Bazı buğdaygil dane yemlerinin ekstrakt viskoziteleri ile pH değerlerinin saptanması II. Bazı arpa varyetelerinin ekstrak viskoziteleri ile pH değerlerin saptanması

Bu çalışmada bazı arpa 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 II.determination of extact viscosity and pH values of some barley varieties

In this experiment, effect of grinding, variety, water soaking and autoclaving treatments on extract viscosity and pH value in some barley varieties were d etermined. î t h as b een found that grinding hâs a p rominent e ffect o n water, alkali & acid extract viscosities. In general, higher viscosity was yielded in 0.5 mm 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 to decrease. Generally, significant variations were found among varieties. It was observed that correlations among tested extract viscosity methods were positive and high.

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