User HandbookPhysical & ChemicalCharacteristics of DDGSPhysical & ChemicalCharacteristics of DDGS 08 - Physical & Chemical Characteristics of DDGS 1Physical & Chemical Characteristics of U.S. DDGS Physical and chemical characteristics of distiller’s dried grains with solubles (DDGS) vary among sources and can influence its feeding value and handling characteristics. These characteristics include color, smell, particle size, bulk density, pH, flowability, shelf life stability and hygroscopicity. Color Color of DDGS can vary from being very light yellow in color to being very dark brown in color. Differences in color among DDGS sources are influenced by; • the natural color of the feedstock grain being used, • the amount of solubles added to grains before drying, • drying time, and drying temperature. The color of corn kernels can vary among varieties and has some influence on final DDGS color. Corn-sorghum blends of DDGS are also somewhat darker in color than corn DDGS because of the bronze color of many sorghum varieties. When a relatively high proportion of solubles are added to the mash (grains fraction) to make DDGS, the color becomes darker. Noll et al. (2006) conducted a study where they evaluated color in batches of DDGS where approximately 0, 30, 60 and 100% of the maximum possible of syrup was added to the mash before drying. Actual rates of solubles addition to the mash were 0, 12, 25 and 42 gallons/minute. As shown in Table 1, increasing solubles addition rate to the mash resulted in a decrease in L* (lightness of color) and b* (yellowness of color), with an increase in a* (redness of color). Similar results were also reported by Ganesan et al. (2005). Table 1. The Effect of the Rate of Solubles Addition to Mash on Color Characteristics of DDGS 0 gal/min 12 gal/min 25 gal/min 42 gal/min Pearson Correlation P Value Color (CIE Scale) L* 59.4 56.8 52.5 46.1 - 0.98 0.0001 a* 8.0 8.4 9.3 8.8 0.62 0.03 b* 43.3 42.1 40.4 35.6 - 0.92 0.0001 Adapted from Noll et al. (2006). Dryer temperatures in dry-grind ethanol plants can range from 127 to 621º C. The amount of time DDGS spends in the dryer also influences the color. In general, the higher the dryer temperature and the longer DDGS remains in the dryer, the darker the resulting DDGS will be. Smell High quality DDGS has a sweet, fermented smell. DDGS that has a burned or smoky smell has been overheated. 08 - Physical & Chemical Characteristics of DDGS 2 Particle Size, Bulk Density and pH Particle size and particle size uniformity of feed ingredients are important considerations of livestock and poultry nutritionists when selecting sources and determining the need for further processing when manufacturing complete feeds or feed supplements. Particle size affects: 1. Nutrient digestibility – as particle size is reduced, nutrient digestibility and feed conversion is improved. This is due to the increasing amount of surface area of an ingredient that is exposed and available for digestive enzymes to act upon. 2. Mixing efficiency – a more uniform particle size in a mixture of ingredients will reduce mixing time in order to achieve a uniformly distributed mix of ingredients in a complete feed. 3. Amount of ingredient segregation during transport and handling – particle and ingredient segregation (separation) occurs when particles of different sizes and bulk densities are blended Physical Characteristics of Urine Physical Characteristics of Urine Bởi: OpenStaxCollege The urinary system’s ability to filter the blood resides in about to million tufts of specialized capillaries—the glomeruli—distributed more or less equally between the two kidneys Because the glomeruli filter the blood based mostly on particle size, large elements like blood cells, platelets, antibodies, and albumen are excluded The glomerulus is the first part of the nephron, which then continues as a highly specialized tubular structure responsible for creating the final urine composition All other solutes, such as ions, amino acids, vitamins, and wastes, are filtered to create a filtrate composition very similar to plasma The glomeruli create about 200 liters (189 quarts) of this filtrate every day, yet you excrete less than two liters of waste you call urine Characteristics of the urine change, depending on influences such as water intake, exercise, environmental temperature, nutrient intake, and other factors ([link]) Some of the characteristics such as color and odor are rough descriptors of your state of hydration For example, if you exercise or work outside, and sweat a great deal, your urine will turn darker and produce a slight odor, even if you drink plenty of water Athletes are often advised to consume water until their urine is clear This is good advice; however, it takes time for the kidneys to process body fluids and store it in the bladder Another way of looking at this is that the quality of the urine produced is an average over the time it takes to make that urine Producing clear urine may take only a few minutes if you are drinking a lot of water or several hours if you are working outside and not drinking much Normal Urine Characteristics Characteristic Normal values Color Pale yellow to deep amber Odor Odorless Volume 750–2000 mL/24 hour pH 4.5–8.0 1/6 Physical Characteristics of Urine Normal Urine Characteristics Characteristic Normal values Specific gravity 1.003–1.032 Osmolarity 40–1350 mOsmol/kg Urobilinogen 0.2–1.0 mg/100 mL White blood cells 0–2 HPF (per high-power field of microscope) Leukocyte esterase None Protein None or trace Bilirubin