Changes in Popcorn Kernels And Cobs While Maturing
Changes in Popcorn Kernels And Cobs While Maturing
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In preliminary work Bemis and Huelsen (4) found that since the dry weights of cobs remained constant, the cobs were fully mature on the basis of constant dry weight by the time the kernels had reached 50-percent moisture content. The cobs did not lose moisture until the kernel moistures fell below 30 percent. The kernels accumulated dry matter until they reached 30-percent moisture, after which the cobs lost moisture more rapidly than the kernels. Dry matter or dry weights of the kernels were c...losely related to popping expansion, the pooled correlation coefficient being 0. 976.
Effect of Harvest Moisture During the experiments previously discussed it became apparent that popcorn reached its maximum popping expansion at a relatively early stage of maturity. Thus Huelsen and Bemis (13) found that lopop 6 and Purdue 202 could be considered fully mature on the basis of maximum popping expansion when the kernels reached 35- to 30- percent moisture. This conclusion is consistent with the results obtained by Kiesselbach (15) with dent corn.
What to read after Changes in Popcorn Kernels And Cobs While Maturing?
You can find similar books in the "Read Also" column, or choose other free books by W a Walter August Huelsen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In preliminary work Bemis and Huelsen (4) found that since the dry weights of cobs remained constant, the cobs were fully mature on the basis of constant dry weight by the time the kernels had reached 50-percent moisture content. The cobs did not lose moisture until the kernel moistures fell below 30 percent. The kernels accumulated dry matter until they reached 30-percent moisture, after which the cobs lost moisture more rapidly than the kernels. Dry matter or dry weights of the kernels were c...losely related to popping expansion, the pooled correlation coefficient being 0. 976.
Effect of Harvest Moisture During the experiments previously discussed it became apparent that popcorn reached its maximum popping expansion at a relatively early stage of maturity. Thus Huelsen and Bemis (13) found that lopop 6 and Purdue 202 could be considered fully mature on the basis of maximum popping expansion when the kernels reached 35- to 30- percent moisture. This conclusion is consistent with the results obtained by Kiesselbach (15) with dent corn.
What to read after Changes in Popcorn Kernels And Cobs While Maturing?
You can find similar books in the "Read Also" column, or choose other free books by W a Walter August Huelsen to read onlineMoreLess
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