Percentage Moisture Loss Research Articles

Maize (Zea mays) response to nitrogen fertiliser on an ultisol in southern nigeria under two tillage and mulch treatments

AbstractThe response of maize to four rates of nitrogen (N) fertiliser (0, 60, 120 and 240 kg N ha−1) on an ultisol in south‐eastern Nigeria was evaluated under two tillage and two mulch treatments. Differences in plant height, leaf area index and grain yield between the conventionally tilled and zero‐tillage treatments were not significant at P < 0.05, but the mulched plots out‐yielded the unmulched plots by 23–46% during the drier seasons. On each tillage‐mulch combination, grain yield response to nitrogen was of a quadratic polynomial form, indicating that maximum yields occurred at 123, 139, 130 and 142 kg N ha−1 on the tilled‐mulched, tilled‐unmulched, untilled‐mulched and untilled‐unmulched plots, respectively. Nitrogen use efficiency (grain yield per kg N applied) decreased in the order tilled‐mulched (32.6) > untilled‐mulched (30.9) > untilled‐unmulched (27.8) > tilled‐unmulched (22.4) where the figures in parentheses represent nitrogen use efficiency (kg kg−1).For each tillage treatment maximum soil temperature was higher and moisture retained at 2 and 10 days after saturation lower on the unmulched than mulched plots. Percentage moisture loss between these days was 45.5, 83.3, 25.0 and 55.6 respectively, on the tilled‐mulched, tilled‐unmulched, untilled‐mulched and untilled‐unmulched plots. The untilled‐mulched plots had the highest contents of residual organic carbon and total N.

Studies on moisture sorption in coir fibers (cocos nucifera L)

AbstractMoisture desorption characteristics in coir fibers have been studied at several temperatures (53°C, 68°C, 86°C, and 105°C) as a function of time. Moisture absorption at room temperature after heating to 53°C, 68°C, 86°C, and 105°C are also reported. The results indicate that the relation between percentage moisture loss (A) (moisture loss is the ratio of the difference between initial moisture and final moisture to initial moisture) and temperature (T°K) is of the type A = Aoe−B/T in the range of intervals studied. The constants Ao and B are dependent on time, and they decrease with time. The fraction moisture loss/gain (w) is related to time (t) by the equation w = m/t + b0 at all temperatures investigated. The constant m decreases with temperature while b0 increases with temperature. The equilibrium moisture content (the condition reached by the sample when it no longer takes up moisture from or gives up moisture to the surrounding atmosphere) increases with increase in relative pressure and decrease in temperatures. As the moisture content in the fiber increases, the tensile strength (tenacity) decreases and the % elongation increases. The observed results are explained on the basis of structural rearrangement on heating/cooling of lignocellulosic material.

EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS

ABSTRACTGreen hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry‐cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over‐all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry‐cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry‐cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.

Effect of Vitamin D3 and Calcium on the Reproductive Characteristics of the Turkey Hen

Nine groups of 12 Small-type White turkey hens each were used to study dietary vitamin D3 and calcium and their effect on egg production, eggshell quality, and hatchability. The 3 × 3 factorial arrangement of treatments consisted of three levels of calcium (1.16, 2.25, and 3.34%) and three levels of vitamin D3 (cholecalciferol) at 900, 6,900, and 12,900 International Units per kg. of diet. Increasing dietary calcium to 2.25% significantly improved body weight, egg production and feed efficiency (feed/kg. eggs). The 3.34% level of calcium stimulated an increase in percentage hatchability of fertile eggs and produced the lowest percentage of 28-day embryonic mortalitites. Dietary vitamin D3 in excess of established requirements had no statistically significant effects on any of the parameters studied. Positive correlations were noted between beta-backscatter counts, shell weight, shell thickness and percentage calcium content of the egg. Percentage hatchability of fertile eggs was negatively associated with percentage moisture loss during the first seven days of incubation. The data presented in this paper show no beneficial action in the turkey hen from vitamin D3 fed in excess of recommendations, but dietary calcium in excess (3.34%) promoted an increase in hatchability and a decrease in embryonic mortality.

Effect of Endosperm Mutants on Drying Rate in Corn (Zea mays L.)1

Nine endosperm mutants in three hybrid backgrounds were used to study the effect of the endosperm of the coru (Zea mays L.) kernel on drying rate. Drying rate was determined by the percent moisture loss from husked ears in a forced‐air dryer at 38 C for 24 hours.Dull, ae, sh1, and su1 had a significantly greater drying rate than normal at each of the seven harvests from 35 to 77 days after pollination. Opaque‐2 showed a significantly greater drying rate at the first five harvests. Sugary‐2 had a significantly lower drying rate than normal at the first five harvests, while h was significantly lower than normal at 35 and 70 days after pollination. Floury‐1 and wx did not differ significantly in drying rate from normal at any of the harvests.A relationship was found between percent moisture and drying rate per ear within harvest dates. Osmotic pressure increased as days to harvest increased but was not correlated with drying rate.It is proposed that drying rate is regulated in part by hydrophilic compounds in the endosperm of the coru kernel.

Preliminary studies on the baking of chapatties

Assuming that the degree of baking is determined by percentage loss of moisture content, and that conduction of heat is the predominant factor in the baking of the 'Chapatties', an equation has been derived on the basis of a few simplifying assumptions, expressing the percentage moisture loss as a function of baking time and thickness of chapatties. The limitations of the equation have been discussed in the light of some preliminary observations taken under laboratory conditions, and the equation has been modified accordingly, in order to represent the experimental data with reasonable accuracy