Concerns regarding the most effective means of evaluating
segregating generations of spring barley prompted this investigation. Three methods of selection were considered: bulk, pedigree, and single seed descent. F₆ lines derived by each method
were grown in a replicated yield trial. The effectiveness of each
method was measured in terms...
Published November 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published June 1986. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1981. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The purpose of the present study was to investigate the effect
of a number of physical and chemical attributes upon muskmelon
texture as described by sensory evaluation. Measurements of turgor
pressure, percent moisture, total sugars, alcohol-insoluble-solids,
three pectic fractions, total pectic materials, starch and cellulose
were performed on 50 melons....
The volatile flavor fraction of lightly milled wheat grown in
eastern Oregon was isolated for study by two methods: steam distillation
under vacuum and steam distillation at atmospheric pressure.
The sample obtained under vacuum was extracted with ether
which was then evaporated to yield the desired wheat essence.
Steam distillation...
The volatile components of rye flour were isolated
by steam distillation and trapped in cold traps under
vacuum. After preliminary tests indicated the presence
of carbonyl compounds, the distillate was reacted with
2,4 dinitrophenylhydrazine to convert the carbonyl compounds
to their stable derivatives, 2,4 dinitrophenylhydrazones.
Three classes of monocarbonyls were...
The purpose of the research was to investigate the chemical
composition of five starches and the physical characteristics of their
respective starch pastes as these properties relate to the characteristics
of starch-structured breads. Starch-structured breads were prepared
with five starches, corn, wheat, potato, arrowroot and waxy
maize, used as granular...