H2-VV28A n eupex Helical gear Reduction Box H2

Flender/Flender Gear Units/Helical gear Reduction Box H2

2.3 1 2.7 2.5 1.7 2.2 1.6 1.2 2.7 2.6 2.2 Zinc 5.2 2.8 3.5 4.4 3.5 2.9 3.9 2.7 3.3 2.6 3.7Manganese 2.9 1.7 2.1 5.4 1.3 1.6 1.1 1.1 4.5 1.0 1.2 Copper 3.1 1.0 0.8 1.4 0.7 0.9 0.7 0.7 0.8 1.0 0.9 Iron 5.9 8.2 6.2 8.6 8.0 7.4 4.8 5.0 6.6 8.8 7.5 Source : Matthews, 1. Structure and Composition of Cereal Grains 1 beans, but in soybean and lupine seeds starch content ranges from 0.2 to 3.5%. The oligo- saccharides, such as those of the rafnose family (rafnose, stachyose, and verbascose),are the most predominant in legumes and are 3.1% of total soluble sugars. In somelegumes, the percentage of the oligosaccaride is higher. Consumption of large amount of beans causes atulence in humans and animals that results in discomfort, abdominal rumblings, cramps, pain, and diarrhea, which is caused by the rafnose family. Legumes also contain large amounts of crude ber, ranging from1.2.5%. Cellulose is major component of crude ber in pink beans, whereas in otherlegumes, such as red gram and lentil, hemicelluloses are the major components of ber.The legume starch usually contains more amylose than amylopectin. The starch structureis both crystalline and amorphous. Legumes contain an appreciable amount of protein. The protein content depends on the species of legume and ranges from 1 to 4%. The crude protein content is mixtureof nitrogenous compounds, such as free amino acids, amines, lipids, purine and pyramidine bases, nucleic acid, and alkaloids. Globulins constitute most of the storage proteins in most legume seeds. The biological value of legume proteins is low owing to their contentof sulfur amino acids. However, addition of methionine in the diet has benecial effect on the protein efciency ratio in all legumes. Some legumes, such as peanuts, soybeans, and winged beans, have considerable amount of lipid, 5, 2, and 1%, respectively. However, lipid content of other speciesvaries from 1 to 7.2%. The lipid content of the legumes depends on variety, origin, loca-tion, climate, soi