“The overall fall in starch which occurs in passing from barley to malt is comparable in magnitude with both the rise in sucrose and the rise in glucosan occurring at the same time”
Influence of Seed Moisture Content and Post-irradiation Hydration Temperature on the Kinetics of Reactivity Towards Oxygen or Decay of Oxygen-sensitive Sites1
“barley seeds of approximately 3 per cent, approximately 8 per cent and approximately 9 per cent moisture contents”
e5
“The magnitudeof oxic damage in seeds of a given moisture content remains unaltered following oxygenated post-hydration of seeds at 3 degrees C and 25 degrees C, but it registers a significant (P = 0.01) decrease if post-hydration in oxygenated water is carried out at 37 degrees C”
S.M.J. Afzal; P.C. Kesavan International Journal of Radiation Biology and Related Studies in Physics Chemistry and Medicine1979. doi:10.1080/09553007914550911
P.C. Kesavan; N.J.F. Dodd International Journal of Radiation Biology and Related Studies in Physics Chemistry and Medicine1976. doi:10.1080/09553007614550921
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