VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VIII. CORRELATIONS BETWEEN ENZYMATIC ACTIVITIES AND MALT EXTRACT, MALTING LOSS, AND STEEPING TIME

1940 ◽  
Vol 18c (2) ◽  
pp. 35-41 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Proteolytic Activities ◽  
Real Relation ◽  
Positive Coefficients ◽  
Malting Loss

Significant negative inter-varietal correlation coefficients between steeping time and barley saccharifying (− 0.706), malt saccharifying (− 0.814), starch-liquefying (− 0.954), autolytic diastatic (−0.937), and proteolytic (−0.822) activities are shown to be dependent on the same fundamental barley properties as similar positive coefficients between these activities and salt-soluble barley nitrogen. Barley and malt saccharifying and proteolytic activities are equally associated with both salt-soluble nitrogen and steeping time, but starch-liquefying and autolytic diastatic activities are more closely associated with the latter property. Significant inter-varietal correlation coefficients were obtained between liquefying, autolytic, and proteolytic activities and malt extract and malting loss. Partial correlation studies indicate that only the simple coefficient between malting loss and proteolytic activity (0.915) represents a real relation independent of salt-soluble nitrogen and steeping time.With the exception of autolytic diastatic activity, highly significant intravarietal correlation coefficients were obtained between malt extract and enzymatic activities. Partial coefficients, independent of total nitrogen, show that proteolytic, liquefying, and autolytic activities are associated with malt extract. Simple intra-varietal correlations of malting loss with barley saccharifying (0.671), malt saccharifying (0.702), and proteolytic (0.701) activities reflect mainly the effects of total nitrogen. Enzymatic activities are negatively correlated with steeping time within as well as between varieties, and partial correlation coefficients suggest a real relation between liquefying activity and steeping time.

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.

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.

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.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VII. STARCH-LIQUEFYING ACTIVITY, AUTOLYTIC DIASTATIC ACTIVITY AND THEIR CORRELATIONS WITH SACCHARIFYING AND PROTEOLYTIC ACTIVITY

1939 ◽  
Vol 17c (11) ◽  
pp. 361-372
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Partial Correlations ◽  
Diastatic Activity ◽  
Positive Correlations

Determinations made on 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, show that varietal differences exist with respect to starch liquefying activity (max. 768, min. 275 units) and autolytic diastatic activity (max. 958, min. 664 units). Varieties of poor malting quality tend to be low with respect to both properties. The effect of environment is also considerable (liquefying, max. 510, min. 288; autolytic, max. 806, min. 704).The correlation coefficients among liquefying, autolytic diastatic, saccharifying, and proteolytic activities of malt and total barley saccharifying activity were studied. Significant inter-varietal associations exist between each pair of properties, but partial correlation studies suggest that only those between saccharifying activities of barley and malt (r = 0.90), and between liquefying and autolytic activities of malt (r = 0.97), represent real and close relations. The other associations between pairs of enzymatic activities seem to reflect mainly positive correlations between each activity and total salt-soluble nitrogen in the barleys.Significant intra-varietal associations exist between each pair of enzymatic activities, and between each activity and total barley nitrogen. It appears that environmental factors which tend to increase total nitrogen also tend to increase each enzymatic activity, but these do not increase regularly with respect to each other and are not closely related. Partial correlations independent of total nitrogen suggest that only barley and malt saccharifying activities (r = 0.67) and liquefying and autolytic activities of malt (r = 0.63) are related within varieties.It appears that the rate of autolysis in samples of different varieties from the same station is controlled almost entirely by starch liquefying activity, but the latter property is not the limiting factor controlling autolysis in samples of the same variety from different stations. Within varieties some other factor, presumably starch resistance, must play an important part.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: V. WORT NITROGEN AND MALT EXTRACT AND THEIR CORRELATIONS WITH BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (1) ◽  
pp. 25-34 ◽  
Author(s):  
J. A. Anderson ◽  
C. A. Ayre ◽  
W. O. S. Meredith
Keyword(s):  
Nitrogen Content ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Total Nitrogen Content ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Nitrogen Distribution ◽  
Nitrogen Fractions ◽  
Factors Associated ◽  
Partial Correlations

Data representing 12 barley varieties grown at 12 experimental stations in Canada were used to examine relations among wort nitrogen (w), malt extract (e), barley nitrogen fractions (x), and total barley nitrogen (n).Significant inter-varietal partial correlations, independent of total nitrogen, were found between wort nitrogen and salt-soluble nitrogen (rwx.n = 0.88), and between extract and salt-soluble and insoluble nitrogen fractions (rex.n = 0.60 and − 0.65). Partial correlations between wort nitrogen and alcohol-soluble and insoluble nitrogen were negative but insignificant (rwx.n = − 0.54 and − 0.32).Intra-varietal simple correlations between wort nitrogen and insoluble, alcohol-soluble, and salt-soluble nitrogen fractions were all positive and significant (rwx = 0.77, 0.74, and 0.61), and those between extract and each fraction were all negative and significant (rex = − 0.88, − 0.96 and − 0.77). All of the corresponding partial correlation coefficients were insignificant.The differences between the inter- and intra-varietal relations can be summed up as follows: between varieties, total nitrogen and factors associated with it have little influence on wort nitrogen or extract, whereas nitrogen distribution and factors associated with it have a measurable effect; within varieties, total nitrogen and factors associated with it are largely responsible for the control of wort nitrogen and extract, and one of these factors is nitrogen distribution. The differences result mainly from the fact that whereas within varieties nitrogen distribution is closely related to total nitrogen content, between varieties nitrogen distribution is independent of total nitrogen content.

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.

scholarly journals The First National Survey of Cadmium in Cacao Farm Soil in Colombia

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 761
Author(s):  
Daniel Bravo ◽  
Clara Leon-Moreno ◽  
Carlos Alberto Martínez ◽  
Viviana Marcela Varón-Ramírez ◽  
Gustavo Alfonso Araujo-Carrillo ◽  
...  
Keyword(s):  
Graphical Models ◽  
Partial Correlation ◽  
National Level ◽  
Prediction Method ◽  
Correlation Coefficients ◽  
Predictive Performance ◽  
Nationwide Survey ◽  
Critical Discussion ◽  
Cadmium Content ◽  
Soil Variables

This study represents the first nationwide survey regarding the distribution of Cd content in cacao-growing soils in Colombia. The soil Cd distribution was analyzed using a cold/hotspots model. Moreover, both descriptive and predictive analytical tools were used to assess the key factors regulating the Cd concentration, considering Cd content and eight soil variables in the cacao systems. A critical discussion was performed in four main cacao-growing districts. Our results suggest that the performance of a model using all the variables will always be superior to the one using Zn alone. The analyzed variables featured an appropriate predictive performance, nonetheless, that performance has to be improved to develop a prediction method that might be used nationwide. Results from the fitted graphical models showed that the largest associations (as measured by the partial correlation coefficients) were those between Cd and Zn. Ca had the second-largest partial correlation with Cd and its predictive performance ranked second. Interestingly, it was found that there was a high variability in the factors correlated with Cd in cacao growing soils at a national level. Therefore, this study constitutes a baseline for the forthcoming studies in the country and should be reinforced with an analysis of cadmium content in cacao beans.

SERUM GONADOTROPHINS, TESTOSTERONE AND SPERMATOGENESIS IN SUBFERTILE MEN

1977 ◽  
Vol 86 (3) ◽  
pp. 651-658 ◽  
Author(s):  
J. H. Aafjes ◽  
J. C. M. van der Vijver ◽  
R. Docter ◽  
P. E. Schenck
Keyword(s):  
Partial Correlation ◽  
Sperm Count ◽  
Correlation Coefficients ◽  
Serum Levels ◽  
Significant Negative Correlation ◽  
The Other ◽  
Sperm Production ◽  
Positive Correlation ◽  
Natural Logarithm ◽  
Biopsy Score

ABSTRACT In 210 subfertile men there existed a significant positive correlation between serum FSH and LH (0.41). No correlation was observed between the gonadotrophin levels and testosterone. In contrast to this FSH as well as LH were negatively correlated with the natural logarithm (In) of the sperm count/ml ejaculate (−0.44 and −0.18, respectively). When the positive correlation which existed between FSH and LH was used to calculate partial correlation coefficients, the coefficient between FSH and ln sperm count did hardly change (−0.41) the coefficient between LH and ln sperm count on the other hand became insignificant (−0.05). This suggests that spermatogenesis influences FSH serum levels in subfertile men by a decreased suppression when sperm production is diminished. Testicular biopsies taken from 97 of these patients were used to determine biopsy scores. These scores showed a significant negative correlation with FSH (−0.34) and a positive one with ln sperm count/ml ejaculate (0.45). Interestingly the biopsy score of 16 patients who fertilized their wives, was found to be higher compared with the score of the other patients who did not fertilize. The number of sperm/ml ejaculate and the FSH values of these 2 groups of biopsied patients were, however, not significantly different. This leads to the conclusion that the biopsy score is a better parameter for the evaluation of oligospermic men than either sperm count or FSH serum values.

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