Table 8 CRM-Normalized relative EPSPS signal and crossing point (CP) values for RR soybean and lectin gene detected in dough and biscuit Samples.

0

Dough

40 ± 0.00^2a

40 ± 0.00^a

0.00 ± 0.00^d

0.1

Dough

38.76 ± 0.71 ^a

28.42 ± 4.26^bcd

0.10 ± 0.00^d

0.5

Dough

37.77 ± 0.10 ^a

34.99 ± 0.45^ab

0.48 ± 0.00^d

0.9

Dough

30.86 ± 3.03^b

27.51 ± 3.47^cd

0.90 ± 0.00^cd

2.0

Dough

37.55 ± 0.03 ^a

33.70 ± 0.49^abc

2.21 ± 0.06^c

50

Dough

30.32 ± 0.03^b

26.25 ± 1.75^d

49.85 ± 1.12^b

100

Dough

28.39 ± 0.12^b

19.27 ± 1.59^e

102 ± 8.21^a

0

190

40 ± 0.00^a

40 ± 0.00^a

0 ± 0.00 ^d

0.1

190

39.20 ± 0.79^ab

27.86 ± 4.74^def

0.11 ± 0.01 ^d

0.5

190

39.00 ± 0.95 ^ab

32.81 ± 0.37^bc

0.33 ± 0.00 ^d

0.9

190

36.86 ± 1.29^cd

30.92 ± 1.01^bcd

0.61 ± 0.11 ^d

2.0

190

38.22 ± 0.47 ^abc

31.94 ± 1.15^bcd

0.55 ± 0.24 ^d

50

190

33.53 ± 0.51^e

28.33 ± 1.57^de

42.49 ± 9.68^b

100

190

28.01 ± 0.01^g

21.27 ± 0.44^g

64.53 ± 1.21^a

0

200

40 ± 0.00^a

40 ± 0.00^a

0 ± 0.00 ^d

0.1

200

39.54 ± 0.01^a

28.26 ± 0.25^de

0.06 ± 0.01 ^d

0.5

200

37.32 ± 0.57^bcd

32.74 ± 0.53^bc

0.28 ± 0.01 ^d

0.9

200

36.03 ± 1.11^d

29.78 ± 1.82^bcd

0.30 ± 0.16 ^d

2.0

200

36.02 ± 0.80^d

31.89 ± 1.91^bcd

0.41 ± 0.38 ^d

50

200

31.22 ± 2.19^f

20.58 ± 4^g

28.71 ± 7.72^c

100

200

28.24 ± 0.45^g

24.03 ± 3.06^fg

61.73 ± 5.54^a

0

210

40 ± 0.00^a

40 ± 0.00^a

0 ± 0.00 ^d

0.1

210

39.59 ± 0.40^a

28.84 ± 4.38^cd

0.04 ± 0.03 ^d

0.5

210

35.62 ± 2.60^d

32.90 ± 1.44^bc

0.23 ± 0.07 ^d

0.9

210

35.78 ± 2.72^d

28.51 ± 3.16^cde

0.17 ± 0.07^d

2.0

210

38.87 ± 1.12 ^abc

33.89 ± 0.86^b

0.40 ± 0.27^d

50

210

30.34 ± 0.31^f

24.35 ± 4.18^efg

22.69 ± 3.65^c

100

210

29.74 ± 0.57^fg

23.04 ± 0.82^g

49.74 ± 1.30^b