Miscellaneous Flag  the  Technology  Marker  Flag  Colors

167

Chemical  Formulation  Abbreviations* Abbreviation Meaning

AF Aqueous flowableAS Aqueous solution or suspensionC Concentrate CM Concentrate mixture CG Concentrate granulesD Dust DF Dry flowableDS Soluble dust E or EC Emulsifiable concentrate F Flowable (liquid)G Granules GL Gel L Liquid (flowable)LC Liquid concentrate or low concentrateLV Low volatile M MicroencapsulatedMTF Multiple temperature formulationP or PS Pellets RTU Ready-to-useS Solution SD Soluble dust SG Soluble granuleSP Soluble powder or soluble packetULV Ultra low volume ULW Ultra low weight or ultra-low wettableW Wettable powder WDG Water-dispersible granules WP Wettable powder WS Water soluble WSG Water-soluble granules WSL Water-soluble liquid WSP Water-soluble powder packet *Common abbreviations encountered in rice production; mayinclude some that do/do not apply. 

168

169

eziS telpor

D yb noitacfiissal

C piT yarp

S

ASAB

E/AS

AE Standard S5

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Clas

sifica

tion by Drople

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ricultural and Biolo

gical En

gineers.

Estim

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sample

reference graph in

America

n So

ciety of

Spectra

.

Rice

VS

T*

/VS

T T T T T T T T T T T T T T

M

ilo VS

S T M

M S S T S S S VS

VS

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S S T M

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S

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VS

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M*/V

S M

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T T T S S

 (com

mon

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e)

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clora

c)

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dimet

halin

) (c

lomaz

one)

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ropa

nil)

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l) (o

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) (fe

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ne)

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1

170

ield Crops to 

or Arkansas F

sediof Majci

1 e Sensitivity

Relativ

Com

monly Used Rice Herb

T =

Toler

ant,

M =

Mod

erat

ely To

leran

t, S

= Se

nsitiv

e, V

S =

Very

Sen

sitive

T*/M

* = S

ome

crop

s are

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ilable

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ance

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erat

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leran

ce to

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e he

rbici

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llow

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bel d

irecti

ons w

hen

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e pr

oduc

ts.**

‡

stnemeriuqe

R  edarG  dna  sedar

G

171

Grad

e

Max

imum

 lim

its o

f ­­­­

Colo

rre

quire

men

ts

Seed

s an

d he

at­d

amag

ed k

erne

ls

Red 

rice

and

dam

aged

kern

els

Chal

ky k

erne

ls

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l

Heat

­da

mag

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her

Heat

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Long

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nric

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e Ot

her

type

s†

# 1 #

# %

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%

%

U.

S. #

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0.5

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2.0

1.0

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0 Gr

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37

32

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10

.0

10.0

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rk g

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U.S.

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75

75

75

15.0

15

.0

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10

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Dark

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mbe

r per

500

gra

ms o

f see

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2 %

= P

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f ker

nels.

Sam

ple g

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doe

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f the

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. No.

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6 in

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ction

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m are Gr ­i tu rq oe hR S    e ,ed ca ir RG     dd en lla i  s Me   nd ia ar r

G G

Minimum millingrequirements

Well

mille

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ellm

illed

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on-

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Color requirements

Whit

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ightly

gray

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gray

Max

imum

 lim

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Whole and broken kernels

% 1.0

2.0

3.0

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en k

erne

ls

Whole kernels

% -- -- --

Removed by 6 plate†

% 0.1

0.2

0.8

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% 0.04

0.06 0.1

Total % 4.0

7.0

15.0

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ky k

erne

ls

Medium or short grainrice

% 2.0

4.0

6.0

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% 1.0

2.0

4.0

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% 2

0.5

1.5

2.5

Seed

s,da

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elsHeat damagedand other

# 1 2 5

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Grade

U.S.

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U.S.

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U.S.

#3

172

173

U.S.

#4

20

15

4.0

6.0

8.0

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0.

4 1.

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0 10

.0

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35

.0

0.7

3.0

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---

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on-

ably

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75

15

.0††

15

.0

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50

.0

1.0

4.0

10.0

---

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gray

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sy

Reas

on-

ably

well

mille

d 1 #

= Nu

mbe

r per

500

gra

ms o

f see

d.

2 %

= P

erce

nt o

f ker

nels.

Sam

ple g

rade

shall

be

mille

d ric

e of

any

of t

hese

clas

ses w

hich:

U.S. a.

doe

s not

mee

t the

requ

irem

ents

for a

ny o

f the

gra

des f

rom

U.S

. No.

1 to

U.S

. No.

6, in

clusiv

e;co

ntain

s mor

e th

an 1

5.0

perc

ent o

f mois

ture

;b. c.

is m

usty

or so

ur, o

r hea

ting;

has a

ny co

mm

ercia

lly o

bjecti

onab

le fo

reign

odo

r;d. e.

con

tains

mor

e th

an 0

.1 p

erce

nt o

f for

eign

mat

erial

;f.

cont

ains t

wo o

r mor

e liv

e or

dea

d we

evils

or o

ther

inse

cts, in

sect

webb

ing, o

r ins

ect r

efus

e; o

ris

othe

rwise

of d

istinc

tly lo

w qu

ality.

g.

  gn i l t li fiM o  r

w Po   tL e  d N n da  nl aa   i er ce it ra PM   e  cn igi R  e nr ooF   s  tf co e   fe flp E

m   da lex iE Y

174

Desc

riptio

n Sa

mpl

e 1

Sam

ple 

2 Sa

mpl

e 3

Sam

ple w

eight

, gra

ms

162

162

162

Fore

ign m

ater

ial, g

ram

s 0

0 10

He

ad ri

ce w

eight

, gra

ms

89

94

88

Brok

ens w

eight

, gra

ms

24

19

18

Milli

ng yi

eld p

erce

ntag

e 55

/70

58/7

0 54

/65

Value

per

hun

dred

weigh

t1 $6

.48

$6.6

0 $6

.13

Diffe

renc

e in

price

/cwt

--+$

0.12

-$

0.35

Value

at 1

50 b

u/A

$437

.84

$445

.95

$414

.19

Value

diffe

renc

e at

150

bu/

a --

+$8.

11

-$23

.65

Value

at 2

00 b

u/A

$583

.78

$594

.59

$552

.25

Value

diffe

renc

e at

200

bu/

a --

+$10

.81

-$42

.34

                       

Production  Factors  Impacting  Rice  Milling  Yield

Chalk affecting a region of a kernel (left) or the entire kernel (right).

Immature kernels after harvest and hulling.

Kernel fissured due to rapid moisture adsorption.

175

Glossary  of  Rice  Industry  Terms Aging – physiological changes rice undergoes

predominately during the initial threepostharvest months.

Amylopectin – one of two major starchmolecules characterized by glucose unitsarranged in a linear, unbranched chain.Higher concentrations contribute to drier,less sticky cooked rice.

Anthesis – the series of events between openingand closing of the rice flower (spikelet). Alsoreferred to as Flowering.

Aromatic (scented) Rice – rice that contains high concentrations of volatile constituentsyielding an aroma similar to roasted popcornor nuts.

Auricles – clasping appendages arising at thejunction of the leaf blade and the leaf sheath.

Basmati Rice – a type of aromatic rice that tendsto cook into long, slender grains that are dry,separate and fluffy.

Barrel – unit of measure of rough rice used insome areas of the U.S.; equivalent to162 pounds of rough rice (3.6 bushels).

Booting – stage prior to heading characterizedby swelling of the leaf sheath as the paniclegrows in size and internodes elongate,pushing it up through the leaf sheath. Duringthis stage, meiosis occurs and pollen isformed. One of the stages most vulnerableto environmental stresses.

176

Bran – outer layers or coverings of brown rice;composed of the pericarp, seed coat andaleurone layer. (Note: industrial bran normally is a mixture of bran and embryo).

Breeder Seed – seed reserved for licensed plantbreeders for production of foundation,registered or certified seed; marked with awhite tag.

Brewers Rice – small pieces of broken ricekernels.

Brown (cargo) Rice – the rice kernel with the protective hull removed.

Bushel – volumetric measure of rough riceapproximately equivalent to 45 pounds.

Caryopsis – the mature fruit of grasses in whichthe seed coat firmly adheres to the pericarp.

Certified Seed – produced by planting eitherregistered or foundation seed and guaran-teed for purity by the State Plant Board;marked with a blue tag.

Chalky Rice – rice that has a brittle texture due to loose packing of starch granules inthe grain; results in weaker grain moresusceptible to breaking.

Coleoptile – the topmost part of the embryo axisthat serves as a protective sheath for youngleaves and the growing point during seedling emergence.

Converted Rice – (see Parboiled Rice). Theterm “converted rice” is a trademark.

177

Crown – the compacted section at the base ofthe stem containing nodes for new tillers andbuds for new roots.

Culm – a commonly used name for the stem of agrass-type plant, such as rice, consisting ofnodes and hollow internodes.

Cultivar – an inclusive term that represents lines,hybrids, selections or varieties of crops. (seealso Hybrid, Variety)

Embryo (germ) – the reproductive portion of therice grain located on the ventral side.

Endosperm – the white central portion of the ricegrain, composed primarily of starch.

Enrichment – the addition of specific nutrients topartially compensate for those lost during themilling process. Regulations in the U.S.specifically stipulate enrichment for rice mustcontain thiamine, niacin and iron and maycontain riboflavin.

Flag Leaf – the last leaf to develop on a tiller thatemerges during boot stage and fullyextends in full boot stage. Major sourcefor carbohydrates and nutrients for thedeveloping panicle.

Flowering – (see Anthesis) Fortification, Glazing – (see Enrichment) Foundation Seed – produced by planting

breeder seed. Is reserved for licensed plantbreeders but may be produced under directsupervision of a licensed plant breeder tomaintain genetic purity and identity of thecultivar. Used to produce registered orcertified seed; marked with a white tag.

178

Gelatinization Temperature – the temperatureat which irreversible swelling of the starchgrains leads to formation of a gel (induced byhot water).

Genetically Modified Organism (GMO) – a plant or animal that has a gene inserted fromanother organism resulting in the expressionof a desirable trait.

Green Ring – (see Panicle Initiation) Hard Dough Stage – part of the process of grain

ripening characterized by a firm whole kernelbut moisture content greater than 20 percent.

Heading – growth stage when the panicleexserts from the boot, often synonymouswith anthesis or flowering of the spikelets.Heading date is defined as the time when50% of the panicles have at least partiallyexserted from the boot. It takes 10 to 14 days for a field to complete heading.

Head Rice – after milling, unbroken kernels ofrice and broken kernels that are at least three-fourths the length of an unbrokenkernel. Usually expressed as a percentageof rough rice (referred to as head rice yield[HRY]).

Heat­Damaged Grains – kernels of rice reddish-brown to orange in color and aresubstantially darker than the majority of thegrain. This defect may occur in white orparboiled rice.

Hull – outer covering structures (palea andlemma) that enclose the rice kernel.

Husk – (see Hull)

179

Hundredweight (cwt) – a mass measurement of rice yield equal to 100 pounds of rough rice(2.22 bushels).

Hybrid – the first-generation (F1) progeny of across between two plants of the samespecies but have different genetic back-grounds (e.g., different varieties or lines).

Imbibition – initial process of seed germinationcharacterized by water absorption intothe seed.

Indica Rice – subspecies of rice that typically islong-grain, has high amylose content,profuse tillering, high pubescence (hairyleaves); typically grown in tropical climates;tends to cook dry, loose and fluffy.

Instant Rice – a type of precooked rice that iseasily rehydrated at temperatures belowboiling. Typically it is fully hydrated in lessthan 5 minutes when added to boiling water.

Internode Elongation (IE) – the period wheninternodes elongate and the plant grows inheight. Begins at panicle initiation (PI) andcontinues until the plant reaches full height.Often called “jointing.”

Japonica Rice, Temperate – subspecies of ricecharacterized as long-grain rice with interme-diate amylose content (20% to 25%), lowtillering, smooth leaves (not hairy); typical ofmost U.S. long-grain varieties.

Japonica Rice, Tropical – subspecies of ricecharacterized as medium- and short-grainrice with low amylose content (10% to 20%)which causes it to cook wet and sticky;typical of most U.S. medium- and short-grainvarieties.

180

Jasmine Rice – an aromatic long-grain rice thatcooks moist and often clings together.

Lemma – the part of the rice hull which coverstwo-thirds of the surface area of brown rice.

Length, Kernel – the distance between the most distant tips of the kernel.

Ligule – a membranous fringe on the inner sideof the leaf at the top of the leaf sheath of riceand other grass plants.

Maximum Tillering – the point at which themaximum tiller number is reached and the main culm is difficult to distinguish fromthe tillers.

Meiosis – the process of cell production thatreduces the chromosome number in new cells by one-half the number in the parentcells (reduction division). Sex cells areformed by meiosis.

Mesocotyl – the internode between the scutellar node and the coleoptile.

Milk Stage – the first step in the grain-ripeningprocess characterized by developing starchgrains in the kernel that are soft and theinterior of the kernel is filled with white liquidresembling milk.

Mill, Rice – a machine for removing bran fromthe endosperm. Mills are of two generaltypes: polishers that rub the bran off (friction-type mill or pearlier) and whiteners that grindor strip the bran away.

181

Milled Rice – whole or broken kernels of raw or parboiled rice from which hulls, bran andgerm have been removed. Usuallyexpressed as a percentage of rough rice.

Milling, Degree of – the extent to which bran layers and germ are removed from the riceendosperm.

Milling Yield – after milling, the quantity of totalmilled rice produced in the milling of roughrice to a well-milled degree (includes allkernels whole and broken), usuallyexpressed as a percent of rough rice (totalmilling yield [TMY]), but when specified maybe expressed a percent of brown rice.

Palea – part of the rice hull which coversapproximately one-third of the surface areaof brown rice. Its edges fit inside those of thelemma forming a tight closure.

Panicle Differentiation (PD) – when the youngpanicle has grown about 1 to 2 mm long andcan be seen by the naked eye. Generallyoccurs about 5 to 7 days after panicle initia-tion when the internode is 1/2 to 3/4 inchin length.

Panicle Initiation (PI) or Panicle PrimordiaInitiation – corresponds to the time whenthe fourth leaf from the top begins toelongate, approximately 30 days beforeheading. The panicle is not visible to thenaked eye. Often called Green Ring or beginning internode elongation.

Parboiled Rice – rice that has undergone aparboiling process.

182

Parboiling (converting) – a hydrothermalprocess in which the crystalline form ofstarch is changed into an amorphous one,typically accomplished by soaking, steamingand drying rough rice; typically increases thepercentage of head rice and the vitamincontent in the milled rice.

Pecky Rice – discoloration of rice grain due torice stink bug feeding, environment,diseases and other factors; generally resultsin easily broken kernels.

Physiological Maturity – the end of the grainfilling period, at which time growth increasesare in balance with metabolic losses.

Polishing – the removal of traces of bran that remain after milling; resulting in a smoothsurface that has a glossy appearance (seeMilled Rice).

Quality, Rice – the composite of characteristicsthat differentiate individual units of rice and have significance in determining the degreeof acceptability by the consumer. Rice qualitycomponents include milling quality; cooking,eating and processing quality; nutritionalvalue; and specific standards for cleanlinessand purity.

Quick­Cooking Rice – rice that has been pretreated to substantially reduce cookingtime, especially rice that has been cooked inwater, steam or both, then dried in such amanner as to retain an open, porousstructure without clumping.

183

Red Rice – rice of the same genus and speciesas white rice but characterized by a red seedcoat. The hull may be black or straw-colored.Noxious weed because of discoloration of white rice.

Registered Seed – used to produce certifiedseed. Produced by planting breeder orfoundation seed; marked with a purple tag.

Rough (paddy) Rice – whole or broken unhulled kernels of rice.

Shell – (see Hull) Stabilized Rice Bran – rice bran that has been

treated to essentially inactivate or inhibitenzymes that hydrolyze lipids to release freefatty acids.

Soft Dough Stage – part of the grain-ripeningprocess characterized by the initial starchformation in the grain. The interior of thekernel is firm but still soft.

Tillering – production of tillers which are shootsthat develop from the leaf axils at eachun-elongated node of the main shoot andfrom other tillers. Tillers are produced in asynchronous manner, the nth leaf on the main culm (or tiller which is producing tillers)and the first leaf of the tiller on the (nB3)thleaf emerge simultaneously.

Variety – a genetically pure line of a crop speciesthat exhibits certain traits; seed will produceplants that exhibit the same traits as theoriginal plant. An experimental line becomesa variety when it is officially named andreleased for commercial production.

184

Vegetative Lag Phase – the period from the endof active tillering (maximum tiller number) tothe beginning of the reproductive stagewhich occurs upon initiation of the panicleprimordial.

Waxy Rice – rice whose starch contains less than 2 percent amylose.

Width, Kernel – the distance across the kernel at the widest point.

Y­Leaf – “young leaf”; youngest fully developedleaf on the plant.

185

GPM (per nozzle) = GPA × mph

5,940 W

GPA = 5,940 × GPM (per nozzle)mph × W

Distance (ft) × 60Speed (mph) = Time (seconds) × 88

Calibration = distance (feet) average row or nozzlespacing (inches)

Calibration

GPM = gallons per minuteGPA = gallons per acremph = miles per hourW = nozzle spacing (in.) - broadcast spray

= spray width (in.) – single nozzle – band orboomless spray

= row spacing (in.) divided by nozzles perrow for directed spray

Formulas:

Measuring Travel Speed

Measure a test course with similar surface conditions to area to be sprayed. Minimum travellength of 100 and 200 ft recommended for speedsup to 5 and 10 mph, respectively.

Ounce Method for determining GPA 4,080

Determine time required to travel calibrationdistance. Catch nozzle discharge for the samelength of time required to travel calibration distance.Number of ounces collected is equal to GPA applied.

186

Abbreviations Area

acre (ac or A) hectare (ha) square foot (ft2) Measure

foot/feet (ft) inch (in) yard (yd) centimeter (cm) meter (m) kilometer (km)

Volume gallon (gal) fluid ounce pint (pt)

(fl oz) quart (qt) liter (L) milliliter (mL)

Weight pound (lb) ounce (oz) kilogram (kg) gram (g) milligram (mg) microgram (μg)

Speed mile per hour kilometer per feet per second(mph) hour (kmh) (ft/s)

Yield pounds per acre kilogram per bushels per acre(lb/A) hectare (kg/ha) (bu/A) bushels per bushel (bu) hectare (bu/ha)

Pressure pounds persquare inch(PSI)

187

Conversion  Factors Mass

1 g = 0.0022 lb 454 g = 1 lb 1 kg = 2.2 lb

Length

1 m = 3.283 ft 2.54 cm = 1 in 1 yd (yard) = 3 ft

Volume

1 L = 0.265 gal 3.785 L = 1 gal 1 gal = 4 qt/8 pt /128 fl oz

Area

1 ha (hectare) = 2.471 A 0.405 ha = 1 A 1 A = 43,560 ft2

Application Rate or Crop Yield

1 kg/ha = 0.893 lb/A 1 bu/ha = 0.405 bu/A 1 bu/A = 45 lb 3.6 bu/A = 1 barrel

Concentration

g/L = parts per thousand mg/L = parts per million mg/kg = parts per million

188

1 PSI = 0.069 bar/6,896 kilopascal

Application Rate

1 gal /A = 9.35 L/ha 1 lb/A = 1.12 kg/ha mg/kg = parts per million

Speed

1 mph = 1.609 kmh Pressure

189

Contacts University  of  Arkansas  Specialists

Name, Position Jarrod Hardke jhardke@uaex.edu Rice Extension Agronomist

Contact

Ralph Mazzanti rmazzanti@uaex.edu Verification Coordinator Ron Baker rbaker@uaex.edu Verification Coordinator Charles Wilson cwilson@uaex.edu Director, RREC

Trent Roberts tlrobert@uark.edu N-STaR Rick Norman rnorman@uark.edu Nitrogen Nathan Slaton nslaton@uark.edu Director, Soil Testing

Bob Scott bscott@uaex.edu Extension Weed Scientist Tom Barber tbarber@uaex.edu Extension Weed Scientist Jason Norsworthy jnorswor@uark.edu Weed Science

Gus Lorenz glorenz@uaex.edu Extension Entomologist Glenn Studebaker gstudebaker@uaex.edu Extension Entomologist Nick Seiter nseiter@uaex.edu Extension Entomologist

Yeshi Wamishe ywamishe@uaex.edu Extension Plant Pathologist

190

Name, Position ContactChris Henry cghenry@uark.edu Water ManagementEngineer

Terry Siebenmorgen tsiebenm@uark.edu Rice Processing

Karen Moldenhauer kmolden@uark.edu Rice Breeder Xueyen Sha xsha@uark.edu Rice Breeder

Paul Counce pcounce@uark.edu Physiology

Brad Watkins kbwatki@uark.edu Economics

191