Continued studies of the relationship of specific gravity to total solids of potatoes

1969 ◽  
Vol 46 (4) ◽  
pp. 120-127 ◽  
Author(s):  
T. J. Fitzpatrick ◽  
W. L. Porter ◽  
G. V. C. Houghland
Keyword(s):  
Specific Gravity ◽  
Total Solids ◽  
Relationship Of ◽  
The Relationship

Studies of the relationship of specific gravity to total solids of potatoes

1964 ◽  
Vol 41 (10) ◽  
pp. 329-336 ◽  
Author(s):  
W. L. Porter ◽  
T. J. Fitzpatrick ◽  
E. A. Talley
Keyword(s):  
Specific Gravity ◽  
Total Solids ◽  
Relationship Of ◽  
The Relationship

A pilot web former designed to study retention-formation relationships

2010 ◽  
Vol 25 (2) ◽  
pp. 185-194
Author(s):  
Anna Svedberg ◽  
Tom Lindström
Keyword(s):  
Pilot Scale ◽  
Operating Conditions ◽  
Montmorillonite Clay ◽  
Speed Ratio ◽  
Good Reproducibility ◽  
Total Solids ◽  
Retention Aids ◽  
Solids Content ◽  
Relationship Of ◽  
The Relationship

Abstract A pilot-scale fourdrinier former has been developed for the purpose of investigating the relationship between retention and paper formation (features, retention aids, dosage points, etc.). The main objective of this publication was to present the R-F (Retention and formation)-machine and demonstrate some of its fields of applications. For a fine paper stock (90% hardwood and 10% softwood) with addition of 25% filler (based on total solids content), the relationship between retention and formation was investigated for a microparticulate retention aid (cationic polyacrylamide together with anionic montmorillonite clay). The retention-formation relationship of the retention aid system was investigated after choosing standardized machine operating conditions (e.g. the jet-to-wire speed ratio). As expected, the formation was impaired when the retention was increased. Since good reproducibility was attained, the R-F (Retention and formation)-machine was found to be a useful tool for studying the relationship between retention and paper formation.

The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methods

1952 ◽  
Vol 29 (8) ◽  
pp. 192-196 ◽  
Author(s):  
Mary L. Greenwood ◽  
Margaret Harvey McKendrick ◽  
Arthur Hawkins
Keyword(s):  
Specific Gravity ◽  
Relationship Of ◽  
The Relationship

scholarly journals The Relationship of Specific Gravity, 14-Day Incubation Weight-Loss and Egg Shell Color to Hatchability and Egg Shell Quality

1949 ◽  
Vol 28 (6) ◽  
pp. 874-889 ◽  
Author(s):  
George F. Godfrey ◽  
R. George Jaap
Keyword(s):  
Weight Loss ◽  
Specific Gravity ◽  
Shell Color ◽  
Shell Quality ◽  
Egg Shell ◽  
Relationship Of ◽  
The Relationship

Mathematical Model Describing the Relationship of Fat, Protein, and Lactose to the Total Solids—Its Application in Milk Testing

1976 ◽  
Vol 39 (12) ◽  
pp. 845-847 ◽  
Author(s):  
V. CERVINKA ◽  
B. W. ROLF ◽  
L. H. LOCKHART ◽  
T. J. GIBSON
Keyword(s):  
Raw Milk ◽  
Dairy Herds ◽  
Dairy Farmers ◽  
California Department ◽  
Total Solids ◽  
Food And Agriculture ◽  
Sample Data ◽  
Multiple Regression Technique ◽  
Relationship Of ◽  
The Relationship

California dairy farmers producing and selling Grade A milk for pasteurization receive payment based on milkfat and solids-not-fat content of raw milk. In 1970, the concept of using electronic methods for testing of milk and its components was accepted by the California Department of Food and Agriculture. The InfraRed Milk Analyzer (IRMA) with its ability to measure fat, protein, and lactose, using a predetermined factor for the unmeasured solids, appeared to fill the need for a rapid, accurate, and economical method. After comparing IRMA results with chemical tests of known accuracy for several seasons, it appeared the ash factor could vary seasonally and geographically, as well as with individual dairy herds. It was decided to study the accuracy and calibration stability of InfraRed Milk Analyzers (IRMA), as well as the use of a constant value for the ash factor. By applying a multiple regression technique to milk sample data, it was possible to generate a model describing the relationship of fat, protein, and lactose to total solids (and solids-not-fat).

scholarly journals The Relationship of Egg Shape, Egg Weight, Specific Gravity and 21-Day Incubation Weight-Loss to Hatchability of Broad-Breasted Bronze Turkey Eggs

1953 ◽  
Vol 32 (5) ◽  
pp. 846-849 ◽  
Author(s):  
Clayton C. Brunson ◽  
George F. Godfrey
Keyword(s):  
Weight Loss ◽  
Specific Gravity ◽  
Egg Weight ◽  
Egg Shape ◽  
Relationship Of ◽  
The Relationship

Specific heat of canine blood

1963 ◽  
Vol 18 (4) ◽  
pp. 843-844 ◽  
Author(s):  
Wolfgang Epstein ◽  
Maurice B. Visscher ◽  
Richard Stish ◽  
Henry Ballin
Keyword(s):  
Specific Gravity ◽  
Specific Heat ◽  
Relationship Of ◽  
The Relationship

The relationship of specific heat of canine blood to hematocrit and density was determined at 37.46 C. Density is seen to give the better index of this property. The equation describing the relationship is: specific heat = 0.998 – 2.30 (specific gravity – 1). Submitted on October 6, 1961

The relationship of aphid abundance on potato plants to the specific gravity of the tubers

1962 ◽  
Vol 39 (1) ◽  
pp. 1-7 ◽  
Author(s):  
W. A. Shands ◽  
G. W. Simpson
Keyword(s):  
Specific Gravity ◽  
Potato Plants ◽  
Relationship Of ◽  
The Relationship ◽  
Aphid Abundance

Chemical composition of potatoes. V. Further studies on the relationship of organic acid concentrations to specific gravity and storage time

1966 ◽  
Vol 43 (10) ◽  
pp. 361-366 ◽  
Author(s):  
Joseph H. Schwartz ◽  
Reba B. Greenspun ◽  
William L. Porter
Keyword(s):  
Chemical Composition ◽  
Specific Gravity ◽  
Organic Acid ◽  
Storage Time ◽  
Relationship Of ◽  
The Relationship ◽  
And Storage
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