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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: , ,

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Abstract

The heat of respiration of high moisture Spanish peanuts was measured for seven tests during 1971 at 60°F and 30% MC and in 1972 for four tests at 70°F, 30% MC and four tests at 70°F, 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 60°F 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
License
Creative Commons Attribution-NonCommercial 4.0

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.