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WHEAT ANALYSIS | |
PARAMETERS |
MINIMUM |
MAXIMUM |
AVERAGE |
DESVÍO STANDARD DEVIATION |
VARIATION COEFFICIENT |
Test Weight (kg/hl) | 78,61 | 80,74 |
79,63 | 0,79 | 1,00 | Total Damaged Kernels (%) | 0,13 | 4,94 |
0,56 | 1,08 | 192,91 | Foreign Material (%) | 0,19 | 0,58 |
0,37 | 0,13 | 36,89 | Shrunken and Broken Kernels (%) | 0,32 | 0,74 |
0,46 | 0,09 | 19,40 | Yellow Berry Kernels (%) | 2,74 | 22,23 |
7,97 | 6,52 | 81,79 | Protein (13,5% Moisture) (%) | 9,4 | 12,0 |
9,9 | 0,6 | 6,35 | Protein (S.S.S) (%) | 10,8 | 13,9 |
11,5 | 0,7 | 6,37 | Weight of 1000 Kernels (gr.) | 30,28 | 37,03 |
34,08 | 1,75 | 5,15 | Ash (% dry basis)(%) | 1,604 | 2,042 |
1,758 | 0,097 | 5,521 |
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