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WHEAT ANALYSIS | |
PARAMETERS |
MINIMUM |
MAXIMUM |
AVERAGE |
STANDARD DEVIATION |
VARIATION COEFFICIENT |
Test Weight (kg/hl) | 68,20 | 84,85 |
79,29 | 2,78 | 3,48 | Total Damaged Kernels (%) | 0,00 | 8,00 |
0,60 | 1,03 | 182,38 | Foreign Material (%) | 0,06 | 1,70 |
0,38 | 0,25 | 60,47 | Shrunken and Broken Kernels (%) | 0,12 | 2,46 |
0,81 | 0,36 | 47,27 | Yellow Berry Kernels (%) | 0,00 | 18,60 |
3,15 | 3,34 | 105,36 | Protein (13,5% Moisture) (%) | 8,9 | 14,2 |
10,5 | 0,6 | 6,13 | Protein (S.S.S) (%) | 10,3 | 16,4 |
12,1 | 0,6 | 6,13 | Weight of 1000 Kernels (gr.) | 24,42 | 41,30 |
32,22 | 3,11 | 9,45 | Ash (% dry basis) | 1,320 | 2,205 |
1,830 | 0,113 | 6,11 |
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