52 AMERICAN WHEAT AND CORN. 



The approximate agreement between the different grades of flour 

 under ordinary conditions being apparent, they were submitted to an 

 atmosphere nearly saturated with moisture; that is to say, they were 

 placed under a bell with a dish of water. They all gained from 7 to 9 

 per cent, over their air dry weight, but the low grade and patent flour 

 possessed the largest capacity for moisture, the bakers' holding about 

 2 per cent. less. On removal to dry air this gain was lost in a very few 

 hours, the bakers' losing a proportionately larger amount than the 

 others. Whether it is owing to a larger percentage in gluten in this 

 flour that it gains less and loses more water than others is questionable. 



A Minnesota patent exposed in a small desiccator to air saturated 

 with moisture absorbed more than 26 per cent, of its original weight in 

 sixty -four hours, and in one hundred and eight hours, or four days, more 

 than 29 per cent; but at that time a film of mold covered the flour. The 

 determinations at intervals showed the gain to be 



Grams. 



Weight of flour taken 0000 



Weight alter 35 minutes 0285 



Weight after 18 hours 0930 



Weight after 22 hours 2005 



Weight after 42 hours 2405 



Weight after 64 hours 2670 



Weight after 92 hours 2915 



The flours are plainly more susceptible to moisture than the grain 

 owing to their greater comminution. It was found in California that 

 the latter after being artifically dried would absorb 25 per cent, of moist- 

 ure. Here a flour, although not dried, has absorbed over 29 per cent, 

 of its original weight. 



To decide what parts of the grain were able to absorb and retain the 

 most moisture, how far the degree of comminution affected the result, 

 several of the most prominent products of the roller process were treated 

 in the same way as the previous specimens. 



