AMERICAN EXPORT CORN ( MAIZE ) IN EUROPE. 



15 



COMPARISON OF THE LENGTH OF TIME THE CORN WAS IN THE VESSELS 

 AND THE QUANTITIES FOUND HEATING OR HOT ON ARRIVAL. 



Tabic VII shows tlie leiigtli of time the com examined was in the 

 vessels and the quantities f()un<l in a heating or hot condition. The 

 table is arranged in periods of 10 days each, with the exceptions of 

 the first and last periods which are from 13 to 15 days, inclusive, and 

 from 56 to 58 da3^s, inclusive, respectively. It will be seen in the 

 totals of this table that of the corn examined during the three years the 

 percentage that was found heating or hot increased dii-ectly (with 

 but one exception, which is explained) as the length of time in the 

 ships increased. The percentages of damage vary from 8.5 per cent 

 in the first period to 42.5 per cent for the period from 46 to 55 days. 



Tahi,k y 1 1 .---Coiti fxiriunn of the. length of time the corn urns in the ve.tsels a ml the qaantities 



found hedtiny or hot on arrival. 



a Average moisture of tliis corn 13.3 per cent; range 12 to 15.1 per cent. 



6 Average moisture of this corn 15.7 per cent; range 15 to 16 per cent. 



pTwoeargoes only .containing 14.0 and 10.7 per cent moisture; the fonner contained no heating or Iiot corn 



See cargoes Nos. 120 and 128 in Table II . 



COMPARISON OF THE PERCENTAGES OF MOISTURE IN THE CORN AND 

 THE QUANTITIES OF CORN FOUND HEATING OR HOT ON ARRIVAL. 



Table VIII show^s the corn examined arranged in divisions of 2 

 per cent of moisture, from 12 to 14 per cent, 14.1 to 16 per cent, and 

 16.1 to 18 per cent, and a division of from 18.1 per cent to 20.6 per 

 cent moisture, respectively, and the quantity found heating or hot 

 in each division. 



[Clr. .5.^.1 



