642 



Journal of Agricultural Research 



Vol. XX, No. 8 



0.28 to 1.02; in moisture ratio from 0.18 to 0.50; in number of micro- 

 organisms per gram from 67 to 134,000; and in percentage of molds from 

 oto94. It is apparent that certain generalizations may be drawn from 

 Table I — namely, that there is a reduction in polarization in practically 

 all sugars during storage, a fact already established. Furthermore, it 

 is apparent that a decrease in polarization is generally accompanied by 

 an increase in reducing sugars. As might be anticipated, when deterio- 

 ration sets in during the first four weeks of incubation, it continues through 

 the second four weeks, although it would be difficult to state whether the 

 deterioration is more active in the second period of four weeks than the 

 first. While it is not to be expected that the number of microorganisms 

 present can be correlated with polarization, nevertheless, in general, the 

 greatest number of microorganisms occurs where the moisture ratio is 

 highest, and as a corollary we have observed that the lighter colored 

 sugars having the higher moisture ratios deteriorate most rapidly. 



The temperature and relative humidity in New Orleans during the 

 months of storage of these sugars are given in Table II. It may be said 

 that in 1920 these were somewhat lower than the average. Table III 

 graphically represents the differences between successive samplings 

 together with a comparison between the last sampling and the first. 

 There is a fairly close agreement to be found between the results for bags 

 of one mark ; therefore these bags have been summarized in Table IV. 



Table II. — Temperature and relative humidity at New Orleans, La., during March, 



April, and May, 1920 



1 * signifies no change; + signifies increase; — signifies decrease. 



2 Third sampling compared with first. 



