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THE RELATIONSHIP BETWEEN THE ATP CONTENT OF BARLEY AND VIABILITY
Author(s) -
Parker Deborah K,
Proudlove Michael O
Publication year - 1993
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.2050-0416.1993.tb01170.x
Subject(s) - content (measure theory) , chemistry , food science , mathematics , mathematical analysis
ATP, measured using a bioluminescence technique, is higher in viable barley than in dead grain. This is observed for both Spring and Winter varieties. More ATP is extracted from corns whose moisture content is increased, though increasing the moisture content of dead grain has no effect on the levels of ATP extracted. The ATP measurement method, as it stands however, is insufficiently discriminatory for the absolute selection of barleys at intake.