ACIDITY IK DETERMINING SOUNDNESS OP COEN. 



43 



table represents the chemical analysis of a car of corn sampled at 

 various intervals from April 10 to June 26, inclusive, while it was 

 standing on the track at Baltimore. The corn was allowed to heat 

 and go out of condition. For a comparison of the acidity, temperature, 

 and germination during the storage period, see figure 13 (p. 15), 

 which shows that on April 26 the corn was in a badly damaged 

 condition. 



Table XX. — Chemical analyses at different stages of deterioration of corn used in a feeding 



test. 1 



[The results in columns marked with an asterisk (*) are calculated on a moisture-free basis.] 



Pate, 1912. 



April: 

 10. 

 10. 

 10. 

 10. 

 24. 

 24. 

 24. 

 26. 

 26. 

 26. 

 27. 

 27. 

 27. 

 May: 



1. 



1. 



1. 



4. 



4. 



4. 

 10. 

 10. 

 18. 

 22. 

 22. 

 25. 

 25. 

 29. 

 29. 

 31. 

 31. 

 31. 

 31. 

 June: 



1. 



5. 



8. 

 12. 

 12. 

 19. 

 25. 

 25. 



Average 10.35 



63083 

 63084 

 63085 

 630.86 

 63181 

 63182 

 63183 

 63254 

 63255 

 63256 

 63689 

 63600 

 63691 



63825 

 63.830 

 63831 

 63832 

 63N33 

 63924 

 63923 

 64592 

 64591 

 65113 

 65114 

 65191 

 65192 

 65209 

 65210 

 65341 

 65342 

 65346 

 65347 



65352 

 65398 

 65461 

 65525 

 65542 

 65593 

 65639 

 65640 

 65644 

 65650 



P. ct. 

 8.99 

 9.72 

 9.67 

 9.98 

 10.40 

 10.30 

 10.31 

 9.40 

 10.20 

 10.42 

 10.54 

 10.45 

 11.06 



10.12 



10.83 

 11.20 

 11.32 

 10.68 

 10. 30 

 9.87 

 10.74 

 10.75 

 11.29 

 11.35 

 9.20 

 8.67 

 9.84 

 9.82 

 9.59 

 9.98 

 10.40 

 10.15 



10.67 

 10.41 

 11.14 

 10.79 

 11.53 

 10.94 

 10.58 

 11.03 

 10.75 

 9.47 



P.ct. 

 1.44 

 1.46 

 1.41 

 1.39 

 1.48 

 1.44 

 1.49 

 1.43 

 1.41 

 1.52 

 1.42 

 1.44 

 1.47 



1.52 

 1.49 



.1.51 

 1.45 

 1.47 

 1.35 

 1.45 

 1.32 

 1.47 

 1.47 

 1.44 

 1.40 

 1.42 

 1.41 



•1.36 

 1.45 

 1.49 

 1.50 

 1.47 



1.44 

 1.52 

 1.52 

 1.49 

 1.61 

 1.52 

 1.48 

 1.51 

 1.50 

 1.47 



1.46 



P.Ct. 

 4.52 

 3.98 

 4.35 

 4.50 

 4.58 

 4.33 

 4.36 

 4.45 

 4.49 

 4.34 

 4.05 

 4.36 

 4.38 



3.89 

 4.31 

 3.91 

 3.59 

 4.35 

 4.56 

 4.15 

 4.34 

 4.04 

 4.02 

 4.18 

 4.24 

 3.S7 

 3.75 

 4.15 

 3.96 

 3.96 

 3.83 

 4.06 



4.00 

 3.69 

 3.76 

 3.84 

 3.80 

 3.63 

 3.67 

 3.62 

 3.79 

 3.88 



4.08 



P.ct. 

 10.23 

 9.69 

 10.21 

 10.14 

 10.39 

 9.51 

 9.97 

 9.87 

 9.50 

 9.52 

 9.71 

 9.64 

 9.59 



10.05 

 9.81 

 10.38 

 9.87 

 10.01 

 9.97 

 10.13 

 10.02 

 10.02 

 10.29 

 10.50 

 10.25 

 10.40 

 10.33 

 10.32 

 10.30 

 9.72 

 9.98 

 10.57 



9.79 

 10.60 

 10.28 



9.81 

 10.11 

 10.45 

 10.21 

 11.66 

 10.43 

 10.28 



10. U 



P.ct. 

 2.54 

 2.64 

 2.58 

 2.27 

 2.30 

 2.12 

 2.37 

 2.48 

 2.42 

 2.34 

 2.35 

 2.22 

 2.24 



2.29 

 2.22 

 2.33 

 2.76 

 2.41 

 2.37 

 2.20 

 2.49 

 2.66 

 2.51 

 2.49 

 2.53 

 2.46 

 2.53 

 2.63 

 2.58 

 3.69 

 2.51 

 2.36 



2.62 

 2.47 

 2.35 

 2.51 

 2.19 

 2.61 

 2.67 

 2.53 

 2.62 

 2.50 



2. 48 



P.ct. 

 6.29 

 6.42 

 6.70 

 5.94 

 6.34 

 5.95 

 6.45 

 6.78 

 6.54 

 6.64 

 6.10 

 5.88 

 6.12 



5.59 

 5.85 

 6.09 

 6.53 

 6.37 

 6.35 

 6.27 

 6.98 

 7.23 

 7.06 

 7.39 

 6.39 

 6.02 

 6.25 

 6.33 

 6.50 

 6.56 

 6.58 

 6.44 



6.66 

 6.67 

 6.37 

 6.74 

 5.82 

 6.66 

 6.34 

 6.63 

 6.38 

 5.79 



6.40 



P.ct. 



0.15 

 .23 

 .24 

 .23 

 .22 

 .20 

 .07 

 .34 

 .26 

 .22 

 .30 

 .24 

 .27 



.48 

 .10 

 .26 

 .16 

 .24 

 .17 

 .23 

 .40 

 .57 

 .47 

 .49 

 .39 

 .35 

 .26 

 .47 

 .42 

 .46 

 .22 

 .38 



.36 

 .36 

 .38 

 .42 

 



.30 

 .40 

 .43 

 .33 

 .29 



P.ct. 

 1.40 

 1.25 

 1.16 

 1.29 

 1.23 

 1.17 

 1.38 



.95 

 1.12 

 1.17 



.95 

 1.36 

 1.34 



.40 

 1.20 

 1.C9 

 1.24 

 1.10 

 .98 

 .90 

 .39 

 .17 

 .17 

 .19 

 .06 

 .08 

 

 .10 

 .32 

 .08 

 .42 

 .35 



.29 

 .19 

 .12 

 .07 

 .35 

 .09 

 .21 

 .01 

 .13 

 .18 



P.ct. 



73.43 

 74.33 

 73.35 

 74.24 

 73.46 

 75.28 

 73. 91 

 73.70 

 74.26 

 74.25 

 75.12 

 74.86 

 74.59 



75.78 

 75.02 

 74.43 

 74.40 

 74.05 

 74.25 

 74.67 

 74.06 

 73.84 

 74.01 

 73.32 

 74.74 

 75.40 

 75.47 

 74.64 

 74.47 

 74.04 

 74.96 

 74.37 



74.84 

 74.50 

 75.22 

 75.12 

 76.14 

 74.74 

 75.02 

 73.61 

 74.82 

 75.61 



74. 54 



C.c. 

 21.3 

 21.9 

 24.3 

 22.7 

 19.6 

 20.9 

 20.3 

 19.0 

 19.4 

 19.6 

 23.7 

 21.0 

 20.5 



36.9 

 24.0 

 24.1 

 21.0 



26.4 

 26.3 

 29.5 

 36.5 

 42.4 

 41.7 

 44.0 

 40.8 

 46.0 

 45.2 

 44.6 

 47.6 

 44.4 

 37.5 

 40.9 



40.5 

 43.5 

 44.8 

 45.5 

 46.5 

 50.8 

 57.9 

 48.1 

 55.6 

 49.0 



34.7 



P.ct. 

 57.0 

 55.4 

 53.1 

 58.9 

 40.2 

 61.3 

 56.9 

 33.1 

 59.2 

 60.3 

 38.0 

 52.5 

 51.7 



11.3 

 65.0 

 54.0 

 54.1 

 44.8 

 42.4 

 18.9 

 10.8 



3.4 



























4.4 







7.8 

 10.0 



7.8 











1.1 











2.2 







3.3 







i The writers wish to express their appreciation to Mr. G. L. Bidwell, Chief of the Cattle Food Labora- 

 tory, Bureau of Chemistry, for making many of the chemical analyses here shown. 



Now, compare the factors in Table XX from April 10 to June 26, 

 1912, and it will be found that the only factors showing a perceptible 

 change are the acidity and sucrose, while the ether extract has a 



