A quick method for the determination of moisture in grain . ctically all of the machines available for grinding sam-ples of grain for analysis are of the burr type, and during thegTinding the temperature of the grain is increased to such an extentthat from per cent to per cent of moisture is lost in the pro-cess of grinding, unless the corn has been well cured and dried, inwhich case a moisture determination is not needed. 99 DESCEIPTIOX OF METHOD. V It has therefore become necessary to devise some suitable methodand apparatus for determining the amount of water in corn and othergrains
A quick method for the determination of moisture in grain . ctically all of the machines available for grinding sam-ples of grain for analysis are of the burr type, and during thegTinding the temperature of the grain is increased to such an extentthat from per cent to per cent of moisture is lost in the pro-cess of grinding, unless the corn has been well cured and dried, inwhich case a moisture determination is not needed. 99 DESCEIPTIOX OF METHOD. V It has therefore become necessary to devise some suitable methodand apparatus for determining the amount of water in corn and othergrains before any hope of j)hicing the grading of grain on a percent-age basis can be entertained seriously at any of our large grain cen-ters. It is hoped that the method described in the following pages,which is applicable to the testing of wheat and other grains as wellas corn, will be sufficiently rapid and easy to make it of practicalvalue to the grain trade, and possibly to other industries. DESCBIPTION OF A METHOD FOR THE RAPID DETERMINATION OF Fig. 1.—Balance for weighing grain samples. The fiuidamental principle ^^ on which this method of moisturedetermination is based consists in heating whole grains iii oil to atemperature considerably abovethat of boiling water and thusdriving out the water, which isafterwards condensed and meas-ured in a graduated flask. Withthis method it is possible to deter-mine the percentage of water in asample of corn in from twenty totwenty-five minutes. One hundred cubic centimetersof a good grade of hydrocarbonoil are measured and poured intoa glass distillation flask (see ). One hundred grams of cornare weighed on a torsion balance similar to the one shown in figure 1,the corn being emptied at once into the flask containing the oil. Theneck of the flask is closed with a good rubber stopper carrying a ther-mometer, the bulb of which should extend well into the mixture of oiland corn. The side of the flask is then connected wit
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