Synopsis
A new approach to studying protein quality is suggested by the capability of the wheat plant to take up, translocate, and synthesize gluten protein from the urea nitrogen sprayed on the leaves. Data show the effect of time of spraying, number of sprayings, and concentration of urea on wheat yield, test weight, and protein content and quality.
Synopsis
The effect of temperature during the wheat fruiting period on dough mixing time and loaf volume of bread was studied graphically and statistically for 513 samples of hard winter and spring wheat varieties grown under a wide range of climatic and soil conditions. Loaf volume and mixing time decreased, in general, with increasing accumulated degrees F. above 90 during the last 15 days of die fruiting period.
Female, male and castrated male ferrets were studied. Weight gain plateaued at 28-weeks of age with males about 500 g heavier than females. No statistically significant differences in haematology were observed with age, but alkaline phosphatase and alanine aminotransferase levels fell while glucose increased. Haemolysis led to various changes including marked increases in total protein, albumin, inorganic phosphate and sorbitol dehydrogenase.
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