BAIRD &TATLOCK (LONDON) LTD. 



Fig. 3. Distillation Flask. Showing the correct adjustment of the thermometer. 

 Oil for the Moisture Test. 



The oil used for making the test must be free from water, and should have a flash-point of from 200 to 205 C. (open cup) 

 to avoid danger from fire, and a viscosity of 10 or 15 at 20 C. (Engler) so that it will run freely at normal room temperature. 

 Oils of this character are found among many grades of lubricating oils, especially those known as " engine oils," and can be 

 purchased from most local dealers. Cylinder Oils should not be used. They are too heavy and will not give satisfactory results. 



After the test is completed and while the oil is still hot, empty the contents of the flask into a strainer in order to recover the 

 oil, which can be used repeatedly. 



How to Test Different Substances. 

 Detailed instructions have been worked out for making moisture determinations of a limited number of substances, as follows : 



Barley. Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer registers 

 190 C. 



Corn (Maize). Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer 

 registers 190 C. This method, however, cannot be used with the pop corns. 



Corn cob. Use 50 grammes of cob cut in pieces that can be easily removed from the flask, 150 cubic centimetres of oil, 

 and extinguish the flame when the thermometer registers 190 C. 



Cotton seed. Use 50 grammes of seed, 150 cubic centimetres of oil, and extinguish the flame when the thermometer regis- 

 ters 190 C. 



Flax seed. Use 100 grammes of seed, 150 cubic centimetres of oil, and extinguish the flame when the thermometer regis- 

 ters 175 C. 



Kaffir. Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer registers 

 190 C. 



Oats. Use 50 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer registers 195 C. 

 In oats that are light and chaffy, special care should be taken to insure the thorough mixing of the oil and grain, and to heat 

 with a slower flame in order to reduce the foaming to a minimum. In extreme cases it may be necessary to add an extra 50 cen- 

 timetres of oil. 



Rice (unhulled). Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer 

 registers 190 C. 



Rye. Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer registers 

 175 C. 



Soya Beans. Use 100 grammes of beans and 150 cubic centimetres of oil, and extinguish the flame when the thermometer 

 registers 170 C. 



Wheat. Use 100 grammes of grain, 150 cubic centimetres of oil, and extinguish the flame when the thermometer registers 

 1 80 C. 



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