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  2. Hausner ratio - Wikipedia

    en.wikipedia.org/wiki/Hausner_ratio

    The Hausner ratio is a number that is correlated to the flowability of a powder or granular material.It is named after the engineer Henry H. Hausner (1900–1995). [1] [2]The Hausner ratio is calculated by the formula

  3. Protein digestibility corrected amino acid score - Wikipedia

    en.wikipedia.org/wiki/Protein_Digestibility...

    The formula for calculating the PDCAAS percentage is: (mg of limiting amino acid in 1 g of test protein / mg of same amino acid in 1 g of reference protein) x fecal true digestibility percentage. [2] The PDCAAS value is different from measuring the quality of protein from the protein efficiency ratio (PER) and the biological value (BV) methods. [3]

  4. Digestible Indispensable Amino Acid Score - Wikipedia

    en.wikipedia.org/wiki/Digestible_Indispensable...

    Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).

  5. Sieve analysis - Wikipedia

    en.wikipedia.org/wiki/Sieve_analysis

    A sieve analysis (or gradation test) is a practice or procedure used in geology, civil engineering, [1] and chemical engineering [2] to assess the particle size distribution (also called gradation) of a granular material by allowing the material to pass through a series of sieves of progressively smaller mesh size and weighing the amount of material that is stopped by each sieve as a fraction ...

  6. Leaf protein concentrate - Wikipedia

    en.wikipedia.org/wiki/Leaf_protein_concentrate

    Leaf protein concentrate (LPC) refers to the proteinaceous mass extracted from leaves. It can be a lucrative source of low-cost and sustainable protein for food as well as feed applications. It can be a lucrative source of low-cost and sustainable protein for food as well as feed applications.

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:

  8. Specific leaf area - Wikipedia

    en.wikipedia.org/wiki/Specific_leaf_area

    Specific leaf area is a ratio indicating how much leaf area a plant builds with a given amount of leaf biomass: = where A is the area of a given leaf or all leaves of a plant, and M L is the dry mass of those leaves. Typical units are m 2 /kg or mm 2 /mg.

  9. Bulk density - Wikipedia

    en.wikipedia.org/wiki/Bulk_density

    The bulk density of soil depends greatly on the mineral make up of soil and the degree of compaction. [3] The density of quartz is around 2.65 g/cm 3 but the (dry) bulk density of a mineral soil is normally about half that density, between 1.0 and 1.6 g/cm 3.