SUGAR CONTENT OF MAIZE STALKS. 



47 



In regard to the percentage amount of total solids recorded 

 in the juice, it should be pointed out that a small amount of sus- 

 pended matter was present, and that in consequence the " solids- 

 not-sugar " percentage does not entirely consist of material in 

 solution other than sucrose and glucose. It is to be noticed. 

 however, that a close relationship exists between the specific 

 gravity of the juice and the amount of total solids and sucrose 

 present, indicating that the little suspended matter present in the 

 samples examined was very uniform in quantity. 



In order to obtain an estimate of the amount of sucrose 

 contained in the juice of stalks of four varieties of maize 

 grown locally per acre, treated as Mr. Stewart directs, the 

 following computation has been made from the data collected 

 in this investigation. 



Estimate of the Amount of Sucrose contained in the 

 Juice of Four Locally Grown Varieties of Maize 

 i Hickory Kino, Salisbury White, Boone County, and 

 Golden Eagle), treated according to Stewart's Process 

 ( per Acre). 



Sucrose in Stalks per Acre. — Assuming that the average 

 sucrose content of the juice is \2 per cent., and, taking the num 

 ber of -talks per acre at 8,500. the amount of sucrose in the 

 stalks per acre would be 585 lbs. 



Glucose in Stalks per Acre. — Assuming that the average 

 glucose content of the juice is 1.65 per cent., the amount of 

 glucose in stalks per acre would be 80 lbs. 



I S.500 plants per acre is a very liberal estimate in Rhodesia, 

 where the crop is grown for grain production, but should the crop 

 be grown for the production of sugar, cellulose and alcohol. 

 thicker planting would very likely be possible.) 



Comparison of the Results obtained in Season 1910-11. and 



1911-12. 



In the few tests made in the season 1910-n it was observed. 

 firstly, that in no instance did a marked increase in the 

 amount of sucrose present in the juice manifest itself as the 

 length of time after the removal of the cob advanced, and 

 secondly, that no marked difference between the sugar content of 

 cobbed and uncobbed plants was noticeable. As reported at the 



