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: 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: 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.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART III

1938 ◽  
Vol 16c (6) ◽  
pp. 248-252
Author(s):  
J. Ansel Anderson ◽  
W. O. S. Meredith
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Laboratory Equipment ◽  
Varietal Differences ◽  
Diastatic Power ◽  
Source Of Error

Samples of eight barley varieties grown at six widely separated points in Canada were malted in duplicate under standard conditions in laboratory equipment. After six days in the germinator, half of each sample was removed and kilned. The remaining halves were grown two days longer before kilning. The relative positions of the varieties with respect to extract, diastatic power, and permanently soluble nitrogen, were changed by the additional two days' growth, but the changes were generally small by comparison with the spreads between varieties and the greater changes in their relative positions when grown at different stations, ft is concluded that the differential effect of malting method is an appreciable source of error in the interpretation of the results of routine malting tests, but that the limiting factor in studies of the comparative malting qualities of varieties is the differential effect of environment on them.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY.: PART II

1938 ◽  
Vol 16c (6) ◽  
pp. 234-240 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Real Difference ◽  
Varietal Differences ◽  
Diastatic Power

Samples of O.A.C. 21 and Wisconsin 38 barley from two stations were germinated at 56° and 50° F. with 44.5% moisture, and with 44.5 and 42.5% moisture at 53° F. Aliquots were kilned and analyzed after 3, 5, 7, 9, 11 and 13 days. Data for extract, diastatic power, and permanently soluble nitrogen, as percentage of wort solids, were plotted against time. Both varieties responded in almost exactly the same manner to changes in temperature and moisture. Values for O.A.C. 21 were consistently higher, but paired curves, representing samples of both varieties from the same station, became closer with increasing time, owing largely to overmodification of the O.A.C. 21. A real difference in malting quality between these two varieties, greater than the differential effect of malting method on them, is therefore indicated.

scholarly journals Validation of COSMIC-2-Derived Ionospheric Peak Parameters Using Measurements of Ionosondes

2021 ◽  
Vol 13 (21) ◽  
pp. 4238
Author(s):  
Shuangshuang Shi ◽  
Wang Li ◽  
Kefei Zhang ◽  
Suqin Wu ◽  
Jiaqi Shi ◽  
...  
Keyword(s):  
Geomagnetic Storm ◽  
Geomagnetic Latitude ◽  
Correlation Coefficients ◽  
The Other ◽  
Low Latitude ◽  
Equatorial Ionization Anomaly ◽  
Comprehensive Evaluations ◽  
Storm Condition ◽  
Santa Maria

Although numerous validations for the ionospheric peak parameters values (IPPVs) obtained from the Constellation Observing System for Meteorology, Ionosphere, and Climate (COSMIC) have been conducted using ionosonde measurements as a reference, comprehensive evaluations of the quality of the COSMIC-2 data are still undesirable, especially under geomagnetic storm conditions. In this study, the IPPVs measured by ionosondes (Ramey, Boa Vista, Sao Luis, Jicamarca, Cachoeira Paulista, and Santa Maria) during the period October 1, 2019 to August 31, 2021, are used to evaluate the quality of COSMIC-2 data over low-latitude regions of the Americas. The results show that the NmF2 (hmF2) from COSMIC-2 agrees well with the ionosonde measurements, and the correlation coefficients for the two sets of data at the above six stations are 0.93 (0.84), 0.91 (0.85), 0.91 (0.88), 0.88 (0.79), 0.96 (0.83), and 0.96 (0.87), respectively. The data quality of COSMIC-2 derived NmF2 is largely dependent on geomagnetic latitude. It was also found that NmF2 derived from COSMIC-2 tends to be underestimated over the stations in Boa Vista and Cachoeira Paulista, which are close to the crests of the equatorial ionization anomaly (EIA), whilst that of the other stations is slightly overestimated. A comparison between COSMIC-measured and ionosonde-derived hmF2 indicates that the former is systematically higher than the latter. In addition, the differences in the two NmF2 datasets derived from COSMIC-2 and ionosonde measurements at night are generally smaller than those of daytime, when the EIA is well developed, and vice versa for hmF2, whose RMSE is slightly smaller during daytime (with the exception of Ramey). Furthermore, NmF2 obtained from COSMIC-2 is shown to perform best in summer at Ramey, Boa Vista, Sao Luis, and Santa Maria, best in winter at Jicamarca and Cachoeira Paulista. Finally, the COSMIC-2 electron densities capture the ionospheric dynamic enhancements under a moderate geomagnetic storm condition very well.

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 EFFECT OF IRRIGATION ON THE AGRONOMIC AND MALTING CHARACTERISTICS OF BARLEY

1964 ◽  
Vol 44 (6) ◽  
pp. 509-514 ◽  
Author(s):  
F. W. Sosulski ◽  
V. M. Bendelow
Keyword(s):  
Relative Increase ◽  
The Other ◽  
Soluble Nitrogen ◽  
Western Canada ◽  
Malt Extract ◽  
Kernel Size ◽  
Grain Yields ◽  
Principal Effect ◽  
Days To Maturity ◽  
Yield Responses

The average yields of six barley varieties grown under no, light and heavy irrigation were 33.2, 58.7, and 73.7 bu per acre, respectively. Light irrigation increased grain yields, plant height, lodging, and days to maturity. Heavy irrigation had its principal effect in increasing kernel size and malt extract, and in decreasing the saccharifying activity. The gram nitrogen content decreased with increasing soil moisture level.Husky outyielded the other varieties in the irrigated treatments but was low in soluble nitrogen and enzyme activity. Irrigation improved the malting properties of Parkland and Montcalm but their yield responses were not large. Betzes and Hannchen showed a greater relative increase in malt extract percentages due to irrigation and, because of their high grain yields, appeared to be useful alternatives to the feed barleys for the irrigated districts of Western Canada.

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.

Gustatory neural coding in the monkey cortex: mixtures

1996 ◽  
Vol 75 (6) ◽  
pp. 2369-2379 ◽  
Author(s):  
C. R. Plata-Salaman ◽  
V. L. Smith-Swintosky ◽  
T. R. Scott
Keyword(s):  
Neural Coding ◽  
Cynomolgus Macaque ◽  
Correlation Coefficients ◽  
Human Perception ◽  
The Other ◽  
Constant Intensity ◽  
Mixture Suppression ◽  
Basic Stimulus ◽  
The Impact

1. Psychophysicists have shown that the intensity and quality of a taste stimulus, as perceived by humans, is modified by including that stimulus in a mixture. Gustatory neurons in the primary taste cortex (anterior insula and frontal operculum) of the cynomolgus macaque are involved with the coding of stimulus intensity and quality, and so should reflect the impact of these stimulus interactions. 2. We recorded the activity of 48 neurons in primary taste cortex in response to the oral application of each of the four basic stimuli, their six possible dyads, the four triads, and the tetrad of all four. Stimuli were maintained at a constant intensity in all mixtures by increasing their concentrations as the number of components rose. 3. Glucose was the most effective basic stimulus, followed by quinine HCl, NaCl, and HCl. The mean response to dyads was suppressed by 50% from the sum of responses to the two unmixed components. The response to triads was 62% lower than the sum of responses to their three components, and activity evoked by the tetrad was suppressed by 74% from the sum of all four individual responses. Therefore there was nearly total suppression in the sense that the responses to the mixtures were approximately 1/2, 1/3, and 1/4 the sums of responses to two, three, and four components, respectively. 4. Neurons could be divided into four subtypes: those that responded best to each of the basic stimuli. All subtypes except HCl cells were about equally suppressed when their preferred stimulus was included in a mixture. HCl was a particularly ineffective stimulus, such that this subtype responded poorly and so was less susceptible to mixture suppression. 5. Taste quality, as indexed by correlation coefficients among profiles of activity, was quite predictable for dyads. If the mixture included HCl, the profile it generated correlated poorly (about +0.20) with that of HCl and rather well (about +0.60) with that of the other component. If HCl was not included, the mixture's profile correlated about +0.40 with that of each component. 6. The profile generated by the mixture of three stimuli was predictable only if one of the components was HCl. In that case, the triad elicited a profile midway between those of the other two components, i.e., the contribution of HCl was largely ignored. When HCl was not involved, or when all four basic stimuli were combined, the resulting profiles were poorly correlated with those of all basic stimuli. 7. The contribution made by each basic taste to human perception and to the macaque's neurophysiological response was compared for all mixtures. The contribution was often quite similar for human and macaque, but when differences occurred, they were typically due to lower activity from HCl cells in the macaque, a loss that was replaced mainly by larger responses from glucose neurons. 8. The magnitude of responses to mixtures in the macaque taste cortex matches well with expectations from human psychophysical studies. The presumed quality of the response to mixtures is also similar, except that HCl is less effective in monkeys and sugars more so.

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.

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