Thirteen varieties of wheat were tested at the Safford Agricultural Center in 1994. An experimental variety, BR6053 was the highest yielding variety in the trial with a yield of 4453 pounds per acre.

Small grain varieties are evaluated each year by University of Arizona personnel. The purpose of these tests is to characterize varieties in terms of yield and other attributes. Variety performance varies greatly from year to year and several site-years are necessary to adequately characterize the yield potential of a variety. A summary of small grain variety trials conducted by the University of Arizona can be found online at http://ag.arizona.edu/pubs/crops/az1265.pdf.

Depuis des décennies, le rôle joué par les joints de grains dans le comportement plastique des matériaux cristallins interroge mécaniciens, métallurgistes, spécialistes des matériaux. Après les avancées décisives de la plasticité individuelle des cristaux et de leur comportement collectif au sein d’agrégats, les effets complexes des interfaces sur le comportement effectif constituent l’enjeu restant à maîtriser. Car si les joints peuvent aussi bien être sites d’endommagement que réseau de consolidation dans une structure polycristalline, ils contribuent toujours fortement aux propriétés macroscopiques de cette dernière. Le travail réalisé est une contribution à l’étude du comportement des joints lors de traitements thermomécaniques induisant leur mobilité. On parle de migration.Nous avons étudié les caractéristiques essentielles de la migration de joints de grains à partir du mécanisme de SIBM (croissance de grains sans germination après faible déformation plastique). La migration des joints de grains sous recuit après déformation a été suivie in situ en MEB. Les évolutions microstructurales sont analysées en MEB et en AFM. Les principales forces et caractéristiques contribuant à la migration des joints sont étudiées. Pour les forces, un diagramme de migration reliant le déplacement des joints à l’énergie de courbure et à l’énergie stockée par déformation plastique a permis d’évaluer la pertinence de l’expression usuelle de la force motrice de migration et d’en discuter de possibles ajustements. Pour les caractéristiques, nous avons confirmé l’effet de surface de la gravure thermique et celui plus intrinsèque des jonctions triples sur la mobilité des joints de grains. / For many decades, the role of grain boundaries in the plastic behavior of crystalline materials questions engineers, metallurgists, materials scientists. After the decisive progress in plasticity of individual crystals and for their collective behavior in aggregates, the complex effects of boundaries on the actual behavior are the remaining challenge to master. If boundaries can as well be considered as damage sites as strengthening network in a poly-crystalline structure, they always contribute greatly to the macroscopic properties of the latter. This work is a contribution to the study of the behavior of boundaries during thermomechanical treatments inducing mobility. We talk about migration.We studied the essential characteristics of the migration of grain boundaries from SIBM mechanism (Strain Induced Boundary Migration). The migration of grain boundaries under annealing after deformation was monitored in situ SEM. Microstructural changes are analyzed by SEM and AFM. The main strengths and characteristics contributing to the boundary migration are studied. For strengths, a migration diagram linking the displacements of grain boundaries to the curvature energy and the stored energy from plastic deformation allowed to assessing of the relevance of the usual expression for the migration driving force and to discussing possible adjustments. For characteristics, we confirmed the surface effect of the thermal grooving and the more intrinsic one of triple junctions on the mobility of grain boundaries.

Small grain varieties are evaluated each year by University of Arizona personnel. The purpose of these tests is to characterize varieties in terms of yield and other attributes. Variety performance varies greatly from year to year and several site-years are necessary to adequately characterize the yield potential of a variety. A summary of small grain variety trials conducted by the University of Arizona can be found online at http://ag.arizona.edu/pubs/crops/az1265.pdf.

Darbo tikslas: išanalizuoti ir įvertinti riebalų rūgščių sudėtį dažniausiai vartojamuose grūdų gaminiuose, įvertinti terminio apdorojimo įtaką riebalų rūgščių sudėčiai kepiniuose su spelta miltais. Darbo uždaviniai: 1. Atlikti vartotojų apklausą apie grūdų produktų vartojimą, pasirinkimo kriterijus bei žinias apie palankias sveikatai riebalų rūgštis. 2. Atlikti riebalų rūgščių sudėties tyrimus grūdų gaminiuose: kruopose, miltuose, džiūvėsėliuose , palyginti riebalų rūgščių kompozicijas. 3. Įvertinti gautus rezultatus ir nustatyti palankiausia sveikatai sudėtimi pasižyminčius grūdų gaminius. 4. Atlikti terminio apdorojimo įtakos riebalų rūgščių sudėčiai kepiniuose su speltos miltais tyrimus. 5. Pateikti rekomendacijas vartotojams apie saugiausius ir palankiausius sveikatai grūdų produktus. Atlikus „Riebalų rūgštys žmogaus mityboje“ žmonių apklausą, nustatyta, kad vartotojai vartoja maisto produktus, kuriuose gausu riebalų rūgščių, žino, kad grūdai vieni iš pagrindinių riebalų rūgščių šaltinių, dažnai juos vartoja savo mityboje, žino teigiamą jų poveikį žmogaus organizmui. Atlikti riebalų rūgščių sudėties tyrimai grūdų gaminiuose: kruopose, miltuose, džiūvėsėliuose parodė, iš visų tirtų mėginių duomenų daugiausia sočiųjų riebalų rūgščių nustatyta ryžių dribsniuose su džiovintais vaisiais 89,8 proc. (%), mažiausias kiekis - miltiniame mišinyje speltos miltų blynams su gemalais 13,8 proc. (%), polinesočių riebalų rūgščių didžiausias kiekis nustatytas iškeptų spelta miltų... [toliau žr. visą tekstą] / The aim of work: analyze and evaluate the fatty acid’s compositions in commonly consumed grain products, assess the impact of thermal processing fatty acid’s compositions in bakery with spelta flour. Work objectives: 1. Make the survey of users’ about consumption of grain products, criteria of selection and knowledge about positive fatty acid’s influence to the health. 2. Conduct fatty acid’s compositions’ researches in grain products: in grits, flour, breadcrumbs, compare the fatty acid’s compositions. 3. Evaluate the results and determine the most favorable to the health composition, which having the characteristics of grain products. 4. Make the researches of thermal processing impact to fatty acid‘s compositions in bakery with spelta flour. 5. Leave recommendations to the users about the safest and to the most favorable health grain products. Completed "Fatty acids in human dietary" users survey was found that users are eating food rich of fatty acids, they know, that grains are one of the main essential of fatty acids, which often used in our dietary and know their positive effect on human‘s organism. Completed compositions of fatty acid‘s in grain products analysis: in grains, flour, breadcrumbs showed that in all analyzed samples data mainly saturated fatty acids found in rice flakes with dried fruits 89.8 percent (%), and the lowest amount found in flour mixture spelta for pancakes with germs 13.8 percent (%), the maximum amount of polyunsaturated fatty acids were... [to full text]

Ferritic stainless steel is typically used in the automotive industry to fabricate welded tube that is plastically deformed for flanging, bending and necking. The effect of welding parameters during autogenous gastungsten arc welding (GTAW) of thin sheet on the weld metal structure and tensile properties were determined. Two grades of ferritic stainless steels, a titanium-containing Grade 441 and a titanium-free molybdenum-containing Grade 436, were used as base metal. Statistical analysis was used to determine the influence of welding parameters on the microstructure of autogenous GTAW welds. The results of Grade 441 indicated that the welding speed and peak welding current had a statistically significant influence on the amount of equiaxed grains that formed. For Grade 436, the same welding parameters (welding speed and peak welding current) had a statistically significant influence on the grain size of the weld metal grains. The ductility of a tensile test coupon machined parallel to the weld direction, for both base metal grades, was unaffected by the welding parameters or the weld metal microstructure. The elongation was determined by the amount of weld metal in the gauge area of a tensile coupon. The titanium content of the base material seems to have the most significant effect on the formation of equiaxed grains. / Dissertation (MEng)--University of Pretoria, 2019. / Materials Science and Metallurgical Engineering / MEng / Unrestricted

Doctor of Philosophy / Department of Animal Sciences and Industry / James S. Drouillard / Four studies evaluated effects of dry distillers grains with solubles (DDGS) containing high S concentrations on feedlot performance, ruminal fermentation, and diet digestibility by finishing cattle. Trial 1 used finishing steers fed diets based on steam-flaked corn (SFC) or dry-rolled corn (DRC), and containing 30% DDGS (DM) with 0.42% S (0.42S) or 0.65% S (0.65S). No interaction (P ≥ 0.15) between dietary S and grain processing occurred, but feeding 0.65S decreased DMI (P < 0.001) and ADG (P = 0.006) by 8.9% and 12.9%, respectively, whereas G:F was unaffected by S concentration (P = 0.25). Steers fed 0.65S had 4.3% lighter HCW (P = 0.006), lower KPH (P = 0.009), and lower yield grades (P = 0.04) than steers fed 0.42S. Concentration of H2S was inversely related (P ≤ 0.01) to ADG (r = -0.58) and DMI (r = -0.67) in cattle fed SFC, and DMI (r = -0.40) in cattle fed DRC. Trial 2 used the same treatments as in the first stud, and investigated ruminal fermentation characteristics and diet digestibility by feedlot cattle. Feeding 0.65S increased ruminal pH (P < 0.05), but decreased total VFA concentrations (P = 0.05). Steers fed 0.65S had greater ruminal NH3 concentrations (P < 0.01) than steers fed 0.42S. The magnitudes of these effects were greater in steers fed DRC than in steers fed SFC (interaction, P < 0.01). Feeding 0.65S yielded greater apparent total tract digestibilities of DM (P = 0.04) and ether extract (P = 0.03). The 3rd study evaluated effects of in vitro S titration (0, 0.1, 0.2, 0.3, 0.4, 0.5, and 0.6% of DM) in substrates based on ground corn and DDGS (GC-DDGS) or ground corn with urea and soybean meal (GC-SBM). Concentrations of NH3, total VFA, IVDMD, in vitro gas production, and gas composition were unaffected by S (P > 0.05) or by the S × substrate interaction (P > 0.05). Study 4 evaluated cattle feedlot performance when exposed to DDGS containing high S levels, either continuously or intermittently. Treatments were chronic high S (CHS; 0.60% DM), chronic intermediate S (CIS; 0.50% DM), and sporadic intermediate S (SIS; oscillating from 0.40 or 0.60% S DM basis). Steers fed CHS had 11.2 and 6.1% less (P < 0.05) DMI than steers fed CIS and SIS, respectively, but there were no treatment effects on ADG, G:F, or carcass characteristics (P > 0.10). These studies suggest that changes in cattle performance and digestibility associated with high S are primarily attributable to decreased DMI, but infrequent exposure to high levels is no more harmful than continuous exposure.

Master of Science / Department of Agricultural Economics / John A. Fox / We designed a mail survey to investigate consumer choices between whole-grain and regular grain products. Consumption of whole-grain foods has been linked to numerous health benefits including reduced risk of heart disease, diabetes and obesity. The prevalence of obesity has increased in recent decades and has been shown to be negatively correlated with education levels and income. Data from the survey are used to investigate correlations between the likelihood of choosing whole-grain alternatives and various demographic and behavioral characteristics including an individual's Body Mass Index (BMI). We also investigate the impact on consumer choices of providing information about the health benefits of whole-grain foods. Results indicate that education level and the use of food labels are both positively correlated with the likelihood of choosing whole-grain foods. Provision of information about health benefits also had a positive impact on the likelihood of choosing a whole-grain over a conventional grain product, but given a low sample size in this study the effect was not statistically significant. Choices were found to be largely insensitive to changes in relative prices, and no correlation was found between BMI and the likelihood of choosing a whole-grain product.

.

2 pp. / Revised