44 



BULLETIN 102, IT. S. DEPARTMENT OF AGRICULTURE. 



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Fig. 32.— Graphic comparison of corn under various stages of deterioration, showing (1) that the degree of 

 acidity is proportional to the degree of deterioration, (2) that where there is an increase in the degree of 

 acidity there is a corresponding decrease in the amount of sugar, and (3) that the : ourceof the increase in 

 the degree of acidity is mostly in the germ. 



FROM 77?ACH f?£C£/PTS 

 JULT - OCT. /S/2. 



Fig. 33. — Curves comparing the degree of acidity of 

 the germs of corn with that of the degerminated 

 kernels and with that of the whole kernels, show- 

 ing that the cause of the high degree of acidity in 

 unsound corn is due to the development of abnor- 

 mal acidity in the germ. 



general tendency to become 

 lower. This is as one would 

 expect, because it is through 

 the decomposition of these con- 

 stituents, ether extract (fats 

 and oils) and sugars, that acids 

 are formed. All the analyses 

 in columns 4 to 1 1 of the table 

 have been calculated on a 

 moisture-free basis. 



Figure 32 represents corn 

 under various stages of deteri- 

 oration made from the results 

 of a special storage experiment. 

 It shows that the amount of 

 acid is proportional to the de- 

 gree of deterioration and that 

 where there is an increase in 

 the amount of acid there is a 

 corresponding decrease in the 

 amount of sugar, and it also 

 shows that the source of the 

 increase in the amount of acid 

 is mostly in the germ. 



Figure 33 represents the acid 

 determinations of some of the 

 component parts of the corn 

 kernel and again shows that 

 the seat of most of the acid, 



and especially the increase in acid, is in the germ. 



