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The American Standard Barrel (ASB) holds between 190 and 200 litres and is used to make bourbon whiskey. Barrels for bourbon maturation are required by American law to be made from new, pre-charred American white oak. They are then often used a second time to mature Scotch whisky - in fact, they're the most commonly-used casks for Scotch whisky maturation.

A 250-litre cask is called a hogshead and it will be made from the staves of a bourbon cask with new oak ends. This is the second most commonly-used cask to mature Scotch whisky and because they're larger in size, they are used to mature whisky that will be in the cask for a longer period of time. The smaller the cask, the faster the maturation. Most hogsheads previously held other spirits and often sherry.

A cask that holds between 475 and 500 litres and is the standard size cask used for sherry maturation and is called a butt. Butts are usually used to mature whisky over a period of 15 - 20 years and they are traditionally made from Spanish oak, although many butts are also American white oak (having been used to mature bourbon).

Puncheons are the second most common cask for sherry maturation after butts, holding 450 to 500 litres, and more squat in shape than a butt. Puncheons are typically made with Spanish oak staves, while machine puncheons are made from American white oak and generally used in the rum industry.

Port pipes hold 550 to 650 litres and are used to mature port wine. They are long and similar in proportion to sherry butts, although their width is closer to an ASB. Like quarter casks, port pipes are mostly used to finish Scotch whiskies during their final years of maturation.

Finally, Madeira drums are used to mature Madeira wine and hold between 600 and 650 litres. They are much dumpier than sherry butts or port pipes and are only really used to finish aged whisky - even then, they are not commonly used for this purpose.

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Normally, cornhusks protect mature kernels from moisture that may cause germination, he says. If corn ears turn downward at maturity, husks shed water and almost eliminate chances of sprouting. In normal years, grain dries as it matures to moisture levels far below 30-50 percent, when sprouting occurs.

Soybean pod walls prevent mature soybean seeds from absorbing water. The pod walls shed rainwater. \"Frequent rains, continuous drizzle, or foggy days and nights can bathe the soybean pod in enough water that the water soaks through the pod wall and wets the soybean seed,\" Wiebold says.

More commonly, pod walls split or break. This allows water to enter the pod and reach the soybean seeds. During wetting and drying cycles, mature soybean seeds expand and contract. Expanding seeds put pressure on the pod wall to open the two halves of the pod. If the seed dries and shrinks, the seed may fall from the pod in a process known as shattering. If it remains wet, the seed remains swollen and does not fall. However, it may germinate if it stays wet and warm enough.

Premature sprouting reduces grain quality and safe storage time. The soybean seed coat and the corn kernel pericarp rupture during germination. This gives fungus and insects an opening to invade the seed. Germinated seeds also may crack during combining. Debris from sprouted seeds also accumulates in the center of a bin and may be a fire hazard. 59ce067264

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