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Produktbild: Barley

Barley

48,99 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

12.10.2011

Abbildungen

XVIII, 612 p.

Verlag

Springer Netherland

Seitenzahl

612

Maße (L/B/H)

23,5/15,5/3,4 cm

Gewicht

949 g

Auflage

Softcover reprint of the original 1st ed. 1978

Sprache

Englisch

ISBN

978-94-009-5717-6

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

12.10.2011

Abbildungen

XVIII, 612 p.

Verlag

Springer Netherland

Seitenzahl

612

Maße (L/B/H)

23,5/15,5/3,4 cm

Gewicht

949 g

Auflage

Softcover reprint of the original 1st ed. 1978

Sprache

Englisch

ISBN

978-94-009-5717-6

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Barley
  • 1 The Morphology of Barley; the Vegetative Phase.- 1.1 Introduction.- 1.2 The quiescent barley grain.- 1.3 Changes in the germinating grain.- 1.4 The growth of the stem and leaves.- 1.5 The root system.- 1.6 Plant morphology and lodging.- References.- 2 The Morphology of the Reproductive Parts in Barley.- 2.1 Introduction.- 2.2 The development of the ear.- 2.3 Variations in the form of grains.- 2.4 The ear.- 2.5 Some implications of the wide variety of forms of barley.- References.- 3 The Origin and Classification of Barleys.- 3.1 Introduction.- 3.2 Classifications of barleys.- 3.3 The position of barley within the Gramineae.- 3.4 The origin of cultivated barley.- References.- 4 The Biochemistry of Barley.- 4.1 Introduction.- 4.2 Carbohydrates.- 4.3 The glycolytic sequence, the pentose phosphate shunt and the tricarboxylic acid cycle.- 4.4 Barley lipids.- 4.5 Photosynthesis and photorespiration.- 4.6 The formation of porphyrins.- 4.7 Phenolic and aromatic substances.- 4.8 Amino acid metabolism.- 4.9 The metabolism of some amines.- 4.10 Nucleic acids, and some other nitrogenous substances.- 4.11 Barley proteins.- References.- 5 Grain Quality and Germination.- 5.1 Introduction.- 5.2 Sampling tests with small numbers of grains.- 5.3 Grain evaluation.- 5.4 The penetration of water, and other substances, into grain.- 5.5 Testing for grain germinability.- 5.6 Vigour.- 5.7 Dormancy.- 5.8 The gas exchange of germinating grains.- 5.9 The chemical composition of the quiescent grain.- 5.10 Biochemical changes in germinating grain.- 5.11 Embryo culture in vitro.- 5.12 The mobilization of the endosperm reserves.- References.- 6 The Growth of the Barley Plant.- 6.1 The description of growth.- 6.2 Sequential changes in the growth of the plant.- 6.3 The composition of the growing plant.- 6.4 The composition of the growing grain.- 6.5 Root growth.- 6.6 Water supplies.- 6.7 Water stress.- 6.8 Mineral requirements.- 6.9 The uptake and release of substances by roots.- 6.10 Coleoptile growth and gravity perception.- 6.11 Leaf unrolling and greening.- 6.12 Leaf senescence.- 6.13 Growth regulation.- 6.14 Temperature and growth.- 6.15 Cold hardiness.- 6.16 Vernalization.- 6.17 Some effects of light.- 6.18 Some factors that control yield.- References.- 7 Agricultural Practices and Yield.- 7.1 Introduction.- 7.2 Soil preparation.- 7.3 The choice of seed; sowing.- 7.4 Nutrient supply and barley yield.- 7.5 Some chemical treatments.- 7.6 Damaging factors.- 7.7 Water supplies and yield.- 7.8 Barley as forage.- 7.9 Harvesting the grain.- 7.10 Actual and potential yields.- References.- 8 Production and Harvesting Machinery.- 8.1 Introduction.- 8.2 Irrigation and drainage.- 8.3 Tillage.- 8.4 Sowing.- 8.5 Post-sowing treatments.- 8.6 Harvesting and threshing barley.- 8.7 Straw.- 8.8 Harvesting the whole plant.- 8.9 Conclusions.- References.- 9 Weeds, Pests and Diseases in the Growing Crop.- 9.1 Weeds and the need to control them.- 9.2 Weed control.- 9.3 The economics of weed control.- 9.4 Nematode pests.- 9.5 Molluscs.- 9.6 Birds and mammals.- 9.7 Insect and some other pests.- 9.8 Virus diseases of barley.- 9.9 Bacterial diseases.- 9.10 Fungal diseases.- 9.11 Some general considerations.- References.- 10 The Reception and Storage of Whole Plants and Grain. The Micro-organisms and Pests of Stored Grain.- 10.1 Introduction.- 10.2 Barley hay.- 10.3 Straw.- 10.4 Barley silage.- 10.5 Grain reception.- 10.6 Handling grain.- 10.7 Weighers.- 10.8 Cleaning and grading grain.- 10.9 Drying principles.- 10.10 Grain drying in practice.- 10.11 Grain storage facilities.- 10.12 Seedlongevity and grain deterioration.- 10.13 Micro-organisms in grain.- 10.14 Insects and mites.- 10.15 The mites of stored grain.- 10.16 Insecticides and fumigants.- 10.17 Rodents and their control.- References.- 11 Barley Genetics.- 11.1 Introduction.- 11.2 The inheritance of ‘distinct’ factors.- 11.3 Cytology and chromosome behaviour.- 11.4 Chromosomal abnormalities.- 11.5 Ploidy levels.- 11.6 Mutations and mutagenesis.- 11.7 The expression of some mutant and other genes.- 11.8 The genetics of complex characters.- References.- 12 Barley Improvement.- 12.1 Introduction.- 12.2 Plant introductions, and adapted forms.- 12.3 Plant selections.- 12.4 Mutation breeding.- 12.5 Hybridization.- 12.6 Crossing barley.- 12.7 The choice of parents.- 12.8 Selection sequences applied to hybrid progenies.- 12.9 Competition and ‘natural selection’ in barley.- 12.10 Breeding for quality.- 12.11 Some other objectives in breeding.- 12.12 Breeding for higher yields.- 12.13 The quantitative evaluation of parents.- 12.14 ‘Hybrid’ barley.- 12.15 Trial procedures.- 12.16 The multiplication of seed.- 12.17 Conclusion.- References.- 13 Some Actual and Potential Uses of Barley.- 13.1 Introduction.- 13.2 Barley grain; a source of starch and protein.- 13.3 Minor uses of straw.- 13.4 Straw in building.- 13.5 Animal bedding, litter, farmyard manure and compost.- 13.6 Soil protection, conditioning, or replacement.- 13.7 Some industrial uses of barley.- 13.8 Paper, cardboard and millboard.- References.- 14 Barley for Animal and Human Food.- 14.1 Introduction.- 14.2 The nutritional requirements of animals.- 14.3 Forage and hay.- 14.4 Silage.- 14.5 Barley straw.- 14.6 Barley grain.- 14.7 By-products for animal feed, derived from barley.- 14.8 Non-alcoholic beverages.- 14.9 Other potentialfeeding stuffs.- 14.10 The technology of preparing grain for food.- 14.11 Future uses of barley as food.- References.- 15 Malting.- 15.1 Introduction.- 15.2 The selection and acceptance of malting barley.- 15.3 Barley handling.- 15.4 Steeping.- 15.5 Germination equipment.- 15.6 Kilns and kilning.- 15.7 Malt analyses.- 15.8 Changes that occur in the malting grain.- References.- 16 Some Uses of Barley Malt.- 16.1 Introduction.- 16.2 Mashing.- 16.3 Some aspects of yeast metabolism.- 16.4 Malt extracts and barley syrups.- 16.5 Brewing beer.- 16.6 Malt vinegar.- 16.7 Distilled ‘potable spirits’.- References.