Table 2.
Means (μg kg−1) for acrylamide formation in heated flour for the significant (p = 0.026) interaction between variety, N and S in five commercial varieties of rye grown in 2009–2010.
| Variety | N (kg ha−1) | S (kg ha−1) |
||
|---|---|---|---|---|
| 0 | 15 | 40 | ||
| Agronom | 1 | 1205 | 1092 | 1209 |
| 100 | 1368 | 1251 | 1195 | |
| 200 | 1483 | 1248 | 1348 | |
| Askari | 1 | 1579 | 1519 | 1543 |
| 100 | 1547 | 1497 | 1481 | |
| 200 | 2009 | 1321 | 1798 | |
| Festus | 1 | 1319 | 1221 | 1469 |
| 100 | 1618 | 1464 | 1665 | |
| 200 | 1802 | 1722 | 1542 | |
| Fugato | 1 | 1309 | 1355 | 1389 |
| 100 | 1347 | 1462 | 1327 | |
| 200 | 1604 | 1620 | 1499 | |
| Rotari | 1 | 1465 | 1527 | 1354 |
| 100 | 1478 | 1401 | 1414 | |
| 200 | 1741 | 1730 | 1683 | |
Standard error of the difference (SED) for comparisons: 1. Means with same variety and N level (different S): SED = 120.2 on 22 df; LSD (5%) = 249.3. 2. Means with same variety and S level (different N): SED = 136.9 on 19 df; LSD (5%) = 284.4. 3. Means with same variety (different N and S): SED = 154.8 on 24 df; LSD (5%) = 319.1. 4. All other comparisons: SED = 139.0 on 32 df; LSD (5%) = 283.0.