1913.1 PUBLIC DOCUMENT — No. 31. 67 



EFFECT OF FROST ON CORN. 



J. B. LINDSEY. 



So far as known, accurate data on this snbjoct arc not avail- 

 able. On Sept. 1, 1911, a severe frost occnrred in New Eng- 

 land, and most of the corn was severel-y frosted. At the ex- 

 periment station the frosted corn was allowed to stand imcut 

 for some two weeks, at which time samples of the different va- 

 rieties were brought to the laboratory for examination. The 

 ordinarj^ analysis revealed little new, excepting that the fiber 

 percentage seemed to be larger than is usually the case. It 

 is doubtful if a more thorough chemical inquiry would give 

 any definite information, for the reason that so many factors 

 enter into the problem, such as variety, stage of growth and 

 time of frosting. In order to get the necessary data, the follow- 

 ing conditions would be necessary: (a) samples of corn secured 

 within a day or two before frosting; (h) samples immediately 

 after frosting; (c) if frosting occurs at this station between 

 September 1 and 5, samples also to be secured of both frosted 

 and unfrosted corn some two to three weeks after frosting, time 

 of cutting to be the same in each case. By such a method one 

 would be able to get comparative data. The mere taking of a 

 sample after frosting is not likely to prove helpful if unfrosted 

 samples at a similar stage of growth were not available for 

 comparison. 



What rEOBABLY occurs. 



It seems probable that something like the following happens 

 when corn is badly frosted : — 



1. The cells of the plant burst, discharging the cell contents, 

 and further growth ceases. This first evidently affects the 

 leaves, husks and upper part of the stalk. It is doubtful if 

 the cars and inner portion of the larger part of the stalk are 

 touched. 



