Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture

Brusewitz, G. H.; Clary, B. L.; Herrold, B. J.

doi:10.3146/i0095-3679-2-1-7

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Articles| January 01 1975

Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture^¹

G. H. Brusewitz;

G. H. Brusewitz

²Assistant Professor, Agricultural Engineering Department, Oklahoma State University, Stillwater, OK 74074

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B. L. Clary;

B. L. Clary

³Associate Professor, Agricultural Engineering Department. Oklahoma State University, Stillwater, OK 74074

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B. J. Herrold

⁴Hydraulic Engineer, Corps of Engineers, Tulsa, OK 74102

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Peanut Science (1975) 2 (1): 26–29.

https://doi.org/10.3146/i0095-3679-2-1-7

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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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.

American Peanut Research and Education Society

1975

American Peanut Research and Education Society

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Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture^¹

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Heat of Respiration of Wet, Spanish Peanuts As Affected by Initial Temperature and Moisture^¹