8 BULLETIN 557, U. S. DEPARTMENT OP AGRICULTURE. 



factors such as humidity, exposure, and the length of the milling 

 process are equal is dependent upon the moisture content of the 

 wheat. This is very clearly brought out in figure 5, which shows 

 the relation between moisture content and flour yield for each of the 







Of^ \S~/qA*/r?£-Er,S' /=>7Z. /- //WG W/71W/A/ 



■S to s,& 



/O to zo.3 



/ / to / / .& 



/J2 TO /£.S 



/*& to /&•& 



/*? TO /**.& 







lea./ 



■ &3./ 



S.3 

 /O.S 

 / /.& 



/3.3 

 />-.9 



SI IS£f?^<5-£: /WC^7-i//?£ 





BB -ro.e- 

 ESSE 7-os 



/-//V/t-O f^ETO 5WWVS 1 /-v/-/<£>77- 



so 



TO 



'0.' 



/ / 



TO 



/ /. 



/«? 



TO 



• «=. 



/J? 



TO 



/■3- 



/<J 



TO 



/<&. 



AS 



ro 



fjS. 



/e 



TO 



/G . 



/■? 



ro 



*7. 





I T/-2 



I r~0.& 

 We 3:9 

 \6S-3 



Pig. 5. — Diagram showing the variation in moisture content of the samples of four 

 commercial classes of wheat and the relation of this factor to flour yield. 



four classes of wheat under discussion, and also the extreme and the 

 ordinary range and the average moisture content of samples repre- 

 senting each class. It will be noted that with each class the flour 

 yield in a general way varies inversely as the moisture content. 



