Avena sativa 39,201 claims

Claim · model-written summary

The Allur variety (sample No. 2) showed the maximum thousand grain weight, 36.74 g.

Taxon

OATSAvena sativat0

Material

Allur varietye0

Outcome

thousand grain weighte0

Direction

maximume0

Value

36.74 ge0

Verbatim

t0

“OATS”

e0

“Sample No. 2 (Allur variety) showed the maximum thousand grain weight – 36.74 g”

Claim · model-written summary

The Yakov variety (sample No. 4) demonstrated the highest water and oil absorption capacity.

Taxon

OATSAvena sativat0

Material

Yakov varietye0

Outcome

water and oil absorption capacitye0

Direction

higheste0

Verbatim

t0

“OATS”

e0

“Sample No. 4 (Yakov variety) demonstrated the highest water and oil absorption capacity”

Claim · model-written summary

Sample No. 2 demonstrated the highest foaming capacity, 20 %.

Taxon

OATSAvena sativat0

Material

Sample No. 2e0

Outcome

foaming capacitye0

Direction

higheste0

Value

20 %e0

Verbatim

t0

“OATS”

e0

“Sample No. 2 demonstrated the highest foaming capacity (20 %)”

Claim · model-written summary

Average starch granule size in Allur oat flour ranged from 1.5 to 6.6 µm.

Taxon

oatAvena sativae0

Material

Allure1

Outcome

average granule size of oat starch samplese0

Value

1.5 to 6.6 µme1

Not reportedDirection

Verbatim

e0

“average granule size of oat starch samples”

e1

“from 1.5 to 6.6 µm in Allur flour”

Claim · model-written summary

Average starch granule size in Yakov oat flour ranged from 1.1 to 5.2 µm.

Taxon

oatAvena sativae0

Material

Yakove1

Outcome

average granule size of oat starch samplese0

Value

1.1 to 5.2 µme1

Not reportedDirection

Verbatim

e0

“average granule size of oat starch samples”

e1

“1.1 to 5.2 µm in Yakov flour”

Claim · model-written summary

Average starch granule size in Komes oat flour ranged from 1.7 to 6.8 µm.

Taxon

oatAvena sativae0

Material

Komese1

Outcome

average granule size of oat starch samplese0

Value

1.7 to 6.8 µme1

Not reportedDirection

Verbatim

e0

“average granule size of oat starch samples”

e1

“1.7 to 6.8 µm in Komes flour”

Claim · model-written summary

Adding no more than 30 % oat flour to wheat-oat bread is recommended because this amount does not significantly alter bread quality.

Taxon

oatAvena sativae0

Outcome

quality of the breade0

Verbatim

e0

“it is recommended to add no more than 30 % of oat flour to the recipe, as this amount does not significantly alter the quality of the bread”

Claim · model-written summary

Seasonal forage accumulation ranged from 4140 to 5460 kg ha-1 yr-1 among the wheat and oat cultivars.

Taxon

Wheat and OatTriticum aestivumAvena sativat0

Outcome

Seasonal forage accumulatione1

Value

4140 to 5460 kg ha−1 yr−1e1

Verbatim

e1

“Seasonal forage accumulation ranged from 4140 to 5460 kg ha−1 yr−1 among cultivars”

t0

“Wheat and Oat Cultivars”

Claim · model-written summary

NDF concentration was greater in year 2 than in year 1 (46.3% vs. 40.9%).

Taxon

Wheat and OatTriticum aestivumAvena sativat0

Outcome

concentration of NDFe1

Direction

Greatere1

Value

46.3% vs. 40.9%e1

Qualifier

year 2e1

Comparator

year 1e1

Verbatim

e1

“Greater concentration of NDF (p < 0.001) was observed in year 2 than in year 1 (46.3% vs. 40.9%, respectively)”

t0

“Wheat and Oat Cultivars”

Claim · model-written summary

NDF concentration did not differ among cultivars.

Taxon

Wheat and OatTriticum aestivumAvena sativat0

Outcome

concentration of NDFe1

Direction

did not differe1

Verbatim

e1

“Greater concentration of NDF (p < 0.001) was observed in year 2 than in year 1 (46.3% vs. 40.9%, respectively), but cultivars did not differ”

t0

“Wheat and Oat Cultivars”