EXPERIMENTAL MILLIX(J AX I) BAKING. 
33 
conducting the analysis. In all flour analyses involving questions of 
food law enforcement, the methods of analysis as adopted by the 
Association of Official Agricultural Chemists should be used. 
The order in which the methods of making "the various tests are 
described below does not necessarily follow the order in which they 
were just discussed. In fact, on account of the limited use made of 
some methods no discussion of them was presented at all. 
On the contrary, it has been attempted to picture the logical 
sequence of tests a sample would receive as it passes through the 
laboratory. This of course does not mean to imply that each and 
every test is applied to all samples. In many cases only a few tests 
are made on a sample, for example, moisture, ash, and crude protein 
tests. The methods follow in detail. 
Fig. 25. — Fat extraction apparatus. 
MOISTURE IN FLOUR AND WATER. 
In making a moisture test of flour, duplicate 5-gram portions of 
the sample are weighed into tared aluminum moisture boxes which 
are supplied with closely fitting covers. The sample is then heated 
in a triple walled relay-controlled electric oven at a temperature of 
108° C. for a period of approximately five hours. The bulb of the 
thermometer should be on a level with the sample. At the end of 
the heating period the covers are placed on the moisture boxes and 
they are removed to a desiccator to cool for approximately 45 min- 
utes. They are then rapidly weighed and the loss in weight calcu- 
lated as moisture. 
The boxes used are seven-eighths of an inch high and are 2J 
inches in diameter. Ovens for making moisture determinations are 
pictured in Figure 26. 
