Flask for determination of water in flour and meal. 3 



gram and put it into the inner flask by means of a long funnel, so as 

 to drop the material well down into the inner flask; otherwise, the 

 material will collect around the neck and will be liable to fill up the 

 tube which leads from the flask to the condensing tube. 



SPECIFICATIONS FOR THE THERMOMETER. 



The thermometer should be approximately 13 inches long and nine 

 thirty-seconds of an inch m diameter, with a bulb approximately 

 three-fourths of an inch in length. The thermometer should be grad- 



FiG. 2. — A 6-compartment Brown-Duvel moisture tester. 



uated in whole degrees from 0° to 210° C, with the graduations etched 

 on a stem having a white background. 



ADJUSTMENT OF THE THERMOMETER. 



The thermometer is more easily adjusted in the copper flask by first 

 putting the bulb in flour, leavmg a fine white coating of the substance 

 on the thermometer. It is then put into the flask and quickly with- 

 drawn, so as to see the height of the oil on the bulb, which should be 

 so placed in the flask that it is approximately three-fourths covered 

 with oil, as shown in figure 3. If the thermometer is not properly 

 adjusted, the results will be inaccurate. 



DESCRIPTION OF THE GRADUATE AND HOW TO READ IT. 



The special graduate shown in figure 4, used when a 50-gram 

 sample is tested, is just one-half the volume of the graduate in regular 



