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THE INFLUENCE OF SAMPLE PREPARATION AND GRAIN MOISTURE ON THE ZELENY‐SDS SEDIMENTATION TEST WHEN APPLIED TO BARLEY
Author(s) -
HOLMES MALCOLM GLENNIE
Publication year - 1990
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1990.tb01017.x
Subject(s) - moisture , water content , sedimentation , grinding , cultivar , mathematics , environmental science , agronomy , volume (thermodynamics) , sediment , soil science , zoology , chemistry , materials science , biology , geology , composite material , geotechnical engineering , physics , paleontology , quantum mechanics
The results obtained by the Axford modification of the Zeleny sediment test when applied in Barley have been shown to be affected markedly by the moisture content of the sample at the time of grinding. Different meal preparation procedures were also shown to have substantial effects. The effect of initial moisture levels could not be explained by the resultant variations in protein or fibre contents of the meals. The initial moisture content was also shown to have an effect on the result obtained when samples were ground on different individual cyclone grinders. A procedure for maximising the differentation between samples and minimising the effect of initial moisture content is suggested, resulting in a rapid and convenient screen for malting potential in barley cultivars from the early generations of a breeding programme.