8 BULLETIN 472, U. S. DEPARTMENT OP AGRICULTURE. 



The rule which the Chief Grain Inspectors' National Association 

 has recommended for determining the test weight per bushel of 

 grain reads as follows : 



Place the kettle where it can not be jarred or shaken. From scoop, bag, or 

 pan held 2 inches from the top of the test kettle, pour into the middle of the 

 kettle at a moderate speed until running over. Strike off in a zigzag manner 

 with the edge of the beam held horizontally. 



It will be seen from figure 3 that with the exception of the tests 

 with flax, the test weight shows heavier as the size of the grain 

 stream or diameter of the opening at the bottom of the hopper is 

 decreased. This result is probably due to the longer pounding effect 

 of the grain when falling in a thin stream. 



While the figures show the results for all grains tested by the use 

 of the 1-inch opening in the hopper, the experiments demonstrated 

 that this opening was too small for practical work with such grains 

 as oats, barley, corn, rough rice, and emmer, since these grains run 

 through the 1-inch opening very slowly and frequently clog in the 

 opening and have to be started again with a pencil or by some other 

 means. An opening 1^ inches in diameter was found to be the small- 

 est opening satisfactory for all grains, and as this corresponds very 

 closely with the best trade practices it has been fixed as being the 

 proper diameter for the hopper opening in making tests of weight 

 per bushel of grain. 



From what has been stated, it can readily be seen that the test 

 weight per bushel is of vital importance in the buying and selling 

 of grain. It has also been pointed out that, considering the country 

 as a whole, there are many methods of making the test and that 

 serious differences in results occur when different methods are em- 

 ployed. It is generally conceded that standard grades for grain with 

 definite specifications are desirable, and it should be equally apparent 

 that the methods of testing for grade should be put on a standard 

 basis, for unless the same methods of making the tests at the country 

 points and the terminal markets or at different markets are used, 

 widely varying results are sure to be obtained and dissatisfaction 

 will result. To standardize the test, the first essential is the elimina- 

 tion, so far as possible, of the personal error, and to accomplish this 

 result an apparatus having a hopper with a definite-sized opening 

 or outlet at its base, held in place so that this opening will always 

 be at a given distance above the top of the test kettle, appears to be 

 the most feasible from a practical viewpoint, and the apparatus 

 herein described was devised with that feature in view. 



