390 



VISCOSITY OF DOUGH 

 TABLE I — -Concluded. 



tate the cleaning of the apparatus. A small pin keeps the plate from 

 turning. 



The flour is best gathered together with a stirring rod in the beaker 

 into which the various solutions are run. The volume of water, in- 

 cluding that containing dissolved electrolytes, added to the flour is 

 recorded in cc. of H2O per 1,000 gm. of flour. The quantity of elec- 

 trolytes is recorded in mols per 1,000 gm. of flour. The small size 

 of the doughs used in these experiments made it necessary further to 

 work them by hand. This was always done by the same experi- 

 menter and for precisely 2 minutes. The solutions of electrolytes of 

 different strength were added with the water. 



No great accuracy is possible in carrying out such measurements, 

 first, because a very exact control of the water content is almost im- 

 possible without undue expenditure of time, and secondly, because 

 sKght differences in the packing of the viscosimeter are not without 

 serious influence. However, the data will show the degree of accuracy 



