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Methods in food analysis applied to plant products by Maynard A. Joslyn

By Maynard A. Joslyn

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C. Heath and Company, N e w York, 1931. Demiag, W. , "Statistical Adjustment of Data," John Wiley and Sons, N e w York, 1943. STATISTICAL ANALYSIS, ERRORS, EXPRESSION OF RESULTS 27 Fisher, R. , Oliver and B o y d , London, 1938. Hoil, P. , "Introduction to Mathematical Statistics, John Wiley and Sons, N e w York, 1947. Goulden, C. , "Methods of Statistical Analysis," John Wiley and Sons, N e w York, 1939. Kelley, T. , "Statistical Method," The Macmillan Company, N e w York, 1923. Levens, A. , "Nomography," John Wiley and Sons, N e w York, 1948.

Are plant physiologists. The expression of composition as percentages of dry matter may fail to denote changes in the absolute amount of constituents. In this respect the amount of constituent per plant, or multiple thereof, is advantageous. Chibnall (1923), however, stresses the possibility that variations of less abundant constituents may be masked by increases of inert 24 METHODS I N FOOD ANALYSIS wall material. The basis of dry matter plus bound water content has been suggested also, Newton and Gortner (1922).

They conclude that a sample of ten oranges is quite insufficient and that twenty or thirty fruit would give a more representative sample. The smaller the standard deviation, the smaller in general will be the size of sample that is necessary. This relationship is well illustrated in Table 5. " I n Table 5 differences that have a chance of being detected in 90 out of 100 cases are presented for Brix, per cent citric acid, Brix-per cent citric acid ratio, and per cent nitrogen in dry rind. These differences are calculated on the basis of the mean standard deviation for the 10 samples.

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