Determination of Moisture in Wheat and Flour.

Snyder, Harry; Sullivan, Betty

doi:10.1021/ie50179a024

Cited by 5 publications

(3 citation statements)

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“…In an organic material as complex as wheat it is very unlikely that the adsorbed water films are held uniformly throughout the structure of the wheat kernel. Moreover, it has been well established that a certain amount of the moisture contained in flour is not liberated by heating it at the boiling point of water even for relatively long periods of time (12).…”

Section: Discussionmentioning

confidence: 99%

“…In each series of experiments, samples were made up ranging in moisture from approximately 8 to 20 per cent in steps of 1 or 0.5 per cent differences. Water was added from a Bureau of Standards buret directly to the sample, the top tightly screwed, the sample vigorously shaken and then allowed to stand at room temperature for 12 to 48 hours. At the end of this time determinations were made by the Brown Duvel method and at the same time readings were taken on a separate 50-gram sample using the electrical apparatus.…”

Section: Preparation Of Samplesmentioning

confidence: 99%

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Value of Electrical Methods for Estimating the Moisture Content of Wheat

Hartig¹,

Sullivan²

1933

Ind. Eng. Chem. Anal. Ed.

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Section: Discussionmentioning

confidence: 99%

Section: Preparation Of Samplesmentioning

confidence: 99%

Value of Electrical Methods for Estimating the Moisture Content of Wheat

Hartig¹,

Sullivan²

1933

Ind. Eng. Chem. Anal. Ed.

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“…Phosphorus pentoxide is often criticized as a desiccant (5), although conceded to be the most efficient of the common ones.…”

Section: Adaptation Of Filter-cel Methodsmentioning

confidence: 99%

Determination of Moisture in Sugar Products. Use of Filter-Cel for Corn Sirup

Cleland¹,

Fetzer²

1941

Ind. Eng. Chem. Anal. Ed.

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Water content of hydrophilic phenol‐formaldehyde resins: Vapor pressure‐temperature relationships

Bentz

Neville

1949

J. Polym. Sci.

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The significance of the water content to the physical properties of phenol‐formaldehyde resins at various stages of preparation is briefly discussed. Available methods for the determination of water in such resins were found to be either unreliable or too elaborate for process control. It was undertaken to develop a simple, rapid, relative method for the continuous measurement of water content which can be used to follow the follow the process of dehydration and to indicate the end‐point which will result in the best dispersion of water in the cured resin. In order to standardize or calibrate such a relative method, it was necessary also to develop an absolute method for the analysis of water in the resol.The composition of a homogeneous mixture of liquids is reflected by its vapor pressure‐temperature relationships. During dehydration at 80°C., the vapor pressure of the resol decreases about 350 mm. of mercury. A very sharp increase in the slope of the vapor pressure curve occurs at approximately the proper degree of dehydration. At this stage a slight decrease in water content causes a very large decrease in vapor pressure. The sharp inflection in the curve is attributed to the existence of both “free” and “bound” water in the resin.During the process of vacuum dehydration of the resin, while the “free” water decreases to approximately one‐eighth of its original content, the “bound” water remains substantially constant. The binding of water is attributed to the methylol groups of the resol molecules and its release during the cure or hardening of the resin is considered to result from the conversion of these groups to methylene linkages.

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Determination of Moisture in Wheat and Flour.

Cited by 5 publications

References 0 publications

Value of Electrical Methods for Estimating the Moisture Content of Wheat

Value of Electrical Methods for Estimating the Moisture Content of Wheat

Determination of Moisture in Sugar Products. Use of Filter-Cel for Corn Sirup

Water content of hydrophilic phenol‐formaldehyde resins: Vapor pressure‐temperature relationships

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