Mean values for chemical, biochemical
evaluations of grain samples from groups
stages of maturity.


and behavioral


II and III in


four


 Stage of maturity
 Test Group Unit Milk L.dough F.dough Mature

Protein Precipitation II TAE 0.95 1.04 0.98 0.94

Protein Precipitation III TAE 0.72 1.07 1.24 1.38

Enzyme Inhibition II % 19.7 26.4 24.1 3.1

Enzyme Inhibition III % 19.9 22.2 24.8 17.1

Vanillin II CE 0.11 0.18 0.20 0.96

Vanillin III CE 0.18 0.35 0.47 0.20

Folin-Denis II CE 0.49 0.44 0.36 0.14

Folin-Denis III CE 0.52 0.73 0.92 0.56

Leucoanthocyanin II Cyan. E. 0.33 0.52 0.31 0.01

Leucoanthocyanin III Cyan. E. 0.29 0.74 1.00 0.71

Quelea Preference II % 47.37 34.66 34.03 45.53

Quelea Preference III % 32.76 33.32 28.88 32.64



Both Sephadex LH-20 and silica gel (3 cm o.d. X 25 cm) chromatography
columns were used in separating the methanolic extracts from WGF
sorghum. For the preference tests, the different fractions were
collected and topically applied to hulled proso millet at a 0.1-percent
(w/w) concentration. We began with multipeak fractions and progres-
sively followed the activity as more refined separations were made.
Results of the preference tests are given in Table 18. Thus far, we
have isolated the main repellent activity in a narrow band of compounds
within the nontannin fraction.


Table 17.