8 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. 
factors such as humidity, exposure, and the length of the milling 
process are equal is dependent upon the moisture content of the 
wheat. This is very clearly brought out in figure 5, which shows 
the relation between moisture content and flour yield for each of the 
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Of TOTAL- ^A/Y7fLE9- — -TO.^ 54 
Fig. 
5. — Diagram showing the variation in moisture content of the samples of four 
commercial classes of wheat and the relation of this factor to flour yield. 
four classes of wheat under discussion, and also the extreme and the 
ordinary range and the average moisture content of samples repre- 
senting each class. It will be noted that with each class the flour 
yield in a general way varies inversely as the moisture content. 
