in laboratory experiments the toxicity of acetone was investigated against four species of stored-product insects. in empty-space trials, estimates of the lethal concentrations of acetone (lc, 72-h exposure) for 50% mortality against adults of the lesser grain borer, rhizopertha dominica (f.), red flour beetle, tribolium castaneum (herbst), rice weevil, si-tophilus oryzae (l.) and eggs of the a...

The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. Wild relatives of wheat are an important source of...

Starch and cellulose are among the best known renewable reinforcing components. Scientists are continuously looking for various renewable sources such as flax, hemp, jute, and corn hulls with polymer matrixes to form composite materials and make structural biocomposites a reality. Wheat is a major cereal grain in the US and the world. During wheat milling, a large amount of wheat bran, a by-pro...

a 3*2*2 factorial experiment was conducted to study the effect of feeding whole wheat (0, 10, and 20%), a microbial enzyme source (arabino-xylanase based enzyme for wheat at 0% and 0.1%) and 0% or 1% insoluble grit (number 3 layer size) on the performance of white leghorn hens at 19 to 54 weeks of age. each dietary treatment was replicated four times with ten hens, housed two to a cage, eac...

The objective of this study was to investigate the effects of adding different levels of molasses (1-5%) on the silage quality, in vitro methane production and in vitro organic matter digestibility (IVOMD) of pistachio (Pistachio vera) by-product and wheat straw mixture silages. For this purpose, silages were prepared with pistachio by-product (85%) and wheat straw (15%) without molasses (contr...

Deoxynivalenol (DON) is a mycotoxin found in cereal grains and cereal-based foods. DON concentrations in finished products are reduced under some processing conditions, but not others. DON concentrations in flour, wheat and selected foods made from them under commercially relevant conditions were compared by GC with electron capture detection. Average concentrations (n = 9/item) in cookies, cra...