148 



Journal of Agricultural Research 



Vol. XVII. No. 4 



during storage. During each consecutive 24-hour period of storage the 

 percentage of sugar in the corn, however, is only slightly altered by res- 

 piration, as shown by the following illustration. Straughn, in the paper 

 previously cited, averaged the weight of kernels and cobs from 18 ears 

 and found that the kernels averaged approximately 50 per cent of the 

 total weight. If we assume that all of the carbon dioxid came from the 

 kernels, then 500 gm. of kernels would produce 1,200 mgm. of carbon 

 dioxid during the first 24 hours' storage at 30°. From the formula 



C6Hi20e + 6O2 = 6CO2 + 6H2O 



1,200 mgm. of carbon dioxid would correspond to the consumption of 

 818.61 mgm. of sugar. The consumption of this amount of sugar by 

 respiration would free in the system 491.343 mgm. of water. 



TabIvE IV. — Reciprocals of the times, in hours, required at different temperatures to bring 

 the sugar depletion in sweet corn to five different stages. Also the temperature coefficients 

 obtained from these reciprocals 



Percentage of initial sugar lost. 



Storage 

 tempera- 

 ture. 



Reciprocals of time 

 periods. 



Total 

 sugars. 



Sucrose. 



Temperature 

 coefficients. 



Total 

 sugars. 



Sucrose. 



30- 



40. 



SO- 



60. 



Average temperature coefficient. 



o 

 10 

 20 

 30 



10 

 20 

 30 



10 

 20 

 30 



10 

 20 

 30 



10 

 20 

 30 



10 

 20 

 30 



o. 0303 

 .0666 

 . 1041 

 .2083 



. 0122 

 . 0320 

 .0520 

 . nil 



. 0184 



• 0354 

 .0724 



.0131 



• 0252 



• 055s 



. OIOI 



• 0173 



. 0406 



o. 02 13 



• 0833 



. 1282 



.2777 



. 0108 

 . 0416 



.0666 



.1388 



.0268 

 .0427 

 .0925 



. OI9I 



.0326 



. 0694 

 .0136 



• 0256 



•0555 



. 0104 

 . OI7I 

 . 0416 



2. 2 

 1.56 

 2. 00 



2. 04 



3-91 



•1-53 

 2. 16 



2. 14 



For the sake of simplicity, we will confine the system to 100 gm. of 

 com and suppose that at the beginning of storage it contained 5 gm. or 

 5 per cent sugar and 80 gm. or 80 per cent water, a fair average for the 



