Soil structure and its quality are fundamental properties because they control many processes in soils. Tillage, crop and other factors influence soil structure. Efficient protection of it needs indication of changes in soil structure. A new Normalized Stability Index proposed by Six et al. (2000) tries to evaluate these changes, which was comp...ared with some former used indices. The most common method (wet sieving) was modified to reduce the confounding effects of different particle size distribution of different soil types and method used to the investigation. Changes in soil structure caused by tillage and crop management therefore have been made quantitative and comparable. In this paper, we review the new method and Normalized Stability Index proposed by Six et al. (2000) and present the results of our investigations.
Wheat is one of the most important cereals in the world and the bread made of its flour belongs to the everyday life of human mankind.
The Hungarian standard relating to the laboratory production of wheat flour (MSZ 6367/9-1989) does not mention the type of laboratory mill used for milling, and it only builds up some general criteria, such a
techniques, widely used in laboratory mills of the same wheat pattern show any alterations after the impact of the formula production as regards chemical constitutions and reologic parameters. Various flours and whole grains of the wheat patterns sieved with different particle sizes were studied in this experiment. In producing this pattern two different mill types of FQC 109 and CHOPIN CD 1 as well as two different grinder types such as PERTEN 3100 and type of RETSCH 200 were applied. There were 3 different corn sizes of 160; 250; 800 μms used in the partition of the fractions. To study the differences the following measurements were conducted: dry matter, ash, protein content, wet gluten content, gluten index, gluten expansiveness, farinographic value, falling number and amilographic rate.
The results this research confirm that the quality of wheat flour can be modified by different methods of pattern production. In all cases the differences can be explained by the flour-bran ratio, and in some of the cases the higher germ content of the fractions also played a role. The results show differences between the various types of mills and grinders, too.
Soil structure may be improved by adding readily decomposable organic matter. The extent of amelioration depends on the chemical build-up and decomposability of the crop residues. Three different kinds of organic matters were investigated: (1) maize stem, (2) wheat straw, and (3) maize stem
& wheat straw. Comparing the aggregate stabiliz