Barley origin

Figure 4A.15 Barley, (a) Drawing of barley (original book source Prof. Dr. Otto Wilhelm Thomi Flora von Deutschland, Osterreich und der Schweiz 1885, Gera, Germany, www.biolib.dej (b) ripening barley on the field fhttp//tajagroproducts.com/countriesAuxembourg.htmlj (c) barley kernel structure, fhome brewtalk.comj...

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

Buick R, Thornett JR, McNaughton NJ, Smith JB, Barley ME, Savage M (1995) Nature 375 574 Bungenberg de Jong H, Decker WA, Swan OS (1930) Biochem Z 221 392 Deamer DW (1998) Membrane Compartments in Prebiotic Evolution. In Brack A (Ed.) The Molecular Origins of Life. Cambridge University Press, p 189 Deamer DW, Dworkin JP (2005) Chemistry and Physics of Primitive Membranes. In Walde P (Ed.)... 

Barley and Oats. While barley and oats do not have any bread making properties they can be added to bread. Obviously introducing amyl tic activity with the barley is to be avoided. Similarly, oats can introduce undesirable enzymic activity. Originally, oats and barley found their way into bread because of shortages now oats are likely to be incorporated into bread because they are believed to be healthy. 

For n = 15 cereal samples from barley, maize, rye, triticale, and wheat, the nitrogen contents, y, have been determined by the Kjeldahl method values are between 0.92 and 2.15 mass% of dry sample. From the same samples near infrared (NIR) reflectance spectra have been measured in the range 1100 to 2298 nm in 2nm intervals each spectrum consists of 600 data points. NIR spectroscopy can be performed much easier and faster than wet-chemistry analyses therefore, a mathematical model that relates NIR data to the nitrogen content may be useful. Instead of the original absorbance data, the first derivative data have been used to derive a regression equation of the form... 

The origin of the volatile compounds that differ between the two barley cultivars is not known. Three sources for the differing compounds are possible. The first one is the original root exudate (6,7). In this case the results reflects cultivar variation in plant metabolism and thus the potential of the plant in controlling its environment. 

This study showed that hydroquinone was glycosated by the barley to form arbutln and was therefore effectively detoxified. If the equilibrium of the detoxification mechanism of a plant is sensitive to an oversupply of the toxic and detoxified compound, an oversupply of a detoxified compound could produce equilibrium amounts of the toxic compound. Cell culture bloassay (Table II) showed that hydroquinone is not significantly detoxified in vivo in leafy spurge, indicating the succeptiblllty of the plant to low levels of hydroquinone which could originate from an oversupply of arbutln. The observed toxicity of -benzoquinone in the cell cultures and seed bloassays also indicates that oxidation processes affecting hydroquinone will not detoxify the compound vivo. 

Wheat, rye, and barley have a common ancestral origin in the grass family. Oats are more distantly related to the analogous proteins in wheat, rye, and barley and the oat prolamins (avenin) have substantially lower proline content. Avenin accounts for 5-15% of the total protein in oats, whereas in wheat, barley, and rye, prolamins constitute 40-50% of the total protein (Kilmartin et al., 2006). Some investigators believe that there are similarities between the protein structure of oats and some wheat-like sequences, which may indicate that large amounts of oats could potentially be toxic to patients with celiac disease. However, the putative toxic amino acid sequences are less frequent in avenin than in other prolamins, which explains the less toxic nature of oats (Arentz-Hansen et al., 2004 Ellis and Ciclitira, 2001, 2008 Shan et al., 2005 Vader et al., 2002, 2003). 

HCB is an organochlorine product. It was first introduced in 1933 as a fungicide for seed treatment of onion, sorghum and crops, such as wheat, barley, oats and rye, and was used to make fireworks, ammunition and synthetic rubber (Barber et al., 2005 UNEP Chemicals, 2002). It is currently speculated that HCB originates in the environment as a by-product or is the result of impurity in the production of certain chlorinated pesticides, particularly lower chlorinated benzenes and industrial chemicals the manufacture and application of HCB-contaminated pesticides and the combustion of waste (Barber et al., 2005 UNEP, 2003 Voldner Smith, 1989). 

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