Water Content and Temperature as Factors Influencing Diastase Formation in the Barley-Grain

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Excerpt from Water Content and Temperature as Factors Influencing Diastase Formation in the Barley-Grain: Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Botany in the Graduate School of the University of Illinois, 1918Comparatively little is known concerning the relative activ ity of diastase, its increase or its decrease, in the resting seed under different conditions of moisture, temperature, etc., in stor age. Since the quantity of water in the seed varies considerably under different conditions of storage and relatively small variation have a marked effect on fundamental life processes, as for example, respiration, it was thought worth while to investigate the effects of moisture and temperature on the grain in storage. White (1909) in studying the latent life of resting seeds, found that active diastase is present in them in an appreciable amount. The diastase and other enzymes, retain their activity without appreciable change in stored dry seeds for twenty or more years, that is long after the power of germination has been lost, which takes place in wheat after.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.