The laboratory enables to determine the amount of kleykovina of the seeds of barrley, corn,wheat,javdari and others, to determine their features, to measure the protein of the seeds and their quality, the weight of 1000seeds, how much flour can be produced, how much dough can be prepared and to separate fractions.

The quality of wheat , bread and baked goods mainly depends on kleykovina. Kleykovina is complicated combination, mainly contains proteins. The main ingredients of the kleykovina are two types of proteins gliadin and gluten. The more kleykovina , the higher the quality of bread and baked goods are. The amount of kleykovina depends of the sort of grain and  conditions of growing.

Our republic gained grain independence and it is time to pay attention to grain products.

There grain should be  grown that resistant to pests , high yielding , with lots of kleynikovka in the land climate conditions of Khorezm district.