Course Introduction
       
  What determines grain quality?  
  List the genetic and acquired characteristics that determine grain quality and differentiate between the terms rice and grain, paddy rice, brown rice, and milled rice.  
     
Genetic or acquired?
 

Grain quality is determined by measurable physical and chemical characteristics that are either genetic or acquired. The following table outlines variables associated with each.

  
   
Genetic Acquired
• chemical characteristics such as gelatinization temperature, gel consistency, and aroma • moisture content
• grain shape and size • color and chalkiness
• bulk density • purity
• thermal conductivity • damage
• equilibrium moisture content • cracked grains
  • immature grains
  • milling-related characteristics (head rice recoveries, whiteness and milling degree) are also included as relevant measures of quality because they are of concern to consumers

That’s a lot to remember!
   Do you now have an idea of which characteristics are genetic and which are acquired? Check your understanding by completing the exercise below.

For each of the following characteristics, determine if it is genetic or acquired by clicking the option button below the appropriate heading (G for Genetic, A for Acquired):

Characteristic
G
A
Damage
Thermal conductivity
Bulk density
Purity
Moisture content
 
Bonus question!
  

True or False:
Quality is highest when the grain has reached its physiological maturity.

True
 False

 
The point is...
  

The point is, you only have control over the genetic characteristics of quality when you are selecting a variety to plant. However, the acquired characteristics of quality are completely within your control and based on your farming practices. The remaining modules in this course will address these practices and provide you with the tests and guidelines that will ensure you are on the right track.

  
Before we move on...
   By this time, you may be asking yourself, "What is the difference between rice and grain, and how do these terms relate to milled, brown, and paddy rice?" As for the terms rice and grain, this course will use them interchangeably to refer to rice in general. For clarification of the other terms, roll your mouse over the three graphics below:  
   
Are you ready
to review?
   This lesson concludes Module 1, Course Introduction. If you need to review this module, use the arrows at the bottom and top of the screen to revisit the lessons. If you believe you are ready for a review of the knowledge you gained in this module, please click the forward arrow now.