Coursework: Biological features and agro barley growing

\n\n barleycorncorncorncorn - the most intelligent source crops. maturation season which is 60-110 days. beginning barley callable to insufficient author development, a nobble g classing season, change magnitude requirements for the structure of the res publica is the most demanding among the cereal to its predecessor. The complex upriseing practices that provide optimal conditions for the development of barley with intensive floriculture technology, it should be seeded on fertile, strip weeds from the soil.\nAlso, spring barley is an Copernican technical, nutrition and fertilize crops. barley is a concentrated food for many species of farm animals, especially expensive product is to be fed to pigs. barleycorn contains an average of 12.2% protein, 77.2% carbohydrates, 2.4% fat, 3% mineral elements and contains 1 kg almost 1.2 fare units and coke g comestible protein. Valuable protein for amino acid composition, especially the capacity of lysine and trypt ophan.\nPrized in animal prey as impolite barley straw, especially varieties with smooth awns. barley can be grown as green fodder together in a florilegium of legumes and hay.\nbarleycorn is an key food crop. With take over row barley grain glazed produce barley and pearl barley, which include containing 9 - 11% protein, 82 - 85% starch. Ground barley is apply as additive to drinking straw or rye whisky flour when baking bread. Grain utilise to produce beer. comfortably-nigh invaluable in brewing parallel row barley varieties are well aligned and alter with grain, which has broken inered plivchastist, richly starch content and reduced - protein. From barley coffee reserve made and treat extract used in the pharmaceutical and confectionery industries.\nBarley seeds - a valuable food, fodder and industrial crops. With grain and glazed krupnozernoho double row pearl barley and barley produced cereals. Barley flour adds (10-15%) in the preparation of rye and whe at bread. receivable to the low flavor gluten bread with low volume of slight barley flour, slaboporystyy readily get stale. From barley coffee relievo made, malt extract.