Publisher's Synopsis
Excerpt from Some Tests of Flour Made From Egyptian Wheats
In examining a number of Egyptian wheats it was soon found that owing to the variation in the quality of the yeast and the dith culty of obtaining yeast in a perfectly fresh state, the time taken for the fermentation to come to an end was sometimes unduly prolonged. And indeed occasionally fermentation did not commence until several hours after the mixing of the dough. Under these circumstances it seemed desirable to set up some automatic device which would secure a time record of the evolution of the gas. In the apparatus employed the gas, as evolved from the dough, was caused to displace an equal volume of water from a second ?ask. This water, as it fell from the delivery tube of the ?ask, was caught in a small tipping spoon.
The spoon was so balanced that when nearly full it tilted, the watei was emptied out into a beaker below, and the spoon returned to its original position. As the spoon tilted it momentarily completed an electric circuit. In each of these circuits was an electro-magnet, to the armature of which a pen was attached. The pens (six in number) recorded on a long horizontal drum making one revolution in twenty four hours. Under ordinary circumstances the pens would rule straight lines on the chart, but when the apparatus was working the trace was somewhat like Figure 2, which is a reproduction of an actual record. This record is easily translated into a curve such as is shown in Figure 1. Each time the spoon is emptied the pen is drawn aside, the number of dashes shows how many times the spoon was tilted and the quantity of water collected in the beaker indicates the volume of gas evolved. In two tests of the same ?our the following results were obtained. In the first the spoon was upset sixty-three times and 392 cubic centimetres and of water were collected; in the second experiment the spoon was filled and. Emptied sixty-four times and 394 cubic centimetres of water collected. This will serve to show that the arrangement is reliable.
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