FLASK FOE DETERMINATION OF WATER IN FLOUR AND MEAL. 3 
gram and put it into the inner flask by means of a long funnel, so as 
to drop the material well down into the inner flask; otherwise, the 
material will collect around the neck and will be liable to fill up the 
tube which leads from the flask to the condensing tube. 
SPECIFICATIONS FOR THE THERMOMETER. 
The thermometer should be approximately 13 inches long and nine 
thirty-seconds of an inch in diameter, with a bulb approximately 
three-fourths of an inch in length. The thermometer should be grad- 
Fig. 2.— A 6-couipartment Brown-Duvel moisture tester. 
uated in whole degrees from 0° to 210° C, with the graduations etched 
on a stem having a white background. 
ADJUSTMENT OF THE THERMOMETER. 
The thermometer is more easily adjusted in the copper flask by first 
putting the bulb in flour, leaving a fine white coating of the substance 
on the thermometer. It is then put into the flask and quickly with- 
drawn, so as to see the height of the oil on the bulb, which should be 
so placed in the flask that it is approximately three-fourths covered 
with oil, as shown in figure 3. If the thermometer is not properly 
adjusted, the results will be inaccurate. 
DESCRIPTION OF THE GRADUATE AND HOW TO READ IT. 
a 50-gram 
The special graduate shown in figure 4, used when 
sample is tested, is just one-half the volume of the graduate in regular 
