- Wet chemistry data of amino acid and fatty acids of soybean seeds from various regions of the world will be obtained and compared with the similar data from other groups.
- NIR spectra are made available for the public.
- NIR calibration of sugars, fatty acids, and amino acids will be established.
- A standard set of quantitated NIR spectra that can be used to develop curves in any NIR instrument system for the quantitation of carbohydrate composition.