12 BULLETIN 102, U. S. DEPARTMENT OF AGRICULTURE. 



quality than corn which has never been subjected to a temperature 

 above normal. 



Corn showing upon mechanical analysis a high percentage of sound 

 kernels and a low percentage of damaged kernels must be conceded 

 to more closely approximate sound corn and be of better quality than 



AC/o/7~y or CO&/V 



GEtf/V/AMT/O/V Or CO/=?/V 





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Fig. S.— Graphic comparison of the degree of acidity and the percentage of germination of corn (1) as found 

 on the farm, (2) as received at terminal markets, and (3) as discharged at foreign ports. 



corn showing a lower percentage of sound kernels and higher per- 

 centage of damaged kernels. 



VIABILITY, OR PERCENTAGE OF GERMINATION. 



The results of the investigations show in a general way that the 

 degree of acidity of corn increases as the viability, or percentage of 

 germination, decreases. 



Figure 8 is a graphic comparison of the degree of acidity and the 

 percentage of germination of corn as found on the farm, as received 

 at terminal markets, and as discharged at foreign ports. 



s ~ 



r/f?5T-CLASS COU/VT&'y C&/& CO/P/V. | 



T£#r7WAL-rtA#t<£T fi?£U£CT££> /?£:Cr£/P7& 3£39SEHSi^H^9SflR3Bi 2C.& 



Fig. 9.— Graphic comparison of the acidity of first-class country crib corn with the acidity of terminal- 

 market graded and rejected receipts. 



Figure 9 further summarizes the relation of the degree of acidity 

 found in corn on the farm to the acidity found in corn arriving at 

 terminal markets. 



In figure 10 the samples represent corn saved for seed in several 

 States and of various crop years. These samples were found to be 

 uniformly low in degree of acidity. In the figure will be noted an 

 acidity sound-corn line at 22 c. c. on the acidity scale. The investi- 

 gation shows that this line most closely approximates the maximum 

 degree of acidity found in corn which was sound and of good quality. 

 It will be seen that three samples of corn selected for seed exceeded 



