Oat Ontology 
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Curator David Waring, Cornell univ. |
Contributors Peter Bright, PEPSICO R&D Charles Gentry, NIAB |
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_350:0005682 |
| method_name | Groat flour falling number determination |
| ontology_id | CO_350 |
| ontology_name | Oat |
| method_class | Measurement |
| method_description | Measurement of the amount of time it takes for a viscometer stirrer to fall a set distance through an aqueous gel created using groat flour. This indirectly measures the alpha amylase content of the groat, which becomes more abundant in grains that have suffered pre-harvest sprouting. An increase in alpha amylase in groat flour, along with other hydrolytic enzymes that are associated with pre-harvest sprouting, reduces the quality of the flour. |
| language | EN |
| created_at | 2021-09-28-11:21:52 |