Abstract
THE water-vapour adsorption isotherm for wheat has been measured by several workers1, 2, 3. These measurements have been made under similar conditions; the wheat, which was initially at a moisture content corresponding to average storage conditions (˜13·5 per cent of dry weight), was exposed to a series of atmospheres maintained at definite relative humidities. The equilibrium was attained in all measurements from a relatively high moisture content, and no attempt was made to study the phenomenon at extremely low relative humidities. In particular, no distinction was made between adsorption and desorption, so that it was not clear whether hysteresis was present or not.
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BABBITT, J. Hysteresis in the Adsorption of Water Vapour by Wheat. Nature 156, 265–266 (1945). https://doi.org/10.1038/156265a0
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DOI: https://doi.org/10.1038/156265a0
