scholarly journals Biometric characterization, water absorption curve and vigor on araçá-boi seeds

2016 ◽  
Vol 7 (1) ◽  
Author(s):  
Marcela Liege Da Silva Moura ◽  
Edvan Alves Chagas ◽  
Oscar José Smiderle ◽  
Rosemary Vilaça ◽  
Pollyana Cardoso Chagas ◽  
...  
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Membrane Permeability ◽  
Electric Conductivity ◽  
Absorption Curve ◽  
Water Imbibition ◽  
Germination Process ◽  
Permeability Study ◽  
Short Period ◽  
Mechanism Of Growth

Araçà-boi is a fruit, which awakes great interest for presenting pulp of quality. Their seeds are recalcitrant and present a relatively short period of viability. The water absorption by seeds is a mechanism of growth resuming of the embryo with a subsequent of the tegument breakage by the radical. The seed electric conductivity is a vigor testing is directly related to the membrane permeability. Study of the curve of water absorption by the araçá-boi seeds will contribute to characterize their germination process. In this context, studies concerned with seeds were conducted, which characterized the mass, biometrics, water content, electric conductivity and water imbibition by seeds. It was found that the population of plants established in Manaus-AM produces small, medium and large seeds and which present 70.2, 68.2 and 47.5% of moisture. The greatest water increase takes place in the first hour of absorption, regardless of the size of seeds and water absorption velocity is not influenced by their size. The imbibition curves characterized in the 144-hour period, independent of the size of seeds, show changes of two physiological phases. Both the large and medium seeds present smaller conductivity values, obtaining smaller percentages of germination for possessing increased vigor indices.

scholarly journals Biometric description of fruits and seeds, germination and imbibition pattern of desert rose [Adenium obesum (Forssk.), Roem. & Schult.]

2015 ◽  
Vol 37 (4) ◽  
pp. 206-213 ◽  
Author(s):  
Ronan Carlos Colombo ◽  
Vanessa Favetta ◽  
Lilian Yukari Yamamoto ◽  
Guilherme Augusto Cito Alves ◽  
Julia Abati ◽  
...  
Keyword(s):  
Water Absorption ◽  
Internal Structure ◽  
Germination Percentage ◽  
Absorption Curve ◽  
Germination Test ◽  
Germination Process ◽  
Germination Speed ◽  
Triphasic Pattern ◽  
Number Of Seeds ◽  
Seeds Germination

This study has aimed to carry out the description of fruits and seeds and germination process of desert rose, from two years of observations. The fruits and seeds were characterized based on length, diameter and number of seeds per fruit. The seeds internal structure and germinating process were also described. Germination test was performed at 25 and 30 °C temperatures, determining the germination percentage and germination speed index. Seeds harvested in 2013 were stored for 12 months and submitted to a new germination test. Parallel to these tests, the seeds imbibition curve was determined in substrates over and between sheets of paper at 15, 20, 25 and 30 °C temperatures. The fruits and seeds had similar lengths and diameters in both years of observations. The seeds can be stored for up to 12 months without loss in viability and temperatures of 25 and 30 °C are suitable for performing the germination test of this species. The water absorption curve of desert rose seeds follows a triphasic pattern of soaking.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals Ameliorative Effect of CaCl2 on Growth, Membrane Permeability and Nutrient Uptake in Oryza sativa Grown at High NaCl Salinity

2014 ◽  
Vol 8 ◽  
pp. 14-22 ◽  
Author(s):  
D. Anbu ◽  
S. Sivasankaramoorthy
Keyword(s):  
Oryza Sativa ◽  
Water Content ◽  
Membrane Permeability ◽  
Calcium Chloride ◽  
Nutrient Solution ◽  
Relative Water Content ◽  
Dry Weight ◽  
Physiological Variables ◽  
Relative Water ◽  
Ameliorative Effect

A pot culture was carried out with Oryza sativa L. vari-Co-39, to investigate the effects of supplementary calcium chloride on plants grown at NaCl (50mM) concentration. Treatments were: (1) Control: nutrient solution alone (C); (2) nutrient solution plus 50mM sodium chloride (NaCl); (3) nutrient solution plus 10mM calcium chloride (CaCl2); (4) nutrient solution plus 15mM calcium chloride (CaCl2); (5) nutrient solution and 50 mM NaCl plus supplementary 10 mM CaCl2 (NaCl + CaCl2); and (6) 50 mM NaCl plus additional mixture of 15 mM CaCl2 in nutrient solution (NaCl + CaCl2). The plants grown under salt stress produced low dry weight and relative water content than those grown in standard nutrient solution and in CaCl2 alone. Supplemental calcium chloride added to nutrient solution containing salt significantly improved growth and relative water content. Membrane permeability increased with high NaCl application and these increases in root membrane permeability were decreased with supplementary Ca. The concentration of chloride (Cl) increases highly for all treatments. Sodium (Na) concentration in plant tissues increased in both shoots and roots at high NaCl treatment. Application of supplementary Ca lowered Na concentration. Concentrations of Ca. K and N were at deficient ranges in the plants grown at high NaCl levels and these deficiencies were corrected by supplementary Ca. The ameliorating effect of Ca on growth and physiological variables could reduce the negative effect of salinity of Oryza sativa L., plants.

scholarly journals THE INFLUENCE OF COARSE AGGREGATE CONCENTRATION ON THE STRENGTH OF CONCRETE AND ON THE POROSITY OF CONCRETE MORTAR/STAMBIOJO UŽPILDO KONCENTRACIJOS ĮTAKA BETONO STIPRUMUI IR SKIEDININĖS DALIES PORINGUMUI

2001 ◽  
Vol 7 (6) ◽  
pp. 446-452
Author(s):  
Gintautas Skripkiūnas ◽  
Vitoldas Vaitkevičius
Keyword(s):  
Stress Concentration ◽  
Water Absorption ◽  
Water Content ◽  
Coarse Aggregate ◽  
Concrete Strength ◽  
Structural Defects ◽  
Capillary Porosity ◽  
Air Content ◽  
Aggregate Concentration ◽  
Entrained Air

The results of experiments dealing with coarse aggregate concentration influence on the concrete strength and the structure of hardened cement paste and mortar of concrete are presented in the paper. Experiments were performed on concrete with dense coarse aggregate (crushed granite) which strength is more than strength of mortar and lightweight porous aggregate (expanded clay aggregate) with strength less than that of mortar. Physical and mechanical properties of concrete with dense coarse aggregate are presented in Table 1 and the concretes with the porous coarse aggregate in Table 2. The decrease of entrained air content with the increase of coarse aggregate concentration ϕσt were determined both for concretes with dense and porous coarse aggregate. The entrained air has a significant effect on concrete strength—1% of entrained air decreases the strength of concrete about 5% [11]. The influence of the coarse aggregate concentration on the compressive strength of concrete with the constant air content is presented in Figs 3 and 4. With the increase of coarse aggregate concentration the concrete strength decreases when the entrained air content in concrete is constant. The main reasons of the concrete strength reduction are the stress concentration and structural defects near the coarse aggregate. Coarse aggregate affects the structure of mortar. Dense coarse aggregate has negligible water absorption and does not change water content in mortar of concrete, and capillary porosity of mortar remains constant when the concentration of dense coarse aggregate ϕ st increases (Fig 5). Porous coarse aggregate (expanded clay aggregate) has large water absorption (more than 16%), therefore water content in mortar of concrete is reduced and capillary porosity of mortar is significantly reduced when the concentration of porous coarse aggregate ϕ st increases (Fig 5). The entrained air content in mortar with both dense and porous coarse aggregate decreases inverse proportionally to coarse aggregate concentration ϕ st (Fig 6). The investigations have shown that suitable selection of properties and volumetric concentration of coarse aggregate can reduce stress concentration in concrete and increase the concrete strength.

scholarly journals SIFAT FISIS PAPAN SEMEN DARI LIMBAH KULIT BATANG SAGU

2017 ◽  
Vol 1 (3) ◽  
pp. 203
Author(s):  
Rohny S. Maail
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Water Content ◽  
Calcium Chloride ◽  
High Performance ◽  
Raw Materials ◽  
Particle Board ◽  
Cement Board

This research objectives were to investigate possibility of using the waste of sago cortex (Ela sagu/Wa’a) in the manufacture of cement board and to determine the physical properties of cement board based on the comparison in proportion of materials (cement, sago, water)  and catalyst calcium chloride (CaCl2). Method were applied used completely randomesed design with tree replications in 3x3x3, with total 27 samples of cement board. The results shown that the waste of sago cortex ca be applied as raw materials to manufacture of cement board and fulfill the standard of particle board (JIS A 5908, 2003). The board have dencity which is almost equal to the target of dencity, lower value in water content, water absorption and thichness swelling so that have good performance in quality and stability dimensions. The sago cortex in side of base and the catalyst CaCl2 in 6% gave high performance for all physical properties of cement board.

Dormancy Variations in Common Purslane Seeds

Weed Science ◽  
1974 ◽  
Vol 22 (6) ◽  
pp. 535-540 ◽  
Author(s):  
G. H. Egley
Keyword(s):  
Water Content ◽  
Seed Viability ◽  
High Water ◽  
High Water Content ◽  
Water Imbibition ◽  
Immature Seeds ◽  
Seed Age ◽  
Common Purslane ◽  
Black Seeds ◽  
Mature Seeds

Common purslane (Portulaca oleraceaL.) seeds, produced by the same plants, had different degrees of dormancy. The dormancy variations were caused neither by low seed viability nor by location on the plant where seeds were produced. Seed water content and seed age at time of collection contributed to, but were not solely responsible for, the dormancy variations. Immature, brown seeds of high water content were less dormant than the more mature, black seeds of low water content. The immature seeds germinated better in the dark than did the more mature seeds. A puncture in the seed, over the radicle, broke purslane dormancy. Dormancy was not caused by blockage of water imbibition by seeds. Purslane dormancy developed during later stages of seed maturation on the mother plant.

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

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