Claim · model-written summary
Bacterial and fungal populations in both paddy and soak water increased during soaking of paddy for parboiling.
- Taxon
- paddye1
- Outcome
- Bacterial and fungal population in both paddy and soak watere1
- Direction
- incrensede1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e1“Bacterial and fungal population in both paddy and soak water incrensed during soaking of paddy for parboiling”
Title
EFFECT OF WATER LEVELS ON THE MICROFLORA AND SOAKING LOSS IN PARBOILING OF PADDY
RAMALINGAM N; ANTHONI RAJ S Madras Agricultural Journal 1996. doi:10.29321/maj.10.a00965
Other claims from this paper (6)
- Intervention effect Increasing the volume of soak water decreased the microbial population.
- Intervention effect Using twice the volume of water over paddy for soaking enhanced the soaking loss.
- Observation Total sugars, reducing sugars and amino nitrogen present in paddy diffused into the soak water during soaking.
- Observation Total phenolic contents of paddy increased during soaking.
- Intervention effect Total phenolic contents of paddy were highest at a 1:1 (w/v) paddy to water ratio.
- Intervention effect BOD and COD of the effluent decreased when paddy was soaked in higher water levels.