Extracted alfalfa saponins and leaf meal extracts from alfalfa influenced the growth rate of some fungi more than others. Of seven fungi whose growth rate was studied on media to which different concentrations of extracted alfalfa saponins or Leeben, a commercial saponin, were added, only Trichoderma viride was fonnd highly sensitive at concentrations below 1 mg of saponin per milliliter of medium.A correlation coefficient of —0.952** was found between the growth of T. viride on 2% potato‐dextrose‐agar containing leaf meal extracts from 36 F1 and S1 plant families and saponin percentage. This, together with a correlation coefficient of —0.922** between the growth of T. viride on media containing leaf meal extracts from individual alfalfa plants and saponin percentage, suggests the use of T. viride for bioassays for saponins.
Five spring wheat (Triticum aestivum L.) varieties were fertilized with five N treatments in 1969 and two N treatments in 1970 near Belgrade, Mont. The varieties were chosen to represent short, medium, and tall height levels, and each was evaluated for agronomic and quality response.
Grain yields of normal ‘Centana’ and medium Centana were similar, even though medium Centana was 25% shorter and the straw yield was 17% less. There was no variety‐by‐fertilizer interaction for yield, indicating that the short and medium height types did not respond any better to N fertilizer than the standard height types. Short Centana had significantly less of its protein translocated from plant to grain than tall or medium Centana. Gain protein percentages decreased as the grainstraw ratio increased, suggesting that the amount of top growth is important in extracting nutrients from the soil.
Nitrogen fertilizer significantly increased grain protein percentages, and there was a corresponding increase in loaf volume and grain and texture scores. Baking absorption and mixing time decreased slightly with increasing amounts of N.
Water use was similar for the five varieties and increased with increasing rates of N.
Samples of high and low grain protein content (%) were compared from each of eight spring wheat crosses. The high protein samples were obtained by compositing 14 F3 progeny rows from the high end of the F3 distribution curve; the low protein samples were obtained similarly from the low end of the F3 distribution curve. These composites were seeded at three Montana locations and evaluated for agronomicharacteristics and for grain and plant nitrogen to help determine the nature of the expression of grain nitrogen content in spring wheat.Grain nitrogen content was negatively related to grain yield and to the graln‐straw ratio. High and low protein composites at Bozeman produced the same amount of above ground plant nitrogen, and each translocated the same percent of nitrogen to grain. However, grain nitrogen content of the high protein composite was significantly higher because of the distribution of a similar amount of nitrogen to a smaller amount of grain.Differences in plant growth characteristics among the eight crosses seem to account for the differences in grain nitrogen content.
Traditionally bread wheats grown in the USA have been hard red genotypes. Introduction of hard white genotypes provides an opportunity for the comparison of the products and evaluation of consumer acceptance. MT 7811, a hard white wheat, and 'Norwin', a hard red winter wheat, were grown in adjacent plots in each of two years. Grain from each was divided, with half milled into whole wheat flour (wholemeal) and the other half milled into white flour (milled flour). Breads made from wholemeal and milled flour from each wheat genotype were tested by panelists for differences. Color differences were easily detected. The Wilcoxon-Mann Whitney rank sums test was used to evaluate signal detection data. Both crust and crumb differences between the two wheats could be detected by some panelists. Differences could be detected between the two wheat types in either wholemeal or milled flour bread. Crust differences were often greater than crumb differences. Trained panelists commented on some bitterness in red wheat products and a sweetness in white wheat products.
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