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Excerpt from Relation of Kernel d104ure to the Physical Characteristics, Milling and Baking Qualities, and Chemical Composition of Wheat Particular attention is called here to the fact that this experiment and the conclusions here given have chiefly to do with differences in quality among the dark, mottled, and starchy types of kernel texture within the same sample and do not apply to differences between samples. The data given show, however, the occurrence of Wide differences between samples of the same class or variety, when grown under different conditions, even to the extent that the highest quality shown for any of the separations from one sample may be lower than the lowest for any of the separations for another sample. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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