Lab__10_-_Seeds - (black bean, white bean sorghum, lentil...

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Lab #10 (finally. .) - Seeds Ioana Dobre
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We looked at 2 families of seeds: cereals (high energy+ protein) and legumes (high protein content) Part I. Seed identification ----------------------------------- Part II. Grain quality + nutriceuticals Grain hardness in wheat: the red wheat is supposed to be harder than the white Soluble vs. insoluble fiber: wheat bran and psyllium bran were placed in few ml’s of and allowed to hydrate for a few minutes. Anthocyanins (antioxidants) and Tannins in cereals and legumes - Small amounts of ground plant materials were place in different test tubes
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Unformatted text preview: (black bean, white bean sorghum, lentil and hard red wheat)-5 mL 1 N HCl was pipetted into the test tubes -Anthocyanins appear as a red color solution after a few minutes at room Broad bean Quinoa Rice Soft white wheat Pearl millet Hard red wheat Black bean Flax Chickpeas Lentils Adzuki bean Mung bean Buck wheat Black eyed peas Soy bean Barley Wild rice Niger Seed Modern hybrids distinct indentation at end of the kernel Traditional corn varieties...
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Lab__10_-_Seeds - (black bean, white bean sorghum, lentil...

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