Effect of artificially eroded Dark Brown Chernozemic soil and subsequent amendments on the milling and baking quality of wheat under dryland conditions

1997 ◽  
Vol 77 (1) ◽  
pp. 27-32 ◽  
Author(s):  
J. F. Dormaar ◽  
O. M. Lukow ◽  
C. W. Lindwall ◽  
G. C. Kozub
Keyword(s):  
Soil Moisture ◽  
Soil Erosion ◽  
Protein Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Wheat Quality ◽  
High Quality ◽  
Time Period ◽  
Erosion Level

A field was artificially eroded by levelling in 1957. It was continuously cropped to barley for 7 yr. Subsequently, the field was cropped to a wheat-fallow rotation up to but not including 1986. Two major restoring productivity experiments were conducted over that time period. After 30 yr and 19 crops, a third experiment was established to determine the effect of artificial soil erosion and four restorative amendments on 13 wheat quality characteristics. Year, erosion level, and amendment all had significant effects on many wheat quality parameters. Erosion decreased overall quality, mainly by decreasing protein content which in turn affected other quality characteristics. Applications of manure, fertilizer, and straw + fertilizer increased protein content and related characteristics substantially compared to the check. Since high-quality bread wheat is central to its worldwide demand, prevention of soil erosion is essential. Conversely, eroded soil can be ameliorated with amendments but at a cost of the amendment and its application. Keywords: Soil erosion, topsoil loss, wheat quality, soil moisture, fertility amendment

scholarly journals Evaluation of Caponization on Growth and Meat Quality Parameters of Dual-Purpose Chicken

2018 ◽  
Vol 6 (4) ◽  
pp. 339-343
Author(s):  
Tulasi Prasad Paudel ◽  
Bishwas Poudel ◽  
Damodar Neupane
Keyword(s):  
Meat Quality ◽  
New Hampshire ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Carcass Composition ◽  
Carcass Quality ◽  
High Quality ◽  
Dual Purpose ◽  
Mineral Profile

Caponization is a surgical technique that alters the sexual maturation of male chickens and improves quality characteristics of carcass and meat. The present experiment was conducted in order to evaluate the effects of caponization on body weight, carcass composition and meat quality of dual purpose chicken. A total of 48 dual-purpose breeds of Chicken, namely New Hampshire (NH) and Black Australorp (BA) were examined in a 2 × 2 factorial design each treatment having twelve birds till the age of 32 weeks. The results showed that the growth rate up until the age of 20 are not significant statistically which became significant afterwards (p<0.01). Likewise, some desirable changes in body morphology, carcass quality (p<0.05) and dressing out recovery were also observed. The hedonic ranking test also inferred that the meat from capons are liked by consumers highly significantly (p<0.01). The results of this study indicate that the caponized chicken can be used as a valuable material for production of high quality meat. Based on the overall results patterns and indication of this study, a more detailed study to minutely study the fatty acid, amino acid and mineral profile along with evaluation of the proper age at which caponization can bring about the most desirable changes should be lined up. Int. J. Appl. Sci. Biotechnol. Vol 6(4): 339-343

scholarly journals Results of study yield and grain quality of spring wheat varieties

2021 ◽  
Vol 31 (3) ◽  
pp. 105-110
Author(s):  
Batbold Serchin ◽  
Ganbaatar Bodisad ◽  
Urtnasan Ganbaatar
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Bread Making ◽  
Wheat Varieties ◽  
Early Maturing

The study was provided in IPAS during 2016-2019. The objective of this study was to determine the grain quality characteristics of spring wheat varieties based on bread making quality related parameters. Results of study shown early maturing varieties Darkhan-160, Darkhan-172 have 0.5-2.1 cn/ha more yield than Darkhan-131 and middle maturing varieties Darkhan-74, Altaiskaya-325, Altaiskaya-70 have 0.3-2.5 cn/ha more yield than Darkhan-131. Comparing grain protein content of favorable and drought condition early maturing varieties were reduced protein content by 2.0%, middle maturing – 1.8% and late maturing – 1.3%. By ranking grain quality parameters wheat varieties Darkhan-160, Buryatskaya ostistaya, Arvin, Darkhan-144 and  Darkhan-181have a good quality. Буудайн сортуудын ургац ба чанарыг судалсан дүн Монгол оронд нутагшсан, үйлдвэрлэлд зонхилон тариалагдаж буй буудайн нийт 16 сортуудыг ургац ба чанарын үзүүлэлтүүдээр харьцуулан судалж арвин ургацтай, чанар сайтай сортыг илрүүлэх зорилгоор судалгааг 2016-2019 онд УГТХ-ийн Үр тарианы селекцийн туршлагын талбайд явуулсан. Судалгааны дүнгээр эртийн болцтой Дархан-160, Дархан-172 сортууд (ХХБЗ05=0.5 ц/га) жишиг Дархан-131 сортыг, Дархан-160, Дархан-172 сортууд дунд эртийн болцтой Алтайская-325, Алтайская-70 сортууд (ХХБЗ05=1.2 ц/га) жишиг Дархан-34 сортыг бодитой давсан нэмүү  ургац тус тус  бүрдүүллээ.  Харин дунд-оройн болцтой Дархан-181 сорт (ХХБЗ05=1.5 ц/га) жишиг Дархан-144 сортоос 1.5 ц/га бага ургацтай байсан боловч энэ нь алдааны түвшинд байв. Чийгтэй жилийн уургийн агуулалтыг гантай жилийнхтэй харьцуулахад буудайн сортуудын уургийн агуулалтын бууралт нь эртийн болцтой бүлэгт 2.0%, дунд эртийн болцтой бүлэгт 1.8%, дунд оройн болцтой бүлэгт 1.3% байлаа.  Уургийн агуулалт эртийн болцтой бүлгээс Дархан-160 (12.6%), дунд эртийн болцтой бүлгээс Дархан-74 (5.9%), дунд-оройн болцтой бүлгээс Дархан-144 (7.2%) зэрэг сортуудад хамгийн бага буурсан. Буудайн сортуудын гурил, талхны чанарын нэгдсэн дүнд ранкын үнэлгээ өгөхөд Дархан-160, Бурятская остистая, Дархан-144, Арвин, Дархан-181 сортууд шалгарч байна. Эдгээр сортууд нь арвин ургац бүрдүүлдэг, хүнсний буудайн улсын стандарт шаардлагын I, II ангиллыг хангадаг, гурил, талхны чанар сайтай учир зах зээлд өрсөлдөх чадвартай, хүнсний аюулгүй байдлыг  хангах чухал нөөц болно.  Түлхүүр үг: ургац, уураг, цавуулаг, гурил, талх, ранк

scholarly journals Changes in quality parameters of vodka filtered through activated charcoal

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
L. Siříšťová ◽  
Š. Přinosilová ◽  
K. Riddellová ◽  
J. Hajšlová ◽  
K. Melzoch
Keyword(s):  
Production Technology ◽  
Sensory Analysis ◽  
Activated Charcoal ◽  
Quality Parameters ◽  
High Quality ◽  
Flow Rates ◽  
Positive Effect ◽  
Filtration Device

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied. &nbsp;

scholarly journals Quality characteristics of spatial furniture

2009 ◽  
pp. 135-145 ◽  
Author(s):  
Dusan Skakic ◽  
Igor Dzincic
Keyword(s):  
Quality Control ◽  
Quality Characteristics ◽  
High Quality ◽  
Production Economy ◽  
Production Practice ◽  
Basic Quality ◽  
Quality Of Products ◽  
Quality Production

The quality of products represents one of the key aims of any modern organized production. In the production practice, it is essential to establish the optimal relationship between quality, production economy and delivery deadlines. Furniture quality is evaluated by three levels and they are: basic quality, high quality and especially high quality. The results presented in this paper are based on the sample measurements of chairs and tables during 2007 and 2008 at the Institute for Furniture Quality Control.

scholarly journals Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»

2020 ◽  
Vol 10 (513) ◽  
pp. 197-203
Author(s):  
O. I. Garafonova ◽  
◽  
I. F. Nechai ◽  
Keyword(s):  
Product Quality ◽  
Product Life Cycle ◽  
Quality Parameters ◽  
Quality Level ◽  
Business Organization ◽  
High Quality ◽  
The World ◽  
Developing Directions ◽  
Quality Of Products

In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888:2015 was carried out using the following groups of indicators: microbiological, organoleptic and physic-chemical. The process of assessing the product quality parameters is presented, which consists of seven consecutive stages and is carried out throughout the product life cycle. The factors under the influence of which the quality of products are formed and which may cause deviation from the specified quality parameters are analyzed and structured. The defects that appear due to these factors have been identified. The basis for improving the quality of products is primarily a thorough study of changes in demand for the business organization products. Three groups of measures are singled out, with the help of which one can achieve the desired level of product quality, namely: technological, organizational and socio-economic. A complex of priority measures to improve the quality of products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl» is proposed. The element of scientific novelty is the development of an algorithm for the implementation of measures to improve the quality of products. During the implementation of measures to improve the quality, it is necessary to carry out systematic monitoring and generate reports on the implementation of the project in order to make possible an adjustment of the final result.

Durability and Permanence in the Quality – Contemporary Parameters, Defining the Papers and Cardboards for Printing Art

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Denitsa Ivanova-Alexandrova ◽  
◽  
◽  
Keyword(s):  
Chemical Composition ◽  
Quality Parameters ◽  
High Quality ◽  
Graphic Art ◽  
Long Period ◽  
External Influences ◽  
Two Factors ◽  
Composition Properties ◽  
The Impact

The long lifecycle, also known as durability and the permanence / invariability in the quality of papers and cardbords for graphic art, are today the basic requirements, imposed by printed art in terms of high quality parameters. These two factors are a manifestation, depending on different internal chemical-composition properties of the paper consistency and external influences of the ambience. Longevity and permanence are perceived as a function of aging and are actually observed at a later point in time. It is important to clarify that they are terms with different contents where „durability” is perceived as the ability of the paper or cardboard to resist the impact of wear during use, and the „permanence” is the possibility of product to remain chemically and physically stable for a long period of time.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

scholarly journals Wheat and flour quality relations in a commercial mill

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 189-195 ◽  
Author(s):  
M. Hrušková ◽  
K. Hanzlíková ◽  
P. Varáček
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Ash Content ◽  
Activity Measurement ◽  
Western Region ◽  
Falling Number ◽  
Bread Making ◽  
Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69&ndash;0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods.&nbsp;

scholarly journals Testing the validity of regional detail in global analyses of Sea surface temperature – the case of Chinese coastal waters

2018 ◽  
Author(s):  
Yan Li ◽  
Hans von Storch ◽  
Qingyyuan Wang ◽  
Qingliang Zhou
Keyword(s):  
Quality Data ◽  
Careful Examination ◽  
Local Data ◽  
High Quality ◽  
Data Set ◽  
Time Period ◽  
Chinese Coast ◽  
Local Quality ◽  
Break Points

Abstract. We have designed a method for testing the quality of multidecadal analyses of SST in regional seas by using a set of high-quality local SST observations. In recognizing that local data may reflect local effects, we focus on dominant EOFs of the local data and of the localized data of the analyses. We examine patterns, and the variability as well as the trends of the principal components. This method is applied to examine four different SST analyses, namely HadISST1, ERSST, COBE SST, and NOAA OISST. They are assessed using a newly constructed high-quality data set of SST at 26 coastal stations along the Chinese coast in 1960–2015 which underwent careful examination with respect to quality, and a number of corrections of inhomogeneities. The four gridded analyses perform by and large well, in particular since 1980. However, for the pre-satellite time period, before 1980, the analyses differ among each other and show some inconsistencies with the local data, such as artificial break points, periods of bias and differences in trends. We conclude that gridded SST-analyses need improvement in the pre-satellite time (prior to 1980s), by re-examining in detail archives of local quality-controlled SST data in many data-sparse regions of the world.

Nondestructive Quality Evaluation From a Horticulturist's Point of View

1978 ◽  
Vol 41 (1) ◽  
pp. 63-66 ◽  
Author(s):  
W. E. BALLINGER ◽  
W. F. McCLURE ◽  
E. P. MANESS ◽  
W. B. NESBITT ◽  
D. E. CARROLL ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Fruits And Vegetables ◽  
Quality Characteristics ◽  
Point Of View ◽  
High Quality ◽  
Nondestructive Techniques ◽  
Nondestructive Quality

Application of nondestructive sorting of fruits can be direct or indirect. Direct applications involve mainly objective means of establishing grades and quality of fruits and vegetables, as well as use of light-sorting and other nondestructive means for determining when a crop should be harvested or whether it should be marketed fresh or processed immediately. Indirect applications might be termed “research” usage of nondestructive sorting. Plant breeders would find nondestructive techniques useful for rapidly evaluating quality characteristics during the development of high quality cultivars. Physiologists could utilize it to rapidly determine the effects of treatments upon the quality of the commodity. Examples of development of techniques of light-sorting of blueberries and grapes for ripeness are discussed.

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