INFLUENCE OF RELATIVE HUMIDITY AND MOISTURE CONTENT. 7 
for any group was 3.8 per cent and the greatest average loss was 
1.4 per cent. 
In connection with the conclusions expressed in the preceding 
paragraph, it should be borne in mind that the increase in the total 
yield of mill products associated with the higher relative humidities 
was due, no doubt, to decreased evaporation during milling of the 
RELATIVE HUMIDITY -PER CENT 
100 
99 
98 
97 
^ Qtej'fjftftear before Tem peHng ,?_£ %M°'SZ~ "~ ~~ ~~ 
<2k_ 
/ 
5 
13 
4-5 
26 
5 
8 
25 
216 
80 
6 
—— — 3 
19 
155 
73 
38 

15 
62 
31 
& 
Number of Tests 
Fig. 3. — Relation of the relative humidity of the air within the mill and the moisture 
content -of wheat to the total weight of mill products. 
moisture contained in the wheat and in some cases to the absorption 
of moisture from the air by certain mill stocks, and, furthermore, 
that the increase in yields associated with the lower moisture content 
wheats was due to the greater amounts of water which it was neces- 
sary to add in tempering in order to bring the final moisture content 
of these wheats up to 15 per cent. The amounts of temper water 
