The Cereals in AmericaOrange Judd Company, 1908 - 421 páginas |
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Página xiv
... flour , p . 113 ; Grades of flour , p . 115 ; Graham and wheat flour , p . 116 ; Amount of bread from flour , p . 117 . Milling Machinery Purifier , p . 118 . By - products of Wheat Composition of by - products , p . 119 ; Food value of ...
... flour , p . 113 ; Grades of flour , p . 115 ; Graham and wheat flour , p . 116 ; Amount of bread from flour , p . 117 . Milling Machinery Purifier , p . 118 . By - products of Wheat Composition of by - products , p . 119 ; Food value of ...
Página xv
... flour , p . 136 . Name CHAPTER VIII . - MAIZE . I. STRUCTURE . • Fodder , p . 138 ; Stover , p . 138 ; Silage , p . 138 ; Re- lationships , p . 138 ; Roots , p . 139 ; Culms , p . 141 ; Suckers , p . 142 ; Relation of grain to stover ...
... flour , p . 136 . Name CHAPTER VIII . - MAIZE . I. STRUCTURE . • Fodder , p . 138 ; Stover , p . 138 ; Silage , p . 138 ; Re- lationships , p . 138 ; Roots , p . 139 ; Culms , p . 141 ; Suckers , p . 142 ; Relation of grain to stover ...
Página 34
... flour is obtained . Bessey estimates the cubic contents of a wheat Section parallel with plane of drawing A - B C - D Progressive sections of grain of wheat taken at the three axes as indicated , showing shape of grain and position and ...
... flour is obtained . Bessey estimates the cubic contents of a wheat Section parallel with plane of drawing A - B C - D Progressive sections of grain of wheat taken at the three axes as indicated , showing shape of grain and position and ...
Página 35
... flour shows the presence of ash and proteids , although under the microscope usually starch only can be seen in the mature grain . M. E. Fleurent has separated the endosperm from the rest of the grain and has subdivided it into three ...
... flour shows the presence of ash and proteids , although under the microscope usually starch only can be seen in the mature grain . M. E. Fleurent has separated the endosperm from the rest of the grain and has subdivided it into three ...
Página 36
... flour , it follows that the seed coats of the wheat grain must either be considerably less than 1 Neb . Bul . 32 , p . III . 2 Harry Snyder : The Chemistry of Plant and Animal Life , p . 278 . 3 Compt . Rend . Acad . Sci . , Paris , 124 ...
... flour , it follows that the seed coats of the wheat grain must either be considerably less than 1 Neb . Bul . 32 , p . III . 2 Harry Snyder : The Chemistry of Plant and Animal Life , p . 278 . 3 Compt . Rend . Acad . Sci . , Paris , 124 ...
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Términos y frases comunes
aleurone average barley bran broom corn buckwheat bushels bushels per acre cent cereals chinch bug climate color corn crop crude fiber culm cultivated dent maize drill dry matter ears embryo endosperm Expt Farms Rpt feeding feet fertilizers field five flint flour flowering glume fodder four germination gluten grade grain grass grow grown growth harvested Hessian fly hull husk Illinois Illinois Station inches deep increase injury insects Kafir kernel land less maize maize plant manure maturity method nitrogen North oats obtained Ohio one-half Ontario Agricultural College outer glumes panicle percentage plat plowing pollen pounds produced protein rachis rainfall rice ripening roots rows season silage six-rowed smut soil sorghum sowing sown species spike spikelets stalks starch stover straw sweet maize threshing tion U. S. Dept usually variation varieties vary weeds weight per bushel winter wheat yellow yield of grain
Pasajes populares
Página 341 - No. 2 barley shall be sound, of healthy color, not plump enough for No. 1, reasonably clean and reasonably free from other grain. No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No.
Página 341 - No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No. 4 barley shall include all barley fit for malting purposes not good enough for No. 3. No. 5...
Página 273 - No 1 white corn shall be sound, dry, plump and well cleaned. No. 2 WHITE CORN— No.