Hektolitre Ağırlığının Arpa (Hordeum vulgare L.)’ da Kimyasal Bileşime Etkisi

Year 2023, , 130 - 134, 03.01.2024

Mesut Uyanık

https://doi.org/10.55507/gopzfd.1251826

Abstract

Bu araştırma farklı hektolitre ağırlıklarının arpada bazı kimyasal özelliklere etkisini belirlemek amacıyla laboratuvar koşullarında 4 tekerrürlü olarak yürütülmüştür. 4 farklı hektolitre ağırlığına (55, 60, 65 ve 70 kg/hl) sahip arpanın kullanıldığı bu araştırmada ham protein, ham selüloz, ham yağ, ham kül ve nişasta oranları incelenmiş olup, sonuçlar tesadüf parselleri deneme desenine göre varyans analizine tabi tutulmuştur. Yapılan varyans analizine göre, hektolitre ağırlığı incelenen tüm karakterler üzerine istatistiki olarak %1 düzeyinde önemli etki yapmıştır. Elde edilen sonuçlara göre, ham protein oranı %9.83-12.18, ham selüloz oranı%4.14-6.26, ham yağ oranı %1.43-1.51, ham kül oranı %2.40-2.98 ve nişasta oranı %47.63-53.17 arasında değişmiş olup, hektolitre ağırlığı arttıkça ham protein, ham selüloz ve ham kül oranı azalırken, ham yağ ve nişasta oranı artmıştır.

Keywords

Arpa, Ham protein, Kimyasal özellik, Nişasta

Chemical Composition in Barley (Hordeum vulgare L.) as Affected by Hectoliter Weight

Abstract

This research was carried out to determine the effect of different hectoliter weights on some chemical properties of barley under laboratory conditions in 4 replications. In this study, barley having 4 different hectoliters weight (55, 60, 65 and 70 kg hl-1) was used and crude protein, crude fiber, crude oil, crude ash and starch content were examined. The datas obtained were subjected to variance analysis according to the randomized plot design. According to the analysis of variance, the hectoliter weight had a statistically significant effect on all characters at the level of 1%. According to the results, crude protein ranged 9.83-12.18%, crude fiber 4.14-6.26%, crude oil 1.43-1.51%, crude ash 2.40-2.98% and starch 47.63-53.17% and as the hectoliter weight increased, the crude protein and crude fiber and crude ash content decreased, while the crude oil and starch content increased.

Keywords

Barley, Chemical property, Crude protein, Starch

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