I50 



Journal of Agricultural Research 



Vol. XVII. No. 4 



sugar of the cob being drawn into the grain for starch formation as the 

 sugar in the grain is depleted. Analyses of cobs from immature ears 

 gave a total sugar content of about 7 per cent. The sugar in the cob 

 decreased slightly during storage, but there was no starch formation in 

 the cob. 



After noting these exceptions, which alter the balance only slightly, 

 it may be stated in general that most of the sugar loss in green sweet 

 corn is balanced by the gain in polysaccharides, chiefly starch (Table V). 



Table V. — Depletion of sugar in green sweet corn balanced chiefly by formation of 

 polysaccharides hydro ly zed by dilute acid 



0° C. 



10° c. 



Average. 



14.56 

 11.79 



13.18 



14-53 

 "•37 



12.95 



15. 26 

 14. 01 



14.64 



15. S9 

 13-50 



14. 70 



15.86 

 11-93 



13.89 



15-35 

 11.58 



14. 29 

 10.81 



13-47 12.55 



15-05 

 10.49 



12.77 



20° C. 



Average. 



11.50 

 10. 82 



16 



II. 09 

 9-97 



IO-53 



15- 19 

 13.64 

 12. 13 



13-65 



15- 13 

 13-58 

 II. 20 



13-30 



11. 2» 

 10. 21 



12. 67 



11-35 



10.56 



10. 24 

 12. 20 



11. 00 



10.93 

 13-34 



12. 14 



10. 46 

 13-76 



50° C. 



Average. 



14-75 

 12. 20 



13.48 



14. 10 

 10.53 



12.31 



13-39 

 16.77 



13- 13 



13-55 

 17. 24 

 12. 01 



14. 43 j 14. 26 



13-30 

 12. 16 

 10. 80 



12.08 



13-32 

 12. 66 

 12.36 



12. 78 



12.48 

 12. 17 

 ii-43 



12.66 

 12. 61 

 12. 17 



