8 



BULLETIISr 788, U. S. DEPARTMENT OF AGRICULTURE. 



beginning of the milling process, a close similarity existed in the 

 amounts of moisture contained in the respective sizings and middlings 

 streams of the three mills. 



LOSS OF MOISTURE DURING GRESfDESfG. 



The effect of the grinding on the moisture content of wheat and 

 various kinds of roll stock is shown in part 2 of Table II as the differ- 



MOISTURE CONTENT- PER CENT 



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WHEAT BEFORE TEnPERINS 

 WHEM AFTER TEdPEWNS 



("BREAK 



2"° BREAK 



2"» BREAK CHUNK 



3" BREAK 



y BREAK CHUNK 



^^ BREAK 



4" BREAK CHUNK 



5'" BREAK 



e^BREAK 



I"SI2IKSS 



2."°Sl2iri6S 



3"° Sizings grade (a) 



3"' sizings grade (b) 



3"° break sizings 



1" niDOLINGS GRADE [A) 

 I" niDOLINGS GRADE (B) 

 1" moDUMGS GRADE (C) 

 I" niODLIN6S GRADE (D) 

 I" niOOLINGS GRADE (E) 

 I" MIDDLItlGS GRADE (F) 

 2"» niOOLINGS GRADE (Al 

 2" NIOOLINGS GRADE (B) 

 2"niDDLm6S GRADE (C) 

 J"»niD01.INGS GRANULATOR 

 3" MIDDLINGS GRADE (A) 

 3" niDOLINGS GRADE IB) 

 3" riDDLINGS GRANULATOR 

 4'"niDDLINGS GRADE (A) 

 4™ MIDDLINGS GRADE (8) 

 5'"niDDLlNGS GRADE (A) 

 5™ niDOLINGS GRADE (8) 

 6'" MIDDLINGS 

 V MIDOLINGS 



I" TAILINGS GRADE CAl 

 I" TAILINGS GRADE 181 

 2'» TAILINGS GRADE (Al 

 Z"«TA1LIN6S GRADE (B) 

 3"» TAILINGS 



I" LOW GRADE 

 LOW GRADE 

 LOW GRADE 



Fig. 1. — Diagram showing difierences in the moisture content of streams 

 of mill stock going to the various rolls. 



ence between the moisture content of the streams before and after 

 grinding. The average decrease for aU grinding operations was 

 0.392 per cent for mill No. 1; 0.340 per cent for mill No. 2; and 0.370 

 per cent for mill No. 3. The average decrease, however, among the 

 three mills, for that portion of the grinding operations known as the 

 breaks, varied considerably, being 0.482 per cent for mil] No. 1; 

 0.270 per cent for miU No. 2; and 0.135 per cent for miU No. 3. 

 This wide range between mill No. 1 and the other mills was possibly 



