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: VI. AUTOLYTIC PROTEOLYTIC ACTIVITY OF MALT AND ITS CORRELATIONS WITH WORT NITROGEN AND BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (8) ◽  
pp. 239-246 ◽  
Author(s):  
C. Alan Ayre ◽  
J. Ansel Anderson
Keyword(s):  
Proteolytic Activity ◽  
Total Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Partial Correlations ◽  
Average Activity

The proteolytic activity of 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, was determined by an autolytic method. Certain varieties differed widely in average activity (Olli, 291; O.A.C. 21, 235; and Wisconsin 38, 150 units), those of poor malting quality tending to give low values. The spread between station means was also large (Beaverlodge, 284; and Nappan, 149 units).The correlations between proteolytic activity, barley nitrogen fractions, total barley nitrogen, and wort nitrogen (data given in an earlier paper), were also studied. Intra-varietal partial correlations independent of total nitrogen, between proteolytic activity and nitrogen fractions, were all insignificant. Corresponding inter-varietal partial correlations were insignificant for insoluble and alcohol-soluble nitrogen, but highly significant for salt-soluble barley nitrogen and wort nitrogen. A close inter-varietal relation was found between proteolytic activity and salt-soluble barley nitrogen, and it was impossible to demonstrate that these two properties influenced wort nitrogen independently.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: I. NITROGEN DISTRIBUTION AMONG PROTEIN FRACTIONS OF BARLEY

1938 ◽  
Vol 16c (9) ◽  
pp. 377-390 ◽  
Author(s):  
J. Ansel Anderson ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Soluble Protein ◽  
Malting Quality ◽  
Soluble Form ◽  
Soluble Nitrogen ◽  
Insoluble Protein ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Varietal Differences ◽  
Nitrogen Fractions

Determinations of total nitrogen and nitrogen fractions were made on 144 samples of barley representing 12 varieties grown at each of 12 widely separated experimental stations in Canada.A highly significant positive correlation between alcohol-soluble protein nitrogen and total nitrogen was found both within and between varieties. No correlation between total nitrogen and other nitrogen fractions was found between varieties; but significant positive correlations were found within varieties, that for insoluble protein nitrogen being considerably higher than those for total salt-soluble nitrogen, salt-soluble protein nitrogen, and non-protein nitrogen. With increasing total nitrogen, the proportion in salt-soluble form decreases, that in alcohol-soluble form increases, and that in insoluble form remains relatively constant. The results thus offer further support for Bishop's "Protein regularity principle".Mean varietal differences were found with respect to each nitrogen fraction, but elucidation of differences in nitrogen distribution patterns was complicated by the effect of varietal differences in total nitrogen content. Statistical analyses demonstrated the validity of eliminating this effect by adjusting varietal means for fractions to values corresponding to equal total nitrogen contents. When this was done it was found: that the three two-rowed varieties (Charlottetown 80, Hannchen, and Victory) were higher in alcohol-soluble protein nitrogen and lower in insoluble protein nitrogen than any of the six-rowed varieties; and that the four smooth-awned six-rowed varieties (Nobarb, Regal, Velvet, and Wisconsin 38) were lower in total salt-soluble nitrogen and higher in insoluble nitrogen than any of the rough-awned six-rowed varieties (O.A.C. 21, Mensury, Ott. 60, Olli, Peatland, and Pontiac). Owing to the variation between varieties within classes, and the small number of varieties studied, the average differences between the three classes are not statistically significant. Nevertheless, since by comparison with the rough-awned six-rowed varieties, the two-rowed varieties yield higher malt extracts, and the four smooth-awned varieties yield lower malt extracts and are lower in enzymatic activity, the indications of a possible relation between nitrogen distribution and malting quality are interesting.

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.

scholarly journals EVALUATION OF THE NITROGEN FRACTIONS IN MILK OF BUNAJI (WHITE FULANI) CATTLE IN A HOT AND HUMID ENVIRONMENT

2021 ◽  
Vol 15 ◽  
pp. 29-36
Author(s):  
J. A. ADENEYE
Keyword(s):  
Total Nitrogen ◽  
The Other ◽  
Protein Nitrogen ◽  
Nitrogen Fractions ◽  
Stage Of Lactation ◽  
Humid Environment ◽  
White Fulani ◽  
Negative Relationships

One hundred milliliters of milk produced in the first 150 days of lactation of 24. Bunaji (White Fulani) cattle in Ibadan contained an average of 703, 659, 44, 557, 146, 21, 27 and 54 mg total nitrogen (TN), protein nitrogen (PN), non-protein nitrogen (NPN), casein nitrogen (CN), non-casein nitrogen NCN), proteoses-peptone nitrogen (PPN), lactoglobulin nitrogen (LGN) and lactalbumin nitrogen (LAN) respectively. CN, NCN, PN, NPN, PPN, LGN and LAN accounted for 79.2, 20.8, 93.7, 63, 3.1, 3.9 and 7.6% of TN respectively. CN constituted 833% of PN while one-third of NCN consisted of P PN and LGN. The most abundant component of NCN was LAN which occurred twice as high as LGN. The influence of stage of lactation was significant (P < 0.05) on TN, more remarkable on PN and CN but not significant (P >005) on NCN, NPN, PPN, LGN and LAN, Only TN and CN were significantly (P < 0.05) correlated (r 0.989). The positive or negative relationships between the other nitrogen fractions were trivial.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XIV. INTERVARIETAL RELATIONS BETWEEN WORT PROPERTIES AND BARLEY AND MALT PROPERTIES

1945 ◽  
Vol 23f (2) ◽  
pp. 132-142 ◽  
Author(s):  
W. O. S. Meredith ◽  
H. R. Sallans
Keyword(s):  
Correlation Coefficients ◽  
The Other ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Malting Loss

Data representing 24 barley varieties grown at six experimental stations in Canada were used to examine intervarietal relations among wort properties (degree of attenuation, viscosity, initial turbidity, final turbidity, and stability) and a number of barley, malting, and malt properties.The wort properties show significant associations with malt extract, saccharifying activity (Lintner value), and wort nitrogen, and also with barley salt-soluble nitrogen, hours steep, and malting loss, but they are not significantly related to barley starch, extract, or Lintner value after activation with papain. Degree of attenuation and stability increase, while viscosity and turbidity decrease, with increases in malt extract, saccharifying activity, wort nitrogen, barley salt-soluble nitrogen, and malting loss. It is concluded that the wort qualities are dependent on the development of enzymes in the growing barley and hence they reflect the extent of malt modification.Only one of the correlation coefficients is of such magnitude that a single malt property can be regarded as a measure of a wort property. This is the coefficient (r =.842) between wort nitrogen and wort viscosity. The other associations discussed, though significant, are loose, and it is concluded that wort properties cannot be adequately predicted from the commonly measured barley and malt properties.It is suggested that the results of quality tests on laboratory worts give information of value in assessing the quality of brewery worts.

scholarly journals СТУДИЈА О АСЕРТИВНОСТИ, ЕФИКАСНОСТИ И КВАЛИТЕТУ РАДА СУДИЈА

TEME ◽  
2017 ◽  
pp. 243
Author(s):  
Aleksandar S Mojašević ◽  
Sandra Mojašević
Keyword(s):  
Subject Matter ◽  
Clearance Rate ◽  
The Other ◽  
Work Quality ◽  
Dependent Variables ◽  
Independent Variable ◽  
The Subject ◽  
The One ◽  
Disposition Time

The subject matter of this research is the correlation between the judges’ assertiveness and the efficiency and quality of judicial work. The primary aim is to examine whether there is a correlation between the judges’ assertiveness, on the one hand, and the efficiency and quality of their work, on the other hand. The second aim is to explore the correlation between the efficiency and quality of judicial work. The starting premise is that there is a correlation between particular indicators of these variables. Judges’ assertiveness is a conditionally independent variable used as a referential point for measuring two conditionally dependent variables: the efficiency and the work quality of the judiciary. The assertiveness was measured by a standardized questionnaire which was distributed to a research sample including 40 judges from the Criminal Department and the Civil Department of the Basic Court in Niš in May 2015. The efficiency of judicial work was measured by employing four indicators: the clearance rate (CR), the disposition time (DT), the clearance coefficient (CC) and the percentage of solved cases as related to the total number of cases (PS), whereas the quality of judicial work was assessed by measuring the overall work quality (WQ). The data on the efficiency and quality of judicial work were collected from the 2014 Report on the work of the judges in the Civil Department and the Criminal Department of the Basic Court in Niš. Contrary to our expectation, the most important finding is that there is no correlation between assertiveness and the efficiency and quality of judicial work; however, there are various correlations between the aforementioned indicators of efficiency and quality of judicial work.

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: 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.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XII. SUMMARY OF CORRELATIONS BETWEEN 18 MAJOR BARLEY, MALT, AND MALTING PROPERTIES

1941 ◽  
Vol 19c (8) ◽  
pp. 278-291 ◽  
Author(s):  
J. A. Anderson ◽  
H. R. Sallans ◽  
W. O. S. Meredith
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Simple Correlation ◽  
Barley Malt ◽  
Varietal Differences ◽  
Correlation Studies

A summary is presented of correlation studies based on data, for 11 barley properties and 7 malt properties, obtained by analysis of samples of 12 varieties of barley (and of the malts made from them) grown at 12 experimental stations in Canada. Intra- and intervarietal associations between pairs of properties were studied separately using means over all varieties for each station, and means over all stations for each variety. Simple correlation coefficients for all possible pairs of properties are reported. In addition, intravarietal partial correlation coefficients, independent of total nitrogen, and intervarietal partial correlation coefficients, independent of salt-soluble nitrogen, are also given.The main purpose of the paper is to put on record, for ready reference, tables of statistics that may be useful to other investigators who are interested in the associations that exist between barley and malt properties, and the light that these throw on the nature of malting quality in barley.

The response of some barley varieties to irrigation and nitrogen fertilizer

1968 ◽  
Vol 71 (1) ◽  
pp. 47-52 ◽  
Author(s):  
E. J. M. Kirby
Keyword(s):  
Total Nitrogen ◽  
Nitrogen Fertilizer ◽  
Yield Components ◽  
Dry Matter ◽  
The Other ◽  
High Nitrogen ◽  
Varietal Differences ◽  
Whole Plant ◽  
Grain Nitrogen ◽  
High Yields

SummaryFour varieties of barley, selected for characteristics which could have value in a barley variety intended primarily for animal food, were compared with the variety Proctor under two levels of irrigation and two levels of nitrogen fertilizer. The exotic varieties yielded less grain and total dry matter than the adapted varieties, but differed in their response to irrigation. This difference was due chiefly to the ability to form extra ears when irrigated and the other yield components were less affected. Nitrogen fertilizer did not affect yield, although more ears were formed in the highlevel than the low-level treatment. The yield of nitrogen in the whole plant and in the yield of grain nitrogen were increased by high-nitrogen fertilizer and one of the exotic varieties was found to be capable of high yields of both grain nitrogen and total nitrogen, but there were no varietal differences in the response to nitrogen fertilizer.The varietal differences in response to irrigation are briefly discussed and related to development and possible drought resistance. The nitrogen yield of the grain is analysed in terms of total nitrogen uptake and distribution within the plant and the possibility of using the variation in these characteristics in a breeding programme is raised.

Sign in / Sign up

Export Citation Format

Share Document