10 
BULLETIN 1013, U. S. DEPARTMENT OF AGRICULTURE. 
Judging, however, from results obtained from other experiments, 
both the extent to which the moisture content of the wheat is raised 
in tempering and the length of time of tempering have an influence 
on the resultant moisture content of the flour product. 
INFLUENCE OF ATMOSPHERIC TEMPERATURE ON THE TOTAL 
YIELD OF MILL PRODUCTS. 
In addition to the influences of atmospheric humidity and moisture 
content of wheat, the possible influence of the temperature of the 
air within the mill on the total yield of mill products has also been 
RELATIVE HUMIDITY - PER CENT 
1 
10 
Legend 
Moisture content of flour frorr 
wheat containing before tempering 
9.0 to 9.9% of Moisture 
IO.O to 10.9% " «' 
I 1.0 to I 1.9% " " 
12.0 to 12.9% •« « 
5 
8 
3 

13 45 26 
2 5 216 8 
19 155 73 
15 62 3 1 
NUMBER OF TESTS 
5 
6 
38 
A 
Fig. 5. — Relation of the relative humidity of the air within the mill and of the moistuie 
content of wheat to the moisture content of the resultant flour. 
given consideration and the results are represented by the curve 
shown in figure 6. In considering this factor, only the results ob- 
tained from those samples having approximately the same moisture 
content (10 to 10.9 per cent) before tempering, and which were 
milled at approximately the same relative humidity (50 to 59 per 
cent) were taken, in order that the results shown might be free from 
the influences of atmospheric humidity and moisture content. The 
curve in figure 6 shows the total yield of mill products obtained for 
various ranges of air temperature, and judging from the indef- 
inite direction taken by this curve, no apparent relationship 
