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WHEAT ANALYSIS | |
PARAMETERS |
MINIMUM |
MAXIMUM |
AVERAGE |
STANDARD DEVIATION |
VARIATION COEFFICIENT |
Test Weight (kg/hl) | 72,50 | 86,40 |
80,76 | 2,58 | 3,19 | Total Damaged Kernels (%) | 0,00 | 2,30 |
0,41 | 0,39 | 97,33 | Foreign Material (%) | 0,03 | 1,96 |
0,34 | 0,29 | 83,52 | Shrunken and Broken Kernels (%) | 0,00 | 2,26 |
0,61 | 0,33 | 53,93 | Yellow Berry Kernels (%) | 0,00 | 13,84 |
2,57 | 2,74 | 106,51 | Protein (13,5% Moisture) (%) | 9,0 | 14,3 |
11,1 | 0,8 | 7,55 | Protein (S.S.S) (%) | 10,4 | 16,5 |
12,8 | 0,8 | 7,55 | Weight of 1000 Kernels (gr.) | 27,60 | 44,28 |
34,74 | 2,78 | 8,01 | Ash (% dry basis) | 1,500 | 2,232 |
1,794 | 0,132 | 7,35 |
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