20 BULLETIN" 13 75, U. S. DEPARTMENT OF AGRICULTURE 
Brewers Rice. — Use 100 grams of brewers rice and 150 cubic centi- 
meters of oil. Place a glass-wool or mineral-wool pad 4 inches in 
diameter and Ys- 1 /^ inch thick in the bottom of the flask. Care 
should be taken not to displace the wool pad while placing the oil 
and grain into the flask. Cut off the heating unit when the ther- 
mometer registers 200° C. 
Rye. — Use 100 grams of grain and 150 cubic centimeters of oil and 
extinguish the flame when the thermometer reaches 185° C. With 
the moisture tester properly standardized and the moisture test made 
with dockage-free grain, there appears to be no necessity for the use 
of the glass-wool pad as described in the earlier editions of Bulletin 
1375, on page 20. However, thermometer guards or cages to mini- 
mize superheating may sometimes be employed to advantage. 
Shelled peanuts. — Use 100 grams of shelled peanuts and 150 cubic 
centimeters of oil, and extinguish the flame when the thermometer 
registers 175° C. 
Wheat. — Classes Hard Red Winter, Hard Red Spring, Durum, 
and Red Durum. Use 100 grams of grain and 150 cubic centimeters 
of oil, and extinguish the flame when the thermometer registers 
180° C. No change from procedure heretofore used. 
Wheat. — Classes Soft Red Winter, and White. Use 100 grams of 
grain and 150 cubic centimeters of oil and extinguish the flame when 
the thermometer registers 190° C. 
Tabulative specifications and special points for consideration are 
given in the summarization on page 42. 
STANDARDIZING THE MOISTURE TESTER 
The earlier directions for operating the Brown-Duvel moisture 
tester called for adjusting the flame so that it would require about 
20 minutes to reach the temperature prescribed for the substance 
being tested. This required the constant attention of the operator, 
with frequent adjustments of the air and gas valves on the burners, 
while the moisture tests were being made. At intervals the tests 
would be running too rapidly, at other times not fast enough. Sev- 
eral years of observation have shown that these recommendations 
have frequently been overlooked. Often when tests are started, no 
further attention is given them until the flame is extinguished when 
the temperature prescribed for the substance being tested is reached, 
regardless of whether it took the right number of minutes or not. 
This leads to irregular results. 
Errors resulting from incorrect heating time are illustrated in 
Figure 17, wherein the heating time has been varied with tests on 
different portions of the same sample, with the result that the 
moisture obtained from a sample of wheat varied by as much as 0.4 
per cent. The data further showed that, other things being equal, 
as the heating time of the moisture test increased beyond the correct 
number of minutes, there was a corresponding decrease in moisture- 
test results. Furthermore, if the heating time was fast, the moisture 
