Sentence examples for wheat particles from inspiring English sources

The sphere was attached to the bottom of an acrylic conveying line that was conveying wheat particles [equivalent diameter: 3.66 mm] at an air speed of 20 m/s and a mass flow rate of approximately 5 kg/min.

Examples of the microstructure of wheat particles recovered from the terminal ileum after ingestion of the coarse porridge are shown in Figure 5. Intact particles of durum wheat of ∼2 mm diameter were evident in all samples collected throughout the day but not in the overnight samples.

With the exception of modulus of elasticity, the other properties were decreased by the addition of wheat straw particles.

The supernatants (from 15 ml of pooled culture in each treatment) were subsequently filtered by 0.45 µm (Whatman FP30/0.45 cellulose acetate membrane) (in order to remove wheat straw particles) followed by 0.22 µm syringe filters (Whatman FP30/0.22 cellulose acetate membrane) (in order to remove microbial cells) (Fig.  1).

Probability density maps of particle occurrence were developed to describe the chance of a wheat particle being present in a particular location of the conveying line.

Decreasing wheat particle size from 1000 to 500 μm improved (P<0.05) the coefficient of ileal digestibility of dietary energy (0.707 versus 0.665), organic matter (0.718 versus 0.677) and dry matter (0.681 versus 0.645), but neither AA CSID nor N retention.

The Plackett Burman (P B) experimental design was used for initial screening of various factors affecting the process including temperature, initial moisture content, carob particle size, wheat bran particle size, pH, initial cell concentration, peptone and yeast extract concentration and fermentation time.

Our in vitro digestion experiments clearly demonstrated that starch entrapped within the cells of the coarse wheat endosperm particles was hydrolyzed (by α-amylase) at a considerably slower rate than the exposed starch in the fine flour particles.

Wheat bran particles were mixed with carob pods as filler and support for bacterial growth.

Dispersion of experimental values characterizes the large heterogeneity in wheat flour particles' shapes.

A quantitative method was developed to evaluate the shape of wheat powder particles.