THE DETERIORATION OF CORN. 21 



time. It rarely develops as far as that. Some fermentative action 

 takes place, equivalent to the preliminary stages of germination, but 

 this usually results in stored grain in the development of sufficient 

 heat to kill the germ. 



Under ordinary conditions corn containing not more than 12 to 13 

 per cent of moisture at the beginning of the warm weather following 

 its maturity will carry or store safely, but new corn, that is, corn soon 

 after maturity, frequently contains 20 to 22 per cent of moisture, and 

 if not given opportunity to dry out during the winter, trouble will 

 result when warm weather comes and induces fermentation. 



When corn is left on the cob until the late winter or spring follow- 

 ing its maturity, and is stored meanwhile in well-ventilated cribs, it 

 will in most cases dry out sufficiently. But where earlier marketing 

 is necessary other wa}-s of curing must be had if the corn is to be 

 carried safely through the spring season. 



There are three things essential to germination or the fermentation 

 which precedes it — air, warmth, and moisture. Without all of these 

 it can not go on. 



The moisture is the one of these easiest to control or to remove when 

 it is present in dangerous excess. Therefore when the temperature is 

 nearino- the line where the other two elements may result in damage 

 the moisture must be removed. Modern grain storehouses arc so con- 

 structed that grain may be moved from one bin to another by means of 

 transfer belts and elevators and given a chance to air dry during the 

 moving process. This process is called "running," and is frequently 

 used to keep grain from going out of condition. 



In the case of corn, however, this treatment if used too frequently 

 results in breaking many of the kernels and, therefore, damaging the 

 lot to some extent; and the operation is also somewhat expensive 

 where large quantities must be so treated. Within recent years com- 

 mercial driers of one sort or another have been installed in some of 

 the large warehouses. These driers all depend on the same principle — 

 that is, that an increase in temperature increases the water-holding 

 capacity of the air. In all of them heated air is passed through the 

 corn until the superfluous moisture is removed. This process is 

 known as kiln drying. It is in disfavor with some persons in the 

 trade, who claim that the heat injures the corn for manufacturing pur- 

 poses, and, further, that the damage by cracking and breaking in 

 subsequent handling of kiln-dried corn is considerable. 



There is apparently good reason for some of the disfavor in which 

 the general practice is held, because there has been a tendency on the 

 part of the managers of these driers to work on badly damaged lots 

 of grain and mix the product with better grades. 



So far as may be determined at present, the drying of corn at 

 a moderate temperature can be only a beneficial operation. If for 



