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Zea Mays by Herbert M. Prouty, 1886
Zea Mays by Herbert M. Prouty, 1886, Page 51
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49 Chemical Analysis of Grain. 100 weight parts corn according toR. Fresenius and Poggiale water 13.46 13.5 Fat 5.11 6.7 Gum (dextrine) 2.33 Sugar Albumin Protein generally 10.04 9.9 Starch 65.90 64.5 Fibrin 1.58 4.0 Ashy ingredients 1.58 1.4 100.00 100.0
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49 Chemical Analysis of Grain. 100 weight parts corn according toR. Fresenius and Poggiale water 13.46 13.5 Fat 5.11 6.7 Gum (dextrine) 2.33 Sugar Albumin Protein generally 10.04 9.9 Starch 65.90 64.5 Fibrin 1.58 4.0 Ashy ingredients 1.58 1.4 100.00 100.0
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