A Study of the Factors Influencing the Improvement of the Potato
A Study of the Factors Influencing the Improvement of the Potato
Edward M Edward Murray East
The book A Study of the Factors Influencing the Improvement of the Potato was written by author Edward M Edward Murray East Here you can read free online of A Study of the Factors Influencing the Improvement of the Potato book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is A Study of the Factors Influencing the Improvement of the Potato a good or bad book?
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94 14 173 17. 23 2. 23 12. 95 IS 179 16. 16 2. 06 12. 75 General average 14. 056 1. 80 13. 12 Average after rejection 15. 56 1. 945 12. 59 *Very small, rejected. The general averages here, after rejecting the results from such hills as were far below marketable size indicate that there is no definite response to selection for high or low prcrtein. It is true that the average of nitrogenous matter when calculated to the water free basis is 2. 11 percent higher in the crop from the high nitrogen ...selections than in the crop from the low nitrogen selec- tions. This, however, is wholly due to the difference in the aver- age contents of dry matter, for the nitrogenous matter when cal- culated to the fresh substance, are practically the same. There is an indication that the low protein potatoes are quicker to mature, for in the same growing period they had elaborated about twice as much fresh material, which contained 2. 5 percent more dry matter than the high protein potatoes. The poor development of the potatoes this season necessitated a return to other seed for the continuation of the experiment.
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