Effect of the temperature on water absorption ability of leguminous seeds completely immersed in water
2000
Mazur, J. | Grochowicz, J. (Akademia Rolnicza, Lublin (Poland). Katedra Maszynoznawstwa i Inzynierii Przemyslu Spozywczego)
The study aimed at determination of temperature (279, 291, 303 K) effect on water absorption by leguminous seeds totally immersed in water. Moisture content of 3 lupine cultivars, bean, peas and soyabean seeds, was determined before soaking and next after 0.5, 1, 1.5, 2, 4, 6, 8, 20, 24, 30 hrs of immersion. With rising of water temperature the intensity of water absorption by seeds increased. However, the results showed also the complexity of water absorption by seeds: investigated phenomenon is affected by both, physico-chemical and metabolic processes in seeds
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