A comparison of several classes of American wheats and a consideration of some factors influencing quality . ight of kernels,but this is accompanied by a decrease in flour °—Bull. 557—17 2 / s /.o .5 /s 73 /4 207 23& SOT 30 2 7 Fig. 6.—Diagram showing the relation between the loss inmilling and the moisture content of the wheat. 10 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. /e 20 22 2* 2e 23 &o TO TO TO TO TO TO TO 2/.3 #7:3 3/.S7 /.S- 32 TO 339 FLOUR YIELD AND WEIGHT PER BUSHEL. The value of the weight per bushel or test-weight determi-natio
A comparison of several classes of American wheats and a consideration of some factors influencing quality . ight of kernels,but this is accompanied by a decrease in flour °—Bull. 557—17 2 / s /.o .5 /s 73 /4 207 23& SOT 30 2 7 Fig. 6.—Diagram showing the relation between the loss inmilling and the moisture content of the wheat. 10 BULLETIN 557, U. S. DEPARTMENT OF AGRICULTURE. /e 20 22 2* 2e 23 &o TO TO TO TO TO TO TO 2/.3 #7:3 3/.S7 /.S- 32 TO 339 FLOUR YIELD AND WEIGHT PER BUSHEL. The value of the weight per bushel or test-weight determi-nation as a rough means of measuring wheat quality has long beenrecognized by the grain trade, and requirements relating thereto aremade in practically all grading rules. The weight of the measured bushel of purewheat is dependentupon the specificgravity, shape,size, and uniform-ity of the usually deter-mined, it is affect-ed by impurities,such as weedseeds, dirt, chaff,and other rules inforce in a few mar-kets provide thatthe determinationbe made on thescreened sample,. 23 73 S9 /32 /371 93, At£SAV02fi Of 3?A?A7f=>L.£3 23 Fig. 7.—Diagram showing the relation between the weight 01? in Oilier Words,per 1,000 kernels and the flour yield of samples of soft red after theand hard red winter and hard red spring wheat of the cropsof 1911, 1912, and 1913. larger part of the im-purities have beenremoved. Generally, however, no such rule is observed. The de-terminations reported here were made with the samples after theyhad been cleaned and prepared for milling, and the influence of im-purities is reduced to a minimum. It will be found that the figuresfor this reason are a little higher than those ordinarily secured. Among the factors causing variation in the test weight are shriv-eled or shrunken kernels, the various forms of damage usually sus-tained in the field, the moisture content, and varietal last-mentioned factor is unfortunate an
Size: 1796px × 1390px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectwheat, bookyear1917
