176 



Journal of Agricultural Research 



Vol. XIX, No. 4 



this paper except as they relate to starch changes. These results when 

 compared with similar results obtained by previous investigators with 

 silage produced in silos indicated that the silage was normal in every 

 respect. 



The silage of each jar examined had a characteristic silage aroma and 

 was free from molds. The fermentation had passed its maximum 

 activity by the eighth day and continued after the first month at a barely 

 appreciable rate. 



Table I. — Analysis of experimental silage at different stages of fermentation 



Age of silage. 



Days. 



0.25. 



12. 



29. 



44- 

 66. 

 90. 



Moisture. 



65-56 

 65.87 

 66.75 



66. 00 

 66.38 

 66.62 



65-63 

 66.38 



65-50 



67. 12 



66. 00 



Total 

 acidity .0 



38- 

 126. 

 211. 

 262. 

 266. 

 279. 

 288. 

 294. 

 291. 

 .-.16. 



Ethyl 

 alcohol. 



Per cent. 

 O. or 



16 



- 15 

 ■ 19 

 .26 

 .28 

 -36 



-39 



Total 



sugar, 



as invert. 



Per cent. 

 94 



Starch. 



Per cent. 

 10. 67 

 10.30 



9-93 

 10. 41 



9-54 

 9. 62 



10. 01 



9.87 

 10.77 



9-54 

 10. 10 



a Expressed in cubic centimeters of Njio barium hydroxid required to neutralize 100 gm. of silage. 



Moisture. — Factors usually affecting the moisture content of silage are 

 seepage and excessive respiration accompanied by decomposition of 

 sugar or higher carbohydrates, as studied by Appleman (/) in picked 

 sweetcorn, seepage resulting in a decrease of moisture, and respiration 

 resulting in an increase. Moisture loss by seepage occurs only in silage 

 having an abnormally high water content. The moisture content of the 

 silage in this case was normal and remained constant at about 66 per 

 cent. No excessive decomposition of carbohydrates by respiration is 

 therefore indicated. 



ToTAiy ACIDITY. — The silage solution, the medium in which fermenta- 

 tion takes place and which is in contact with the silage starch granules, 

 reached a N/0.4 concentration by the eighth day and almost A^/0.5 by the 

 sixty-sixth day. Most of this acidity is due to lactic and acetic acids 

 which are little dissociated and leave after all a small concentration of 

 acid. To bring starch into solution in an acid mixture more or less 

 drastic treatment is necessary; strong acids must be used and their 

 dilute solutions must be heated. 



Alcohols. — The formation of alcohol in silage is due to both bacterial 

 growth and enzymic action, their combined effects upon the alcohol 

 production being such that alcohol is not present in uniform quantities 



