Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-23T15:04:47.241Z Has data issue: false hasContentIssue false
  • English
  • Français

Composition and properties of oat grain and straw

Published online by Cambridge University Press:  27 March 2009

Reginald Arthur Berry
Reginald Arthur Berry
Affiliation:
Professor of Agricultural Chemistry, West of Scotland College of Agriculture, Glasgow.
Get access Rights & Permissions [Opens in a new window]

Extract

1. In the comparatively humid climate, of the west of Scotland, the water content of oat grain, threshed soon after harvest, amounting, as a rule to between 16 and 18 %, fell, during storage, to between 12·0 and 14·5 %. Grain grown in the drier climate of the south of England and Wales contained on an average 12·2 % compared with 14·4 %. The weight of stored grain varied to a certain extent according to the hygrometric condition of the atmosphere. The maximum variation amounted to between 4 and 5 % of the initial weight of the grain.

In addition to the usual analytical data, it was found to be of great advantage, in connection with each sample of grain examined to keep a record of, date of threshing and date of analysis, proportion of whole grain, weed seeds, husk, etc., average weight of 1000 grains, height above sea-level, type of soil, length of growing period, rainfall, previous cropping and manuring, condition of the crop.

2. Between 11 and 12 % of the fatty substances in the oat kernel is present in the germ (embryo), the remainder is principally in the aleurone layer. The amount of extractable substances varied according to the solvent employed, ether and petroleum ether yielded the smallest and alcohol the largest extract. From 88 to 96 % of the total, was dissolved out by different solvents, in a five hour extraction. With repeated five hour extractions, ether still gave a small residue in the sixth extract. All the extracts contained finely divided solid matter in suspension, which could be made to separate out as a yellow residue and it amounted to between 0·25 and 6 % of the ether extract.

The extracts were found to be slightly higher from “air dry” meal and ordinary ether compared with “dry” meal and dry ether.

Free fatty acids were almost absent in the oil from freshly ground kernel, but afterwards they rapidly increased and in 24 days, calculated as oleic acid, they formed over 55 % of the extract. Drying the grain such as is done in the manufacture of oatmeal, had the effect of slowing down the rate of hydrolysis of the fat, but the amount of acid finally liberated was the same.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 10 , Issue 4 , October 1920 , pp. 359 - 414
Copyright
Copyright © Cambridge University Press 1920

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Page 360 note 1 Patrick, Wright R., “Experiments with Oats,” Bulletins 12, 17, 18, 41. West of Scotland College of Agriculture, Glasgow.Google Scholar

Page 362 note 1 Wilson, A. Stephen A bushel of Corn, 1883, p. 290.Google Scholar

Page 363 note 1 Simpson, G. C. and Walker, Gilbert T., Tables for the reduction of Meteorological Observations issued by the Government of India, 1910.Google Scholar

Page 365 note 1 Wilson, A. Stephen A bushel of Corn, 1883, p. 154Google Scholar

Page 365 note 2 Clark, J. E. and Adams, H. B., “Phenological observations in the British Isles from Dec. 1914 to Nov. 1915,” Royal Meteorological Soc., 1916, 42, No. 180Google Scholar

Page 366 note 1 Birchard, F. T.Journ. Soc. Chem. Ind., 1918, 37, No 16, pp. 263–265.Google Scholar

Page 367 note 1 Stellwaag, A.Landw. Versuchs-Stat., 1890, 37, p. 135.Google Scholar

Page 367 note 2 Schulze, E. “Ueber den Phosphorgehalt cineger aus Pflanzensamen dargestellter Lecethin praporate,” Zcitsch. Physiol. Chem., 1907, 52, pp. 54–61.CrossRefGoogle Scholar

Page 367 note 3 Winterstein, E. and Heistand, O., “Beiträge zur Kenntnis der Pflanzlechen, Phosphattide II,” Zeitsch. Physiol. Chem., 1907, 54, pp. 288–330.CrossRefGoogle Scholar

Page 368 note 1 “Proteins and albuminoids of the Oat kernel,” by Osborne, Thomas B., Am. Chem. Journ., 1891, 13, p. 327; 1892, 14, p. 212.Google Scholar

Page 368 note 2 See Table. XXVIII, p. 413.

Page 368 note 3 “Irritant properties of Oats,” by Sanson, Bield Cent., 1884, pp. 20–21.Google Scholar

Page 368 note 4 “Existence of Avenin,” by Wrampelmeyer, E.Landw. Versuchs-Stat., 36, pp. 299–301.Google Scholar

Page 369 note 1 Konig, J., Landw. Versuchs-Stat., 1884, p. 161.Google Scholar

Page 370 note 1 Greig, R. B. and Hendrick, James, “Report on the composition and merits of Varieties of Oats,” Bull. No. 2, 1905; No. 6, 1906, Aberdeen and North of Scotland College of Agriculture.Google Scholar

Page 370 note 2 Brenchley, W. E. and Hall, A. D., “The development of a grain of wheat,” Journ. Ag. Sc., 3, Pt II, pp. 196–217.Google Scholar

Page 370 note 3 Pierrie, J., Min. Soc. Linncenne de Normandie, 15, 1859, pp. 1–220.Google Scholar

Page 370 note 4 Seidler, Albert and Stutzer, , “Assimilation and elimination of nutrients by oats at different periods of vegetation,” Journ. Landw. Versuchs-Stat., 1908, 56, pp. 273–278.Google Scholar

Page 370 note 5 Loudon's Encyclopedia of Agriculture, 1883, p. 286.

Page 371 note 1 Le Clerc, J. A. and Breazeale, J. F., “Plant foods removed from growing plants by rain and dew,” Year book Dept. of Ag. U.S.A., 1908, pp. 389–402.Google Scholar

Page 371 note 2 See Tables XXIX and XXX for Meteorological and soil conditions at Kilmarnock.

Page 374 note 1 Berry, R. A., “Utilisation and eradication of Bracken,” Bulletin, West of Scotland College of Agriculture, Glasgow, 1917.Google Scholar

Page 374 note 2 Hall, A. D. and Morrison, , Proc. Royal Soc. 1906, p. 445.Google Scholar

Page 374 note 3 Kreuzhaga, and Wolff, , Landw. Versuchs-Stat., 1884, p. 161.Google Scholar

Page 379 note 1 Evershed, Henry, “The Agriculture of the Island of Shetland,” Trans. H. and Ag. Soc. of Scotland, Fourth Series, 1874, 6, p. 200.Google Scholar

Page 379 note 2 Rogers, J. E. T., List of rarer kinds of grain, 1259–1400, 2, 1866, pp. 173 and 177. Gerarde, John, The Herbal of General History of Plants, 1597, p. 310Google Scholar

Page 380 note 1 Sinclair, John, Statistical Account of Scotland, 1792, numerous references.Google ScholarGerarde, John, The Herbal of General History of Plants, 1597, p. 68.Google ScholarLindley, John, Synopsis of British Flora, 1849, p. 310.Google ScholarRamsay, John, Scotland and Scotsman in the Eighteenth Century, 1888, 2, p. 196.Google Scholar Aberdeen, Earl of, Collection of History of the Shires of Aberdeen and Banff, 1543. Fitzherbert, Master, The book of Husbandry from the 1534 edition, 1883, p. 23. Prothero, R. E., English Farming past and present, 1912, p. 9.Google ScholarRogers, J. E. T., A History of Agriculture and prices in England, 1886, 1, pp. 26 and 187.Google Scholar

Page 380 note 2 Lawson, Peter and Son, Vegetable products of Scotland, 1836, p. 94.Google ScholarStephen, Wilson A.A bushel of Corn, 1883, p. 144.Google ScholarDe Candolle, A., Origin of Cultivated Plants, 1884, p. 273.Google ScholarLow, David, Elements of Practical Agricuhure, 1834, p. 248. Encyclopaedia Brilannica, Article on Oats.Google Scholar

Page 381 note 1 De Vries, H., Species and Varieties, their origin and mutation, p. 100.Google ScholarMorton's, Encyclopaedia of Agriculture, 2Google Scholar, Article on Oats. Encyclopaedia of American Agriculture, Article on Oats. Wilson, A. StephenA bushel of Corn, Chap. VIII, 1883, p. 140.Google Scholar

Page 388 note 1 Patrick, Wright R., “Experiment on the comparative merits of Varieties of Oats,” West of Scotland Ag. College Bull. 12, 1900Google Scholar

Page 388 note 2 McAlpine, A. N., Bull. 12, West of Scotland Ag. College, Section on Botanical Characters of Oats.Google Scholar

Page 389 note 1 Sinolair, John, Statistical Account of Scotland, 1792, 3, p. 233; 4, p. 152.Google Scholar

Page 389 note 2 Loudon's Encyclopaedia of Agriculture, 1883, pp. 1179 and 1190.

Page 389 note 3 Rogers, J. E. T., A History of Agriculture, and Prices in England, pub. 1886, 1, pp. 28 and 187.Google Scholar

Page 389 note 4 Headricks, , James, , General view of the Agriculture of Angus (Forfarshire), 1813.Google Scholar

Page 390 note 1 Qualye, , Basil, , Tracts on Agriculture, pub. 1794, by Board of Agri., Isle of Man, p. 35.Google ScholarHolt, , John, , Lancashire, p. 26.Google ScholarBaily, and Cullen, , Northumberland., p. 33Google Scholar

Page 390 note 2 International Institute of Agriculture, Statistical notes on Cereals, 1917, No. 6.

Page 390 note 3 Wood, T. B., The Nation's Food Supply in Peace and War, 1917, p. 8.Google Scholar

Page 392 note 1 Greig, E. B. and Findlay, W. M., “The Milling properties of Oats,” Journ. Bd. of Agriculture, 1907, 19, No. 5.Google Scholar

page 397 note 1 Board of Agriculture for Scotland, Agri. Statistics, 1914, 3, Pt II, p. 117Google Scholar

page 400 note 1 Watt, , Andrew, , “Mean annual rainfall in Scotland, 1871–1910,” Journ. Scottish Meteorological Soc., 1910.Google Scholar

page 400 note 2 Ontario Agricultural College, “Experiments on Oats,” 39th Annual Report, 1913, p. 144. Ohio Agricultural Exp. Station, “Experiments with Oat,” Bulletin 138, March, 1903; 257, Feb. 1913.

page 400 note 3 Hendrick, J. and Greig, R. B., “Report on Oat Trials,” Bulletin No. 6, Aberdeen and North of Scotland Agricultural College, 1904.Google Scholar

page 401 note 1 Wright, R. P., “Report in Oat Experiments,” West of Scotland Agri. College Ninth Annual Report.

page 402 note 1 Wilson, , John, H., “Hybridisation of Cereals,” Report of B.A. Meeting, Cambridge, 1904, p. 796.Google Scholar

page 402 note 1 Low, , Daniel, , Elements of Practical Agriculture, 1834, p. 248.Google Scholar

page 402 note 2 Chambers’ Encyclopaedia, Article on Oats, 12.Google Scholar

page 403 note 1 Standard Encyclopedia on Agriculture, Article on Oats.

page 403 note 2 Our Field Crops, by John, Wilson, 1859, 1, p. 135.Google Scholar

page 403 note 3 De Candolle, A., Origin of Cultivated Plants, 1884, pp. 373–376.Google Scholar

page 403 note 4 Russell, E. J., “Comparative values of second-rate arable and pasture land,” Journ. Farmers’ Club, 1917, 5th 11.Google Scholar

page 403 note 5 Watt, , Andrew, , “On Correlation of weather and crops in East of Scotland,” p. 184Google Scholar; “On Seasons and Crops in East of England,” by Shaw, W. M., p. 179, Journ. Scottish Meteorological Soc., 16, Third Series, No. 30.Google Scholar

page 404 note 1 Stapledon, R. G. and Loveday, H., “‘Shelled’ grain in Oats,” Journ. Bd. Ag., 1919, 26, No. 5, p 489.Google Scholar

page 406 note 1 Stapledon, R. G., “Identification of the country of origin of Commercial Oate,” Journ. Bd. Ag., 1916, 23, No. 2.Google Scholar

page 406 note 2 DrAitken, A. P., “Analyses of Oat Straw and Oats,” Trans. H. and Ag. Soc. of Scotland, 13, 1901, p. 284.Google Scholar

page 407 note 1 Loudon's, Encyclopaedia, “Kiln drying of Crops,” p. 828.Google Scholar