36 



Journal of Agricultural Research voi. xvaii. no. i 



Table I. — Acidity valiies of freshly ground oats and of corn meals, shown by two different 



methods ' 



Sample No. 



Unsulplmred oats: 



I 



2 



3 



4 



5 



6 



7 



8 



9 



lO 



Sulphured oats: 



IS 



2S 



3S 



4S 



5S 



6s 



7s 



8s 



9S 



lOS 



Com meal (degerminated) 



II 



12 



Com meal (whole kernel): 



13 



14 



1 Expressed in cubic centimeters of normal alkali required to neutralize the extract from 1,000 gm. of 

 material. 



In making the above determinations, all samples, after being ground 

 to the same degree of fineness, were dried over calcium chlorid in a 

 large air-tight cabinet with an inside temperature of 38° to 40° C, 

 the air being kept in circulation by means of an electric fan. This 

 mode of drying at low temperature was adopted because the oat sam- 

 ples, as indicated above, were also tested afterwards for their diastatic 

 strength. The ice-water extractions were carried out in a cold-storage 

 compartment of the Bureau of Chemistry, which is kept at a tempera- 

 ture close to 1° C. Distilled water of the same temperature was kept 

 on hand. A weighed quantity of dried sample, usually 16 gm., was 

 placed in the proper extraction bottle and the latter allowed to stand 

 in the cold-storage room until its contents had reached the desired 

 temperature. One hundred and sixty cc. of precooled distilled water 

 were then pipetted into each bottle, the latter closed with a tightly 

 fitting rubber stopper and shaken vigorously at 15-minute intervals. 

 At the expiration of the extraction period (one hour for oats) the 

 contents of each bottle were poured upon dry folded filters (S. & S. 



