Until recently, the viscoamylograph had been the primary method for
measuring starch as it relates to noodle quality in wheat. This method
requires a large sample of flour and is time consuming. With the introduction
of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling
Higher grain yield is a key objective in barley (Hordeum vulgare. L) breeding.
Despite extensive research on the genetics of yield and its components, selection for
yield per se is still the most extensively employed because of negative relationships
among components, modest correlations between yield and any particular component,
A lexicon describing the sensory perception of carbonated water was
developed. Temporal aspects and differing ingestion conditions were
investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂
levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained
panelists used a 16-pt category scale for...
Several experiments involving broilers and laying hens
were conducted to study the effects of feeding crab meal,
dried whey and cellulose. The positive responses of crab
meal as a substance for improving the utilization of dried
whey and cellulose were examined. Cellulose treated with
concentrated H3PO4 in broiler diets and...
Strawbreaker foot-rot is a major limiting factor to cost efficient winter wheat
production in the Pacific Northwest. Development of resistant cultivars has been
hindered by the lack of adequate levels of genetic resistance and screening techniques
which can consistently detect desired genotypes.
Studies were conducted to determine if the reported...
Three distinct studies using an ethidium bromidedigitonin
fluorometric assay were conducted to determine
if the fertilizing ability of individually caged broiler
breeder males (BBM) could be enchanced by nutrition,
breeding and semen extender viscosity.
The first study evaluated the effects on the
spermatozoal quality of BBM by feeding corn-soybean meal...
Attempts to develop dual-purpose durum wheat cultivars for both pasta and bread-making
have been unsuccessful. To better understand this limitation, thirty durum
genotypes, selected based on their diverse geographical origin, and five bread wheat
cultivars were compared as to their flour mixing properties, dough physical characteristics
and baking performance. The...