Wheat grain

Wheat forage, wheat hay, wheat straw, wheat grain, soil and water... 

Wheat grains and soybeans are ground in a coffee mill. Potato is chopped finely with a cutter. 

Materials to be Rice (grain, straw), wheat (grain), barley (grain), straw-... 

Weigh the samples [strawberry, rice grain, 25 g wheat grain, barley grain, 10 g rice straw, 5 g soil (dry weight basis), 30 g] in round-bottom flasks of appropriate volumes (500- or 300-mL). For soil samples add 40mL of IN sulfuric acid and 120mL of acetone to the flask, and for other samples add 20 mL of 1 N sulfuric acid and 60 mL... 

For wheat grain, extract the concentrate three times with 10 mL of chloroform-methanol (3 1, v/v). For the soil sample, extract the aqueous layer after washing with n-hexane twice with 60 mL of chloroform-methanol (3 1, v/v). Dry the chloroform-methanol layer with anhydrous sodium sulfate [for wheat grain, use a small amount (about 8 g) of anhydrous sodium sulfate] and collect the dried solution in a 200-mL round-bottom flask. Evaporate the solvent under reduced pressure and proceed to ion-exchange column chromatography. 

To the flasks for the crop and soil samples (Section 6.1), add 2mL of 0.01 M Tris-HCl buffer solution (pH 7.7) and 50 and 100 qL of 1M Tris-HCl buffer solution for wheat grain, bariey grain and rice straw, and for soil, respectively. Adjust the pH to about 7.7 (confirm the pH with a pH test paper using the sample of untreated area). Homogenize the residue with ultrasonication and transfer the homogenate to the top of an ion-exchange column. Wash the flask twice with 2mL of 0.01 M Tris-HCl buffer solution and transfer the washings to the column. Elute the column with 40 mL of the same buffer solution. Discard this eluate. 

Eor wheat grain, dissolve the residue in an appropriate volume of acetonitrile prior to HPLC analysis. 

Sample storage stability Prohexadione-calcium in strawberry, rice grain, rice straw, wheat grain and barley grain is stable at -20 °C for 40, 140, 60, 80 and 100 days, respectively. Approximately 88% of the applied prohexadione-calcium remained in soil when stored at —20 °C after 80 days. 

C. F.Jenner, Y. Xia. C. D. Eccles, P.T. Callaghan 1988, (Circulation of water within wheat grain revealed by nuclear magnetic resonance micro-imaging), Nature (London) 336, 399. 

Levels of the enzyme a-amylase in wheat grains also affect breadmaking quality. Flour for bread-making requires low levels of a-amylase and this is favoured by a dry ripe dormant grain. The Falling Number (Hagberg) Test is used to determine a-amylase levels. A... 

Krebs H, Dubois D and Killling C (2000), Effects of preceding crop and tillage on the incidence of Fusarium spp. and mycotoxin deoxynivalenol content in winter wheat grain , AGRARForschung, 7 (6), 264-268. 

Wheat grain Oakley sandy loam 0.0015 Sartor et al. (1968)... 

Ferulic acid is the most abundant hydroxycinnamic acid in cereal grains. The content in wheat grain is approximately 800-2000 mg/100 g DW. It is found chiefly in the outer part of the grain, in the trans form, which is transformed into arabinoxylans and... 

The enzymes in wheat, and hence in flour, that often cause problems in the bakery are present in the seed to make nutrient available to the seed. Similarly, this is why sprouted wheat causes problems if it is allowed to get into flour. Thus, the a-amylase is low in mature wheat grains but rises rapidly on germination. In bread, a low, but not too low, level of a-amylase is desirable since it produces sugars to feed the yeast and opens up the structure. Deliberate additions of malt flour were once common, but are now rarely made, to increase the amylase level. 

Moran, S. 1991. Toxicity of sodium fluoroacetate and zinc phosphide wheat grain baits to Microtus guentheri and Meriones tristrami. Bull. OEPP/EPPO Bull. 21 73-80. 

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