The content of selected micro and trace elements in oat flakes
Journal Title: Acta Agrophysica - Year 2017, Vol 24, Issue 1
Abstract
The content of selected micro- and trace elements in oat flakes was investigated in 14 samples (8 domestic, 6 foreign) including regular, instant and so called „ecological” ones. Iron, manganese, zinc, copper and so called heavy metals (chromium, cadmium, nickel and lead) content was analyzed. Lead content was exceeded in one sample, which was also characterized by elevated level of copper. There was no significant difference in cadmium and copper content between normal and “ecological” flakes. Domestic flakes were characterized by lower level of iron, zinc and nickel as compared to foreign ones, but on the other hand lead level was higher. Content of manganese, copper and cadmium was not influenced by the origin of the flakes.
Authors and Affiliations
Wiktor Berski, Bohdan Achremowicz, Florian Gambuś, Halina Gambuś
Plon suchej masy i skrobi bulw ziemniaka jadalnego w warunkach stosowania biostymulatorów wzrostu i herbicydu
Doświadczenia polowe przeprowadzono w latach 2015-2017 w rejonie Polski wschodniej, w gminie Biała Podlaska (52°02`N; 23°07`E), w województwie lubelskim. Celem badań było określenie wpływu metod pielęgnacji z zastosowani...
Effect of thermal treatment parameters on selected properties of potato chips
The aim of the conducted investigation was to determine of the effect of different frying temperatures and drying methods (in hot air flow and microwave-convective at 240W, 360W and 480W) on fat content, texture, colour...
Mineral nitrogen content in the 60-90 cm layer of grassland soils relative to other fodder crops, way of managing agricultural lands and farming intensity
Mineral nitrogen occurring at the depth of 60-90 cm of the soil profile, which is unavailable to the main root mass of grassland plants and arable land crops and which is located in this layer due to leaching to deeper s...
Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour
The aim of the work was to compare changes in the physical properties of wheat bread caused by the addition of scalded flour to dough. The scalded flour was implemented in the recipe for wheat bread at rates from 0 (cont...
Content of total and true protein in potato tubers in changing weather conditions under the influence of biostimulators
The results of the research were based on a field experiment conducted in 2015-2017 on an individual farm in Międzyrzec Podlaski in Poland. The aim of the study was to determine the effect of the type of biostimulants us...