Przeglądaj wg Autor "Duczmalowa, T."

Teraz wyświetlane 1 - 3 z 3
  • Miniatura
    PozycjaOpen Access
    Wpływ suszenia ziarna na plony pszenicy.
    (1964) Duczmal, K.; Duczmalowa, T.; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Fizjologii Roślin; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Ogólnej Uprawy Roli i Roślin
    Investigations were carried out upon the influence of thermic wheat seed drying on the rise, growth, and cropping of the plant. Under the influence of drying, the plant always lowers its rise, but a decrease in grain crops (10 to 30%) was shown only by those plants that grew up from seeds harvested in their early-wax and wax phases.
  • Miniatura
    PozycjaOpen Access
    Wpływ suszenia ziarna na pobieranie wody i wielkość potencjału redox
    (1964) Duczmal, K.; Duczmalowa, T.; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Fizjologii Roślin; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Ogólnej Uprawy Roli i Roślin
    Investigations were carried out on water intake (sorption) and redox potential during the germination period of wheat grain gathered at its wax-ripe stage and subjected to drying. It was proved that seed drying in higher temperatures (40 and 50°C) caused disturbances in the osmotic water intake as well as changes in the height of redox potential.
  • Miniatura
    PozycjaOpen Access
    Wpływ suszenia ziarna na zdolność kiełkowania oraz aktywność katalazy i beta-amylazy
    (1964) Duczmal, K.; Duczmalowa, T.; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Fizjologii Roślin; Wyższa Szkoła Rolnicza w Szczecinie. Katedra Ogólnej Uprawy Roli i Roślin
    Investigations were carried out on the influence of drying grain harvested in various ripening phases on its germinating power and the activity of "catalase and beta-amylase". The obtained results show a close dependence of the quality of the dried grain on the degree of its ripeness, temperature, and the duration of its activity. Drying at higher temperatures caused a decrease in all the examined indices, particularly when the grain was gathered in its early ripening stage.