8 



SULPHUR BLEACHING OF COMMERCIAL OATS AXD BARLEY. 



detail in the upper portion of lig-ure 3, and the weights per measured 

 bushel before and after bleaching are given in Table I. The average 

 decrease in the weight per bushel due to the addition of moisture 

 during the process of bleaching was 1.34 pounds; however, this de- 

 crease in weight per bushel was not sufficient to prevent the oats from 

 being given a higher grade on account of the improvement in appear- 

 ance after bleaching, as shown in figure 2. 



Fig. 3. — Diagram comparing the moisture content and the weight per measured bushel of oats before 



and after bleaching. 



ODOR BEFORE AND AFTER BLEACHING. 



Commercial oats, as thej reach the grain markets, vary greatly in 

 quality, condition, and color. The odors range from a natural odor 

 common to oats when harvested under favorable conditions down 

 through a series of odors acquired from various weeds, the most com- 

 mon of which is the ragweed, and from different kinds of damage, 

 such as "ground damage," mold, heat damage, etc. 



The sulphur bleaching of oats changes these odors and generally 

 removes or overcomes them entireh^ leaving a strong sulphurous-acid 



[Cir. 74] 



