142 



Journal of Agricultural Research 



Vol. XVII. No. 4 



Table I. — Loss of sugar from green sweet corn during consecutive 24-hour periods of 

 storage at different temperatures 



ALL SUGARS 



FREE-REDUCING SUBSTANCES 



' Total quantities of all sugars before and after storage and losses during storage are expnessed in per- 

 centages. 



The data in Table I show that the loss of sugar from com during 

 storage is not uniform, but becomes slower and slower as a final equi- 

 librium is approached. The relative rates of processes of this kind at 

 different temperatures can be determined accurately only by comparing 



