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A TEMPERATURE INDICATOR FOR USE DURING OVEN‐DRYING OF HERBAGE
Author(s) -
Wolf D. D.
Publication year - 1974
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1974.tb01266.x
Subject(s) - chemistry , food science , environmental science
ABSTRACT The drying of small herbage samples should be as rapid as possible so as to limit respiratory loss and enzymatic interconversions, especially if certain nonstnictnral carbohydrates are to be assayed. An inexpensive thermo‐switch is described that indicates the time required to heat a mass of tissue in an oven to a given temperature. The time required to heat green herbage to a temperature (55°C) that will inactivate respiratory enzymes can be determined.