200 Report of the Chemical Department of the 



readings of the two thermometers of our hygrometer are as 



follows: 



Dry thermomptor TO^F. 



Wet thormomotpr 65° F. 



Difference 5°F. 



We turn to the tables given at the end of this bulletin (taken 

 from Weather Bulletin No. 127, U. S. Dept. Agr.) and look 

 in the upper horizontal row for the number 5. HaAing found 

 this, we follow down the column until we come opposite the 

 number indicated by the dry thermometer (70) in the vertical 

 column at the extreme left. This brings us to the figure 77, 

 which indicates the relative amount of moisture in the air; in 

 other words, the air contains 77 i)cr ct. as much moisture as it 

 can hold at 70° F. 



III. CONDITIONS AFFECTING LOSS OF WEIGHT IN 



CHEESE-CURING. 



The loss of weight in cheese during the process of curing under 

 proper conditions may be regarded for practical purposes as 

 being due entirely to the evaporation of water from the cheese. 

 Of course, the mechanical loss of fat by exudation from cheese 

 kept at high temperatures must be considered, but with proper 

 control of "temperature such loss will not take place. The small 

 amount of loss due to the formation and escape of carbon 

 dioxide and other gases from cheese can be neglected for the 

 purpose we now have in view. 



The rapidity and extent of loss of moisture in cheese during 

 the process of curing vary with several conditions, chief of 

 which are the following: 



(1) The percentage of moisture originally present in the 

 cheese. 



(2) The texture of the cheese. 



(3) The temperature of the curing-room. 



(4) The size and shape of the cheese. 



(5) The proportion of water-vapor present in the air of the 

 curing-room. 



