  
W. O. S. Meredith ◽  
J. A. Anderson
Keyword(s):  
Total Nitrogen ◽  
Standard Error ◽  
Kernel Weight ◽  
Regression Coefficients ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Partial Regression ◽  
Independent Variables ◽  
Average Value ◽  
A Value

Inter- and intravarietal relations between malt extract and barley properties (extract, starch, total nitrogen, 1000-kernel weight, salt-soluble nitrogen, saccharifying activity, cellulose-lignin residue, and steeping time) have been investigated by developing prediction equations for malt extract.The most useful single factors for intervarietal prediction are barley extract, starch, and cellulose-lignin residue, in the order given. The inclusion of salt-soluble nitrogen and steeping time, as additional independent variables, with barley extract or starch, results in a significant improvement in the level of prediction. The most accurate equation was: malt extract = 1.1 + 0. 93 barley extract + 7.44 salt-soluble nitrogen − 0.035 steeping time. This equation serves to indicate the relative extract yield of varieties grown at the same station, the standard error being ± 0.8%. The constant, 1.1, varies from station to station; hence, although this average value gives relative extract yields, the constant must be evaluated for specific environments if absolute extract yields are required.The most useful single factors for intravarietal prediction are barley extract, starch, and total nitrogen. Statistical analysis showed that only barley extract and total nitrogen could be effectively combined for prediction purposes. The equation is: malt extract = A + 0. 58 barley extract − 2.4 total nitrogen, standard error ± 0.6%. The factor A is dependent on variety but the data suggest that for Canadian malting varieties this constant has a value of about 35.7.Attempts to develop a generalized equation applicable to all samples, irrespective of varieties and the environment in which they were produced, proved unsuccessful. This is apparently due to significant differences between the inter- and intravarietal partial regression coefficients for the properties studied.

EFFECT OF FROST ON WHEAT AT PROGRESSIVE STAGES OF MATURITY: II. COMPOSITION AND BIOCHEMICAL PROPERTIES OF GRAIN AND FLOUR

1935 ◽  
Vol 13c (1) ◽  
pp. 1-31 ◽  
Author(s):  
A. G. McCalla ◽  
R. Newton
Keyword(s):  
Total Nitrogen ◽  
Sugar Content ◽  
Dry Weight ◽  
Biochemical Properties ◽  
Invert Sugar ◽  
Kernel Weight ◽  
Soluble Nitrogen ◽  
Critical Stage ◽  
Protein Nitrogen ◽  
Before And After

The increase in dry weight of wheat kernels after flowering accelerated slightly for 14 days, was steady for 10 days, then fell off gradually to zero in about 14 days more, when the kernels weighed 32 gm. per 1,000. At this stage they contained 58 to 60% dry matter, a critical point marking the practically complete cessation of chemical changes.The weight of nitrogen increased steadily to about 1 gm. per 1,000 kernels at the critical stage. Respiration losses of carbon, before and after harvest, appear to account largely for the changes in the percentage nitrogen in the kernels. The ratio of nitrogenous to non-nitrogenous material moved into the endosperm seems to have been nearly constant throughout the main developmental period.Ammonia nitrogen first increased to a maximum of 4.8 mg. per 1,000 kernels, then decreased to negligible proportions at the critical stage Salt-soluble nitrogen in fresh kernels decreased from an initial value of 75% of the total nitrogen to 22% at the critical stage, when a little more than one-third of it was non-protein. Drying the kernels before analysis changed the percentage composition, owing to respiration and synthesis, by an amount varying with rate and conditions of drying.Frost had no effect on the ash content of the kernels. Four degrees of frost (28° F.) had no effect on the per cent total, salt-soluble or non-protein nitrogen, but 8, 10 and 14 degrees, in cuttings before the critical stage, in both the gram and the flour milled from it reduced the per cent total nitrogen an effect ascribed to slowing up of respiration, and increased the per cent of the fractions, ascribed to checking of synthesisYields of washed gluten from the control samples were about the same at all stages, but physical properties did not attain maximum quality before the critical stage. Four degrees of frost did not affect yield, but reduced quality in cuttings before the critical stage. More severe frost reduced both yield and quality in immature samples, the effect of the heaviest frost on quality persisting to full maturityBoth reducing and invert sugar percentages declined m early stages of development. Frost did not affect invert sugar content, but 8, 10 and 14 degrees increased reducing sugars in flours from grain cut before the critical stage. This is ascribed partly to increased enzyme activity, as indicated by greater maltose production, and partly to slowing of respiration by frost injury. Gain in kernel weight by translocation after cutting took place in immature check samples but not in heavily frozen samples. Respiration losses in the stook were calculated to be about twice as great from the checks as from the heavily frozen samples.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: X. CORRELATIONS OF CARBOHYDRATES WITH NITROGEN FRACTIONS AND WITH MALT EXTRACT, STEEPING TIME, AND MALTING LOSS

1940 ◽  
Vol 18c (6) ◽  
pp. 219-229 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Correlation Coefficient ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Accurate Estimate ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Level Of Significance ◽  
Malting Loss

Glutelin is the only nitrogen fraction that is significantly correlated with starch, barley extract, and insoluble carbohydrate, between varieties. In each case the correlation coefficient barely attains the 5% level of significance. Within varieties the correlation coefficients for starch and barley extract with glutelin, hordein, and salt-soluble nitrogen are all negative and attain the 1% level of significance. Insoluble carbohydrate shows no intra-varietal associations with any of the nitrogen fractions.Starch and barley extract are very closely associated with malt extract both within and between varieties. Insoluble carbohydrate is closely related to malt extract between but not within varieties. It is shown that Bishop's principle of regularities in the carbohydrate and nitrogen composition within varieties fails to apply to insoluble carbohydrate. Intra-varietal associations of steeping time with starch, r = 0.797, barley extract, r = 0.730, and insoluble carbohydrate, r = −0.782, are not dependent on the total nitrogen of the barleys.Regression coefficients of malt extract on barley extract are homogeneous both within and between varieties, and the average varietal and station regressions do not differ significantly. It is shown that barley extract is more closely related to malt extract than either starch or insoluble carbohydrate, between varieties. Within varieties it affords a more accurate estimate of malt extract than either starch or total nitrogen.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VIII. CORRELATIONS BETWEEN ENZYMATIC ACTIVITIES AND MALT EXTRACT, MALTING LOSS, AND STEEPING TIME

1940 ◽  
Vol 18c (2) ◽  
pp. 35-41 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Proteolytic Activities ◽  
Real Relation ◽  
Positive Coefficients ◽  
Malting Loss

Significant negative inter-varietal correlation coefficients between steeping time and barley saccharifying (− 0.706), malt saccharifying (− 0.814), starch-liquefying (− 0.954), autolytic diastatic (−0.937), and proteolytic (−0.822) activities are shown to be dependent on the same fundamental barley properties as similar positive coefficients between these activities and salt-soluble barley nitrogen. Barley and malt saccharifying and proteolytic activities are equally associated with both salt-soluble nitrogen and steeping time, but starch-liquefying and autolytic diastatic activities are more closely associated with the latter property. Significant inter-varietal correlation coefficients were obtained between liquefying, autolytic, and proteolytic activities and malt extract and malting loss. Partial correlation studies indicate that only the simple coefficient between malting loss and proteolytic activity (0.915) represents a real relation independent of salt-soluble nitrogen and steeping time.With the exception of autolytic diastatic activity, highly significant intravarietal correlation coefficients were obtained between malt extract and enzymatic activities. Partial coefficients, independent of total nitrogen, show that proteolytic, liquefying, and autolytic activities are associated with malt extract. Simple intra-varietal correlations of malting loss with barley saccharifying (0.671), malt saccharifying (0.702), and proteolytic (0.701) activities reflect mainly the effects of total nitrogen. Enzymatic activities are negatively correlated with steeping time within as well as between varieties, and partial correlation coefficients suggest a real relation between liquefying activity and steeping time.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: III. CORRELATIONS BETWEEN NITROGEN AND SACCHARIFYING ACTIVITIES

1938 ◽  
Vol 16c (11) ◽  
pp. 456-466 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Kernel Weight ◽  
The Other ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Independent Variable ◽  
The One

Investigations made with samples representing 12 varieties of barley, grown at 12 experimental stations in Canada, show that fairly close intra-varietal correlations exist between the total nitrogen of barley and the saccharifying activities of the barley and of the malt made from it; and that these correlations are closer than the corresponding correlations with nitrogen fractions. No inter-varietal correlation exists between saccharifying activities on the one hand, and total nitrogen, alcohol-soluble nitrogen, or insoluble nitrogen, on the other, but inter-varietal correlations appear to exist between saccharifying activities and the more soluble nitrogen fractions.The correlations between the nitrogen, or nitrogen fractions, and total barley saccharifying activity (papain method), and between the nitrogen, or nitrogen fractions, and free malt saccharifying activity (Lintner value), are closer than the corresponding correlations for free and latent barley saccharifying activities. Latent barley saccharifying activity is more closely correlated with total nitrogen than with any of the nitrogen fractions studied.A study of the multiple correlations between malt saccharifying activity, and total nitrogen and 1000-kernel weight of barley, shows that the improvement resulting from the introduction of 1000-kernel weight as a second independent variable is very small.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: V. WORT NITROGEN AND MALT EXTRACT AND THEIR CORRELATIONS WITH BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (1) ◽  
pp. 25-34 ◽  
Author(s):  
J. A. Anderson ◽  
C. A. Ayre ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Total Nitrogen Content ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Nitrogen Distribution ◽  
Nitrogen Fractions ◽  
Factors Associated ◽  
Partial Correlations

Data representing 12 barley varieties grown at 12 experimental stations in Canada were used to examine relations among wort nitrogen (w), malt extract (e), barley nitrogen fractions (x), and total barley nitrogen (n).Significant inter-varietal partial correlations, independent of total nitrogen, were found between wort nitrogen and salt-soluble nitrogen (rwx.n = 0.88), and between extract and salt-soluble and insoluble nitrogen fractions (rex.n = 0.60 and − 0.65). Partial correlations between wort nitrogen and alcohol-soluble and insoluble nitrogen were negative but insignificant (rwx.n = − 0.54 and − 0.32).Intra-varietal simple correlations between wort nitrogen and insoluble, alcohol-soluble, and salt-soluble nitrogen fractions were all positive and significant (rwx = 0.77, 0.74, and 0.61), and those between extract and each fraction were all negative and significant (rex = − 0.88, − 0.96 and − 0.77). All of the corresponding partial correlation coefficients were insignificant.The differences between the inter- and intra-varietal relations can be summed up as follows: between varieties, total nitrogen and factors associated with it have little influence on wort nitrogen or extract, whereas nitrogen distribution and factors associated with it have a measurable effect; within varieties, total nitrogen and factors associated with it are largely responsible for the control of wort nitrogen and extract, and one of these factors is nitrogen distribution. The differences result mainly from the fact that whereas within varieties nitrogen distribution is closely related to total nitrogen content, between varieties nitrogen distribution is independent of total nitrogen content.

PENGARUH KARAKTERISTIK PEKERJAAN TERHADAP TURNOVER INTENTION PADA BEBERAPA RESTORAN MASAKAN ORIENTAL DI KOTA SURABAYA

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Tony Susilo Wibowo ◽  
I Made Bagus Dwiarta
Keyword(s):  
Linear Regression ◽  
Human Resources ◽  
Turnover Intention ◽  
Job Characteristics ◽  
Independent Variables ◽  
A Value ◽  
Industry Competition ◽  
Task Identity ◽  
Innovation Ability ◽  
Identity Task

 Culinary industry competition getting tougher to make some employers continue to innovate at a restaurant for some things like menu, places, atmosphere and service that became the mainstay of the restaurant. In so doing, it needs one innovation ability of human resources quality and competence in their field. Innovation will be a reminder for consumers who feel the restaurant services and in turn will increase the revenue thus achieved profit restaurant that is optimal.The selected researchers research object was 3rd Restaurant Oriental cuisine i.e. Kapin, X O Cuisine and Paradise Dynasty which respectively have 3 and 2 branches of the restaurant. This research uses the concept of job characteristics expressed by Hackman and Oldham (1976), which are further subdivided into 5 independent variables namely a diversity of tasks, task identity, task meaningful, autonomy and feedback as well as the dependent variable turnover intention, while the analysis on research using multiple linear regression with the respondent an amount of 120 people that consists of all the employees of the restaurant. Data processing results shows that the diversity of the variable assignments and most influential task ID with a value of beta X1  0,676 and the beta X 2 of 0,538 so that these two variables have a positive and significant impact on the turnover intention because the variable is greater than 0.05 alpha. While the 3 other variables i.e  tasks meaningful, autonomy and feedback does not affect significantly to turnover intention. Keywords: Job Characteristics, Turnover intention.  

EFFECT OF ZINK TABLETS INTERVENTION IN ZINC DEFICIENCY OF TRIMESTER III PREGNANT WOMEN TOWARD WEIGHT AND BODY LENGTH OF NEWBORN

2021 ◽  
Vol 10 (2) ◽  
pp. 304-312
Author(s):  
Nurfadillah S ◽  
Wardihan Sinrang ◽  
Suryani As'ad ◽  
Muh. Nasrum Massi ◽  
Mardiana Ahmad ◽  
...  
Keyword(s):  
Birth Weight ◽  
Pregnant Women ◽  
Zinc Deficiency ◽  
Birth Length ◽  
World Health ◽  
Third Trimester ◽  
Average Value ◽  
The Third ◽  
A Value ◽  
Zinc Levels

Background: According to 2018 World Health Organization (WHO) data globally, an estimated 17.3% of the population has inadequate zinc intake, with estimates ranging from 5.7% in Oceania to 7.6% in Europe, 9.6% in America and the Caribbean, highest in Africa (23.9%) and Asia (19.6%). Zinc is important for the function of a number of enzymes and growth hormones during pregnancy. In pregnant women, the relative zinc concentration decreases up to 35% due to the influence of hormonal changes and the transport of nutrients from mother to baby. Objectives: The purpose of this study was to identify the effect of giving zinc tablets to pregnant women with zinc deficiency in the third trimester on body weight and length of babies born at the Makassar City Health Center. Methods: This type of research is True Experimental with a pretest-posttest design with a control group. The sample in this study was 62 samples of third trimester pregnant women, and the sampling technique used was purposive sampling. Measurement of zinc levels in third trimester pregnant women using the Elisa reader kit at the Research Laboratory of the Hasanuddin University Teaching Hospital. The research instruments were in the form of a research explanation sheet, respondent's consent sheet, respondent's checklist sheet, and the mother's zinc tablet consumption control sheet for 14 days. Results: Judging from the average value of newborns in pregnant women who did not have zinc deficiency, the average value of birth weight in pregnant women with zinc deficiency was 15.70 g/dL and 18.95 g/dL. zinc deficiency with a value (p < 0.05), while pregnant women with zinc deficiency have an average birth length of 10.00 g/dL and mothers who do not have a deficiency of 19.87 g/dL with a value (p < 0.05). So, it can be concluded that giving zinc tablets to pregnant women in the third trimester has an effect on Birth Weight (BBL) and Birth Length (PBL). Conclusion: Giving zinc tablets has an effect on increasing zinc levels in third trimester zinc deficiency pregnant women and increasing birth weight and length of the baby.  

The Stability of an Axially–Loaded Continuous Beam

1955 ◽  
Vol 59 (535) ◽  
pp. 506-509
Author(s):  
A. M. Dobson
Keyword(s):  
Axial Load ◽  
Classical Method ◽  
Complete Solution ◽  
Critical Value ◽  
Continuous Beam ◽  
Independent Variables ◽  
A Value ◽  
Method Of Solution ◽  
Axially Loaded ◽  
The Stability

The Classical method of solution of the stability of an axially–loaded continuous beam is by means of the three moments equation, using the Berry Functions, which are functions of the axial load. As the axial load approaches a value equal to the critical value for a pin–jointed beam, the Berry Functions tend to infinity, and the use of the three moments equations —(i. e. treating the end fixing moments as the independent variables)—leads to certain difficulties in the complete solution of the problem.The major difficulty lies in the question of stability. The critical value is determined by the vanishing of the determinant of the coefficients of the fixing moments in the three moments equations. This value could be found by plotting the determinant against end load (c. f. Pippard and Pritchard). However, in a problem involving a large number of bays, the calculation necessary to do this is likely to be considerable, for there may be many branches to the curve.

scholarly journals PENGGUNAAN MODEL PEMECAHAN MASALAH UNTUK MENINGKATKAN KEMAMPUAN BERPIKIR ANALISIS PESERTA DIDIK PADA MATERI GRAVITASI NEWTON

2019 ◽  
Vol 7 (1) ◽  
pp. 25
Author(s):  
Sabaruddin Sabaruddin
Keyword(s):  
Problem Solving ◽  
Homogeneity Test ◽  
Learning Models ◽  
Final Test ◽  
Average Ability ◽  
Average Value ◽  
Analytical Skills ◽  
A Value ◽  
Post Test ◽  
Parametric Statistics

Mathematical analytics Important, analytical skills When students are able to understand analysis in physics learning, students will be able to answer questions with questions that are different from the examples given by the teacher. The aim of studying the increased thinking of participants in cognitive taxonomy analysis in Newton's law materials was approved using problem solving learning models. Hypothesis testing is done by comparing the average value of the ability of the initial test (pre-test) and the average ability of the final test (post-test) of students. The process of testing the hypothesis will test the normality and homogeneity test as a requirement to use parametric statistics, namely by using the t-test. Based on the results of the study obtained a value of tcount (8.25) and ttable value at dk = 42 with a 95% confidence level obtained at 2.02. This shows that tcount> t table. So can it be concluded that the expansion of students' thinking analysis ideas on cognitive taxonomy in the legal material used uses problem solving learning models.

scholarly journals The index of “electrical quality of the heart” allows predicting the degree of risk of fatal cardiogenic conditions in children and adolescents

2021 ◽  
Vol 1 (1) ◽  
pp. 150-154
Author(s):  
I. Yu. Melnikova ◽  
Yu. A. Tokarevа
Keyword(s):  
Quality Factor ◽  
Qt Interval ◽  
Dynamic Monitoring ◽  
Average Risk ◽  
Average Value ◽  
Diagnosis And Prognosis ◽  
Modified Method ◽  
Electrical Instability ◽  
A Value

The purpose of the research. The optimization of the method electrocardiogram’s interpretation (ECG) for diagnosis and prognosis of fatal cardiogenic situations among children and teenagers depending on the severity of myocardial electrical instability.Materials and methods. The authors propose to use a modified method for assessing the “electrical quality of the heart”, proposed by A. N. Volobuev and co-authors in order to assess the electrical instability of the myocardium among children and teenagers. There is a formula which helps to estimate the index of “electrical quality factor of the heart” among children and teenagers: D=(aR/aT):(QT/QRS), where D is the index of “electrical quality factor of the heart”, aT and aR is the amplitude of R wave and T, QT — QT interval, QRS — interval, QRS. ECG was recorded in 12 leads, ECG assessment was carried out according to generally accepted rules.Results. Based on the analysis of 234 ECG of children and teenagers from the neonatal period to 18 years, the criteria of the average value of the index of “electrical quality factor of the heart” (D) were defined, D =1,09 +/- 0,03. It is proved that the value of the index “electrical quality factor of the heart” does not depend on the sex and age of the child. There was a decrease in the index of “electrical quality factor of the heart” was revealed among children with the lengthening of the QT interval.Conclusion. The index of “electrical quality factor of the heart” in pediatric practice allows to predict the risk of fatal cardiogenic conditions, to develop tactics of dynamic monitoring of patients, to evaluate the efficiency of treatment. When D<0.55 it is possible to predict high risk, at a value of 0.55≤D<0.80 — average risk, and at D≥0.80 — low risk of fatal cardiogenic conditions among children and teenagers.

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