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What is Moisture and Solids Calculation in Fish Meal about?

This document contains the work and calculations to solve two problems related to determining percentages of solids, moisture, and dry weight basis in samples. The first problem involves calculating the percentage of solids, moisture, and dry weight basis given the fraction of solids is 0.86. The second problem shows the work to verify that the calculated moisture percentage of 14% for a sample initially containing 20% protein, 12% moisture, and 66% additive is correct.

Author

Justine Ampe

Language

EN