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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Experience trifactorial AxBxC type was placed by the method of parcelssubdivided in three repetitions. Factors studied were:Factor A - fertilization, with graduations:a 1 - N0P0a 2 - N40P40a 3 - N80P80a 4 - N120P120Factor B - variety, with graduations:b 1 - Annabellb 2 - Thuringiab 3 - CristaliaFactor C - sowing density with graduations:c 1 - 400 bg/m 2c 2 - 600 bg/m 2The objectives of this work is the determination of protein and starch accumulatedby the three spring barley varieties under the influence of the interaction level offertilization and planting density in the three years of research. Determination of proteinand starch was done by a simple and modern, using the device OmegAnalyzer G.Statistical processing of results was done by the method of analysis of variance,using MS Office Excel - ANOVA test. As a witness to use the average of the variants.2063. RESULTS AND DISCUSSIONSThe results were summarized and recorded in the tables below.To obtain beer content of beans barley protein substances should not be over 12%of dry matter above this limit as barley malts malţifică difficult and results in a lower yieldin the extract.With regard to crude protein content of spring barley, the variety Annabell, in2008, it ranged from 9,5% in variant N0P0x600bg/m 2 reaching 12,0% in versionN120P120x400bg/m 2 values content protein, the variety ranges from 10,1% in ThuringiaN0P0x600bg/m 2 and 12,5% in version N120P120x400bg/m 2 .Cristalia variety recorded values of crude protein content from 10% in versionN0P0x600 bg/m 2 and 12,2% in version N120P120x600 bg/m 2 .In 2009 the protein content ranged from 10,2% in variety Annabell (variantN0P0x600bg/m 2 ) and 12,2% (variant N120P120x400bg/m 2 ), between 10,5% (variantN0P0x600bg/m 2 ) and 12,8% (variant N120P120x400bg/m 2 ), the variety Thuringia and thecrude protein content variety Cristalia ranged from 10% (variant N0P0x600bg/m 2 ) and12,6% (variant N120P120x400bg/m 2 ).Crude protein content recorded in 2010 by the three varieties analyzed rangedfrom 9,7% (variant N0P0x600bg/m 2 ) and 12,0% (variant N120P120x400bg/m 2 ) between10,3% (variant N0P0x600bg/m 2 ) and 12,6% (range N120P120x400bg/m 2 ), and between10% (range N0P0x600bg/m 2 and version N0P0x400bg/m 2 ) and 12,3% (variantN120P120x600 bg/m 2 ).Mean highest protein content was recorded version ThuringiaxN120P120x400bg/m 2 and the lower version CristaliaxN40P40X600 bg/m 2. (fig.1)
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011The content of starch grains, influence the highest amount of extract and highvalues of this index leads to a good malting quality. Thus, varieties with a starch content ofat least 57-60% will be very good for malting.Table 1. Summary of results regarding the influence of experimental factors on the protein content inbarley grainsVariantProtein content (% in dry substance)2008 2009 2010 Average of years% difference % difference % difference % differencea1b1c1 11.8 0.94 *** 12.1 1.24 *** 11.9 1.04 *** 11.9 1.04 ***a1b1c2 12.0 1.14 *** 12.2 1.34 *** 12.0 1.14 *** 12.1 1.24 ***a1b2c1 12.4 1.54 *** 12.8 1.19 *** 12.4 1.54 *** 12.53 1.67 ***a1b2c2 12.5 1.64 *** 12.7 2.24 *** 12.6 1.74 *** 12.6 1.74 ***a1b3c1 12.2 1.34 *** 12.4 1.54 *** 12.3 1.44 *** 12.3 1.44 ***a1b3c2 12.1 1.24 *** 12.6 1.74 *** 12.1 1.44 *** 12.26 1.40 ***a2b1c1 10.5 -0.36 O 11.2 0.34 10.8 -0.06 10.83 -0.03a2b1c2 10.8 -0.06 11.1 0.24 10.6 -0.26 10.83 -0.03a2b2c1 11.0 0.14 11.3 0.44* 11.2 0.36* 11.17 0.31a2b2c2 11.2 0.34 11.4 0.54** 11.3 0.44* 11.3 0.44*a2b3c1 10.8 -0.06 11.0 0.14 10.7 -0.16 10.83 -0.03a2b3c2 10.9 0.04 11.1 0.24 10.9 0.04 10.96 0.1a3b1c1 10.0 -0.86 OOO 10.5 -0.36 O 10.6 -0.26 10.37 -0.49 OOa3b1c2 10.2 -0.66 OOO 10.4 -0.46 OO 10.5 -0.36 O 10.37 -0.49 OOa3b2c1 10.8 -0.06 11.0 -0.14 11.0 0.14 10.93 0.07a3b2c2 10.9 0.04 11.1 0.24 10.8 -0.06 10.93 0.07a3b3c1 10.5 -0.33 10.7 -0.16 10.6 -0.26 10.6 -0.26a3b3c2 10.6 -0.26 10.6 -0.26 10.5 -0.36 O 10.53 -0.33a4b1c1 9.5 -1.36 O 10.2 -0.66 OOO 9.7 -1.16 O 9.8 -1.06 OOOa4b1c2 9.8 -1.06 OOO 10.3 -0.46 OO 9.9 -0.96 O 10.1 -0.76 OOOa4b2c1 10.1 -0.76 OO 10.5 -0.36 O 10.3 -0.56 OO 10.3 -0.56 OOa4b2c2 10.3 -0.56 OO 10.7 -0.16 10.4 -0.46 OO 10.46 -0.4 Oa4b3c1 10.0 -0.86 OOO 10.0 -0.86 OOO 10.0 -0.86 OOO 10.0 -0.86 OOOa4b3c2 10.1 -0.76 OOO 10.2 -0.76 OOO 10.0 -0.86 OOO 10.1 -0.76 OOOControl Average 10.86 -L 5% = 0,3417% DL 1% = 0,457% DL 0,1% = 0,598%In 2008 the starch content ranged from 60,0% in variety Annabell (variantN0P0x600bg/m 2 ) and 64,1% (variant N80P80x600bg/m 2 ), between 56,9% (variantN0P0x400bg/m 2 ) and 63,0% (variant N80P80x400bg/m 2 ), the variety Thuringia and thestarch content variety Cristalia ranged from 59,0% (variant N0P0x400bg/m 2 ) and 63,7%(variant N80P80x400bg/m 2 ) (fig.2).In 2009 the starch content ranged from 56,8% in variety Annabell (variantN0P0x600bg/m 2 ) and 60,7% (variant N80P80x400bg/m 2 ), between 55,0% (variantN0P0x400bg/m 2 ) and 60,7% (variant N80P80x400bg/m 2 ), the variety Thuringia and thestarch content variety Cristalia ranged from 56,3% (variant N0P0x600bg/m 2 ) and 59,4%(variant N80P80x400bg/m 2 ).207
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