On Thu, Nov 12, 2009 at 12:43 PM, steve <[email protected]> wrote: > """ > The moisture content of each sample was determined > using the method described by ASAE (1983), Ajibola et al. > (1990), Oje (1993), Aviara et al. (2002) and Oluwole et al. > (2004). The method involved oven drying of pod samples at > 130°C with weight loss monitored on hourly basis to give an > idea of the time at which the weight began to remain con- > stant. After oven drying for about 3 h, the weight of samples > was found to remain constant. After 6 h of oven drying, the > pods were weighed using an electronic balance weighing to > 0.001 g to determine the final weight. The moisture content > was determined using the formula (Oluwole et al., 2004): > > M C = [(Wi - W f ) / W f ] 100 (d.b.), (1) > where: MC – moisture content (%), Wi – initial mass of pods > (g), Wf – final mass of pods (g), (d.b.) – dry basis. > """ > > Taken from > > http://www.international-agrophysics.org/artykuly/international_agrophysics/IntAgr_2006_21_1_179.pdf > > One last post before someone points out its OTness:
My imagination was spot on actually except for the details and the correction for veg oil volatility. Come to think of it, groundnut oil does not evaporate when boiled! regds, mano _______________________________________________ To unsubscribe, email [email protected] with "unsubscribe <password> <address>" in the subject or body of the message. http://www.ae.iitm.ac.in/mailman/listinfo/ilugc
