ACIDITY IN DETERMINING SOUNDNESS OF CORN, 



11 



eating an inferior quality, it will be seen from the range that some 

 arrived in practically as good condition as when it left the farm. 

 This table represents an average of 7,124 samples. 



Table VI. — Average acidity and range in acidity of samples representing corn selected 

 for seed, corn received at and shipped from country elevators, corn received at terminal 

 markets, and corn as loaded at seaboard for export and as discharged at foreign ports. 



Kind of corn. 



Number 



of 

 samples. 



Acidity (c. c). 



Average. Range. 



Corn selected for seed 



Country elevator receipts and shipments 



Terminal-market receipts 



Loaded at seaboard for export 



Discharged at foreign ports 



127 



197 



5,174 



1,098 



528 



17.2 

 19.4 

 20.4 

 20.2 

 30.4 



13. 6 to 23.8 

 14. 5 to 50. 8 

 11. 7 to 66.4 

 12. 4 to 32.0 

 16. to 110. 8 



A comparison was made of the graded and the rejected and sample- 

 grade receipts as they were received at Baltimore, New Orleans, 

 Chicago, and Kansas City, and it was found that the average acidity 

 of the rejected and sample-grade corn as shown in Table VII was 

 much higher in all markets than the acidity of the graded receipts. 

 This table represents a total of 5,174 cars. 



Table VII.- — General average degree of acidity of corn receipts at four of the principal 

 terminal markets, showing the relation of the degree of acidity of the graded receipts to 

 the degree of acidity of the rejected receipts and sample grade. 



Market. 



All receipts. 



Graded receipts. 



Rejected and sample 

 grade receipts. 



Number of 

 samples. 



Average 

 acidity. 



Number of 

 samples. 



Average 

 acidity. 



Number of 

 samples. 



Average 

 acidity. 



Baltimore 



1,737 



755 



2,450 



232 



C.c. 

 20.6 

 22.9 



19.7 

 18.7 



1,659 

 573 



2,208 

 220 



C.c. 

 20.3 

 20.6 

 19.2 



18.1 



78 

 182 

 242 



12 



C.c. 

 26.8 

 30.6 





23.2 





29.2 







RELATION OF THE ACIDITY OF CORN TO CERTAIN CRITERIA OF 

 SOUNDNESS AND QUALITY. 



In order to determine whether or not the amount of acid found in 

 corn may be considered a factor in judging its quality and sound- 

 ness, the results of the acid test must be compared with all well- 

 established and generally acknowledged criteria of soundness and 

 quality. 



Viability (or germinative power), temperature, and percentage of 

 sound and damaged kernels as determined by mechanical analysis 

 are criteria of the soundness and quality of corn. 



Corn having attained a temperature higher than normal, through 

 heating in storage or transit, is conceded to be unsound and of poorer 



