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A moisture meter gives a reading of the approximate moisture content of wood. The reading helps in determining whether the wood is suitably dry for its intended purpose. The moisture content reading can also assist in planning a project design that will accommodate future changes in dimension caused by changes in relative humidity.
With the falling number test, so-called weather- or sprout-damaged wheat or rye, which adversely affects bread-making quality, could be detected at the grain silo intake within a few minutes. Sprouting, or pre-harvest germination, is caused by damp or rainy weather conditions during the final stage of maturation of the crop.
Wheat grain, when harvested, typically has a moisture content of 10–12%. In most countries, moisture content is not part of the grading system, but it is the most important factor affecting the quality of wheat grain, hence [clarification needed] is inversely related to dry matter loss. [6] Moisture content is important in wheat quality because:
Equilibrium moisture content point is the point when grain no longer losing or gaining water when contacting with drying air. The final moisture content of the grain is up to the amount of moisture in the drying air, which is the relative humidity. The low relative humidity means air is dry and it has a large potential of picking up water.
When testing wood in lumber form, the Janka test is always carried out on wood from the tree trunk (known as the heartwood), and the standard sample (according to ASTM D143) is at 12% moisture content and clear of knots. [3] The hardness of wood varies with the direction of the wood grain. Testing on the surface of a plank, perpendicular to the ...
Wheat at 13.5% moisture by weight: 60 lb [7] (27.2155 kg) Soybeans at 13% moisture by weight: 60 lb [ 10 ] (27.2155 kg) Other specific values are defined (and those definitions may vary within different jurisdictions, including from state to state in the United States) for other grains, oilseeds, fruits, vegetables, coal, hair and many other ...
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