Assessment of strength parameters of wheat and barley kernels
1
Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, 20-290 Lublin
Acta Agroph. 2005, 6(3), 835-843
KEYWORDS
ABSTRACT
Compressive strength and modulus of elasticity of kernel section specimens of glumiferous barley (Sezam and Lot), naked-grained barley (Rastic), and wheat (Henika) were determined in uniaxial compression test. On the basis of X-ray examinations the physical condition of the parenchyma was estimated. A significantly lower resistance to internal damage, as well as significantly lower values of the strength parameters were found for kernels of barley as compared to those for wheat.
METADATA IN OTHER LANGUAGES:
Polish
Ocena parametrów wytrzymałościowych ziarna pszenicy i jęczmienia
ziarniaki pszenicy i jęczmienia, rentgenografia, uszkodzenia wewnętrzne, wytrzymałość na ściskanie, moduł sprężystości
W teście jednoosiowego ściskania wyznaczono wytrzymałość i moduł sprężystości wycinków ziarniaków jęczmienia oplewionego (Sezam i Lot), nieoplewionego (Rastik) i pszenicy (Henika). Na podstawie badań rentgenograficznych oceniono stan fizyczny bielma. Stwierdzono istotnie niższą odporność na uszkodzenia wewnętrzne, a także istotnie niższe wartości parametrów wytrzymałościowych jęczmienia niż pszenicy.
Share
RELATED ARTICLE
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
