1. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Exercise : CharacteristicSample 1Sample 2Sample 3Average Moisture content [%] Oven Meter Grain dimensions [LW] 1000-grain weight [gm] Degree of dockage [%] Inert Weeds Insects Cracked grains [%] Discolored grains [%] Immature grains [%] INFORMATION COLLECTION

2. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics

3. PADDY CHARACTERISTICS List of characteristics 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics

4. Moisture content has a significant influence on all aspects of paddy quality. To obtain high yields, it is essential that paddy be milled at the proper moisture content. Paddy is at its optimum milling potential when its moisture content is 14% Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: MOISTURE CONTENT

5. Immature rice kernels are very slender and chalky and result in the production of excessive bran, broken grains and brewer’s rice Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: IMMATURE

6. A mixture of varieties in a sample of paddy causes difficulties in milling and usually results in reduced milling capacity, excessive breakage, lower milled rice recovery, and reduced head rice yields. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: VARIETAL PURITY

7. Dockage includes chaff, stones, weed seeds, soil, rice straw, stalks and other foreign matter. These impurities generally come from the field or from the drying floor. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: DOCKAGE

8. Water, insects and heat exposure can cause paddy to deteriorate through biochemical changes in the grain which may result in the development of off-doors and changes in physical appearance Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: DISCOLORED

9. Overexposure of mature paddy to fluctuating temperature and moisture conditions leads to the development of crack in individual kernels. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 1 :The quality characteristics QUALITY CHARACTERISTIC: CRACKED

10. This method weighs a sample of the paddy and then removes all the moisture by heating the sample in an oven. After the moisture has been removed, the sample is re-weighed. OVEN METHOD Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 2 :Measuring moisture content

11. MOISTURE METER This method weighs a sample of the paddy and then removes all the moisture by heating the sample in an oven. After the moisture has been removed, the sample is re-weighed. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 2 :Measuring moisture content

12. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 3:Measuring grain dimension and varietal purity A measure of varietal purity is the L-W ratio of the grain VARIETAL PURITY Crops of a single variety are easier to manage because they have uniform stands fill uniformly ripen at the same time Milling a mixture of varieties results in: reduced milling capacity excessive breakage lower milled rice recovery reduced head rice yields

13. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 3:Measuring grain dimension and varietal purity GrainLength (mm)Width(mm) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Total Average [total/20} [A][B] Average paddy length [A] Average paddy length [B] Length to width ratio (L/W) =

14. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 3:Measuring grain dimension and varietal purity REVIEW 1. 2 3. 4.

15. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 3:Measuring 1000-grain weight Procedure 1.Count 1000 grains of paddy. 2.Weigh the 1000 grains. 3.This is the 1000-grain weight. 1000-GRAIN WEIGHT

16. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 4:Measuring the amount of dockage PADDY PURITY - DOCKAGE Dockage in a paddy rice sample – less is better. Procedure 1.Weigh a sample of paddy (about 100gm)[A]. 2.Separate the dockage from the paddy. 3.Weigh the dockage [B]. Wt of dockage [B] Total wt of sample [A] X 100% Dockage =

17. Procedure 1.Weigh a sample of paddy (about 100gm) [A]. 2.Separate the insects from the paddy. 3.Separate the weed seed from the paddy. 4.Separate the inert material from the paddy. 5.Weigh the types of dockage [B], [C], and [D]. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 4:Measuring the amount of dockage DOCKAGE TYPES Wt of insects [B] Total wt of sample [A] X 100 % Insects = Wt of weed seed [B] Total wt of sample [A] X 100 % Weedseed = Wt of inertmaterial [B] Total wt of sample [A] X 100 % Inertmaterial =

18. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 5:Measuring the percentage of cracked grain Procedure 1.Select a sample of about 25gm of paddy and weigh it [A]. 2.Separate the cracked grains from the paddy. 3.Weigh the discolored grains [B]. Wt of cracked grains [B] Wt of sample [A] X 100 % Cracked grains = CRACKED GRAIN PERCENTAGE Crack detector

19. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 6:Measuring the percentage of immature grain IMMATURE GRAIN PERCENTAGE Procedure 1.Select a sample of about 25gm of paddy and weigh it [A]. 2.Separate the immature grains from the paddy. 3.Weigh the immature grains [B]. Wt of immature grains [B] Wt of sample [A] X 100% Immature grains =

20. Course:Grain Quality Module 3: Determining the Physical Characteristics of Paddy Rice Lesson 7:Measuring the percentage of discolored grain Procedure 1.Select a sample of about 25gm of paddy and weigh it [A]. 2.Separate the immature grains from the paddy. 3.Weigh the immature grains [B]. Wt of immature grains [B] Wt of sample [A] X 100% Immature grains = DISCOLORED GRAIN PERCENTAGE

21. Course:Grain Quality Module 3: Quality of paddy Review: 1.Any four of moisture content. Varietal purity, cracked grain, immature or discolored 2.Air-oven method, using moisture 3.All foreign matter in he paddy sample. Weeds, insects, stones, inert 4.The length width ratio is used because it measures varietal purity 5.Yellowing or black spots through change in the QUIZ ANSWERS