The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryOrange Judd Company, 1919 - 369 páginas |
Dentro del libro
Resultados 6-10 de 64
Página 8
... cereal , and causes it to be dealt in more extensively upon the speculative markets than any other agricultural product . As an essential part of the food of civilized man it becomes of an importance so vital as to be dominating ...
... cereal , and causes it to be dealt in more extensively upon the speculative markets than any other agricultural product . As an essential part of the food of civilized man it becomes of an importance so vital as to be dominating ...
Página 13
... lodging depends greatly on the culm , the length of which is also important in harvesting . 1 Hunt , Cereals in Amer . ( 1904 ) , p . 27 . Leaves . When the internodes lengthen and the spike pushes THE WHEAT GRAIN AND PLANT 13.
... lodging depends greatly on the culm , the length of which is also important in harvesting . 1 Hunt , Cereals in Amer . ( 1904 ) , p . 27 . Leaves . When the internodes lengthen and the spike pushes THE WHEAT GRAIN AND PLANT 13.
Página 17
... cereals , has the characteristic of throwing out side shoots after the plumule has appeared above the surface . These branches or culms may form at any node covered with soil . The num- ber of such stalks from one seed varies much with ...
... cereals , has the characteristic of throwing out side shoots after the plumule has appeared above the surface . These branches or culms may form at any node covered with soil . The num- ber of such stalks from one seed varies much with ...
Página 26
... Cereals in Amer . ( 1904 ) , p . 38 : Mich . Bul . 191 , p . 159-164 . 2 Hunt , Cereals in Amer . ( 1904 ) p . 39 . Total Deduct 0 = C1 Total 100.015 .015 100.485 .485 26 THE BOOK OF WHEAT.
... Cereals in Amer . ( 1904 ) , p . 38 : Mich . Bul . 191 , p . 159-164 . 2 Hunt , Cereals in Amer . ( 1904 ) p . 39 . Total Deduct 0 = C1 Total 100.015 .015 100.485 .485 26 THE BOOK OF WHEAT.
Página 27
... cereals . The amount and quality of gluten determine the baking qualities of a flour . It is now claimed that 55 to 65 per cent of the total gluten should be in the form of gliadin . Hard wheats have a higher gluten content than soft ...
... cereals . The amount and quality of gluten determine the baking qualities of a flour . It is now claimed that 55 to 65 per cent of the total gluten should be in the form of gliadin . Hard wheats have a higher gluten content than soft ...
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