Spesific Gravity Research Articles

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Th e r es u l t of t h e s u itability s tu dy of two wood s p e ci es a s ra w materia l for venee r and plywood ar e r epo r ted. The wood raw material u sed ru bber wood (Hevea brasiliensis) and sengon (Paraserianthes falcataria). The wood u sed were obtained from diffe r ent age classes i.e.10 and 20 years for ru bber wood and 10 a n d 1 5 years for sengon. The study co n sisted of log pee l i n g characteris t ic, veneer pr ope r ties and some p h ysica l -mecha n ical properties of plywood (triplex and multiplex). All of t h e logs from t wo wood species could b e peeled in cold condition, producing 1,5 mm ve n ee r at a cutting angle between 89 o 30'-9 1 o 30'. The average shrinkage of veneer is 4 .51 % and the average v eneer swel l ing fro m oven-dry to ai r dry is 3. 30 %. The bond i ng strengt h of plywood from all wood species conform with the I ndonesian standard, German standar d and Japanese standa r d fo r type 11 or water resistant. The spesific gravity and mechanical properties of plywood from the older tree tends higher t h an t hat from t he yo u nger t ree.

Muhafaza Sıcaklığı-, Müddet ve Yumru Özgül Ağırlığının Patateslerde Chips Verimine Etkisi Üzerinde Bir Araştırma / The effect of storage temperature period and specific gravity on the Yield ol potato chips

OZET Patatesin degerlendirilme sekillerineden bil-ide, yumrulardan chips yapilmasidir. Bilindigi gibi chips, yumrularin usulune gore dilimlenmesi ve yagda kizartilmasidir. Bu endustri, bati memleketlerinde daha da ileri gitmis ve uzerinde yaptlan calismalar ilerlemistir. Bu arastirmanin gayesi, degisik sartlarda muhafaza edilen patates cesitlerinin chips verimine karsi gosterdikleri farkliligi tesbit etmek, ozgul agiritgin Ye muhafazasinin etkisini incelemektir. Neticede Cesitlerin chips verimlerinin farkit oldugu ve chips verimine muhafaza muddeti ile ozgul agirliginin etk/i oldugu anlasilmistir. Muhafaza sicakliklari bakimindan istatistik olculerine gore bariz bir farklilik gozlenememistir. SUMMARY Potata storage is as important to farmers, consumers and processors as are the methods of cultivation. Muhafaza muddeti ve soguk peryotta bekletilme, yumrularin chips verimini etkilemistir. Zira dusuk sicaklikta yumrularm su kaybi azaJmakta ve % kurumadde nisbeti dusuk olmaktadir. Kurumaddenin azalmasi chips veriminin de dusuk olmasini gerektirmektedir. Two groups of each variety were brought, from a different location. In each case, one of the groups had law spesific gravity (Iess than i. ioOgr. ) and the other high spesific gravity (more than ,i.iOO gr,). very important faetors attributed to ti changing of chips yieid. In this experiment, the effect of temperature, time of satorage, spesific gravity and the charateristics of the variety on yield of chips under 40° and 50° F. storage conditioD were studied. Four varieties were included in this study namely : a) Kennebec: Standart processing variety grown in the U.S.A. and Erzurum, Turkey. b) Haig: Chipping variety developed by the University of Nebraska and grown in the U.S.A. c) Neb. 156: 51-2. An adapted variety of central Nebraska. The specific gravIty of which Is generaJJy high; and d) Neb. 4: 56-9: Which has moderate spesific gravity and is grown in Nebraska. The potatoes were divided into two 10st and, stored under 40F and 50°F. After 33 days, they were moved to 65°F for reconstition and were held 35 days, Chips yield, ,were determined on the 0,5 th, 12 th, 19th, and 33 rd days of storage at 4O'F and the 7 th, 14th, 21 sd and 35 tb days of starage at 65°F. The reusults of thes experimet are gIven below. J S 6UH GIt.IFII( 1 - OUS1JK tn.u, 44 ........ uio:Slfiic • SUMMARY ~-..--...-.... ---------- .. - ------ , . .. Dry metter or specific gravity of potata tubers are of special interest, because when excess of 20 percent and i. 085 gr. respectively, they ca use desirable color, strueture and chips yield. The objective of staring potatoes is to preserve the tubers until such time. as theyare desiried for human consumption, stock, feed seed, or industriel purposes. Temperatures, time of storage, spesifIc gravltiy of tubers and the charecteritics of the potata varieties are ., 32 i. Specific gravity of tubers had significant effect on the chips yield of potatces at 4O°F or at 50cF. Chips yield of high spesific gravity potatoes was usually grea'ter than high specific gravity potatoes when processed. 2. Staroge temperature had no significant effect on the chips yield during storage. 3. As the storage time increased the chips yield of potatoes decrased gradually step by step at 400 P and 50op. until reconstioton period. 4. There was high differences among varieties in chips yield. More' chips was obtained from N.156:51-2 and the variety of N. 4:56-9 was the lowest in chips yield.

On the Grain Quality of Paddy Rice Cultivated on Upland Field.

The grain quality of paddy rice cultivated on upland fields was studied in comparison with that of paddy rice cultivated on paddy field or upland rise cultivated on upland field. The results obtained were as follows; 1) The histological differences in kernel between paddy and upland rice were found in the location of central point on the cross section of kernel and in number of aleulon layers on abdominal region of kernel. The central point was located close upon the middle of dorso-ventral diameter in upland rice (dorsal radius/ventral radius=0.9-1.2), and it was deflected toward the abdominal side in paddy rice (dorsal radius/ventral radius=1.3-1.7). Aleulon cells on the abdominal region of kernel were arranged usually in single layer in paddy rice, but frequently in two layers in upland rice. Then the location of central point and number of aleulon layers on abdominal region of kernel did not vary with paddy-or upland-field condition so large extent as the difference between paddy and upland rice. 2) Percentages of abdominal-white grains, milk-white grains and partially-chalky grains, and the specific gravity and thickness of bran layer in perfect kernels were investigated to compare the grain quality. Paddy rice varieties were less in percentages of milk-white grains and partially-chalky grains, higher in spesific gravity and thinner in bran layer than upland rice varieties. Consequently the grain quality of paddy rice was recognized to be superior to that of upland rice. On the comparison between paddy rice varieties grown under upland-field condition and the same varieties grown under paddy-field condition, some varieties were more or less superior in upland-field condition and the others were superior in paddy-field condition. Former varieties were regarded to be more adaptable to upland-field condition than latter varieties.