Braadbaart, F. and van Bergen, P. (2005). Digital imaging analysis of size and shape of wheat and pea upon heating under anoxic conditions as a function of the temperature. Vegetation Hist Archaeobotany 14 (1). Vol 14(1), pp. 67-75.
 Title The title of the publication or report |
Digital imaging analysis of size and shape of wheat and pea upon heating under anoxic conditions as a function of the temperature | |||||
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Issue The name of the volume or issue |
Vegetation Hist Archaeobotany 14 (1) | |||||
Series The series the publication or report is included in |
Vegetation History and Archaeobotany | |||||
Volume Volume number and part |
14 (1) | |||||
Page Start/End The start and end page numbers. |
67 - 75 | |||||
Biblio Note This is a Bibliographic record only. |
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Publication Type The type of publication - report, monograph, journal article or chapter from a book |
Journal | |||||
Abstract The abstract describing the content of the publication or report |
The paper describes three types of experiments which were carried out. In the first series, emmer wheat grains (Triticum dicoccum Schübl), var. AR, and peas (Pisum sativum L.), var. RE, were heated at temperatures ranging from 130--700 °C under controlled anoxic conditions for a maximum of 120 min. Image acquisition was carried out on a flat bed scanner with a transparency adapter. Various size and shape factors are discussed and the definitions of the selected size and shape factors are given. The size and shape were measured and the mean calculated from thirty of the untreated specimens and the charred residues heated at each temperature. The results show a change of size and shape as a function of the temperature. The changes for wheat grains and peas are not identical. It is suggested that the presence of the pericarp enclosing the wheat grains causes this difference. In a second series of experiments it was shown that untreated grains of emmer wheat, bread wheat and macaroni wheat can be separated by measuring the shape, but size varies too much within each species, probably the result of different growing conditions, to be useful for separation purposes. As a result of heating at temperatures higher than 290 °C the shape of the three species becomes identical. This implies that the three species can no longer be separated after being heated, solely on the basis of size and shape. Finally, both emmer wheat grains enclosed by chaff and without chaff were heated under similar conditions. After removal of the chaff from the former, the size and shape of the grains were measured. The results show no significant difference in size and shape between both types. | |||||
Year of Publication The year the book, article or report was published |
2005 | |||||
Locations Any locations covered by the publication or report. This is not the place the book or report was published. |
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Source Where the record has come from or which dataset it was orginally included in. |
BIAB
(The British & Irish Archaeological Bibliography (BIAB))
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Relations Other resources which are relevant to this publication or report |
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Created Date The date the record of the pubication was first entered |
17 Aug 2005 |
