Some components of test weight of soft white wheat Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/w6634695t

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  • Studies of some components of test weight in Soft White wheat revealed distinct subclass differences. Wheat kernels of Soft White more completely occupied a given volume than did kernels of White Club. The Soft White kernels were larger and had a higher density than the White Club kernels. Because of their larger size, fewer Soft White kernels were retained in a given volume. Due to their higher percent volume occupancy and their greater kernel density, Soft White wheats had a significantly higher test weight than White Club wheats. Studies with wheats which had been sized by maximum cross - sectional diameter showed that the larger kernels had the highest test weight. They also had a higher percent volume occupancy than smaller kernels. However, it was concluded that size, per se, was not the reason for the higher percent occupancy. The general shape and condition of the bran coat of large kernels is generally more conducive to close packing than that of smaller kernels. Generally, kernel density did not differ significantly between the larger sizes. The smallest kernels had a lower average test weight, kernel density and occupied less of the volume than the larger kernels. Often the smallest kernels had wrinkled bran coats or distorted contours which may have caused the low packing density. The general shape of White Club kernels is less favorable to close packing than the longer more cylindrical shape of Soft White kernels. Therefore, test weight is a measurement of unequal quantities of wheat when Soft White and White Club wheats are compared.
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