152 Journal of Agricultural Research voi. xvii, no. 4 



required to do the same amount of work at the different temperatures. 

 In this manner the temperature coefficients were determined for six 

 different stages. Up to 30° C. an average coefficient of 2.03 was obtained 

 for the loss of total sugars and 2.14 for sucrose. From 0° to 10° it 

 was greater than 2 in the case of sucrose. 



In general, it may be stated that the rate of sugar loss, until it reaches 

 50 per cent of the initial total sugar and 60 per cent of the sucrose, is 

 doubled for every increase oi 10° up to 30° C. 



Respiration in green corn is comparatively high when the corn is 

 first picked but falls off rapidly with storage. This process, however, 

 accounts for only a small part of the actual decrease in the percentage 

 of sugar in the corn during the consecutive 24-hour periods of storage 

 even at 30° C. One ton of husked green sweet com during the first 

 24 hours of storage at 30° would lose approximately 3.2 pounds of 

 sugar on account of respiration. 



Respiration may become indirectly a more important factor in accel- 

 erating the depletion of sugar by raising the temperature on the inside 

 of large piles of green corn. 



Most of the decrease in the percentage of sugar in green sweet corn 

 during storage is due to condensation of polysaccharides, chiefly starch. 



