The Cereals in AmericaOrange Judd Company, 1908 - 421 páginas |
Dentro del libro
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Página 60
... Percentage score card for comparing varieties of wheat : ( 1 ) Yield per acre ( 2 ) Grade of grain ( market estimation ) ( 3 ) Rust resistance ( 4 ) Quality of gluten ( 5 ) Amount of gluten • • ( 6 ) Coefficient of rise of gluten • 45 ...
... Percentage score card for comparing varieties of wheat : ( 1 ) Yield per acre ( 2 ) Grade of grain ( market estimation ) ( 3 ) Rust resistance ( 4 ) Quality of gluten ( 5 ) Amount of gluten • • ( 6 ) Coefficient of rise of gluten • 45 ...
Página 85
... percentage of the seed will grow than if the seed bed and sced are poor . Fertile soil requires a less number of plants per acre than a poor soil because each plant tillers more and grows larger and thus occupies more room . A bushel of ...
... percentage of the seed will grow than if the seed bed and sced are poor . Fertile soil requires a less number of plants per acre than a poor soil because each plant tillers more and grows larger and thus occupies more room . A bushel of ...
Página 104
... percentage of ash , nitrogen and fiber as the grain ripens , due to the increase in carbohydrates other than fiber . This is due to the endosperm developing later in the growth of the wheat . The germ develops first , and later , when ...
... percentage of ash , nitrogen and fiber as the grain ripens , due to the increase in carbohydrates other than fiber . This is due to the endosperm developing later in the growth of the wheat . The germ develops first , and later , when ...
Página 114
... percentage of the flour . The superiority of the modern methods of milling lies largely in the exactness with which the various products of the wheat grain can be sorted . The almost complete elimination of crude fiber in the patent ...
... percentage of the flour . The superiority of the modern methods of milling lies largely in the exactness with which the various products of the wheat grain can be sorted . The almost complete elimination of crude fiber in the patent ...
Página 115
... percentage of nitrogenous compounds produce flour with high percentage of these compounds and with high gluten con- tent . ( 69 ) 173. Grades of Flour . - The expert miller determines the quality of the flour largely by feel and color ...
... percentage of nitrogenous compounds produce flour with high percentage of these compounds and with high gluten con- tent . ( 69 ) 173. Grades of Flour . - The expert miller determines the quality of the flour largely by feel and color ...
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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.