The surface sterilized grains of Triticum aestivum (L.) cv. HD2204 were soaked in graded concentration (10–10, 10–8 or 10–6) of 28-homobrassinolide (HBR), for 8 h. These pre-treated grains were transferred to sterilized petriplates, lined with filter paper moistened with double distilled water in a B.O.D. incubator, fixed at 25°C. The samples were removed 12, 18 and 24 h of their initial soakin...

The Physical and chemical properties of durum wheat are important aspects in terms its trading processing. Accordingly, this research aimed to study the physical two-imported (Mexican Canadian) their locally produced coarser fine semolina, addition contents heavy metals. results indicated that virtual properties, foreign matters total impurities imported were agreement with Libyan standardizati...

in order to evaluate yield and yield components properties of cold-tolerant chickpea under winter sowing and complementary irrigation conditions, two experiments in the context of partial balanced block design with 81 chickpea genotypes and three replications were carried out. complementary irrigation was performed during growing season including irrigation immediately after sowing, 20 days aft...

ÐShape fabric and distribution anisotropy of magnetite grains in a highly ferromagnetic (s.l.) syenite are determined for three mutually perpendicular planes on about 600 magnetite grains. The grains are lenticular with an average aspect ratio of about 2.0. Their preferred orientation, determined by the inertia tensor method, is consistent with the principal directions of the magnetic susceptib...

Juniperus ashei pollen has been reported as a major airborne allergen in regions of Texas and Oklahoma. Pollen production across these populations was examined in order to support a pollen forecast system. Four locations in Texas and 2 locations in Oklahoma were chosen as study sites. Trees in each location were measured, cone production was evaluated based on a rating system, and percent tree ...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...