Oct. 14, 1918 



Chemistry of Sweet-Clover Silage 



123 



Table Y— Differences in ike quantity, in cubic centimeters, of NJ20 sodium hydroxid 

 used to titrate to P^ 8.j in comparison with P^ 7; also between P^ p. j and Pu8-3 



FOR WATER EXTRACT OF SILAGE 



Age of silage. 



Days 



O 



2 



2 



3 



4 



6 



7 



8 



10 



13 



15 



17 



21 



29 



43 



64 



Alfalfa alone. 



Increase 

 from Ph7 

 to Ph8.3. 



I. O 

 2.6 



4-7 

 5-0 

 3-6 

 4.4 

 4. 6 



3-7 

 4. I 



3-5 

 3-0 

 3- I 

 6.5 

 5-8 

 7.0 



7-S 

 4-5 



Increase 



from 

 Ph8.3 to 

 Ph9.3. 



3-6 



7.8 



7-9 

 6.6 



6.7 

 5-4 

 5-9 

 8.9 

 7.8 

 8.7 

 12.8 



10. 2 



11. 7 



10. I 



11. o 



12. 6 



Sweet clover alone. 



Increase 

 from Ph7 

 to PhS.3. 



Increase 



from 

 Ph8.3 to 

 Ph9.3. 



3-4 



6.2 



5-5 

 5-4 

 7.0 

 4.8 



S-o 

 5-2 



5-5 

 7.8 

 6.8 



7-5 

 9.6 

 7.0 



7- I 

 6.8 



Sweet clover and 

 comchop. 



Increase 

 from Ph7 

 to PhS.3. 



1-7 

 2-4 



3-5 

 3-0 



2.8 



3-0 

 2.6 

 2.7 

 2.7 

 4.6 



3-5 

 4.0 

 4.9 

 4-5 



Increase 



from 

 Ph8.3 to 



1.9 



4-7 

 5-3 

 5-1 



3-7 

 5-4 



FOR ALCOHOLIC EXTRACT OF SILAGE 



o. 

 I. 



2. 



3- 

 4- 

 6. 



7- 

 8. 



10 

 13 

 IS 

 17 

 21 

 29 



43 

 64 



1.9 



3-6 



4-5 

 5-2 

 5-6 

 6.2 



5-8 

 6.6 

 7.2 

 6.4 

 7.6 

 7.8 

 8.5 

 7-9 

 8.8 

 9.0 



(3) The quantity of NI20 sodium hydroxid used in titrating to a 

 concentration, Ph9-3, in comparison with the concentration, Ph8.3, in- 

 creases as the silage matures. This increase is most notable in the silage 

 from alfalfa alone. This larger and larger neutralization or absorption 

 of the sodium hydroxid as the silage becomes older is probably due to the 

 production of substances of the nature of proteoses or peptones. The 

 proteins undergo a splitting process. When the NI20 sodium hydroxid is 



