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WHEAT ANALYSIS | |
PARAMETERS |
MINIMUM |
MAXIMUM |
AVERAGE |
STANDARD DEVIATION |
VARIATION COEFFICIENT |
Test Weight (kg/hl) | 75,2 | 86,2 |
80,9 | 1,23 | 1,52 | Total Damaged Kernels (%) | 0,00 | 2,50 |
0,39 | 0,22 | 57,48 | Foreign Material (%) | 0,06 | 2,74 |
0,38 | 0,08 | 21,67 | Shrunken and Broken Kernels (%) | 0,04 | 2,12 |
0,47 | 0,08 | 17,85 | Yellow Berry Kernels (%) | 0,00 | 30,80 |
5,83 | 2,24 | 38,37 | Protein (13,5% Moisture) (%) | 8,3 | 13,0 |
10,4 | 0,4 | 4,17 | Protein (S.S.S) (%) | 9,6 | 15,0 |
12,0 | 0,5 | 4,42 | Weight of 1000 Kernels (gr.) | 25,8 | 42,4 |
35,2 | 1,5 | 4,21 | Ash (% dry basis) | 2,119 | 1,756 |
1,75 | 0,062 | 3,52 |
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