A MOISTURE TESTER FOR GRAIN. 15 



(9) If the moisture content of the sample is liigli, so that there is a 

 tenck-ncy to boil over, lower the flame until a considerable portion of 

 the water is distilled over. 



(10) When the thermometer registers the prescribed temperature, 

 extinguish the flame promptly. 



(11) After the flame is extinguished a slight gradual increase in 

 temperature is to be expected. A sudden increase or a sudden de- 

 crease in temperature of several degrees indicates that the flame was 

 too intense during the latter part of the heating and the test should 

 be repeated. 



(12) See that there is no water in the graduated cylinder before 



starting the test. 



(13) Read the percentage of moisture in the graduated cylinder 

 beneath the layer of oil on top of the water. 



(14) If the water which distils over is discolored, the substance has 

 evidently been burned and the test should be repeated. 



(15) When not in use keep the flasks in position in the compart- 

 ments, with all connections made as for making a test. 



(16) Before making a test in a new flask, "run" a preliminary sam- 

 ple, so that all the flasks will be in uniform condition. 



(17) Draw all samples carefully and keep them in air-tight con- 

 tainers until ready to make the test. They lose moisture rapidly 

 when exposed to the air. 



(18) Place the scales on a firm support and see that they are in bal- 

 ance before making a weighing. 



(19) The specific instructions for making tests given in this circular 

 do not ajJi^ly to modified forms of testers. 



Approved : 



James Wilsox, 



Secretary of Agriculture. 



Washington, D. C, September 16, 1910. 



[Cir. 72.] 



o 



