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- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (149)
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Articles 151 - 172 of 172
Full-Text Articles in Botany
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 4 2003, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 4 2003, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Gregory J. Weidemann
Letter From The Dean, Gregory J. Weidemann
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Gregory J. Weidemann
Letter From The Dean, Gregory J. Weidemann
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 3 2002, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 3 2002, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Correlating Fissure Occurrence To Rice Quality For Various Drying And Tempering Treatments, Monica J. Jimenez, Terry J. Siebenmorgen, A. G. Cnossen
Correlating Fissure Occurrence To Rice Quality For Various Drying And Tempering Treatments, Monica J. Jimenez, Terry J. Siebenmorgen, A. G. Cnossen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
When a rice kernel fissures, it can break in subsequent food processing operations and lose its commercial value. Head rice yield (HRY) is a measure of the percent of kernels that remain whole (at least three-fourths of original length) after rice has been milled. Our experiment was designed to test the effect of a rapid state transition during drying and tempering processes using cultivars Bengal and Cypress. ‘Bengal’ is a medium-size kernel and ‘Cypress’ is a long-size, thinner grained cultivar. Immediately after drying, the rice samples were separated into four sub-samples and tempered for 0, 80, 160, or 240 minutes …
Prediction Of Rice Texture From Starch Profiles Measured Using High-Performance Liquid Chromatography, Hazel Fromm, J. F. Meullenet
Prediction Of Rice Texture From Starch Profiles Measured Using High-Performance Liquid Chromatography, Hazel Fromm, J. F. Meullenet
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Starch determines a large proportion of the textural properties of cooked rice. The amylose: amylopectin ratio plays a significant role in the functionality of native starch. In this study a medium-grain rice cultivar, ‘Bengal’, was used for starch structure characterization using high performance size-exclusion chromatography (HPSEC). This cultivar is characterized by having lower amylose content (15% to 20%) than long grain cultivars and being sticky when cooked, similar to short-grain cultivars. Rice samples were harvested in 1999 from five locations around Arkansas at state verification trials where cultural practices are closely monitored. Samples of this cultivar stored at a specified …
Letter From The Dean, Gregory J. Weidemann
Letter From The Dean, Gregory J. Weidemann
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 2 2001, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 2 2001, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 1 2000, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 1 2000, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Charles J. Scifres
Letter From The Dean, Charles J. Scifres
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Abstracts From The Student Presentations Of The Arkansas Chapter Of Gamma Sigma Delta, Discovery Editors
Abstracts From The Student Presentations Of The Arkansas Chapter Of Gamma Sigma Delta, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Ua37/13 Plants Used By The Prehistoric Indians Of Kentucky, Chuck Crume
Ua37/13 Plants Used By The Prehistoric Indians Of Kentucky, Chuck Crume
Faculty/Staff Personal Papers
No one knows exactly when the Indians first entered the area we now call Kentucky, but there is an approximation. Archeologists have found evidence of Clovis camps and living sites in the state (9,000 to 12,000 B.P.), This would have been during the Paleo Stage, toward the end of the last ice age. The climate of the area would have been much cooler then. The selection of plants and animals would also have been different than those found in modern times.
Paleo Indians used plants for food, utility and medical uses. It seems that plant use during this period is …
Staining Of Barley Kernels By Bacteria, Richard W. Lutey
Staining Of Barley Kernels By Bacteria, Richard W. Lutey
Journal of the Minnesota Academy of Science
The demand for beer light in color has placed emphasis on the need to regulate malting as to produce, naturally and consistently, malts that are light in color (Bawden and Artis 1954), and malt having a clean pleasing aroma (Hopkins and Krause 1937). Even when bright barley, relatively free of field fungi, is malted, the finished product tends to be darker in color than the starting materials; in some cases to the extent that bleaching with sulfur dioxide gas is required (Hopkins and Krause 1937; Oesting et al. 1949). The cause of this discoloration is not known, but bacteria might …