SHRINKAGE OF SHELLED CORN IN" CARS IN TRANSIT. 



21 



Chicago and return, in comparison with similar data covering the 

 duplicate lot of 12 cars that were held on the track at Baltimore, is 

 shown in figure 8. From this figure is will also be seen that the 

 average natural shrinkage in the 12 cars of corn in transit amounted 

 to 0.33 of 1 per cent, while the average natural shrinkage in the 12 

 duplicate cars of corn that were held on the track at Baltimore was 

 0.41 of 1 per cent. The average temperature at the time of unload- 

 ing the corn in the 12 cars that were shipped to Chicago and returned 

 to Baltimore was 60°, as against G4° F. for the 12 duplicate cars held 

 on the track at Baltimore. This difference of 4 degrees is accounted 

 for by the fact that the temperature of the air through which the 

 cars passed en route to Chicago and return was usually lower than 

 the temperature of the air surrounding the cars at Baltimore, The 



AVERAGE 

 MOISTURE 

 WCORN 



CORA/ IN TRANSIT 

 OR ON TRACK 



AVERAGE SHRINKAGE 

 /N WEIGHT 



AVERAGE TEMPERATURE 

 OF CORN AS UNLOADED 



17.63% < 



/2 CARS IN TRANSIT 

 12 CARS ON TRACK 



Fig. 8. — Diagram showing the average loss in weight of the corn, the average moisture 

 content of the corn at the time of loading, and the average temperature of the corn 

 at the time of unloading in the 12 cars that were shipped to Chicago and returned to 

 Baltimore in the three experiments begun on December 24, 1910, and March 2 and May 

 11, 1911, as compared with the same factors on the 12 duplicate cars of corn held on 

 the track at Baltimore. 



average of the mean daily air temperatures through which the cars 

 passed en route to Chicago and return was 46.2°, and the average of 

 the mean daily air temperatures surrounding the cars at Baltimore 

 was 50.9° F., or 4.7 degrees higher at Baltimore than at western 



points. 



CONCLUSIONS. 



(1) There is unquestionably a natural shrinkage in commercial 

 corn during transit and while in storage. 



(2) Natural shrinkage varies with the moisture content of the 

 corn and the atmospheric conditions to which it is exposed. 



(3) Natural shrinkage in corn that has become sour and hot is 

 very rapid and may amount to several per cent within a few days. 



o 



