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Young, K

Proctor, C

Clay, D

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Authors

Koenig, R

Proctor, C

Johnston, W

Golob, C

Reese, C

Clay, D

Beck, D

Englund, R

Topics

Type

Oral

Year

2007

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Filter results2 paper(s) found.
1. Urea and Ammonia Volatilization in Dryland Grass Seed Systems1 The purpose of this study was to evaluate the influence of grass seed production conditions and management practices on NH3 volatilization, Kentucky bluegrass seed yields and N recovery from urea. Laboratory incubations suggest the potential for NH3 volatilization is greater from stands in which post-harvest residue is baled and removed than from stands in which residue is burned. Both burned and unburned stands have a surface pH > 7.9, although pH declined with time in the burned... R. Koenig, C. Proctor, W. Johnston, C. Golob Download paper
2. Is Protein Enough for Assessing Wheat Flour Quality? The quality of wheat products such as bread, bagels, noodles or pizza that consumers purchase is based on the flour quality used in production. Flours with different characteristcs are needed to produce different products and flour quality is important to produce a quality end product. However, at the initial stage of flour production, wheat is sold on a grain protein premium basis by farmers to elevators and eventually millers. In many years, higher protein (> 15% protein) wheat can bring... C. Reese, D. Clay, D. Beck, R. Englund Download paper

Filter results2 paper(s) found.

1. Urea and Ammonia Volatilization in Dryland Grass Seed Systems1

The purpose of this study was to evaluate the influence of grass seed production conditions and management practices on NH3 volatilization, Kentucky bluegrass seed yields and N recovery from urea. Laboratory incubations suggest the potential for NH3 volatilization is greater from stands in which post-harvest residue is baled and removed than from stands in which residue is burned. Both burned and unburned stands have a surface pH > 7.9, although pH declined with time in the burned... R. Koenig, C. Proctor, W. Johnston, C. Golob

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2. Is Protein Enough for Assessing Wheat Flour Quality?

The quality of wheat products such as bread, bagels, noodles or pizza that consumers purchase is based on the flour quality used in production. Flours with different characteristcs are needed to produce different products and flour quality is important to produce a quality end product. However, at the initial stage of flour production, wheat is sold on a grain protein premium basis by farmers to elevators and eventually millers. In many years, higher protein (> 15% protein) wheat can bring... C. Reese, D. Clay, D. Beck, R. Englund

Download paper