Thermal conductivity of oats and other grain has received little if any attention. Employing the Stiles apparatus, an attempt has been made to ascertain the specific thermal conductivity of oats, having moisture contents up to maximum absorption. The thermal conductivity of a substance is the amount of heat which will pass per unit of time through unit area of a layer of the substance of unit thickness, the opposite faces of the layer having a temperature difference of one degree.
Proceedings of the Iowa Academy of Science
©1932 Iowa Academy of Science, Inc.
Bakke, A. L. and Stiles, H.
"The Relation of Moisture to Thermal Conductivity in Oats,"
Proceedings of the Iowa Academy of Science, 39(1), 136-136.
Available at: https://scholarworks.uni.edu/pias/vol39/iss1/22