Description of culture

Cultural culture technology

An example of calculating the technological card

Conclusion

Bibliography

1. Description of the culture of oats. People's importance.

Oats is used for food and feed purposes. The grain of oats is used in the production of croup, Hercules, Tolokna, Galet, Surrogate of coffee. Thanks to good digestibility, these products are of great importance in dietary and children's nutrition.

Oatmeal protein is distinguished by increased content of amino acids person. Oat grain is also rich in vitamin B1 and iron, calcium and phosphorus compounds.

Oat grain - an indispensable concentrated feed for horses and young and other animal species. In a mixture with one-year bean crops, Oats are often used on hay, green food and silo. Oats is used to prepare alcoholic beverages. Oats are also sometimes added when cooking vodka. From oats and oat saline boils.

History of culture.

The birthplace of oats - Mongolia and the northeastern provinces of China. It began to be processed later than wheat and barley - in the second millennium BC. He littered the crops of the police, however, the farmers did not try to fight him, since his wonderful feeding properties were already known. With the promotion of crops to the north, Obesus displaced a more thermal-loving shell. The most ancient traces of oats, which relate to the bronze century, were found in the territories of Switzerland, France and Denmark. The first mention of this culture is found in the records of the Greek Doctor of Diahs, who lived in the IV century BC. Pliny senior wrote that the ancient Germans grown oats and cooked porridge from it. On this occasion, the Romans and the Greeks mocked them, because they perceived this culture as suitable for animals only. Claudius Galen recalled that she was sowed and in India. Dioscaride not only mentioned him, but also used in medical practice. In Russia, Ovesta was the most important of cultivated cultures. Dishes made from oat colts, flour and tolnas were ordinary food for the population of Russia. From oats did Kisel. This is mentioned in the ancient Russian chronicles of the monk and the writer Nestor "Tale of the Charter," which was written in the XII century.

Ovens Sowing or Ovens Feed, ordinary (Lat. Avena Sativa) is an annual grassy plant, a kind of oats (Avena), widely used in agriculture.

Ovens Sowing - unpretentious to soil and climate Plant with a relatively short (75-120 days) vegetation period, seeds germinate at + 2 ° C, sewers transfer small freezers, so culture is successfully grown in the northern regions

There is a documentary confirmation that in 779, OVES was widely grown in the Anglo-Saxon England. Over the centuries, the cakes that consisted of oatmeal, water and salt were main food for residents of Great Britain, especially Scotland. In these areas, OVES is the only culture that grows in a cold and humid climate. Oatmeal cakes were also popular in Wales and Ireland. The seed with other grain crops was brought to North America by the Scots and was planted on Elizabeth's Islands, not far from the coastline of Massachusetts, from where he spread throughout the country. Oves were grown mainly for feeding horses, but emigrants from Scotland used oats for making porridges, puddings and baking.

Oats - valuable food and grain-fusion culture.
Oat protein, the content of which in the grain varies from 9 to 19%, according to its biological value, i.e., according to the content of essential amino acids, it is more costly than barley protein and many other grain crops. The level of protein content in the grain is in close dependence on geographic and climatic conditions. In the western and northern regions of the republic, the content of this most important component (lysine) is much less than in the eastern and southern; In areas with sharply pronounced continentality (steppe zone), the fodder value of the protein is higher than in areas with moderately warm, wet summer (woodland and forest-steppe).
It should be noted that the technological quality of grain of one variety grown in different areas of Ukraine is also unequal. Thus, a relatively small film (22-26%) and a large cereal yield (58-66%), an excellent culinary assessment of cereals and cough Mirny variety has in soft conditions of Polesia (Zhytomyr region). In arid forest-steppe areas (Kharkov, Poltava), the grain film growth increases to 32%, the yield of cereals decreases to 52-61%, and the culinary assessment of cereals and porridge does not exceed 4 points. The worst technological quality of grain - a film to 37%, the taste of cough is not higher than 3 points, this variety is observed in the steppe zone in the Odessa region.
The oats grain presents a special value for animal husbandry, serves as a highly concentrated feed for horses, birds, tribal animals. Due to the good digestibility of proteins and the content of essential substances that stimulate growth and increase vital tone, oats grain is the most valuable among fodder crops.
Oats refers to plants the least demanding of heat, the seeds germinate at a temperature of 1-2 ° C, and in the plant sewn phase is resistant against the temporary decrease in temperature to minus 6 ° C. Upon amounts of active temperatures, the demands of different varieties of unequal - for early varieties it is necessary to 1000-1500 ° C, the averages 1000-1650 ° C and late 1,500-1800 ° C of active temperatures.
Oats sudently a water-loving culture, during swelling and prosperity of the seeds, it absorbs water in the amount of 65% of the mass of the grain, and for the formation of 1 g of dry substance, 450-500 g of water is necessary. The transpiration coefficient of oats, depending on climatic conditions varies from 400 to 600. The drought of the oats plant is transferred noticeably worse than other tone grain crops. Especially negatively reflects and causes a sharp decrease in the harvest of the lack of soil water during the exit to the tube - throwing a pan.
Oats grows well on the soils of various mechanical composition, but does not tolerate saltwatened soils. Plants develop a powerful, deeply penetrating, with a large invoying ability of the root system. Thus, already in the phase of the formation of the third sheet of roots penetrate a depth of 70-80 cm, and during the formation of the grain - 1.9-2 m. The distinctive biological property of oats is also the fact that the bunning of the plants comes from two nodes - collaptile and actually node of bunning; Out of both nodes develop secondary roots. The development of the root system correlates with yield and closely related to the conditions of cultivation. Thus, in VIU experiments, with the grain yield of 16 c / ha, the mass of the roots of oats was 10 c / ha, and during the yield 30 c / ha reached 19 c / ha.
Compared with barley, Oats is less demanding of the food regime, however, for the formation of a large harvest, plants require a significant amount of nutrients. A characteristic biological property is a long period of power consumption.
The oats plants form a well-designed vegetative mass, quickly shadow the soil and suppress the development of weed plants.
A oats-zoned in the republic have an unequal photoperiodic reaction associated with the intensity and quality of solar illumination and the resulting the strength of the plants. On this important feature of the variety are distributed as follows: the group of early banks belongs to the Kuban; Ored-line - Astor, Bug, Lviv 1026, Mirny, Sinelnikovsky 21, Cherkasy 1, Chernigov 83; Medium-stage - Lviv 1, Lgovsky 78, horizon.
Almost all varieties have high level Potential yield, with medium grain harres in the range of 30-40 centners / hectare, the maximum productivity is 61-76 c / ha more. A oats varieties differ significantly on drought-resistant, damage to diseases and resistance against lonewed. By drought-resistant, they are divided into the following non-equinlast groups: Bug, Kuban, High drought resistance; Increased - peaceful, Lgovskaya 102, Sinelnikovsky 21, LRVA 78, and the water-loving varieties include Astor, Lviv 1, Cherkasy 1, Chernigov 83, horizon.
On a well-fertilized agrofon and in conditions of sufficient moistening, high-resistant resistance are varieties - Astor, Kuban, Bug, elevated stability have a horizon, Lviv 1, Lgovskaya 1026, peaceful, Sinelnik 21, Cherkasy 1 and the average - Lgovsky 78, Chernigov 83.
Almost all zoned varieties are high and increased resistance to damage to the heads of dusty, with the exception of the Lgovsky variety 1026. In relation to the damage to the bacterial burn, the varieties have mainly medium-resistant. Against the lesion rust crown the most stable Lviv 1 and the Lgovsky 78, in middle degree Sustainable peaceful, Cherkasy 1, Bug, Lgovsky 1026, while Astor varieties, Kuban and Sinelniki 21 are quite stronger than this disease. Thus, the zoned varieties of oats differ among themselves by specific features that need to be taken into account when growing them on ordinary and intensive technologies.

Plan:

Introduction

• 1 Botanical description
• 2 Spread
• 3 Chemical composition
• 4 Meaning and application
• 5 grades
• 6 gallery
Notes
Literature

Introduction

Obian sowing, or Ovens Kormova, or Obian ordinary (Lat. Avéna Sátive.) - Annual herbaceous plant, kind of oats ( Avena.), widely used in agriculture Zlak.

Obian sowing is unpretentious to soils and climate. Plant with a relatively short (75-120 days) vegetation period, the seeds germinate at + 2 ° C, germs tolerate small freezers, so culture is successfully grown in the northern regions.

1. Botanical description

Annestly herbaceous plant with a height of 50-170 cm, always with naked nodes.

The root is basic.

Stem is Solvin 3-6 mm in diameter, with 2-4 nodes.

Leaves of sieves, green or gray, linear, vaginal, rough, 20-45 cm length and 8-30 mm width.

Flowers are small, assembled 2-3 in spikelets that form splashing, less often one-sided sweaters up to 25 cm long. Spikelets of medium size, two-tricolor; Flowers are only lower with ustye, less frequently all silent. Scapper scion to 25 mm long, a little longer flower. All flowers in the spikelet without joints; The spikelet axis is naked. Lower flower scaled lanceal, about 20 mm long, on the top of the double-born, mostly naked, at the base with few hairs or all naked; Ask a little bent, or straight, or absent. Flowers in June - August.

The fruit is a grain.

2. Distribution

Motherland - Mongolia and the northeastern provinces of China. Osay is cultivated in the moderate zone of both hemispheres from ancient times, however, it has become later wheat and barley. In Russia, he was the most important of cultivated crops. Often goes.

The largest crown of oats - in Russia (about 20% of world) and Canada, this is one of the main grain crops in Poland, Finland and Belarus.

3. Chemical composition

The grain contains starch (53%), protein (14%), fats (4-6%), vitamins B 1, B 2, salts, micro- and macroelements, as well as soluble vegetable fibers. The latter refer to the class of polysaccharides and are natural polymers - unique sorbents.

4. Meaning and application

OVES is used as a grain-fusion culture, both for livestock and for humans. Oatmeal, or lat. porridge. - National English dish. It is traditionally served for breakfast in England. This porridge is very useful. It is recommended in medical nutrition, especially with heart and liver diseases. Thanks to the content of plant fibers in oats, it binds and removes many of the body harmful substances, including cholesterol. That is why OVES is able to prevent atherosclerosis. Patient diabetesEspecially when it is complicated by acidosis and with a high content of cholesterol in the blood, an unloading diet from oat-chokes and Hercules is useful. Ordinal People's Medicine - Oatmeal Kisel.

The oats grain is especially valued when feeding horses and other working animals when it is necessary to maintain the strength and energy of workers animals.

OVES is used in folk medicine. Oatman bars and solid plants are used as a stiff and diuretic. The oats tinctures are also used for nervous disorders, depressions, such as antidiabetic, coating, diuretic, wind turbulent and antipyretic agent. Baths with decoction of oatmeal straw help with rheumatism, gout, Ishias and many skin diseases. The so-called "oat bolt" is used in folk medicine for the treatment of skin diseases and stomach ulcers. Avena Sativa homeopathic preparation is used for nervous exhaustion. The pharmaceutical industry produces an alcohol oats tincture, which is an effective soothing means.

A oats straw goes to the manufacture of coarse paper grades.

5. Sort

Cultural grades of oats are divided into film and naked. Fleece varieties are two varieties: tanned oats (Avena Sativa Patula Al.) If the pittalki branches are stretched in all directions, and the ears are attached to the stalk almost horizontally; If the branches are more or less compressed and addressed in one direction - one-way, one-sided oats. (Avena Sativa Orientalis Schreb.).

In Russia, among the membranes differ in the length of the grain and the color of the films:

1. pale yellow - Canadian, Australian, if the grain is brilliantly and short, and Scottish, Trotsteinsky, if it is long;
2. golden-yellow - Hungarian, Flanders, Podolsky, Potato;
3. dark - whose films are black, blue- or red-brown - Arabic, blue and black.

The one-sized oats are characterized by a shorter development period, more hardwood straw and greater growth, are bred called a single-sized Australian, white and black Hungarian, black Tatar, etc. The grain of dark oats are generally smaller, firmly and harder light, which give grain gentle and large - cause why the cultivation of the latter is more common. Naked oats (also labeled and alogyral), the grain of which fall on ripening from the films (Avena Sativa Nuda Al.), Is common, as it is easily reborn into the film. In addition to the above-mentioned varieties, sometimes on sale and solid varieties are the fruitful culture and conscientious seed finish. So we have to the group of blurred, film oats should be attributed to Shatilovsky, - a variety characterized by thin-grain, almost white, large and full grain, high straw, early ripening and unpretentiousness (strongly distributed in the central provinces. In addition to the listed spring varieties, they also meet Winter, cultivated only in warm countries.

Our oats are an annual plant of the north, and therefore a little sensitive to frosts; At the same time, it is not enough and relative to the soil, which requires only the presence of sufficient humidity during its development. It can be said that OVES grows on all kinds of soils, with the exception of the bulk sand and purely lime soils. On the soils of peat, as well as at the places of low and light oats, is the most important grain cereal, as its shoots are little sensitive to spring frosts. Taking advantage of the ability of oats to give tolerable yields on such soils, which are not able to "raise" not only wheat, but also rye, we usually dismissed the most skinny sites, although the plots are more fertile paying its cultures quite well, giving yields in 100 and 120 pounds with deciments. Ovese sow after all economic plants and after himself for several years. In the crop rotations, this cereal is usually the worst place in the alternation of plants. It is best to succeed at the launching plants, according to the news and on the fields after clover, cereal herbs and the disappearance of plants, where some supply of nutrients finds. In general, OVS refuse almost every fertilizer (except for the Arkhangelsk province) and he has to be content with the remnants of the manure, which made the year 2-4 ago. With sufficient fertilizer (especially nitrogen), it increases significantly above its average yields; For the most part, it is plowed once, even according to Novi, - most advantage of autumn; In the spring, only the harrow or an extirpactor is allowed, and in exceptional cases, the plow, and yet it will be born well; With careful processing and multiple yields, it is incomparably abundant. Significant condition for good height oats - sufficient humidity; Therefore, the oats sow early, which requires the duration of the growing season to be equal, depending on the variety of it, 16-22 weeks, and the smaller demanding of oats in relation to the heat of the soil. It is also noticed that the early oats crops give grain more imperious than the late, and less closely fall; With late straw, it is raped, but the grain is not enough. Ordinary time sowing - April and May and the earlier than the soil land and less moisture in order to catch the stocks of winter moisture in it. The number of sowing seeds surpasses in the same area the number of seeds of rye twice and even more, since the empty seed is often the empty. If the seeds of oats are thoroughly finished (in Germany requires no less than 5 3/4 of the weight of the weight in a quarter) by weight, they will need them less for sowing. In the specified two sharp cases, the number of sowing seeds of oats varies from 1 to 3 quarters. In addition, it is desirable that the weight of the film will be less, as in mediocre.

6. Gallery

Notes

1. Encyclopedia of agricultural crops. Obian sowing - www.agrinet.ru/kul/oves.html
2. Avena Sativa - www.officinalis-plants.com/avenasativa.html
3. Nervous System - Depression - www.hameleon.su/2008_013_9_med.shtml

Literature

• Rozhevitz R. Yu. Rod 132. Ovens - Avena // Flora USSR. In 30 volumes - Herba.msu.ru/shipunov/school/books/flora_sssr1934_2.djvu / Chief Editor Acad. V.L. Komarov; Editors of Toma R. Yu. Rozhevitz and B. K. Shishkin. - m.-L. : Publisher of the Academy of Sciences of the USSR, 1934. - T. II. - P. 267-268. - 778 + xxxiii s. - 5175 copies.

OVES - ancient natural leak

The current trend in the development of agriculture is such that the growth of production of crop production occurs not due to the expansion of areas, but due to the growth of the yield, which is provided by the variety in combination with the scientifically substantiated address technology of the cultivation. Therefore, the sowing square is reduced for a year.

The yield and quality of oats grain are integral indicators of the technology of cultivation of grain crops. The most important scientific studies show that the genetic potential of oats productivity to date has not yet been implemented.

The level of high-quality grain parameters - the function of the three components: weather conditions of vegetation of grain, genetic features of varieties and cultivation technologies. If the variability of weather conditions remained at the same level, and the genetic features of the currently derived varieties have improved, the main reason for the decline in grain quality is the low technological level of its production and an unfavorable situation on the implementation of the varietal potential of grain crops. Stabilization and increased yield and grain quality through exact application Improved elements of cultivation technology are very relevant and practically significant.

Oats - one of the most common and important grain crops Russian Federation. It takes 3.6 million hectares. The main crops of oats are concentrated in Siberian, Volga and Central Federal Districts. Significant areas are accommodated in the Altai Territory (455.2 thousand hectares), Novosibirsk region. (214.1 thousand hectares), Republic of Bashkortostan (122.8 thousand hectares), Samara region. (121.5 thousand hectares) and others. In recent decades in the world agriculture, there is a tendency to reduce the sowing areas under this culture. Square under OWS was significantly reduced from 1961 to 1965 and from 1978 to 1999. A total reduction in crops in the world was 26 million hectares by 2007 - from 38 (1961) to 12 million. ha (2007).

There was a reduction in sowing and in Russia. If in 1990, 9.1 million hectares saw in the Russian Federation, in 2000 the sowing square declined to 4.5 million hectares. In 2005, Ovus's crops in Russia amounted to 3.34 million hectares, in 2006 - 3.6 million hectares. Accordingly, it is noted a reduction in grain production, however, as previously Russia leads to the production of oats in the world - 4.9 million tons in 2006, 5.4 million tons - in 2007, 5.8 million tons - 2008 Record of Russia in 1986 about 16 million tons.

OVES - plastic and high adaptive culture capable of giving cost-effective, stable grain yields in the conditions of stressful agriculture of the North at low fertile soils.

Oats refers to the category of grainiferous cultures. Since ancient times, it is considered the best feed for horses. Now it is a valuable feed and grain-fusion culture for horses, pigs, cows and birds. It is used in the form of a whole or crushed grain, flour, bran, especially with the cultivation of young and fattening of animals. From the entire grain grain produced in Russia, 91-94% is used on fodder targets and only 6.9% for recycling. From global oats fees for food targets consuming 16.17%, and in all European countries and the United States, the share of food oats is growing. Green mass goes on juicy food, hay, silo, herbal flour, briquettes, both in pure form and in a mixture with bean cultures and. The green mass of oats in the northern regions of the world is sometimes freeze for winter feeding cattle. Straw has long served as an important feed for ruminant animals. In the years of drought and lambroids, she saved animals from death and contributed to the survival of a person. Oats can be used as annual pasture culture.

Today, Oats is widely known not only as a stern, but also as food culture. Oat grain is valuable raw materials for manufacture different species cereals - not crushed, cut, plusy, polished license plate, oatmeal, as well as flour, condrawal, confectionery, children's and diet nutrition. Oat grain is used to obtain alcohol mainly in a mixture with other cereals or potatoes, use coffee as a surrogate. The value of oats and the products of its processing on food and feed objectives are associated with the peculiarities of the biochemical composition of its grain.

For oats grain, the high content of the biologically most valuable protein fractions is characterized. The dominant fractions of oats are globulins and bugness, which contains 5.5 - 5.0% lysine, respectively. Compared to other grain crops, it is most balanced over the amino acid composition. The protein is easily absorbed by the body, differs from wheat protein and barley increased content Such exogenous amino acids, such as lysine, valine, cystine, leucine and others. Compared to other grain cereals, oats grain contains 2-3 times more fats (3.11%). Oats fat possesses high energy valueAs well as the favorable ratio of fatty acids - low content of linolenic (18: 3) and high olein (18: 1) and linoleic (18: 2) It has a high level of antioxidants, it has a high digestibility and is well absorbed by the body. The oats grain is one of the sources of vitamin E (tocopherol), which is an antioxidant, prevents the formation of free radicals in cell shells and vessels, prevents cholesterol deposition, thrombosis formation. It is extremely important for the normal activity of the reproduction bodies, its lack leads to infertility. Oats grain is rich in organic compounds of iron, calcium, phosphorus, manganese, copper, molybdenum, and other microelements, vitamins, especially group V. in the content of vitamin B (4,5,8,0 mg / kg of grain) oatmeal products are not inferior to buckwheat and food Bean cultures.

Modern oats varieties have high potential productivity (8.0 t / ha more). However, in production, even the best varieties of oats cannot form high yields and seedy seeds without creating the necessary conditions for the realization of their hereditary capabilities. At the same time, seeds of low sowing edges even with high agricultural engineering, favorable climatic and soil conditions reduce yield.

Ovus sowing should be carried out in early optimal terms (the first 5 days from the beginning of sowing). The earliest period of Seva will provide an average of 6.3 t / ha's yield varieties. Delay with sowing on 5; 10; 15 days will lead to a decrease in yield by 0.9; 1.5; 1.7 t / ha, respectively, by reducing the number of productive stems per unit area, quantity and mass of grain from panicles. The greatest negative impact on the yield and the quality of the seeds of oats was noted with a delay with sowing for 15 days.

Ovens Holozer

This oat variety is ideal for germing and nutrition! Oats are grown in an ecologically favorable region of the Siberian Territory, the area of \u200b\u200bsowing is limited, only manual labor is used. There is no thermal, chemical processing, no chemical fertilizers and pesticides!

This sort of huntering oats - with a thousand-year history, was taken out of Tibet for cultivation in order to supply the top of power and society by environmentally friendly food.

Due to the good sharedness of amino acids, this grade of oats is excellent dietary properties. In the seedlings, the activity of amino acids increases several times, which causes high energy properties, thereby it is an excellent alternative to different doping. With their consumption in the body, exchange processes, vigor and activity increase, the color of the hair dressed is restored. Antioxidal properties are very high. Due to the high antioxidal properties, blocks the formation of radicals in the organism formed during oxidative processes, thereby, in the cellular level, struggles with the aging of the body. In the seedlings, high content of vitamin E -\u003e 21 mg / 100 g, elevated zinc - up to 18 mg / 100 g, selenium and iron, which is very important in increasing antioxidant properties, stimulating the formation of carotene and collagen. Due to what enhances immunity, aggravates the vision, smell, rumor and taste; Supports the optimal growth and reproduction of cells.

It helps well with dysbacteriosis, caries, updates and increases the elasticity of the skin, normalizes and increases the activity of the sexual and urinary system. Sprouted oats grain with their polysaccharides increases the production of perforine by the body, which blocks tumor cells, enhances the operation of the cells of those killers eliminating patients and metastasis, improves the condition during chemistry and radiation therapy, mastopathy, adenomas of various organs, etc. After use - instantly gives the body freshness, strength and vigor!

Oats is easily germinated and very simple in storage - can lie on the balcony all winter - if it is covered with warm things, frost until - 30 ° C is not afraid of him!

Features of biology of flowering and hybridization of oats

Oats is a valuable grain-fusion and aft culture in Western Siberia. The grain of oats is an indispensable concentrated feed for horses, young and birds of all kinds of agricultural animals and birds. It also serves as raw material for the production of croup and diet food. The nutritional value of the grain of oats and its processing products is determined by the high content of protein and its balance of amino acid composition, high content and good fat digestibility, as well as some vitamins and trace elements. The ability to form a powerful vegetative mass makes it possible to use this culture on green food and Senage.

Oats possesses some benefits among other grain crops. It is less demanding of the soil and can even grow on the sandy and peat soils. This is due to the strong development of the root system with a high absorption capacity. The valuable property of oats is the increased resistance to the damage to the root rot and damage is hidden by stem pests. Oats has a great potential of productivity. Its average yield is 1.28 tons. With ha., And in conditions of high agricultural equipment increases to 5-6 tons. With ha.

The oats varieties cultivated in Western Siberia have a number of valuable signs and properties, but at the same time do not fully meet the requirements of modern production. They are not plastic enough, it is believed in excessive moisturizing conditions and tighten the ripening (Narymsky 943, gallop). Some of them are susceptible to the head and crown rust. Altai coarse varieties, the peer has a high film. Megion in extreme years strongly reduces grain size. Because of this, stability falls in obtaining a crop and reduces product quality.

In recent years, there has been a tendency to reduce the sowing areas under the culture. In the period 1991 to 2001 Square under oats in the whole of the Russian Federation decreased by 44% and amounted to 5.1 million hectares. A similar situation is observed in Western Siberia. In particular, in the Kemerovo region, at the beginning of the 80s, Oats occupied a leading position - 41%, which was 365 thousand hectares. But at present, in its grain field, the region accounts for only 110 thousand hectares. This is due to the change in the structure of the sowing space in favor of food wheat and with the decline of the livestock industry of agriculture and, as a result, with a decrease in the need for OVE on a forage and green food .. However, V.N. Pakkerov, A.V. Zaushincin and M .V. Karenko reports that the need of the region in the fodder grain remains even high enough and covered by the export from other regions of the country and abroad.

The main direction of the selection of oats in Western Siberia, as in other regions is the creation of varieties with a stable high productivity with the optimal duration of the growing season, taking into account the natural and climatic factors and the accepted diversion of sowing.

Special attention should be paid to an increase in the biological plasticity of varieties. Device of a variety to changing environmental conditions is a necessary condition for obtaining a stable harvest by year.

For Siberia, a periodically repeated spring-summer drought is characterized. Oats - moisture-up culture. Therefore, the manifestation of drought in critical periods of growth and plant development adversely affects the formation of grain and green mass. Therefore, there is a need to selete drought-resistant varieties using domestic and foreign varieties with a well-developed and fast robust root system.

An equally important direction should be considered to be the creation of samples resistant, which is due to the revengery of the soil during the period of milk-wax ripeness in combination with strong winds. Such work is carried out along the way to create varieties of thick, durable solomina with an optimal height (80-90 cm.), Well-developed mechanical tissue and root system.

Increased disease resistance - also important condition obtaining stable high yield. According to FAO for 1994. Oat losses from diseases amounted to 9.3%. The most common and malicious oats pathogens in Western Siberia are head mushrooms and root rust. Creating immune varieties reduces the cost of losing the crop and the use of chemical protection tools, and at the same time is an environmentally safer method of combating diseases. It is known that the tolerance of stable varieties is unstable in time due to the constant emergence of new virulent races of causative agents. Therefore, selection for immunity should be carried out constantly.

Increased requirements of modern production to the quality of the fodder and food grain Determines the need for a selection for quality. As a raw material base, the advantages have samples with the content of films not higher than 21%, weighing 1000 grains of at least 36 g, protein content of not more than 12%, in nature of the grain of at least 490g / l.

To solve the problems, a wide search for genetic sources is needed among the variety of the global collection of VNIIRs. N.I.Vavivova, and reliable donors capable of conveying these signs and inheritance properties. The inclusion of them in the program, taking into account the knowledge of the nature of the variability and nature of the inheritance of the selected signs, the conduct of targeted selection from hybrid populations of elite plants and buckels underlies the creation of a new generation oats varieties that will ensure a stable receipt of a sufficient amount of high-quality products without increasing the sowing areas.

1. Review of literature

1.1 Botanical characteristics and biological features of oats flowering.

The genus of oats - Avena L. belongs to the family of cereal (mattle) - Gramineae (Poaceae), one-bedroom class - Monocotylidoneae (Liliopsida), the separated department of the coated - Angiospermae (Magnoliophyta), the Kingdom of Plants - Vegetabilia. Rod includes more than 70 species. Among the cultural oats are distinguished: A. Sativa, A. Strigosa, A. BYZANTINA, A. ABYSSINICA.

Oats is a younger culture than wheat and barley. Initially, he met in the crops of the latter as weed. The origin of oats on N. I.Vavilov, is associated with such ancient cultures as the shepherd, one-seater, barley. It would be wrong to attribute the origin of this culture to one concrete geographical center. Separate species of this kind were in culture independently of each other. Severe five geographical centers of occurrence of oats:

1. North-West and Western Europe - A. Strigosa;

2. Ethiopia, Saudi Arabia - A. Abyssinica, A. Vaviloviana;

3. Mediterranean coast - A. Hirtula, A. Barbata, A. Wiestii, A. Sterilis;

4. Southeast Asia - A. Sativa (coarser-cooler forms);

5. All Europe and Asia - A. Sativa (Film Forms), A. Fatua, A. Udoviciana.

Oats - Annual Zlak. It has a powerful root system consisting of primary (embryonic) and secondary (nodal) roots. Stem Solmin. As a result of the branching of the underground part of the main escape in one plant, as a rule, there are several separated by transverse nodes into interstices, stems. Linear or lanceal leaves with a vagina, divided to base, without ears, usually with a film tongue (rarely absent). Inflorescence at oats - mockery. It consists of the main axis and side branches that are branched and carry simple inflorescences - spikelets. In one spiker from 1 to 6 flowers. Flower scales are two. Two linear lancing, leathery are free. Obroat flowers. Stamens three. Linear anthers. Zauritis sitting, with two coded stigs, a column reduced. The fruit is a grain. It can be a plenized (the tight is enclosed in flowering scales) or bare (fluently lies in flowering scales and is easily released from them).

Oat flowering studied many domestic and foreign scientists. In a panicle, bloom comes from the beginning of the swelling. It goes from top to bottom on the pancake and from the periphery to the center. In the spikelet, bloom begins from the first (lower) flower and continues in the upward order. According to the Biology of Blossom, Oats is self-sifted. However, there are cases of partial cross-pollination in open flowering, which, according to some authors, in some years it becomes massive - up to 77% of all flowers. In the works of Tsilke R. A., V. A. Novikova, M. F. Borodin noted a strong influence of meteorological conditions on the nature of this process, which depends on the morphological features of the flowering scales and the buildings. Observations V. N. Soldatova, G. L. Petrova, V. E. Memerko, G. A. Batalova over the dynamics of oat flowering in the North-West and Volga-Vyatka regions showed that anthers start cracking, and the flowers are open when the daily The air temperature reaches the maximum and begins to decline. The time during which the flower remains open, varies from 10 to 35 minutes, and sometimes even up to an hour. The most favorable for flowering oats wet weather with air temperature

1.2 Collection of oats from global gene pool VNIIR them. N. I. Vavilova.

To successfully solve problems facing selection, scientifically based selection of the starting material is important. The source material is all the material of the plants from which new varieties will have to withdraw.

The accumulation and study of the genetic plant of plants is engaged in many countries. The largest collections of cultivated plants, including oats, are concentrated in the US Gennel Center, at the Institute of Plant Genetics and Genus Plasma (USA), Scandinavian Genn Bank (Sweden). In our country, all the varietal and botanical diversity of oats is concluded in the collection of the All-Russian Research Institute of Crops. N. I. Vavilova. This collection serves as the main source of creating new oats varieties. Currently, it includes more than 12.5 thousand samples collected from around the world. The Siberian Genetic Bank of Cultural Plants, created in the Siberian Research Institute of Crops and Breeding, is the Siberian Center for Preserving the Source Material. Live collections are of great importance, which are preserved in research institutions, botanical gardens through annual plants and planting plants.

Any breeding work, for solving any problems, it is not directed, includes the study of the global diversity of the ASP collection on the features of interest. This is a mandatory stage. Its purpose is to identify genetic sources and donors of selection and valuable signs and properties and involve them in the following stages of work (hybridization, mutagenesis, selection). The study of the collection also allows you to identify the patterns of formation of economic valuables and their relationship between themselves. This is a prerequisite for the development of the strategy and the tactics of breeding work.

The study of samples from the global collection of oats on certain features and properties and the inclusion of them in the following selection stages is inextricably linked with the problem of donors. This is the main problem of the source material for synthetic selection. In theory and practice of breeding, it is necessary to distinguish between the concepts of the genetic source of economic test and donor. Samples possessing signs and properties that transmit a recipient variety without worsening the remaining parameters are called donors. The carriers of valuable parameters do not correspond to this condition are genetic sources. A. F. Merezhko formulated the basic requirements that donor samples must be configured:

Easily cross with improved varieties and form high fertile offspring at the same time;

Are quite universal, that is, provide the desired effect in the possibility of more than hybrid combinations;

Do not have negative features, closely linked with transmitted qualities.

It should be noted that all the big and important work on the study of the global collection of oats is carried out according to the unified methodological instructions developed and compiled by the team of the authors of the All-Russian Research Institute of Crops. N. I. Vavilova. This allows you to objectively evaluate the varieties using generally accepted and tested techniques.

1.3 Hybridization as a method for creating a new source material.

To obtain a new source material of oats, there is a varied spectrum of methodological techniques. The analysis of literary data indicates that in world practice, success in creating new forms with a wide scale of variability is achieved by crossings. Internal and remote hybridization are the main methods of modern selection of oats.

The selection of parental pairs for crossings has crucial. It is carried out on an ecological and geographical principle, taking into account the contrast on the signs and properties involved in the crossing of samples. Use the best zoned and local varieties. They are most adapted to the soil and climatic conditions of a certain zone. They are cross with samples, in which the selected feature is more pronounced.

Depending on the number of forms involved in hybridization, simple and complex crossing are used. In order to enhance the valuable features, saturable (returnable) crossing are used.

The use of intersportal hybridization oats in a number of works has given positive results. Thanks to the interspecific hybridization of Oat Sowing with Byzantine, most US varieties, Canada, Australia have been created,

Argentina. As a result of remote crossings, genetically enriched hybrid populations are created, where there are lines with new transgressive signs that are absent from the source forms. Wild species are used in oats selection for transmission of cultural varieties of a number of valuable features and properties: high content of protein and fat in grain (Avena Magna, A. Sterilis, A. Fatua), disease resistance (A. Ludoviciana, A. Barbata, A. VENENTRICOSA, A. Vaviloviana, A. Fatua), coarse-grained (A. Magna, a.sterilis, A. Murphy), increased drought resistance (A. Clauda, \u200b\u200bA. Sterilis) and frost resistance.

Hybridization is a technically complex and very labor-intensive process, in which a large amount of work on the crossing of parent components is performed. N.N. Efremenko notes that none of the stages of crossing (preparation of blizzard, castration, pollen collection and pollination) are not yet mechanized. Therefore, the low percentage of seed covers is one of the essential obstacles in obtaining oats hybrids. To overcome it, it is necessary to improve the methods of crossings, ensuring an increase in performance. This requires deep knowledge of the biology of flowering and the causes of low seed tying.

According to a number of authors, the initiationability of hybrid grains depends on the following factors: increased sensitivity of oats flowers to injury, exposure to generative organs of wind, sunlight, high temperature, reduced air humidity, from the quality of pollen morphological features of plant flowers of different varieties, as well as by artist's qualifications .

Studying the viability of the generative oats, E. V. Lyzlov, determined that the process of opening flowers with tweezers and removal by one anticon reduced the seed termination by 16% at an air temperature of 16-18 ° C and 34% at 23-24 ° C.

S. I. Zhigalov pointed out that the sun's rays actually act on the stillets disclosed in the process of castration and pollination of flowers. This is confirmed by other researchers. The negative effects of direct sunlight on the pollen assembled for pollination was established by E. V. Lyzlov. In the dry and hot 1972, they received the following results on embodiments:

1. Castration and pollination on the street - 5.3% of luck;

2. Castration on the street, pollination indoors - 9.6% of luck;

3. Castration and pollination indoors - 15.6%.

It also noted that wetting of insulators in dry and hot weather has a positive effect on the results of hybridization. However, Research V. E. Merezhko and N. A. Rodionova showed that the effect of sunlight on the pistil straight and even minor damage is poorly affected by the beyondability of the grains. The analysis of literary data indicates that an important aspect In research on the flowering of cultural plants is the viability of pollen. It is known that the pollen of the cereals in 10-15 minutes in the air loses its viability due to the loss of most of the existing moisture in it. The quality of pollen is of great importance in hybridization. For pollination, freshly grooved yellow anthers, bursting during the first minute after their extraction from the flower. Collection and long-term storage pollen are inappropriate.

Summarizing the effectiveness of perennial oats crossings in the northeast northeast. N. Rudnitsky G. A. Batalova pointed out that the percentage of good luck in crossings is largely due to the size of the flower and its organs. In its experiments, the impressionability of hybrid seeds when used as maternal forms of large-flowing sorts of oats was 2-3 times higher than when working with samples having minor generative organs. Flowers with large generative organs are easier to carry forced castration and pollination, are significantly less injured, in large anthers above the pollen forming the ability.

According to the unanimous opinion of the majority of breeders, individual skill of the artist plays an important role in obtaining a sufficient amount of oats hybrids. In the work of E. V. Lyslov, various seed coverage was noted in the implementation of crossings on the same combinations of different performers. According to the results of the studies related to the features of flowering and hybridization of oats, a number of methodological techniques were proposed to increase the luck of crossings. At the beginning of the 70s, N. N. Efremenko, along with the generally accepted compulsory method, conducted limited free pollination. For this, castrated maternal panicles were placed under the insulator along with paternal pancakes. In order to accelerate the work, rows with maternity forms were posted in the middle of the defense, and with paternal - along the edges. It saved from the need to cut the fatherly blizzard and hanging for them cans with water or in the cultivation of maternal plants in vases and waiting for a certain time from castration to pollination.

Conducted three-year studies indicate that limited free pollination ensures obtaining 2-2.5 times more of hybrid grains than forced at the same number of performers. In the works of V. N. Soldatova G. L. Petrov, in an option with limited free pollination when cutting with flowering scales on ½ in maternal forms and on 1/3 - at the paternity, a higher binding was obtained in comparison with forced - 27.5%. The highest percentage of good luck (43.2) was marked with them when pollinated by the tella method using a device for polling the buggy cereals, with the cutting of flowering scales.

Based on the generalization of literary data and its own studies, E. V. Lyzlov developed a method for hybridization of oats, providing 51-53% of the tie. Maternal forms were grown in the vegetative vessels, and the fatherly signed in the field in three times. Since the beginning of the swelling, 12-14 most developed flowers were neutered. Castration was made in the morning or evening, in hot weather - shadows. Pollination was carried out in 4-5 days under a canopy, and in rainy weather - in the greenhouse from 12 to 15-16 hours. They were pollinated by mature, yellow anthers blowing in the first minute after extraction from the flower. In the absence of high-quality pollen, the gap between castration and pollination could reach 6-7 days. The soil in vessels with mother plants was constantly maintained in a wet state. On hot days, insulators were wetted with water.

It is also necessary to note the method of hybridization on cut off shoots, developed at the Moscow Agricultural Academy named after K. A. Timiryazev. This method is different from other fact that all operations (preparation of blinking, castration, pollination and fuse of hybrid grains) are carried out when incubating cut-off shoots on nutrient media.

It is easier to castrate and pollinate flowers on cut escapes easier. When using this method, the breeder is almost independence from weather conditions. Therefore, the implementation of hybridization on cut shoots allows you to control the temperature, humidity, protect the generative organs of plants from exposure to direct sunlight and wind. This method reduces the trauma of flowers and allows you to significantly intensify the process of crossings.

Summifying the experience of leading domestic and foreign breeders, it should be noted that the terminability of hybrid grains improves in cases of using the following methods:

2. Winning of the generative organs of plants from affecting them when castration and pollination increased temperatures, direct sunlight and wind;

1. Minimal flower injury;

3. Pollients for 3-4 days after castration;

4. Repeated before pollination of motherbills for 7-8 days after castration, since the ripening of the fishing of various flowers is not at the same time;

5. Spraying insulators with water during pollination and formation of seeds to increase air humidity around the flower;

6. Pollients of fresh and high-quality pollen;

7. Use as mother forms of large flowering samples of oats.

What do oatmeal do?

Oatmeal is whole grain oats. But the Hercules porridge produces from oats by characteristic of the processing grain: first remove the shell with the green oats and separate the embryos, and then the grain pressing is pressed into the finest petals.

Such a porridge in healthy nutrition is not recommended - In it, oat grains are destroyed and do not bear the benefit for the body that solid grain of oats would be brought. If you want your nutrition to be truly correct, not less than 100 g of solid oats grain, which has been only insignificant processing. On the basis of oats, you can prepare various soups.

Several facts about oatmeal and oats

OVES refers to the grain family And therefore contains complex carbohydrates - the main source of daily energy. Oats consists of cover - bran, endosperma and embryo. Oat frying, bran and oat flour are produced from oats.

Oat bran. Bran is the outer sheath of oats, it contains proteins, fiber, minerals (iron) and vitamins of group B.

Endosperm oats- The intermediate layer of grain, in which carbohydrates, proteins, fiber, vitamins and minerals are located.

Ox germin - The main "supplier" of vitamins and minerals.

Properties of oatmeal

It has light, cool properties, helps to reduce mucus and heat in the human body.
Oatmeal practically does not contain fat and cholesterol, but rich in vitamins and minerals: it has vitamin B1, vitamin E, calcium, iron, magnesium, zinc.

Benefit of oatmeal

Well, now we give beneficial features Oatmeal, learning about which you will start every morning with oatmeal!

So, oatmeal:

• Contains calcium - It is useful for teeth and bones.
• EVY Element - Inositol - Reduces cholesterol levels and prevents the formation of cholesterol plaques.
• Contains a easy-friendly fiber and contributes to good work of the gastrointestinal organs.
• Applied to prevention and treatment Gastritisand other gastrointestinal diseases.
• It has low glycemic index,and therefore, Oats can be equipped with diabetics: oatmeal helps to normalize blood sugar levels.
• Oatmeal - Natural method of struggle with stress and depression.
• Suitable for prevention cardiovascular diseases.
• Oat bran contain fiberwhich saturates the body and contributes to rapid falling asleep.
• Oatmeal helps monitor weight and controls appetite.
• Oats renders healing action.
• Oats. lowering the risk of stomach cancer.
• Oats fights S. carcinogenic substances.
• Oats settles endocrine system.

Pure Oats.

"Clean" Oats is grown under contracts in rural farms Using special seeds that meet the requirements of pure variety. Regular checks during the growth period control the purity of cultivation. From oat field, extraneous grain crops are removed, the economy has no right to engage in other types of grain. The purity of products is ensured during the entire production process until transportation. Oat grain is stored in special silos, which are intended only for this purpose. All products from "pure" oats are produced at enterprises that do not process other types of grain crops. In addition, the purity of raw materials and products is additionally checked by analyzes.

Products made from "pure" oats are a novelty, both in us and in everything in the world: only a few types of products made from "pure" oats are sold in stores.

The diagnosis of celiac disease forces many changes to the diet. Many people who suffer from celiac disease are forced to refuse their usual products. However, thanks to the "pure" ATS, one can remain unchanged: if desired, they can still start their day from the oatmeal dishes. Solving celiac disease can consume "pure" oats, without fear of their health.

Research speaks in favor of oats consumption

Oats is very different from his relatives according to the family of cereals. This is easily ensured by comparing the ears of rye and barley. Far kinship of oats with other grain crops and a number of other reasons caused the interest of scientists to research the possibility of its use in the diet of people suffering from celiac disease. The first references to the fact that Oats in reality can be used by celiac patients appeared already in the 1950s. However, only in 1995, these assumptions were clinically proven. Nowadays, the suitability of oats for dietary celiac disease is confirmed with 15 clinical studies. In accordance with the studies, Oats can use both sore celiac diseases, which are diagnosed recently, and those who suffer from this disease have long been, including children, adults and sick skin celiac diseases. Also, there was also no harmful effect on the state of the intestine when using it for a long time.

it is permitted shortly after the first studies: for adults in 1997, for patients with skin celiac disease - in 1998, and for children - in 2000. Since 2001, the Union of Fighting Colecience Finland recommends the use of oats with sick celiac disease. The same line adheres to the unions of the fight against celiac disease, Norway, England and Franco Speaking Switzerland.

Created by the Gastroenterological Organization of Finland working group "The Finnish Union of Doctors" Doordymin "in the updated recommendations" Effective therapy "stated that the use of oats is possible for patients with celiac disease, both children and adults, as well as for patients with skin celiac disease. In the United States, the question is still discussed whether it is possible to resolve oats with sick celiac disease, and in many European countries the use of oats is still not recommended. But why, if the studies undoubtedly proved that Oats suits many patients?! The main problem was that it was impossible to guarantee the "purity" of oats. A few wheat or barley grains lead to contamination kilograms of oats so much that the most sensitive celiac patients may damage the inner cellular layer of the intestine. However, products made of oats, the purity of which can be guaranteed, are in constant demand.

Suffering celiac disease should be used by pure oats

In accordance with the studies, 73% of the celiac diseases regularly consume Oats. It is appreciated for simplicity in cooking, taste, favorable cost, availability, as well as a variety for them in the diet. Partly due to these qualities, the percentage of positive outcomes in the treatment of celiac disease in Finland is so high. With regard to the recommendations for the power supply of Oats is an ideal product, since it reduces the amount of fats in the diet. It also increases the daily consumption of hydrocarbons and fiber, with the receipt of which problems often arise in the diet of patients with celiac disease. In addition, Oats is an excellent source of nutrients compared to other grain crops that are not containing gluten. In addition, it is proved that β-glucan has a multilateral useful effect, ranging from the benefit for digestion and ending with a decrease in cholesterol and normalization of blood sugar levels.

His properties, characteristics, grade oats

This culture is already young than wheat and barley. It began to cultivate it in the 2nd millennium BC. e. In Russia - in the VII century. n. e. For a long time oats was considered weed And first, only in the north went into pure crops as more hardy.

Oats - valuable food and stern culture. It is used for the production of flakes, cereals are defective, plusy, tolnas, flour, used for dietary and baby food, jelly and cookies. With the development of civilization, its value for food goes is increasing. Oats applied on alcohol plants for malt. This is one of the most important grainiferous cultures.

The genus Avena is represented by a large number of species (more than 76), among which cultural and wild (Oviy) are known. Two types of cultural oops received the greatest distribution of cultural oats: Avena Sativa (Oats Sowing) and Avena Byzantina (Oats Byzantine).

Oats sowing It has a film and holoper forms, in the film forms in the spikelet 2 or 3 of the flower, in the holoper - up to 7 or more. Spikelets commemorable or sausage. The main sowing areas occupy a film oats. Holoker in Russia are disseminated little Due to low yield. Ox fruit - grain. In each spikelet 1 - 3 grains.

Oats - Film Culture (The share of flowering films accounts for 18 - 45 "s). The share of shells in the grain of oats accounts for about s%, the embryo is 4%, which is more than wheat, rye and barley. Aleron layer is less developed and is about 6, and endosperm is about 55.

Extension Cylindrical OVD Grain, on the abdominal side there is a longitudinal deep furrow. The length of the seminal grain of oats ranges from 8 to 16 mm, Width - from 1.5 to 4 mm, thickness - from 1.2 to 3.8 mm. Mass of 1000 grains - from 16 to 35 g

Food and feed dignity of oats is determined by the high biological value of grain. Protein content - 10m. Oat protein contains on 10 "a ~ more than wheat protein, deficient indispensable lysine amino acid (384 mg / 100 g). Fat content in oats grain It is 6.2 m, which significantly exceeds the fat content in other grain crops (rye - 2.2 m, wheat - 2.2 - 2.5 ~~).

In accordance with the appointment of use to specific technological requirements are presented with oats grain. Thus, the acidity of grain intended for the production of baby food products should not exceed 5 degrees. The most important requirements for recycling in the Crap are: the mass fraction of the nucleus is at least 63 "s, the content of grains of other cultivated plants and the share of small grains is no more than 5" bo. When processing oats on malt in alcohol production As the most important indicators, the grain nature and its ability to germinate on the 5th day (at least 90 "b) are taken into account. Increased demands for nature are imposed.

Feature preparation of oats seeds - separation of them on the first and second grains, which differ significantly among themselves in shape and size. The first - the bottom - grains in the spikelet are heavier, they are formed earlier and better mature than the second - the upper, less large. From the first grains of oats More powerful plants develop, they better eat and give a greater harvest.

In Russia, Ovus crops occupy 3rd place After wheat and barley. They are common in almost all graining regions. A total of about 80 varieties. The most famous: Artemovsky 107, Barguzin, Golden Rain, Lgovsky 82, peaceful, victory. The most valuable quality is 55 varieties, among them: allure, astor, barguzin, wrestler, Bug, Valdin 765, Gallop, Hercules, horizon, dear, friend, golden rain, Irtysh 13, Krasnotsky, Kirovets, Trump, Krasnoobsky, Los 3, Lgovskiy 82, Megion, Metis, Mirny, Reliable, Nemchinovsky 2, Nero, Novosibirsk 88, Aries, Orion, Pisarevsky, Pokrovsky 9, Risto, Sang, Sanov, Sayan, Selma, Sir 4, Skakun, Surpess, Taiga, Cast , Falensky 3, Fukhs, Hedwig, Chernigov 83, Express, Jubilee.

Glycemic index

Products with high glycemic index, such as the white bread, candy, fried potatoes - quickly absorbed by the body. This causes a sharp increase in blood glucose levels - more extremely permissible values, and, as a result, leads to overweight, which in turn provokes cardiovascular and neurological diseases.

Products with a low glycemic index (oats, vegetables, fruit products) slower raise blood sugar levels, as the carbohydrates that they contain are slower and ensure an increase in blood glucose levels to an optimal value that does not have a negative effect on the body.

Values \u200b\u200bof glycemic indexes

Most of the carbohydrates containing products included in the diet of a modern person are complex carbohydrates, mainly consisting of starch. This kind of products can be divided into four families:

In order for starch, which is part of these products, is absorbed by the intestinal walls and entered the blood, it must first be transformed into glucose. The splitting is carried out due to digestive enzymes, in particular, amylase. The digestion of the starch begins in the oral cavity from chewing and wetting saliva and continues in the small intestine after their passing through the stomach.

The magnitude of hyperglycemia indicates the level of glucose absorption and, consequently, the degree of digestibility of starch.

Starch structure:

Starch grain consists of two types of molecular compounds: amylose and amylopectin. They may be accompanied by a small amount of non-extensive components: lipids, proteins, food fibers, as well as microelements (vitamins, mineral salts ...).
The physico-chemical nature of starch-containing products and their influence on the human body are determined mainly by the quantitative relationship between amylosis and amylopectin present in these products.

The amyloous / amylopectin ratio can vary significantly from one family to another and from one variety to the other within a single family.
Starch grain crops may contain from 15% to 28% amylose. But in some varieties of amyloous corn is present less than 1% (for example, waxy corn, the extract of which is used in the food industry as a thickener).
Other types of corn, on the contrary, contain from 55 to 80% amylosa, but they are very rarely grown, since the higher the content of the amylose, the lower the yield of culture.

Starchs of tube (potatoes, for example) contain 17 - 22% amylose, whereas in the starchs of legumes (lentils, beans, nut ...) it is much greater - from 33 to 66%.

Changes in glycemic index

Thus, in potatoes containing a small amount of amylosa, the glycemic index is high, and lentils are low due to a significant amount of amylose, which is included in its composition.

Quite interesting is an example of corn. Waxy Corn (Waxy), practically devoid of amylose, is widely cultivated precisely because of the high viscosity of its starch. It is commonly used as a thickener of various fruit jelly, as well as to give the desired consistency canned food and frozen products. On the packages in the section "Composition" it is also called: "corn starch."
Entering the composition of many industrial dishes, corn starch having a very high glycemic index (close to 100) significantly increases human glycemia.

Curious fact: in Australia on one of the bakery enterprises to reduce the glycemic bread index in the dough, the starch of corn with a high content of amylose (more than 80%) was added. The resulting bread was very loved by buyers, especially children, who, as a rule, refuse bread from coarse grinding flour.

• The type of mechanical and thermal processing that the food is subjected to

Heating in the aqueous medium increases the glycemic index of the product. For example, the carrot in raw form has gi 35, and after cooking its glycemic index rises to 85 due to the gelatinization of the starch contained in it.

Some types of industrial processing maximize the gelatinization of products. This is to relate, for example, to the manufacture of various flakes (potato mashed potatoes fast cooking, cornflakes for breakfast ...) and binders such as modified starch and dextrins.

As a result of such operations, the glycemic product index increases significantly (85 for corn flakes, 95 for mashed potato flakes, 100 for modified starch).
By the same principle, in the manufacture of popcorn, the rupture of corn grain (or rice grain for air rice) leads to a 15-20 percent increase in the glycemic index of the source product.

"Passenger" reduces the glycemic index
However, there is such a processing of products that slows down the starch hydration. This is the process of "pastification" of solid wheat varieties. Extrusion (pulling) of the test through a die (forming element in the matrix) leads to heating, the result of which is the formation of a protective film, subsequently slowing the gelatination of starch during cooking.
This applies to spaghetti and some kind of noodles obtained by "Passes", that is, extrusion under high pressureBut does not concern neither the dumplings nor the dough for Lazagany, nor fresh noodles cooked by hand, despite the fact that all these products are also made from the flour of solid wheat varieties.

So, from the same flour, you can get products with different glycemic indexes (dumplings / dumplings - 70, spaghetti - 40).

A little unsung, slightly hurt on spaghetti teeth (after 5-6 minutes. Cooking) will have the lowest possible glycemic index for them. These are the so-called Spaghetti Al Dente, which is literally translated from Italian means "to the tooth". Long-term cooking (15-20 minutes) will speed up the gelatination of starch, which is why the glycemic index of spaghetti will inevitably increase.

• Retrogradation - the process inverse gelatinization

Passing the heat treatment (cooking, frying ...), leading to its gelatination, starch when cooled is subject to new changes.

In the jelly-like state, the macromolecule amylose and amylopectin are once again gradually rebuilt. This is how the starch retrogradation occurs - that is, return (more or less significant) to the preceding gelatinization of the molecular structure. Retrogradation progresses over time and as temperature decreases.

Long-term storage of starch-containing products (ready-made vacuum dishes) at a low temperature (5 ° C) conducive to retrogradation. Drying some products has the same effect. For example, the larger the bread, the more moisture it loses and the greater retrogradation exposed to starch in it. The same happens if you dry bread in the oven or toaster.

Retrogradation, although it does not lead to complete reversibility of gelatination, still makes it possible to significantly reduce the glycemic index. So spaghetti (even from white flour), prepared by Al Dente and consumed in the cooled form in a salad, will have a glycemic index 35.

Made from the same white flour bread, depending on whether it is (and a warm), who is smashed or dried in toaster, will have a different glycemic index.

Following this logic, we can assume that freezing of fresh bread and its subsequent defrosting when room temperature Tangly reduce its initial glycemic index.

Interestingly, chilled green lentils (and even more so after 24 hours in the refrigerator) has an even lower glycemic index than just welded (gi between 10 and 15). This is due to the fact that the more the amylosia is contained in the initial starch, the more effective the process of retrogradation passes.

At the same time, it was proved that the addition of lipids to starch, exposed to gelatinization, slows down the subsequent retrogradation.

It is also necessary to say that starch in its natural form (raw and untreated) is found not only in raw products. Sometimes it can maintain his primordial structure even with heat treatment. This is due to the lack of sufficient to gelatin the amount of moisture. For example, the starch is present in the bread crust and sandy cookies partially retains the graininess of its structure even after baking, and this reduces its glycemic index relative to the gelatinated starch (for example, in bread crumb).

Thus, when heating or cooking for a couple of moisture access to the product is limited, which explains the smaller degree of gelatinating starch included in it, in comparison with cooking in water.

• Presence in the product of proteins and dietary fibers

Naturally present in some carbohydrates containing products (for example, in cereals) proteins can reduce the hydrolysis (splitting) of starch and as a result of this, reduce the glycemic index of the product.

Pasta serve as a good example of this phenomenon. The gluten present in them (gluten) slows down the effect of digestive enzymes, which in turn limits the absorption of glucose.

Wood wheat varieties, richer gluten, have a lower glycemic index than soft wheat varieties from which bread is made. But mostly all cultivated high-yielding wheat varieties contain two - three times less gluten than the varieties that were grown in antiquity.
Refining of modern cereals reduces the already low content in them gluten, which significantly increases the human glycemia that eats them into food.

On the other hand, the presence in the starch-containing food fiber product may limit the effect on it of digestive enzymes (amylases) and thus reduce the absorption of glucose. Especially effective in this sense, soluble fiber, occurring, for example, in legumes and oats. Food fibers are a direct or indirect barrier to the absorption of glucose and thanks to this reduce the glycemic index of this starch.

• The degree of maturity and duration of storage

This in particular relates to cereals converted into flour.

So rice flour has a higher gi, rather than rice from which it is done.

In the past, the wheat grain was gridden between the stone millstone mills, so that particles of flour were quite large. The sifting was not careful, which gave the flour of a rather coarse grinding brownish gray (peckel). The so-called then "white" bread had gi between 60 and 65, which is still permissible in principle. One of the rare breads corresponding to these standards today is the famous Bread Poalan (FR. Poilâne). It is also useful in what is being made exclusively from the natural bread, which helps to reduce the glycemic bread index.

Bread for commoners used to be made of non-sashed torment flour, which retained all the components of wheat grain, so this bread was called "sololy grain". Flour particles were rather large, all dietary fibers and proteins were preserved in it, and in addition, the bread was made on Zakawas - therefore its glycemic index was low (between 35 and 40). Whole wheat bread Montignaak, which can be purchased in particular in the Bakers "Premier Moisson" network ("Première Moisson") in Quebec, corresponds to this Bread Standard.

According to Professor Willett, Willett (Willett) from the Harvard Medical School, these recommendations are never accompanied by additional explanations regarding the choice and processing (preparation, storage ...) containing carbohydrate products taking into account their glycemic index.
The maximum that may be "officially" is recommended, to eat primarily complex carbohydrates, which practically nothing means from the point of view of modern knowledge about nutrition.
According to the scientist F. Borne (F. Bornet) and Professor J. Slama (G. Slama), except that "complex carbohydrates are not interchangeable", as previously thought, must be taken into account that "some starch and starch containing Products, despite the complexity of their structure, cause much stronger hyperglycemia than simple sugars. " For example, the use of fried potatoes (GI 95) provokes a much higher glycemia than the use of sugar (GI 70).

Michel Montignac - the world's first nutritionist, who proposed using glycemic food indices for weight control. Since the end of the 80s of the twentieth century, he explained in his publications as a change in food habits led to a significant increase in obesity cases around the world.
The person gradually moved from food causing an insignificant increase in glycemia, to food consisting mainly of carbohydrates with a high glycemic index. The result of this change is the pathology of metabolism universally observed today, and in particular hyperinsulinism - the factor in the emergence of excess weight and development of diabetes.

Your attention seems to be, perhaps, the best way to mix yourself to eat. To become dependent on constant snacks and thoughts on the diversity of the grace of dishes. The technique is amazingly simple and most of it has long been using it. Many fans have already achieved amazing vertices of skill. After its development and in constant practice, food will become the center of life.

But for a start, it will be necessary to briefly consider the reasons for what we call "hunger".

Where does hunger come from?

Glucose, as is known, the main source of energy for representatives of the animal world on Earth, including a person. Whatever we eat - this is, first of all, it is done to replenish our energy "batteries." We are "looking for" in food glucose.

When it is eaten more than enough, excess are laid in the liver and slightly in the muscles in the form of glycogen. This is our stock where the body works, in the absence of external revenues. Fat is not a form of energy stock.

What we feel like "hunger" is the sum of many factors, psychological and physiological. If with the first aspect of the work is more diverse and individual and this is said about this, then biochemical hunger - this is the body's reaction to reduce blood glucose concentration. As soon as its level crosses a certain line, we feel hunger. And if we do not quench it - the body gradually switches to endogenous meals, i.e. Glucose comes from stocks, primarily glycogen. The feeling of hunger at the same time gradually passes.

Such a state of things - for us. A person should not feel weaknesses if he missed lunch, and annoyed, drinking coffee without beloved eclairs. But in reality, the picture is different.

Scarching of sugar and fats

There is such a pattern: as soon as nutrients fall into us, the body, "seeing" them, distinguishes part of the glucose reserve to ensure digestion. It also requires energy, even according to official medicine, up to 80% of the energy obtained with food goes to "maintenance" of its processing and assimilation.

It is logical that the more we dare, the more liver allocates the dose of glucose!

And this natural mechanism is very easy to combine. If we eat sugarwhich is essentially concentrated carbohydrate, then the body "scanning" is introduced into the confusion. In nature, there are simply no analogues of such a concentration of nutrients (except honey, but it can hardly be called the basis of our species nutrition). As a result, he "issues" a huge batch of glucose from stocks.

The eaten sugar is also splitting on glucose and fructose, and together an excessive "advance" of the liver, makes us feel over saturation. This is the result of the proven amount of blood glucose. What in nature simply does not exist.

And if such deceptions occur constantly? Glycogen is cleaned quickly. We really don't strive to replenish it, because This requires not only proper nutrition, but also physical education!

What will happen if exhausting glycogen reserves? Weakness, drowsiness, lethargy, mourns and other symptoms of hypoglycemia. After the "drying" of the liver, the muscles will go, gradually replacing the layer of fat. All the symptoms of modern normal man.

Similarly, things are and with fats . Animal fats, vegetable oils, cold presses or not, expensive olive or cheap letters ... no difference! All this is also concentrated products unnatural in wildlife. And like sugar they sow our liver very quickly.

Today, more and more people love sweet and oily food. For example, fast food: Coca-Cola, Ice Cream, FRI Potatoes, etc. This is very feedst food, and we now know the reason for this illusion. This nutrition really saturates and gives strength, but this is a momentum of the rise of the lift "in debt". Cleaner will come necessarily.

Please note that for many people food is not a full-fledged without dessert, sweet and fat. Custard, cake, sweet pastries. And vegetable salad falls in "Nowhere", if it is pre-abundantly, it does not pour vegetation oil or mayonnaise. Many today are simply not able to satisfy without sugar and fats. And in such people, the above-described symptoms are often visible.

it vicious circle, breaking out of which is not very simple.

And if all of the above is superimposed on problems with the gastrointestinal tract or broken metabolism - at the exit we get bulimia, the condition of almost eternal hunger. This disease, by the way, is considered psychological problem, and "treats" her psychiatry. Still on the background of such metabolism did not have any permanent interval and nervousness. Everything is in order of things.

Here is such a way to kill your metabolism quickly and reliably. The result is guaranteed, tested by time and reinforced with practice. Here and the theory of unnecessary.

And Oats even in homeopathic doses quickly copes with a feeling of hunger. If you are hungry, try, take a bath with a decoction of oatmeal. Even being in the bath, you feel full. Take advantage of this gift of nature. They say, many men during hunger become embittered, after the use of halves of oatmeal, their anger will extend and is replaced by calm. Such is the nature of oats. Its properties will especially use it, with Otni syndromes: during dumping from drugs, alcohol and when throwing a cigarette. Oats reliably removes the nervous stresses at this time and calms down, helping the action of other medicines. It is well combined with an allopathic medicine with a tincture of peony and homeopathic NUCS ombus to smoothing narcological complications.

About the differences in solid and liquid food

Solid food It is the basis of the diet of any kitchen. Drinks are perceived by the majority as a way to reflect just eaten or thirst for thirst. Well, not like "pool". But as a full-fledged food on juices, only units are watched. What is due to, except as a subconscious habit?

In crust, many also reject juices, motivating this by the fact that one-piece fruit is always more useful due to the presence of fiber. In general, any human intervention is unacceptable in the originally created "perfect" fruit.

Is it really a whole orange better than his extruded analogue in any situation? What is the difference solid and liquid food? Answers to these questions and will be covered in this article.

When the juices benefit, and when not?

First you need to remind you of the fundamental difference in the nutrition of raw food from the fan of traditional cuisine.

The main reason for eating eating eating energy and building material for "internal works". Our everyday food is a source and the other. But in the crowning, this source is slightly modified.

For established raw, the main food is his microflora. By her own. Using the fiber with food, we feed your species flora - intestinal wand. She immediately begins to grow with a striking speed, increasing in volumes; After that, absorbing our organism, go.

This is the most natural source and protein, and glucose, and amino acids, and other "irreplacements", which are not enough in fruits and vegetables.

But the microflora is not limited to, and part of the nutrients, our body absorbs still "on the straight". In this, we differ from herbivores: their microflora fully provides all the necessary nutrients. Therefore, they are "sharpened" by nature for eating grass, which contains mainly fiber and water. We are not enough for us, because For fertime microflora first of all source of deficit. But the amount of fiber required is falling.

So how with juice? They are first of all there is practically no fiber. It turns out, they nourish our body, but not microflora! therefore predominantly Liquid food for cheese not fully. It also saturates, but at a much smaller term. And with long-term observance of the juice diet threatens the disadvantage of certain nutrients. And if the "feed" the herbivores of juices, problems will be much more serious.

For omnivorous lovers Fresh juices with the right The introduction into the diet, due to the fact that they are not "feeding" their pathogenic microflora can give striking results. But here, the fiber of raw vegetation food is necessary: \u200b\u200bits function "Metelka" for our garter is indispensable for any nutrition.

Well, it is not worth mentioning about the importance of mechanical chewing. This is necessary for everyone and its presence is positively affected by the state of the teeth.

And when liquid food makes sense?

"Eat" juices Justified in cases where there is a task to "eat" with the case by the participation of microflora in digestion. Or when we do not have sufficient quantity for the full absorption of fiber. Either it is predominantly not species and pathogenic.

Example: Exit from long starvation, when the fiber cannot be assimilated because of the insufficient number of microorganisms. In this case, it is reasonable in the first stages of the exit to drink the juices, and the minimum amount of fiber in them will be enough for microflora growth. Thus, we provide a huge service of the body by degrading its useless waste of energy to the withdrawal of unnecessary from the body.

There are also many medical diets, whose foundations are juices. This is in many situations a lifebuoy for those who for any reason can not starve. The juiceit turns out to be a great way to use a huge amount of food, which in the original form to eat will be physically problematic.

So it is not necessary to unambiguously shuffle from liquid food. In some situations, it can play a valuable service. And unequivocally shout out that one piece alwaysbetter than its liquid content is a dangerous misconception. Souriedov still in our world is not the majority.

Liquid nutrition primarily represents the value for a person treating. But when the body is already clean and "configured" to crude vegetation food, it is not rationally to put juice.

But Oat is so successfully copes with these problems, you do not have any difference between the use of liquid food from oats or solid food. Try, weld one glass not peeling oats for a long time. And eat first in liquid form all and the other time with the husk hard form, that is, without a liquid, no difference from the gastrointestinal tract you do not feel.

Harm oats

Oats, too, as many potent medicines, has homeopathic application. Its reverse action is homeopatically does not seem like a aconite killing, but like coal, imaginary or as I say, hidden. Therefore, it is better before you eat a whole cup of oats, ask your pendulum, whether you can use it all right away. When answering "Yes" Eat on health!

Who does not know the recommendations of nutritionists and adherents healthy nutrition: In the mornings, you must eat oatmeal. But, like any other product, oatmeal It has certain contraindications. Medical studies of recent decades confirm: the benefits and harm of oatmeal is a proven fact. Let's try to figure it out. First of all, Oats contains many carbohydrates, and carbohydrates are an excellent source of energy for a person. The benefits of oatmeal lies in the fact that complex carbohydrates provide the human body with cheerfulness and energy until the evening.

Oatmeal contains many microelements and vitamins that normalize metabolism. Therefore, the benefits of oatmeal is undoubted for people who suffer over weight or having problems with gastrointestinal tract. Proteins and fiber contribute to an increase in muscle tissue, and not a fat layer.

Vitamin B normalizes the process of digesting food, positively affects the skin. People suffering from dermatitis or allergies, doctors recommend oatmeal as one of the main dishes. Oatmeal with diarrhea or bloating is useful.

Phosphorus and calcium strengthen bone system, hair roots and nail plate. And here the benefits of oatmeal is obvious to people suffering from pathologies of the musculoskeletal system.

For people suffering from vegeto-vascular dystonia, blood diseases, hearts or other vessels, the use of oatmeal is also great. Due to the high content of iron and oatmeal minerals in it - an excellent product for the prevention of these diseases.

Oats.

Oats.- Culture traditional in Russian agriculture. He since ancient times served not only to feed, but also valuable food culture, an excellent drug.

Currently, Russia ranks first in the world in the production of oats grain - 22% of world gross production. The main areas of oats crops are concentrated in the Central District, Volga region, Western and Eastern Siberia. Recently, there has been a tendency to increase the production of oats due to the growth of yields and sowing areas: so, in 2005, 4565 thousand tons were collected, and in - already 5407 thousand tons.

Botanical description

Oats.(Avena) - annual, less often a long-term plant of the family of Matlikovye or cereals (Poaceae). Along with the widespread Ovat sowing (Avena Sativa L.), having a film grain,

oats Holozer (A. Nuda L.), having grain

without a film.

Oats in comparison with wheat and barley has a more developed root system. The predominant part of the roots (up to 80-90%) is placed in arable layer.

Stem is a hollow solid up to 150-170 cm high and a diameter of up to 6 mm with 2-4 nodes.

The leaves are narrow linear rough green or peppercolored color up to 40 and up to 3 cm wide.

Flowers are small, assembled in the inflorescence Network up to 25 cm long. The axis of the spikelet is naked. Oats - predominantly self-polishing plant, cross-pollination can reach 2%.

The fruit is a grain covered with a film and with tightly adjacent cooked scales (in the film forms). Grain from the spikelet does not fall out. The phase of complete ripeness occurs when grain humidity is 16-17%. The grain is easily extinct, but it does not appear.

Sort

Over the past 12 years, more than 30 new oats varieties have been included in the State Register. Among the high-yielding diseases resistant to diseases and pests, drought, suitable for the cultivation of intensive technologies of a film type variety: Gunters, Gunter, Dance, Faust, Wrestlers, Streamigoon, Jump, Lion, Gaser, Memory Bogatkova, Sprint 3, Talisman, Togurian and Dr. Large interest is the varieties of a hunter-type Vyatsky, Halto, Left -sha, Siberian Holozer and Tyumen Holozer.

Properties and use

Increasing interest in the OPS as a food culture is due not only to the extremely valuable amino acid composition of the protein, the presence of high-quality vitamins, fat and starch, but also the anti-allergic properties of oatmeal products that allow widespread Oats for the manufacture of various types of croup, oatmeal, flour , Tolokna, confectionery, in the production of children's and diet food.

The highest biological value from cereals have oats proteins, further rye, corn, and the lowest wheat. A characteristic feature of oats grain is the high fat content (3-11%) - 2-3 times more than other grain.

In the feed production used oats in the form of a whole or crushed grain, flour and bran mainly with the cultivation of young and fattening of animals. Green mass is applied to juicy feed, hay, silo, herbal flour, briquettes both in pure form and in a mixture with bean crops. A good feed is also oat straw.

The mixtures allow for different periods of sowing for a long period to obtain high-quality food well eaten by animals. Oats can be used as an annual pasture culture, it is also often used in seven with vika and peas.

Great interest for the production of feed and dietary

products represent the huntering varieties of oats. The yield of cereals from the housing oats is 88-89%, from the film - 48-58%.

It exceeds the captured content of raw and fat, has less raw fiber. Holing oats are valuable concentrated feed for horses, cattle, pigs, sheep and birds. The housing concentrate is highly nutritional and energy value. The use of housing oats in the fattening of piglets makes it possible to reduce soy consumption by 20%, when it is turned on in the rations of hens, their egg production increases.

Biological features

Oats - enough cold-resistant culture. The optimal temperature for the appearance of shoots is 15-19 ° C, although seeds begin to germinate at 2-3 ° C. With further growth and development, their resistance to low temperatures weakens noticeably: flowers die during frosts below -2 ° C. Bookmark of generative organs, flowering and formation of oats grain begin at a temperature of 10-12 ° C.

Oats - moisture-up culture. Critical in moisture consumption is the period from the exit to the tube to the exhaustion. Cool, rainy weather in the second half of the vegetation noticeably delays the growing season, especially in the northern regions, as a result of Oats, it does not affect the onset of frosts.

Thanks to a well-developed root system, Oats, some other grains carry spring drought. Oats reacts poorly on summer air droughts, they contribute to the slowdown in the processes of generative development, a decrease in the lakes of the pancake and the productivity of the plant as a whole.

Drought in the flowering phase contributes to the formation of sterile blizzards. Drought in the waxing phase leads to an increase in the content of sugars and other carbohydrates in it, which do not have time to turn into starch. Such seeds are characterized by high germination energy, but require special conditions During the storage period due to the high breathing intensity.

For the full cycle of the development of oats, the amount of active temperatures should be 1200-1700 ° C for early and 1900-2100 ° for middle-grades.

The level of moisture supply and temperature factor have a great influence on the formation of hustling oats.

Compared to other grain crops, the Oats is less demanding of soil fertility, it is easier to carry soil acidity (pH \u003d 4.5-5.5). It grows well on sampling, drunken, clay and peat soils. Oats speaks well for the limestation of acidic soils and the introduction of mineral fertilizers. Nitrogen has the greatest value for it. Thus, the use of nitrogen fertilizers increases yields, grain quality, contributes to the accumulation of protein in it. Mandatory condition for obtaining harvest is high quality, sufficient plants with phosphorus and potassium.