BULLETIlSr 788, U. S. DEPARTMENT OF AGRICULTURE. 



Table U.— Moisture content of samples of different streams of mill stock secured from 

 three large mills, and other data — Continued. 



Pakt 4. — Moisture content and relative milling yields of the different commercial products of each mill. 





Mill No. 1. 



Mill No. 2. 



Mill No. 3. 



Product. 



Moisture 

 content. 



Milling 

 yield. 



Moisture 

 content. 



MilUng 

 yield. 



Moisture 

 content. 



Milling 

 yield. 



Patent flour 



Per cent. 

 12.12 

 12.88 

 12.30 



Per cent. 

 45.99 

 21.23 

 3.54 



Per cent. 

 12.97 

 13.01 

 12.39 

 11.70 



Per cent. 



51.30 



17.70 



3.90 



1.00 



Per cent. 



13.32 



3 13. 22 



Per cent. 

 31.44 



Clear flour 



41.83 



Low grade flour 





Red dog 







White shorts 



1 10. 40 

 13.28 

 14.24 



3.86 

 11.26 

 14.12 



1 11.41 

 12.15 

 14.19 



3 00 





2 12. 28 

 13.95 



10.80 

 15.30 



8.23 



■Rrfi.Ti 



15.50 







Total 





100. 00 





100. 00 





100. 00 













Includes red dog. 



2 Includes white shorts. 



3 Includes low grade flour. 



Part 5. — The calculated gain or loss in weight resulting from the addition or evaporation of moisture during 

 the cleaning, tempering, and milling processes. 



Product and efllect of treatment. 



Uncleaned and untempered wheat. 



Cleaned and tempered wheat 



Mill products 



Effect of cleaning and tempering on 

 weight of wheat 



Effect of milling process on weight of 

 wheat 



Combined eiiect of cleaning, tempering, 

 and milling processes on weight of un- 

 tempered wheat 



Mill No. 1. 



Moistiu'e 

 content. 



Per cent. 

 12.40 

 16.00 

 12.65 



Relative i 

 weight. 



100. 00 

 104.29 

 100. 29 



Per cent. 

 4. 29 gain 



3. 84 loss 

 0. 29 gain 



Mill No. 2. 



Moisture 

 content. 



Per cent. 

 13.90 

 13.80 

 13.02 



Relative 1 

 weight. 



Per cent. 

 0. 12 loss 



0.91 loss 

 1. 01 loss 



Mill No. 3. 



Moisture 

 content. 



Per cent. 

 14.04 

 14.67 

 13.26 



Relativei 

 weight. 



100. 00 

 100. 74 

 99.10 



Per cent. 

 0. 74 gain 



1. 63 loss 

 0. 90 loss 



1 Base 100.00 — rmterr.pered wheat. 

 EFFECT OF TEMPERING UPON THE MOISTURE CONTENT OF WHEAT. 



The difference between the moisture content of wheat before and 

 after cleaning and tempering, shown in part 1 of Table II, was, in 

 the case of miU No. 1, an increase of 3.60 per cent; mill No. 2, a de- 

 crease of 0.10 per cent; and mill No. 3, an increase of 0.63 per cent. 

 The lack of uniformity in tempermg among these mills can be ac- 

 counted for partly by the fact that the wheat miUed at mUl No. 1 

 was of the dry crop of 1914, while that milled at mills Nos. 2 and 3 

 was of the crop of 1915 and not nearly so dry, consequently requiring 

 the addition of a less amount of moisture in tempering. 



It appears odd that in the case of one of the mills, namely, that of 

 mill No. 2, a slight decrease should occur. However, in this particular 

 case, the amount of water added was very slight, and, since under 

 certain conditions the cleaning and scouring of wheat results in the 

 evaporation of a portion of its moisture, it may have happened that 

 the amount lost from this cause exceeded that added at the time of 

 tempering. 



