Chapter 4

This paper was mainly a general account of some extensive experiments on the flow of water in the Ganges Canal, lasting over four years--1874-79. Their principal object was to find a good mode of discharge measurements for large canals, and to test existing formulae. There are about 50,000 velocity, and 600 surface-slope measurements, besides many special experiments. The Ganges Canal, from its great size, from the variety of its branches abounding in long straight reaches, and from the power of control over the water in it, was eminently suited for such experiments. An important feature was the great range of conditions, and, therefore, also of results obtained. Thus the chief work was done at thirteen sites in brickwork and in earth, some being rectangular and others trapezoidal, and varying from 193 ft. to 13 ft. in breadth, and from 11 ft. to 7 in. in depth, with surface-slopes from 480 to 24 per million, velocities from 7.7 ft. to 0.6 ft. per second, and discharges from 7,364 to 114 cubic feet per second. For all systematic velocity measurements, floats were exclusively used, viz., surface floats, double floats, and loaded rods. Their advantages and disadvantages had been fully discussed in the detailed treatise "Roorkee Hydraulic Experiments"--1881. They measured only "forward velocity," the practically useful part of the actual velocity. The motion of water, even when tranquil to the eye, was found to be technically "unsteady;" it was inferred that there is no definite velocity at any point, and that the velocity varies everywhere largely, both in direction and in magnitude. The average of, say, fifty forward velocity measurements at any one point was pretty constant, so that there must be probably average steady motion. Hence average forward velocity measurements would be the only ones of much practical use. To obtain these would be tedious and costly, and special arrangements would be required to obviate the effects of a change in the state of water, which often occurred in a long experiment, as when velocities at many points were wanted.

As to surface-slope its measurement--from nearly 600 trials--was found to be such a delicate operation that the result would be of doubtful utility. This would affect the application of all formulas into which it entered. The water surface was ascertained, on the average of its oscillations, to be sensibly level across, not convex, as supposed by some writers. There were 565 sets of vertical velocity measurements combined into forty-six series. The forty-six average curves were all very flat and convex down stream--except near an irregular bank--and were approximately parabolas with horizontal axes; the data determined the parameters only very roughly; the maximum velocity line was usually below the service, and sank in a rectangular channel, from the center outward down to about mid-depth near the banks. Its depression seemed not to depend on the depth, slope, velocity, or wind; probably the air itself, being a continuous source of surface retardation, would permanently depress the maximum velocity, while wind failed to effect this, owing to its short duration. On any vertical the mid-depth velocity was greater than the mean, and the bed velocity was the least. The details showed that the mid-depth velocity was nearly as variable from instant to instant as any other, instead of being nearly constant, as suggested by the Mississippi experimenters.

The measurement of the mean velocity past a vertical was thought to be of fundamental importance. Loaded rods seemed by far the best for both accuracy and convenience in depths under 15 ft. They should be immersed only 0.94 of the full depth. The chief objection to their use, that--from not dipping into the slack water near the bed--they moved too quickly, was thus for the first time removed. A double float with two similar sub-floats at depths of 0.211 and 0.789 of the full depth would also give this mean with more accuracy and convenience than any instrument of its class; this instrument is new. Measurement of the velocity at five eighths depth would also afford a fair approximation.

One hundred and fourteen average transverse velocity curves were prepared from 714 separate curves. These average curves were all very flat, and were convex down stream--over a level or concave bed--and nearly symmetric in a symmetric section. The velocity was greatest near the center, or deepest channel, decreased very slowly at first toward both banks, more rapidly with approach to the banks or with shallowing of the depth, very rapidly close to the banks, and was very small at the edges, possibly zero. The figure of the curve was found to be determined by the figure of the bed, a convexity in the bed producing a concavity in the curve and _vice versa_, and more markedly in shallow than in deep water. Curves on the same transversal, at the same site, and with similar conditions, but differing in general velocity, were nearly parallel projections. At the edges there was a strong transverse surface flow from the edge toward mid-channel, decreasing rapidly with distance from the edge. The discussion showed that it was almost hopeless to seek the geometric figure of the curves from mere experiment.

Five hundred and eighty-one cubic discharges were measured under very varied conditions. The process adopted contained three steps: (1) Sounding along about fifteen float courses, scattered across the site in eight cross sections; time, say four hours. (2) Measurement of the mean velocities through the full depths in those float courses, each thrice repeated; time, say four hours. (3) Computation, say two hours. This process was direct and wholly experimental; each step was done in a time which gave some chance of a constant state of water. From an extended comparison of all results under similar conditions, it appeared that the above process yielded, under favorable circumstances, results not likely to differ more than 5 per cent. The sequel showed that in a channel with variable regimen, a discharge table for a given site must be of at least double entry, as dependent on the local gauge-reading, and on the velocity or surface-slope.

Special attention was paid to rapid approximations to mean sectional velocity. The mean velocity past the central vertical, the central surface velocity, and Chezy's quasi-velocity--i.e.,

100 x Sqrt (R x S)

where R = the hydraulic mean depth, and S = surface slope--were tried in detail; thus 100, 76, and 83 average values thereof respectively were taken from 581, 313, and 363 detail values. The ratios of these three velocities to the mean velocity were taken out, and compared in detail with Bazin's and Cutter's coefficients. Other formulae were contrasted also in slight detail. Kutter's alone seemed to be of general applicability; when the surface slope measurement is good, and the rugosity coefficient known for the site--both doubtful matters--it would probably give results within 71/2 per cent. of error. Improvement in formulae could at present be obtained only by increased complexity, and the tentative research would be excessively laborious. Now the first two ratios varied far less than the third; thus their use would probably involve less error than the third, or approximation would be more likely from direct velocity measurement than from any use of surface slope. The connection between velocities was probably a closer one than between velocity and slope; the former being perhaps only a geometric, and the latter a physical one. The mean velocity past the central vertical was recommended for use, as not being affected by wind; the reduction coefficient could at present only be found by special experiment for each site. Three current meters were tried for some time with a special lift, contrived to grip the meter firmly parallel to the current axis, so as to register only forward velocity, and with a nearly rigid gearing wire. No useful general results were obtained. Ninety specimens of silt were collected, but no connection could be traced between silt and velocity; it seemed that the silt at any point varied greatly from instant to instant, and that the quantity depended not on the mean velocity, but probably on the silt in the supply water. Forty measurements of the evaporation from the canal surface were made in a floating pan, during twenty five months. The average daily evaporation was only about 1/10 in. The smallness of this result seemed to be due to the coldness of the water--only 63 deg. in May, with 165 deg. in the sun and 105 deg. in shade. Lastly, it must suffice to say that great care was taken to insure accuracy in both fieldwork and computation.

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THE GERM.

By ARTHUR ATKINS.

There seems to have sprung up within a few mouths a tendency to revive the discussion on that hackneyed question, "Shall the germ be retained in the flour?" This question has been more than once answered in the negative by both scientific and practical men, but recently certain prominent persons have come to the conclusion that every one has been wrong on this point, and the miller should by all means retain the germ. Now the nutritive value of the germ cannot be disputed, but there are two circumstances which condemn it us an ingredient of flour. The first is that the albuminoids which it contains are largely soluble, and this means that good light bread from germy flour is impossible. I have not time to go into a detailed explanation of the chemical reasons for this, but they may be found in a series of articles which appeared in _The Milling World_ about a year ago. In the next place, the oil contained in the germ not only discolors the flour, but seriously interferes with its keeping qualities. Now color is only a matter of taste, and if that were the only objection to the germ, it might be admitted, but we certainly do not want anything in our flour to interfere with making light, sweet bread, and will render it more liable to spoil. If our scientists can discover some method of obviating these objections, it will then be time enough to talk about retaining the germ. Meanwhile millers know that germy flour is low priced flour, and they are not very likely to reduce their profits by retaining the germ.--_Milling World._

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WHEAT TESTS.

There was considerable complaint last season, on the part of wheat raisers in sections tributary to Minneapolis, on account of the rigid standard of grading adopted by the millers of that city. It was asserted that the differentiation of prices between the grades was unjustly great and out of proportion to the actual difference of value. In order to ascertain whether this was the case or not, the Farmers' Association of Blue Earth County, Minn., decided to have samples of each grade analyzed by a competent chemist in order to determine their relative value. Accordingly specimens were secured, certified to by the agent of the Millers' Association of Minneapolis, and sent to the University of Minnesota for analysis. The analysis was conducted by Prof. Wm. A. Noyes, Ph.D., an experienced chemist, who has recently reported as follows:

"The analyses of wheat given below were undertaken for the purpose of determining whether the millers' grades of wheat correspond to an actual difference in the chemical character of the wheat. For this purpose samples of wheat were secured, which were inspected and certified to by M. W. Trexa on April 13th of this year. The inspection cards contained no statement except the grade of the wheat and the weight per bushel, but the samples were all of Fife, for the purpose of a better comparison. The analyses of the wheat were made during October in this laboratory. In each case the wheat was carefully separated from any foreign substances before analysis. The results of analysis were as follows:

Grade Grade Grade No. 1. No. 2. No. 3. Weight per bushel.................. 59 lb. 561/2 lb. 55 lb. Grains to weigh 10 grains.......... 366 474 491 Per ct. Per ct. Per ct. Foreign matter (seeds, etc.)....... 0.41 0.20 1.57 Nitrogen........................... 2.09 2.08 2.17 Phosphorus......................... 0.35 0.46 0.46 Water.............................. 12.34 11.31 11.85 Ash................................ 1.59 1.92 1.97 Albuminoids (nitrogen multiplied by 61/4)........................... 13.06 13.00 13.56 Cellulose.......................... 2.03 2.37 2.50 Starch, sugar, fat, etc............ 70.98 71.40 70.12

"The analyses require but little comment. The only substances in which there is evident connection between the results of analysis and the grades of wheat are the cellulose, ash, and phosphorus. As regards the last substance, grades two and three seem to have the greatest food value. But it seems quite probable from the results that greater difference would be found between different varieties of wheat of the same kind than is shown here between different grades of the same variety of wheat. However, it does not necessarily follow from this that the different grades of wheat are of nearly equal value to the miller for the purpose of making flour. That is a question which can be best answered by determining accurately the amount and character of the flour which can be made from each grade of wheat. If possible, the investigation will be continued in that direction."

As Prof. Noyes justly remarks, the value of the different grades of wheat can best be determined by a comparison of the results of reducing them to flour, but an intelligent study of the table given above would of itself be sufficient to indicate the justness of the grading. In the first place, even were the percentages of the different components exactly the same in each grade, still the difference in weight would of itself be sufficient to justify a marked difference in price. This requires no proof, for, other things being equal, fifty-nine pounds is worth more than fifty-five pounds. Again, the figures show that No. 3 contained nearly four times as much foreign matter as No. 1. Millers certainly should not be expected to pay for foreign seeds or other substances valueless for their purpose, at the price of wheat. Finally, if the analysis proves anything, it proves that the lower grades contain a decidedly larger percentage of components which it is generally agreed, whether directly or the reverse, ought not to be incorporated with the flour, and are, therefore, of comparatively little value to the miller. This is shown by the relative amounts of cellulose, ash, and phosphorus present. Cellulose, as every one knows, is the woody, indigestible substance which is found in the bran, and the greater the amount of cellulose, the heavier will be the bran in proportion to the flour producing elements. According to the figures presented, No. 3 contained nearly one-quarter more cellulose than No. 1, while the amount in No. 2 was slightly less than in No. 3. The ash, too, which represents the mineral constituents of the wheat, is directly dependent upon the quantity of bran. Here, too, the lowest grade is shown to yield about one-quarter more than the highest. The larger percentage of phosphorus in the lower grades is suggested by the analyst to indicate their greater food value in this respect. So it would, were we in the habit of boiling our wheat and heating it whole, or of using "whole wheat meal." But, fortunately or unfortunately, the bread reformers have not yet succeeded in inoculating any considerable portion of the community with their doctrines, and hence the actual food value of any sample of wheat must be ascertained, not directly from the composition of the wheat, but from the composition of the flour made therefrom. Now, as already stated, phosphorus, like the other mineral components, is found almost entirely in the bran. Its presence in greater quantity, therefore, simply adds to the testimony that a larger proportion of the low grade wheat must be rejected than of the higher grade. It should be evident to the complaining farmers that the millers were in the right of the question, on this occasion at least.

It is expected that further analysis will be made, this time of the flour made from the different grades of wheat. If these investigations be properly conducted, we have no doubt that they will simply confirm the evidence of the wheat tests. A chemical analysis alone, however, will not be sufficient. The quantity of flour obtained from a given amount of wheat must also be ascertained and its quality further tested by means best known to millers, as regards "doughing-up," keeping qualities, color, etc. And then the result can be no less than to show what millers already knew--that the best quality of flour, commanding the top prices in the market, cannot be obtained from an inferior quality of wheat.--_Milling World._

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APPARATUS FOR PRINTING BY THE BLUE PROCESS.[1]

[Footnote 1: Read June 21, 1882, before the Boston Society of Civil Engineers.]

By CHANNING WHITAKER.

The blue process is well known to the members of the society, and I need not take time to describe it; but with the ordinary blue process printing frame the results are sometimes unsatisfactory, and now that the process has come to be so commonly used I have thought that an account of an inexpensive but efficient printing frame would be of interest. The essential parts of the apparatus are its frame, its glass, its pad or cushion, its clamps, and the mechanism by which the surface of the glass can easily be made to take a position that is square with the direction of the sun's rays.

_The Blue Process Printing Frame in Common Use.--Its Defects._--The pad of the apparatus in common use consists of several thicknesses of blanketing stretched upon a back board. The sensitized paper and the negative are placed between the pad and the plate glass, and the whole is squeezed together by pressure applied at the periphery of the glass and of the back-board. Both the glass and the back-board spring under the pressure, and it results that the sensitized paper is not so severely pressed against the negative near the center of the glass as it is near the edges. If at any point the sensitized paper is not pressed hard up against the negative, a bluish tinge will appear where a white line or surface was expected. With an efficient printing frame and suitable negatives, these blue lines will never appear, and it was to prevent the production of defective work that I undertook to improve the pad of the printing frame.

_The Printing Frame Used in Ordinary Photography._--Very naturally, I first examined the printing frame used in ordinary photography. This frame is extremely simple, and is very well adapted to its use. It is, undoubtedly, the best frame for blue process printing, when the area of the glass is not too large. The glass is set in an ordinary wooden frame, while the back-board is stiff and divided into two parts. A flat, bow-shaped spring is attached by a pivot to the center of each half of the back-board. The two halves of the back-board are hinged together by ordinary butts. Four lugs are fastened to the back of the frame, and, when the back-board is placed in position, the springs may be swung around, parallel to the line of the hinges, and pressed under the lugs, so that the back of the back-board is pressed most severely at the center of each half, while the glass is prevented from springing away from the back-board by the resistance of the frame at its edges. Unless the frame is remarkably stiff, it will resist the springing of the glass more perfectly in the neighborhood of the lugs than elsewhere. It will now be seen that, on account of the manner in which the pressure is applied, the back-board tends to become convex toward the glass, while the adjacent surface of the glass tends to become concave toward the back-board; and that with such a frame, the pressure upon all parts of the sensitized paper is more nearly uniform than when the pressure is applied in the manner before described. With a small frame of this description, a piece of ordinary cotton flannel is used between the back-board and the sensitized paper, and, with larger sizes, one or more thicknesses of elastic woolen blanket are substituted for the cotton flannel. There is an advantage in having a hinged back-board like that which has been described, because, when the operator thinks that the exposure to sunlight has been sufficiently prolonged, he can turn down either half of the back and examine the sensitized paper, to see if the process has been carried far enough. If it has not, the back-board can be replaced, and the exposure continued, without any displacement of the sensitized paper with respect to the negative. This is an important advantage.

_An Efficient Blue Process Frame, for Printing from Large Negatives, or for Printing Simultaneously from many Small Ones._--In order to be efficient, such a frame must be capable of keeping the sensitized paper _everywhere tightly pressed against the negative_. Again, such a frame, being large, is necessarily somewhat heavy. It should be so mounted that it can be handled with ease; and, in order that it may print quickly, it should be so arranged that it can be turned without delay, at any time, into a position that is square with the direction of the sun's rays.

Undoubtedly, if a sufficiently thick plate of glass should be used, the ordinary photographic printing frames would answer the purpose, whatever the size, but very thick plate glass is both heavy and expensive. Commercial plate glass varies in thickness from one-fourth to three eighths of an inch, and the thicker plates are rather rare. A large plate of it is easily broken by a slight uniformly distributed pressure. But the pressure that is required for the blue process printing, although slight, is much greater than is used in the ordinary photographic process. For the sensitized paper that is used in the blue process printing is, comparatively, very thick and stiff, and it may cockle more or less, while the paper that is used in ordinary photography is thin and does not cockle. Now, it is easy to see that a pressure severe enough to flatten all cockles must be had at every part of the sensitized paper, and that, if the comparatively thin, inexpensive, light weight, commercial plate glass is to be used, it is desirable to have the pressure _nowhere much greater than is needed for that purpose_, lest the fragile glass should be fractured by it. In each of my large frames I use the commercial plate glass; instead of the cushion of cotton flannel, or of flannel, I use a cushion filled with air of sufficiently high pressure to flatten all cockles, and to press all parts of the sensitized paper closely against the negative; and instead of the hinged back-board I use a back-board made in one piece and clamped to the frame of the glass at its edges. Connected with the cushion is a pressure gauge, and a tube with a cock, for charging the cushion with air from the lungs. Experience shows what pressure is necessary with any given paper, and the gauge enables one to know that the pressure is neither deficient nor in excess of that which is safe for the glass.