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Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹

Authors: G. H. Brusewitz , B. L. Clary , B. J. Herrold

  • Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹

    ARTICLES

    Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹

    Authors: , ,

Abstract

The heat of respiration of high moisture Spanish peanuts was measured for seven tests during 1971 at 60F and 30 MC and in 1972 for four tests at 70F, 30 MC and four tests at 70F, 40 MC. Results at 40 MC show a nearly constant rate of respiration. Including data from Suter, at 30 MC the heat of respiration is higher at temperatures of 60F and above. In addition, variations between replicates are greater at higher initial temperatures. Differences within the same season were just as large as those between seasons.

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Keywords: Respiration, Spanish Peanuts, Temperature, Wet Peanuts

How to Cite:

Brusewitz, G. & Clary, B. & Herrold, B., (1975) “Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture¹”, Peanut Science 2(1), p.26-29. doi: https://doi.org/10.3146/i0095-3679-2-1-7

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Published on
01 Jan 1975
Peer Reviewed

Author Notes

1Journal Article No. 2880 of the Oklahoma Agricultural Experiment Station. This research was partially supported by a grant from the Oklahoma Peanut Commission.