Wheat Ontology 
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Curators Rosemary Shrestha, CIMMYT Julian Pietragalla, IBP GCP
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Contributors CIMMYT - Carlos Guzmán, Hector González, Enrique Autrique, Javier Pena, Pawan Singh, Matthew Reynolds, Tom Payne, Velu Govindan INRAE - Cyril Pommier JIC - Luzie Winge Cornell Univ. - David Waring |
Crop lead center
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Collaborators
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Navigation
=Term, 
=Trait, 
=Method, and 
=Scale
Variables
Concept details
| Key | Value |
|---|---|
| method_id | CO_321:0000288 |
| method_name | FlrFN Measurement |
| ontology_id | CO_321 |
| ontology_name | Wheat |
| method_class | Measurement |
| method_description | 1. A 7-gram sample of ground wheat or flour is weighed and combined with 25 milliliter of distilled water in a glass falling number tube with a stirrer and shaken to form a slurry. When grinding a wheat sample to perform a falling number test, it should be at least 300 grams to assure a representative sample, 2. As the slurry is heated in a boiling water bath at 100° Centigrade and stirred constantly, the starch gelatinizes and forms a thick paste, 3. The time it takes the stirrer to drop through the paste is recorded as the falling number value. |
| language | EN |
| created_at | 2023-09-01-12:59:34 |