ACIDITY IN DETERMINING SOUNDNESS OP CORN. 



33 



The results of the analyses of samples given in Table XVIII show 

 that the degree of acidity of corn increases with the percentage of 

 damaged kernels. Attention is called to the fact that of the samples 

 showing a low percentage of damaged kernels a very small percentage 

 is found in the higher ranges of acidity, while of the samples showing 

 a high percentage of damaged kernels a large percentage is high in 

 degree of acidity. 



Table XVIII. — Relation of degree of acidity to the -percentage of damaged kernels (exclu- 

 sive of heat damaged) in samples of corn, as received at a terminal market from April 1, 

 1912, to October 31, 1912, inclusive. 







D am aged ker- 

 nels of No. 2 

 corn samples. 



Damaged kernels of No. 

 3 corn samples. 



Damaged ker- 

 nels of No. 4 

 corn samples. 



Damaged ker- 

 nels of sample- 

 grade corn. 



Samples. 



With 

 less 



than 5 

 per 



cent. 



With 

 more 

 than 5 

 per 

 cent. 



With 

 less 



than 5 

 per 



cent. 



With 

 between 

 5 and 

 10 per 

 cent. 



With 

 more 

 than 10 

 per 

 cent. 



With 

 less 

 than 10 

 per 

 cent. 



With 

 more 

 than 10 

 per 

 cent. 



With 

 less 

 than 10 

 per 

 cent. 



With 

 more 

 than 10 

 per 

 cent. 



Below 22 c. c. acidity, 



per 



69.9 

 30.1 











3.13 



19. 8 



126 



71.0 



29.0 



3.2 



1.0 



8.03 



20.2 

 93 



76. 2 

 23.8 



1.5 







3.6 



19.6 

 130 



67.8 

 32.2 



2.8 







7.22 



20.6 

 242 



60.8 



39.2 



7.0 



2.1 



13.87 



21.4 

 143 



77.1 

 22.9 



7.2 

 .6 



6.12 



19.8 

 166 



36.6 



63.4 



27.9 



13.1 



23.7 



26.1 

 197 



85.0 



15.0 



5.0 



5.0 



5.79 



19.4 

 20 



23.0 



Above 22 c. c. acidity, 



per 



77.0 



Above 28 c. c. acidity, 



per 



44.5 



Above 32 c. c. acidity, 



per 



31.1 



Average of damaged kernels, 



27.1 



Average acidity, cubic c 



jnti- 



26.1 





74 







Figure 25 summarizes by grades the general relationship that the 

 percentage of damaged kernels bears to the range in the degree of 

 acidity of corn arriving at a principal terminal market. The rela- 

 tionship of the moisture content to these factors is also shown. 



To summarize in words, it may be said that corn arriving at ter- 

 minal markets from country points decreases in moisture content 

 with the advance of the season from harvest to harvest, and likewise 

 there is an increase of damaged kernels and a corresponding increase 

 in degree of acidity, the increase in damaged kernels being due to the 

 deterioration that takes place in the corn while in the crib or in the 

 country elevator, primarily as a result of excessive moisture. 



Figures 26 and 27 summarize by grades and by combination of all 

 grades the general relationship that the degree of acidity bears to the 

 percentage of damaged kernels found in samples of corn arriving at 

 a principal terminal market. The relationship of the moisture con- 

 tent and percentage of germination to these factors is also shown. 

 By these curves all factors which determine the quality, soundness, 

 and condition of corn may be compared with the commercial grading 

 of corn arriving at a principal terminal market. 



