Non-destructive determination of nitrogen in malting barleys by instrumental photon activation analysis and its comparison with the Dumas method

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43914633" target="_blank" >RIV/60461373:22330/18:43914633 - isvavai.cz</a>
Alternative codes found
RIV/61389005:_____/18:00488727 RIV/67985891:_____/18:00495348
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/jib.477/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jib.477/full</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.477" target="_blank" >10.1002/jib.477</a>

Result language
angličtina
Original language name
Non-destructive determination of nitrogen in malting barleys by instrumental photon activation analysis and its comparison with the Dumas method
Original language description
Instrumental photon activation analysis (IPAA) was used tomeasure the nitrogen content of malting barleys used in brewing and breeding in the Czech Republic. The study compares the fast and non-destructive IPAA method with the classical Dumasmethod requiring combustion of the sample. The IPAA procedure for nitrogen assay is based on measuring the positron–electron annihilation γ line at 511 keV from the photoactivation product 13N, which is interfered with by other positron emitting nuclides. Interference from15Ocan be eliminated by counting after a sufficient decay time. Interferences from34mCl and 38K can be corrected via measuring their specific γ lines at 146.4 and 2167.7 keV, respectively. The IPAA procedure has been verified by analysis of several biological referencematerials and is suitable for nitrogenmeasurement in cereals and other plantmaterials with a detection limit down to 102 wt%. Nitrogen contents in malting barleys ranged from 1.4 to 2.2 wt% and were dependent on the cereal variety and growth conditions (fertilizer use and chemical protection).
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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