14 



BULLETIN" 48, U. S. DEPARTMENT OF AGRICULTURE. 



season of the year. The average moisture content of the corn in lot 

 No. 2 was 17.8 per cent. In lot No. 3 the average moisture content 

 was 16.9 per cent, while in lot Xo. 4 the average moisture content 

 was 13.9 per cent. The average proportion of sound corn in each lot 

 ranged from 88.9 per cent in lot Xo. 1 to 96.2 per cent in lot No. 4. 

 It will be noted that the average percentage of badly broken corn was 

 very high in lot Xo. 4. being 22.1 per cent. 



SHRINKAGE IN THE WEIGHT OF THE CORN. 



The quantity of corn placed in each car, the shrinkage in weight 

 while the corn was contained in the cars, from May 11 to June 1 and 



frfOiSTUREGONTENJ 

 OF CORN 



LOT I -133% 



LOT2~/7.8 e /o 



LOT 3- /6.9°/o 



LOT*- /3.9% 



CORN IN TRANSIT 

 OR ON TRACK 



(CAR IC ~/N TRANSIT 

 1QARIB-ONTRAGK 



R 2C-/N TRANSIT 

 R2B-ONTRAGK 



{CAR 3C-/N TRANSIT 

 )&AR 38 -ON TRACK 



(CAR 4- C -IN TRANSIT 

 {CAR 4-B-ON TRA CH 



SHRINKAGE IN WEJGHT 



/. 23 % 



/60% 



O.30°/o 

 0.55°/o 



0.39% 

 O.S9°/o 



0.06°/o 



o.//% 



/9/I 



A? A V 



J3 !5 17 19 21 23 25 27 29 



k-' 110 



LEGEND 



OORAAlN TRANSIT, BALTIMORE 



-O- AIR )rO 0HIGA60 £ 'RETURN 



CORA) ON TRACK.IN 



-*-*AIR \ BALTIMORE rARDS 



Fig. 5. — Diagram showing the lo^s in the weight of the corn, the average temperature 

 of the corn in each of four cars in transit from Baltimore to Chicago and return, and 

 also the mean daily air temperature through which the cars passed, as compared with 

 the same factors on the four duplicate cars of corn held on the track at Baltimore in 

 the fourth experiment. 



• '. 1911. and the average temperature of the corn in each car at the 

 time of loading and unloading are given in Table VIII. These same 

 factors, together with the mean daily air temperatures to which the ears 



■I and the average temperature of the corn in the various 

 throughout the experiment, are shown more in detail in figure 5. 



