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Storage of hay. I.—Effect of temperature on the ‘Soluble’ nitrogen, sugar and fat contents
Author(s) -
Couchman Jean F.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740101001
Subject(s) - fructose , chemistry , sucrose , sugar , nitrogen , hay , food science , carbohydrate , solubility , hydrolysis , reducing sugar , biochemistry , zoology , organic chemistry , biology
The effects of storage at temperatures between —18° and 32° for 8— 9 months on the ‘soluble’ nitrogen, sugar and fat contents of six hay samples of different types, have been determined. No changes were detected in the total nitrogen or the ‘soluble’ nitrogen fractions due to type of storage. Total contents of ethanol (90%)‐soluble sugars decreased with increasing storage temperatures. Sucrose was presumably hydrolysed to glucose and fructose and the hexoses gradually disappeared. Glucose appeared to be more readily lost than fructose. The crude fat percentages decreased during storage, and it was possible that changes had occurred decreasing the solubility of these materials.