6 BULLETIN 788, U. S. DEPARTMENT OF AGRICULTURE. 
Taste II.— Moisture content of samples of different streams of mill stock secured from 
three large mills, and other data—Continued. 
Part 4.— Moisture content and relative milling yields of the different commercial products of each miil. 
| 
Mill No. 1. | Mill No. 2. Mill No. 3. 
Product. j Sheed 
Moisture] Milling | Moisture} Milling | Moisture} Milling 
content.| yield. | content.}| yield. | content.| yield. 
Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
Patent Hour-css ssc) see ese eee eee eee 12.12 45.99 12. 97 51. 30 13. 32 31. 44 
Clearfloureie tee 2 fend ecu ee 12. 88 21. 23 13. 01 17.70 3 13. 22 41. 83 
WO WIE TAdG GE OUT ee sees ee eee eee 12. 30 3. 54 12. 39 3: 90:|:e2e esc se eh eee 
Redd ores pare es FR te ESE 5 | See Ee eee 11.70 1:00) |sessacc sce eee 
WWINTEOISH ORES. 23 ae see hos eee eee 110. 40 S00: |Pwene acne |sesseser ee 111.41 3. 00 
IBFOWNn' Shorts 24232 se Se eee eee 13. 28 11. 26 212. 28 10. 80 12.15 8. 23 
IED ON Ry ee eo ead SO ee ee Es <b ae ne 14, 24 14.12 13. 95 15. 30 14.19 15. 50 
ROLALS Sere 22 tte Se ae epi eels ges 100 00H|sSes6 25252 100:.00) jucedoeesee 100. 00 
1 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. 
Mill No. 1. Mill No. 2. Mill No. 3. 
Product and effect of treatment. 
Moisture | Relativel| Moisture | Relative1) Moisture | Relative! 
content. | weight. | content. | weight. | content. | weight. 
Per cent. Per cent. Per cent. 
Uncleaned and untempered wheat-..-...-.. 12. 40 100. 00 13. 90 100. 00 14. 04 100, 
Cleaned and tempered wheat .......--....- 16. 00 104. 29 13. 80 99. 88 14. 67 100. 74 
Maliproducts ics. soeee-s ees sce seeee se 12.65 | 100.29 13. 02 98. 99 13. 26 99. 10 
Effect of cleaning and tempering on Per cent. Per cent. Per cent. 
weight of wheat .......-...-.-- $s ses0085 4, 29 gain 0. 12 loss 0.74 gain 
Effect of milling process on weight of 
WHeAE ass sscst ces was cee acis eo Ssccee 3. 84 loss 0. 91 loss 1. 63 loss 
Combined effect of cleaning, tempering, 
and milling processes on weight of un- 
tempered wheat s5-------- 3 ose = oo 0. 29 gain 1.01 loss 0. 90 loss 
1 Base 100.00—untempered 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 mill 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 tempering among these mills can be ac- 
counted for partly by the fact that the wheat milled at mill 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. 
y 
ed 
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