Bazı buğdaygil dane yemlerinin ekstrakt viskoziteleri ile pH değerlerinin saptanması I. Bazı buğday varyetlerinin ekstrakt viskoziteleri ile pH değerlerinin saptanması

Bu çalışmada bazı buğday varyetelerinde, öğütme derecesi, varyete, suda bekletme ve otoklavlama muamelelerinin ekstrakt viskozitesi ve pH değeri üzerindeki etkileri incelenmiştir. Öğütme derecesi; su, alkali ve asit ekstrakt viskoziteleri üzerine önemli etkide bulunmuştur. Genel olarak 0,5 mm'lik öğütme derecesinde l mm'lik öğütme derecesine göre daha yüksek viskozite elde edilmiştir. Suda bekletme ve otoklavlama muameleleri su, alkali ve asit ekstrakt viskozitelerinin yükselmesine ve pH'nın düşmesine neden olmuştur. Genel olarak varyeteler arasında önemli farklar bulunmuştur. İncelenen ekstrakt viskozite yöntemleri arasındaki korelasyon pozitif ve yüksek bulunmuştur.

Determination of extract viscosity and pH values of some cereals I.Deterimanation of extarct viscisity and pH values of some wheat varieties

In this experiment, effect of grinding, variety, water soaking and autoclaving treatments on extract viscosity and pH value in some wheat varieties were determined. It has been found that grinding has a prominent effect on water, alkali & acid extract viscosities. In general, higher viscosity was yielded in 0.5mm ground in contrast to 1mm ground. Water soaking and autoclaving treatments have caused an increase in water, alkali & acid extract viscosities but decrease in pH. Generally, significant variations were found among varieties. It w as observed that correlations among tested extract viscosity methods were positive and high.

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