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  • Author: Silvana Mihaela Dănăilă-Guidea x
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Researches Concerning the Influence of Technological Links on Dendrometric Parameters to Paulownia Ssp.

Abstract

Paulownia ssp., in its places of origin, has been cultivated for over 2600 years and used as protection curtains against sand storms or floods, studies of how this species was exploited only fifty years ago in time what genetic research has only been affected in the last thirty years. The fundamental purpose of experimentation was to check the influence of different technological links (planting density and fertilization scheme), not only on the weight of the wood and the technological characteristics of the wood obtained, but also on the total biomass accumulation. The objectives of the research were: a) stems diameter increase, measured at 100 cm height from the soil surface, maintaining the harvest variant at 4 years; b) increasing of biomass accumulation. In all experimental variants, it is noted that the plants recorded higher values of the different variables analyzed (diameter at the base, normal diameter and total height), when the fertilization factor also intervenes. In the same way, when a higher fertilization was applied, higher values of the dendrometric indicators are obtained compared to the experimental variants that did not benefit from the supplementation of nutrients, suggesting that the most important risk factor in Paulownia plantations is the planting density and the fertilization element.

Open access
Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality

Abstract

The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

Open access