{"@context":{"ns0":"https://cropontology.org/rdf/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@id":"ns0:CO_326:0000341","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:computation"},"rdfs:label":{"@language":"en","@value":"Calculate standard deviation of solid endosperm dry matter content"},"skos:definition":{"@language":"en","@value":"During FCA: Cut approximately 100 g of solid endosperm (meat) into 1 to 2 cm pieces. Record exact fresh weight. Put sample into an oven for drying at 105°C until mass is constant (9 - 10 h). Record dry weight. Dry matter contents is 100 x dry weight /fresh weight. Calculate standard deviation over 30 palms."},"metadata_def:prefLabel":{"@language":"en","@value":"Calculate standard deviation of solid endosperm dry matter content"},"metadata_def:mappingLoom":"calculatestandarddeviationofsolidendospermdrymattercontent","metadata_def:mappingSameURI":{"@id":"ns0:CO_326:0000341"}}
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