The analysis of starch at Midwest uses modified AACC- 76-13.01/AOAC 996.11 methods. The basic protocol is to convert the hydrolysable starch into individual glucose molecules and then measure the amount of glucose (also known as dextrose) present using a glucometer. The test procedure cannot measure resistant starch or differentiate between indigenous glucose and that glucose produced by the enzymatic breakdown of the starch.
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Alfalfa is superior to other forage crops and understanding how alfalfa grows and its relationship to forage yield & quality is critical to high quality production.READ MORE
Forage diets high in nitrates could cause nitrate toxicity when the conversion of nitrite to ammonia becomes the limiting factor.READ MORE
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE