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A TEMPERATURE INDICATOR FOR USE DURING OVEN-DRYING OF HERBAGE (1974)

Wolf, D. D.

Oxford, UK : Blackwell Publishing Ltd

Grass and forage science 29 (1974), S. 0

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ISSN: 1365-2494

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Notes: The drying of small herbage samples should be as rapid as possible so as to limit respiratory loss and enzymatic interconversions, especially if certain nonstnictnral carbohydrates are to be assayed. An inexpensive thermo-switch is described that indicates the time required to heat a mass of tissue in an oven to a given temperature. The time required to heat green herbage to a temperature (55°C) that will inactivate respiratory enzymes can be determined.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2494.1974.tb01266.x

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