Abstract
Ten electrical moisture meters were tested with 159 samples of Canadian hard red spring wheat, of Grades 1, 2, 3, and 4 Northern, representing a moisture range of 11 to 17%. The two-stage vacuum oven and Brown–Duvel methods were used as bases of comparison. Regression equations, standard errors of estimate, and data on temperature effects are reported. The standard error of estimate of vacuum oven results was 0.15% for the Brown–Duvel method, 0.23% for the Tag–Heppenstall meter, and 0.28% for the Universal meter. Other meters had higher errors of estimate.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
